scholarly journals Public health guidelines should recommend reducing saturated fat consumption as much as possible: YES

2020 ◽  
Vol 112 (1) ◽  
pp. 13-18 ◽  
Author(s):  
Penny M Kris-Etherton ◽  
Ronald M Krauss
Keyword(s):  
Dairy Products ◽  
Ldl Cholesterol ◽  
Saturated Fat ◽  
Food Sources ◽  
Dietary Recommendations ◽  
Total Carbohydrate ◽  
Added Sugars ◽  
Unsaturated Fat ◽  
Fat Consumption ◽  
New Research

ABSTRACT Based on decades of research, there is strong evidence that supports ongoing dietary recommendations to decrease intakes of SFAs and, more recently, to replace SFAs with unsaturated fat, including PUFAs and MUFAs. Epidemiologic research has shown that replacement of SFAs with unsaturated fat, but not refined carbohydrate and added sugars, is associated with a reduction in coronary heart disease events and death. There is much evidence from controlled clinical studies demonstrating that SFAs increase LDL cholesterol, a major causal factor in the development of cardiovascular disease. When each (nonprotein) dietary macronutrient isocalorically replaces SFA, the greatest LDL-cholesterol–lowering effect is seen with PUFA, followed by MUFA, and then total carbohydrate. New research on full-fat dairy products high in saturated fat, particularly fermented dairy foods, demonstrates some benefits for cardiometabolic diseases. However, compared with food sources of unsaturated fats, full-fat dairy products increase LDL cholesterol. Thus, current dietary recommendations to decrease SFA and replace it with unsaturated fat should continue to the basis for healthy food-based dietary patterns.

scholarly journals BMI modifies the effect of dietary fat on atherogenic lipids: a randomized clinical trial

2019 ◽  
Vol 110 (4) ◽  
pp. 832-841 ◽  
Author(s):  
Tine Mejlbo Sundfør ◽  
Mette Svendsen ◽  
Eli Heggen ◽  
Sasha Dushanov ◽  
Tor Ole Klemsdal ◽  
...  
Keyword(s):  
Dietary Fat ◽  
Ldl Cholesterol ◽  
Saturated Fat ◽  
Normal Weight ◽  
Dietary Recommendations ◽  
Total Study Population ◽  
Unsaturated Fat ◽  
Lipid Response ◽  
Pufa Diet ◽  
Pufa Group

ABSTRACT Background SFA intake increases LDL cholesterol whereas PUFA intake lowers it. Whether the lipid response to dietary fat differs between normal-weight and obese persons is of relevance to dietary recommendations for obese populations. Objectives We compared the effect of substituting unsaturated fat for saturated fat on LDL cholesterol and apoB concentrations in normal-weight (BMI ≤ 25 kg/m2) and obese (BMI: 30–45) subjects with elevated LDL cholesterol. Methods We randomly assigned 83 men and women (aged 21–70 y) stratified by BMI (normal: n = 44; obese: n = 39) and elevated LDL cholesterol (mean ± SD, normal weight 4.6 ± 0.9 mmol/L; obese 4.4 ± 0.8 mmol/L) to either a PUFA diet enriched with oil-based margarine ( n = 42) or an SFA diet enriched with butter (n = 41) for 6 wk. Results Seven-day dietary records showed differences of ∼9 energy percent (E%) in SFA and ∼4 E% in PUFA between the SFA and PUFA groups. In the total study population, the PUFA diet compared with the SFA diet lowered LDL cholesterol (−0.31 mmol/L; 95% CI: −0.47, −0.15 mmol/L, compared with 0.32 mmol/L; 95% CI: 0.18, 0.47 mmol/L; P < 0.001) and apoB (−0.08 g/L; 95% CI: −0.11, −0.05 g/L, compared with 0.07 g/L; 95% CI: 0.03, 0.10 g/L; P < 0.001). Tests of the BMI × diet interaction were significant for total cholesterol, LDL cholesterol, and apoB ( P values ≤ 0.009). In normal-weight compared with obese participants post-hoc comparisons found that the respective changes in LDL cholesterol were 9.7% (95% CI: 5.3%, 14.2%) compared with 5.3% (95% CI: −0.7%, 11.2%), P = 0.206, in the SFA group, and −10.4% (95% CI: −15.2%, −5.7%) compared with −2.3% (95% CI: −7.4%, 2.8%), P = 0.020, in the PUFA group. ApoB changes were 7.5% (95% CI: 3.5%, 11.4%) compared with 3.0% (95% CI: −1.7%, 7.7%), P = 0.140, in the SFA group, and −8.9% (95% CI: −12.6%, −5.2%) compared with −3.8% (95% CI: −6.3%, −1.2%), P = 0.021, in the PUFA group. Responses to dietary fat were not associated with changes in polyprotein convertase subtisilin/kexin type 9 concentrations. Conclusions BMI modifies the effect of PUFAs compared with SFAs, with smaller improvements in atherogenic lipid concentrations in obese than in normal-weight individuals, possibly supporting adjustment of dietary recommendations according to BMI. This trial was registered with www.clinicaltrials.gov as NCT02589769.

