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Dietary Fatty Acids: Is it Time to Change the Recommendations?

Limiting the saturated fatty acid (SAFA) consumption forms the basis of dietary fat recommendations for heart health, despite several meta-analyses demonstrating no link between dietary SAFA and the risk of cardiovascular disease (CVD). Three experts on dietary fat and health discussed the evidence... Full description

Journal Title: Annals of nutrition and metabolism 2016-01-01, Vol.68 (4), p.249-257
Main Author: Nettleton, Joyce A
Other Authors: Lovegrove, Julie A , Mensink, Ronald P , Schwab, Ursula
Format: Electronic Article Electronic Article
Language: English
Subjects:
Quelle: Alma/SFX Local Collection
Publisher: Basel, Switzerland: S. Karger AG
ID: ISSN: 0250-6807
Link: https://www.ncbi.nlm.nih.gov/pubmed/27251664
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recordid: cdi_proquest_journals_1814238790
title: Dietary Fatty Acids: Is it Time to Change the Recommendations?
format: Article
creator:
  • Nettleton, Joyce A
  • Lovegrove, Julie A
  • Mensink, Ronald P
  • Schwab, Ursula
subjects:
  • Acids
  • Analysis
  • Bacteria
  • Biomarkers - blood
  • Biomedical Research - methods
  • Biomedical Research - trends
  • Body fat
  • Cardiovascular disease
  • Cardiovascular diseases
  • Cardiovascular Diseases - blood
  • Cardiovascular Diseases - epidemiology
  • Cardiovascular Diseases - etiology
  • Cardiovascular Diseases - prevention & control
  • CHD risk
  • Chronic diseases
  • Congresses as Topic
  • Coronary heart disease
  • Customs
  • Diabetes mellitus
  • Diet
  • Diet, Fat-Restricted - adverse effects
  • Diet, High-Fat - adverse effects
  • Dietary fat
  • Dietary fat and CHD risk
  • Dietary Fats - administration & dosage
  • Dietary Fats - adverse effects
  • Dietary recommendations
  • Dietary supplements
  • Diseases
  • Evidence-Based Medicine
  • Fatty acids
  • Fatty Acids - administration & dosage
  • Fatty Acids - adverse effects
  • Fatty Acids, Monounsaturated - therapeutic use
  • Food habits
  • Food preferences
  • Health promotion
  • Healthy Diet
  • Heart
  • Humans
  • Internationality
  • Markers
  • Middle Aged
  • Monounsaturated fatty acids
  • Nutrition
  • Nutritional Sciences - methods
  • Nutritional Sciences - trends
  • Polyunsaturated fatty acids
  • Public health
  • Requirements
  • Review Article
  • Risk assessment
  • Risk Factors
  • Risk reduction
  • Saturated fatty acids
  • Seasonal variations
  • Societies, Scientific
  • Type 2 diabetes
ispartof: Annals of nutrition and metabolism, 2016-01-01, Vol.68 (4), p.249-257
description: Limiting the saturated fatty acid (SAFA) consumption forms the basis of dietary fat recommendations for heart health, despite several meta-analyses demonstrating no link between dietary SAFA and the risk of cardiovascular disease (CVD). Three experts on dietary fat and health discussed the evidence of reducing SAFA intake at a symposium of the Federation of European Nutrition Societies in Berlin, Germany, October 23, 2015. Ronald P. Mensink, Maastricht University, the Netherlands, discussed the evidence linking dietary fatty acids and CVD risk. He emphasized the importance of the replacement nutrient (s) when SAFA intake is reduced. Julie Lovegrove, University of Reading, UK, addressed the question of whether higher intakes of unsaturated fatty acids are beneficial. She discussed the replacement of SAFA by polyunsaturated fatty acids (PUFA) and monounsaturated fatty acids (MUFA), noting the reduction in CVD risk with PUFA replacement and in CVD risk markers with MUFA replacement of SAFA. Ursula Schwab, University of Eastern Finland, Kuopio, Finland, discussed the importance of dietary patterns in achieving reduced risk of CVD, observing that several dietary patterns following the principles of a health-promoting diet and adapted to local customs, food preferences and seasonality are effective in reducing the risk of CVD, type 2 diabetes and other chronic diseases. This paper summarizes the symposium presentations.
language: eng
source: Alma/SFX Local Collection
identifier: ISSN: 0250-6807
fulltext: fulltext
issn:
  • 0250-6807
  • 1421-9697
url: Link


