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Tolerable upper intake levels for trans fat, saturated fat, and cholesterol

Tolerable upper intake levels (ULs) set by the Institute of Medicine (IOM) are important, in part because they are used for estimating the percentage of the population at potential risk of adverse effects from excessive nutrient intake. The IOM did not set ULs for trans fat, saturated fat, and chole... Full description

Journal Title: Nutrition Reviews May 2011, Vol.69(5), p.270
Main Author: Trumbo, Paula
Other Authors: Shimakawa, Tomoko
Format: Electronic Article Electronic Article
Language: English
Subjects:
ID: ISSN: 00296643
Link: http://search.proquest.com/docview/868669239/?pq-origsite=primo
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title: Tolerable upper intake levels for trans fat, saturated fat, and cholesterol
format: Article
creator:
  • Trumbo, Paula
  • Shimakawa, Tomoko
subjects:
  • Trans Fats
  • Cholesterol
  • Nutrition
  • Diet
  • Risk Assessment
  • Chronic Illnesses
ispartof: Nutrition Reviews, May 2011, Vol.69(5), p.270
description: Tolerable upper intake levels (ULs) set by the Institute of Medicine (IOM) are important, in part because they are used for estimating the percentage of the population at potential risk of adverse effects from excessive nutrient intake. The IOM did not set ULs for trans fat, saturated fat, and cholesterol because any intake level above 0% of energy increased LDL cholesterol concentration and these three food components are unavoidable in ordinary diets. The purpose of the analysis presented in this review was to evaluate clinical trial and prospective observational data that were not previously considered for setting a UL with the aim of determining whether the current UL model could be used for saturated fat, trans fat, and cholesterol. The results of this analysis confirm the limitations of the risk assessment model for setting ULs because of its inability to identify a UL for food components, such as cholesterol, that lack an intake threshold associated with increased chronic disease risk. [PUBLICATION ]
language: eng
source:
identifier: ISSN: 00296643
fulltext: fulltext
issn:
  • 00296643
  • 0029-6643
url: Link


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descriptionTolerable upper intake levels (ULs) set by the Institute of Medicine (IOM) are important, in part because they are used for estimating the percentage of the population at potential risk of adverse effects from excessive nutrient intake. The IOM did not set ULs for trans fat, saturated fat, and cholesterol because any intake level above 0% of energy increased LDL cholesterol concentration and these three food components are unavoidable in ordinary diets. The purpose of the analysis presented in this review was to evaluate clinical trial and prospective observational data that were not previously considered for setting a UL with the aim of determining whether the current UL model could be used for saturated fat, trans fat, and cholesterol. The results of this analysis confirm the limitations of the risk assessment model for setting ULs because of its inability to identify a UL for food components, such as cholesterol, that lack an intake threshold associated with increased chronic disease risk. [PUBLICATION ]
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titleTolerable upper intake levels for trans fat, saturated fat, and cholesterol
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abstractTolerable upper intake levels (ULs) set by the Institute of Medicine (IOM) are important, in part because they are used for estimating the percentage of the population at potential risk of adverse effects from excessive nutrient intake. The IOM did not set ULs for trans fat, saturated fat, and cholesterol because any intake level above 0% of energy increased LDL cholesterol concentration and these three food components are unavoidable in ordinary diets. The purpose of the analysis presented in this review was to evaluate clinical trial and prospective observational data that were not previously considered for setting a UL with the aim of determining whether the current UL model could be used for saturated fat, trans fat, and cholesterol. The results of this analysis confirm the limitations of the risk assessment model for setting ULs because of its inability to identify a UL for food components, such as cholesterol, that lack an intake threshold associated with increased chronic disease risk. [PUBLICATION ABSTRACT]
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pages270-278
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date2011-05-01