Abstract 186: Reduction Of High density lipoprotein Cholesterol After Successfull Dietary Intervention Is Not Accompanied By A Change In Reverse Cholesterol Transport

Circulation ◽  
2007 ◽  
Vol 116 (suppl_16) ◽  
Author(s):  
Rudolf Poledne
Keyword(s):  
Reverse Cholesterol Transport ◽  
Ldl Cholesterol ◽  
Dietary Cholesterol ◽  
Saturated Fat ◽  
Hdl Cholesterol ◽  
Cholesterol Concentration ◽  
Cholesterol Transport ◽  
High Cholesterol ◽  
Unsaturated Fat ◽  
Low Cholesterol

Substitution of dietary saturated fat by unsaturated fat and the reduction of dietary cholesterol intake leads to a decrease of LDL cholesterol concentration accompanied usually by a decrease of HDL cholesterol. Method: 18 young male volunteers were fed for 4 weeks either a high cholesterol saturated fat diet or low cholesterol and unsaturated fat diet in crossover design. At the end of both experimental periods, the lipoprotein concentration was determined. In addition, the reverse cholesterol transport from 14 C cholesterol labeled macrophages in tissue cultures was analyzed. Reverse cholesterol transport was calculated as the percentage of radioactivity released from pre-labeled cells to incubation media with serum of each individuals. Results: Highly significant decrease of LDL cholesterol after the unsaturated fat diet was accompanied by a significant decrease of the HDL cholesterol from 1.25 mmol/l to 1.05 mmol/l. Reverse cholesterol transport did not significantly change when the data of high cholesterol saturated fat diet (9.97 ± 1.45) and low cholesterol unsaturated fat diet (9.53 ± 1.41) were compared. There was no correlation between data of the decrease of HDL cholesterol concentration and change in reverse cholesterol transport. Conclusion: We conclude that dietary treatment by hypocholesterolemic diet accompanied by a reduction of HDL cholesterol does not lead to the decrease in reverse cholesterol transport.

scholarly journals Public health guidelines should recommend reducing saturated fat consumption as much as possible: Debate Consensus

2020 ◽  
Vol 112 (1) ◽  
pp. 25-26 ◽  
Author(s):  
Ronald M Krauss ◽  
Penny M Kris-Etherton
Keyword(s):  
Public Health ◽  
Cardiovascular Disease ◽  
General Health ◽  
Ldl Cholesterol ◽  
Saturated Fat ◽  
Research Needs ◽  
Cholesterol Reduction ◽  
Cvd Risk ◽  
Ongoing Debate ◽  
Fat Consumption

ABSTRACT There is ongoing debate as to whether public health guidelines should advocate reducing SFA consumption as much as possible to reduce the risk of chronic diseases, especially cardiovascular disease (CVD). In considering both sides of this question, we identified a number of points of agreement, most notably that the overall dietary patterns in which SFAs are consumed are of greater significance for cardiometabolic and general health than SFA intake alone. Nevertheless, there remained significant disagreements, centered largely on the interpretation of evidence bearing on 4 major questions: 1) does reducing dietary SFAs lower the incidence of CVD, 2) is the LDL-cholesterol reduction with lower SFA intake predictive of reduced CVD risk, 3) do dietary SFAs affect factors other than LDL cholesterol that may impact CVD risk, and 4) is there a sufficient rationale for setting a target for maximally reducing dietary SFAs? Finally, we identified specific research needs for addressing knowledge gaps that have contributed to the controversies.

scholarly journals Faith in Fat: A Multisite Examination of University Students’ Perceptions of Fat in the Diet

Nutrients ◽  
2020 ◽  
Vol 12 (9) ◽  
pp. 2560
Author(s):  
Matthew J. Landry ◽  
Jasmine M. Olvany ◽  
Megan P. Mueller ◽  
Tiffany Chen ◽  
Dana Ikeda ◽  
...  
Keyword(s):  
College Students ◽  
Nutrition Education ◽  
Food System ◽  
Saturated Fat ◽  
The United States ◽  
Vital Role ◽  
Dietary Guidelines ◽  
First Year Students ◽  
Unsaturated Fat ◽  
Fat Consumption

Despite recent relaxation of restrictions on dietary fat consumption in dietary guidelines, there remains a collective “fear of fat”. This study examined college students’ perceptions of health among foods with no fat relative to foods with different types of fats (unsaturated and saturated). Utilizing a multisite approach, this study collected data from college students at six university dining halls throughout the United States. Data were available on 533 students. Participants were 52% male and consisted largely of first-year students (43%). Across three meal types, the no-fat preparation option was chosen 73% of the time, the unsaturated fat option was selected 23% of the time, and the saturated fat option was chosen 4% of the time. Students chose the no-fat option for all meal types 44% of the time. Findings suggest that college students lack knowledge regarding the vital role played by the type and amount of fats within a healthy diet. Nutrition education and food system reforms are needed to help consumers understand that type of fat is more important than total amount of fat. Efforts across various sectors can encourage incorporating, rather than avoiding, fats within healthy dietary patterns.

scholarly journals Public health guidelines should recommend reducing saturated fat consumption as much as possible: NO