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descriptionLimiting the saturated fatty acid (SAFA) consumption forms the basis of dietary fat recommendations for heart health, despite several meta-analyses demonstrating no link between dietary SAFA and the risk of cardiovascular disease (CVD). Three experts on dietary fat and health discussed the evidence of reducing SAFA intake at a symposium of the Federation of European Nutrition Societies in Berlin, Germany, October 23, 2015. Ronald P. Mensink, Maastricht University, the Netherlands, discussed the evidence linking dietary fatty acids and CVD risk. He emphasized the importance of the replacement nutrient (s) when SAFA intake is reduced. Julie Lovegrove, University of Reading, UK, addressed the question of whether higher intakes of unsaturated fatty acids are beneficial. She discussed the replacement of SAFA by polyunsaturated fatty acids (PUFA) and monounsaturated fatty acids (MUFA), noting the reduction in CVD risk with PUFA replacement and in CVD risk markers with MUFA replacement of SAFA. Ursula Schwab, University of Eastern Finland, Kuopio, Finland, discussed the importance of dietary patterns in achieving reduced risk of CVD, observing that several dietary patterns following the principles of a health-promoting diet and adapted to local customs, food preferences and seasonality are effective in reducing the risk of CVD, type 2 diabetes and other chronic diseases. This paper summarizes the symposium presentations.
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subjectAcids ; Analysis ; Bacteria ; Biomarkers - blood ; Biomedical Research - methods ; Biomedical Research - trends ; Body fat ; Cardiovascular disease ; Cardiovascular diseases ; Cardiovascular Diseases - blood ; Cardiovascular Diseases - epidemiology ; Cardiovascular Diseases - etiology ; Cardiovascular Diseases - prevention & control ; CHD risk ; Chronic diseases ; Congresses as Topic ; Coronary heart disease ; Customs ; Diabetes mellitus ; Diet ; Diet, Fat-Restricted - adverse effects ; Diet, High-Fat - adverse effects ; Dietary fat ; Dietary fat and CHD risk ; Dietary Fats - administration & dosage ; Dietary Fats - adverse effects ; Dietary recommendations ; Dietary supplements ; Diseases ; Evidence-Based Medicine ; Fatty acids ; Fatty Acids - administration & dosage ; Fatty Acids - adverse effects ; Fatty Acids, Monounsaturated - therapeutic use ; Food habits ; Food preferences ; Health promotion ; Healthy Diet ; Heart ; Humans ; Internationality ; Markers ; Middle Aged ; Monounsaturated fatty acids ; Nutrition ; Nutritional Sciences - methods ; Nutritional Sciences - trends ; Polyunsaturated fatty acids ; Public health ; Requirements ; Review Article ; Risk assessment ; Risk Factors ; Risk reduction ; Saturated fatty acids ; Seasonal variations ; Societies, Scientific ; Type 2 diabetes
ispartofAnnals of nutrition and metabolism, 2016-01-01, Vol.68 (4), p.249-257
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descriptionLimiting the saturated fatty acid (SAFA) consumption forms the basis of dietary fat recommendations for heart health, despite several meta-analyses demonstrating no link between dietary SAFA and the risk of cardiovascular disease (CVD). Three experts on dietary fat and health discussed the evidence of reducing SAFA intake at a symposium of the Federation of European Nutrition Societies in Berlin, Germany, October 23, 2015. Ronald P. Mensink, Maastricht University, the Netherlands, discussed the evidence linking dietary fatty acids and CVD risk. He emphasized the importance of the replacement nutrient (s) when SAFA intake is reduced. Julie Lovegrove, University of Reading, UK, addressed the question of whether higher intakes of unsaturated fatty acids are beneficial. She discussed the replacement of SAFA by polyunsaturated fatty acids (PUFA) and monounsaturated fatty acids (MUFA), noting the reduction in CVD risk with PUFA replacement and in CVD risk markers with MUFA replacement of SAFA. Ursula Schwab, University of Eastern Finland, Kuopio, Finland, discussed the importance of dietary patterns in achieving reduced risk of CVD, observing that several dietary patterns following the principles of a health-promoting diet and adapted to local customs, food preferences and seasonality are effective in reducing the risk of CVD, type 2 diabetes and other chronic diseases. This paper summarizes the symposium presentations.
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21Diet, High-Fat - adverse effects
22Dietary fat
23Dietary fat and CHD risk
24Dietary Fats - administration & dosage
25Dietary Fats - adverse effects
26Dietary recommendations
27Dietary supplements
28Diseases
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30Fatty acids
31Fatty Acids - administration & dosage
32Fatty Acids - adverse effects
33Fatty Acids, Monounsaturated - therapeutic use
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36Health promotion
37Healthy Diet
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40Internationality
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43Monounsaturated fatty acids
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45Nutritional Sciences - methods
46Nutritional Sciences - trends
47Polyunsaturated fatty acids
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49Requirements
50Review Article
51Risk assessment
52Risk Factors
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55Seasonal variations
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57Type 2 diabetes
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abstractLimiting the saturated fatty acid (SAFA) consumption forms the basis of dietary fat recommendations for heart health, despite several meta-analyses demonstrating no link between dietary SAFA and the risk of cardiovascular disease (CVD). Three experts on dietary fat and health discussed the evidence of reducing SAFA intake at a symposium of the Federation of European Nutrition Societies in Berlin, Germany, October 23, 2015. Ronald P. Mensink, Maastricht University, the Netherlands, discussed the evidence linking dietary fatty acids and CVD risk. He emphasized the importance of the replacement nutrient (s) when SAFA intake is reduced. Julie Lovegrove, University of Reading, UK, addressed the question of whether higher intakes of unsaturated fatty acids are beneficial. She discussed the replacement of SAFA by polyunsaturated fatty acids (PUFA) and monounsaturated fatty acids (MUFA), noting the reduction in CVD risk with PUFA replacement and in CVD risk markers with MUFA replacement of SAFA. Ursula Schwab, University of Eastern Finland, Kuopio, Finland, discussed the importance of dietary patterns in achieving reduced risk of CVD, observing that several dietary patterns following the principles of a health-promoting diet and adapted to local customs, food preferences and seasonality are effective in reducing the risk of CVD, type 2 diabetes and other chronic diseases. This paper summarizes the symposium presentations.
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