2020 ◽  
Vol 112 (1) ◽  
pp. 19-24 ◽  
Author(s):  
Ronald M Krauss ◽  
Penny M Kris-Etherton
Keyword(s):  
Ldl Cholesterol ◽  
Saturated Fat ◽  
Clinical Trial Data ◽  
Trial Data ◽  
Interindividual Variation ◽  
Health Impacts ◽  
Severe Restriction ◽  
Cvd Risk ◽  
Fat Consumption ◽  
Current Consumption

ABSTRACT The proposition that dietary SFAs should be restricted to the maximal extent possible (e.g., to achieve approximately half of current consumption) is based primarily on observational and clinical trial data that are interpreted as indicating a benefit of such limitation on cardiovascular disease (CVD) risk. Further support is believed to derive from the capacity of SFAs to raise LDL cholesterol, and the evidence that LDL-cholesterol lowering reduces CVD incidence. Despite their apparent merit, these arguments are flawed. In fact, although it is possible that dietary intake of SFAs has a causal role in CVD, the evidence to support this contention is inconclusive. Moreover, other considerations argue against a guideline focused primarily on limiting SFA intake, including the heterogeneity of individual SFAs, the likelihood of clinically meaningful interindividual variation in response to SFA reduction, the potential for unintended health consequences of population-wide promotion of severe restriction, and the critical differences in health impacts among individual SFA-containing foods.

scholarly journals A combined high-sugar and high-saturated-fat dietary pattern is associated with more depressive symptoms in a multi-ethnic population: the HELIUS (Healthy Life in an Urban Setting) study

2017 ◽  
Vol 20 (13) ◽  
pp. 2374-2382 ◽  
Author(s):  
Esther Vermeulen ◽  
Karien Stronks ◽  
Marieke B Snijder ◽  
Aart H Schene ◽  
Anja Lok ◽  
...  
Keyword(s):  
Depressive Symptoms ◽  
Depressed Mood ◽  
Dietary Patterns ◽  
Dietary Pattern ◽  
Dairy Products ◽  
Saturated Fat ◽  
Urban Setting ◽  
Healthy Life ◽  
Added Sugars ◽  
High Sugar

AbstractObjectiveTo identify a high-sugar (HS) dietary pattern, a high-saturated-fat (HF) dietary pattern and a combined high-sugar and high-saturated-fat (HSHF) dietary pattern and to explore if these dietary patterns are associated with depressive symptoms.DesignWe used data from the HELIUS (Healthy Life in an Urban Setting) study and included 4969 individuals aged 18–70 years. Diet was assessed using four ethnic-specific FFQ. Dietary patterns were derived using reduced rank regression with mono- and disaccharides, saturated fat and total fat as response variables. The nine-item Patient Health Questionnaire (PHQ-9) was used to assess depressive symptoms by using continuous scores and depressed mood (identified using the cut-off point: PHQ-9 sum score ≥10).SettingThe Netherlands.ResultsThree dietary patterns were identified; an HSHF dietary pattern (including chocolates, red meat, added sugars, high-fat dairy products, fried foods, creamy sauces), an HS dietary pattern (including sugar-sweetened beverages, added sugars, fruit (juices)) and an HF dietary pattern (including high-fat dairy products, butter). When comparing extreme quartiles, consumption of an HSHF dietary pattern was associated with more depressive symptoms (Q1v. Q4:β=0·18, 95 % CI 0·07, 0·30,P=0·001) and with higher odds of depressed mood (Q1v. Q4: OR=2·36, 95 % CI 1·19, 4·66,P=0·014). No associations were found between consumption of the remaining dietary patterns and depressive symptoms.ConclusionsHigher consumption of an HSHF dietary pattern is associated with more depressive symptoms and with depressed mood. Our findings reinforce the idea that the focus should be on dietary patterns that are high in both sugar and saturated fat.

scholarly journals Dairy calcium intake modifies responsiveness of fat metabolism and blood lipids to a high-fat diet

2011 ◽  
Vol 105 (12) ◽  
pp. 1823-1831 ◽  
Author(s):  
Janne K. Lorenzen ◽  
Arne Astrup
Keyword(s):  
Dairy Products ◽  
Ldl Cholesterol ◽  
Saturated Fat ◽  
Hdl Cholesterol ◽  
Fat Intake ◽  
High Fat ◽  
Dairy Fat ◽  
Before And After ◽  
Fat Excretion ◽  
Blood Variables

Intervention studies have demonstrated that saturated fat increases total and LDL-cholesterol concentrations, and it is therefore recommended that the intake of high-fat dairy products be limited. However, observational studies have found an inverse relationship between the intake of dairy products and incidence of CVD. We aimed to study whether the Ca content of dairy products influences the effect of dairy fat on the lipid profile. The study had a randomised cross-over design. Subjects (n9) were randomised to one of the sequence of four isoenergetic 10 d diets: low Ca and low fat (LC/LF: approximately 700 mg Ca/d, 25 % of energy (fat); high Ca and LF (HC/LF: approximately 2800 mg Ca/d, 25 % of energy fat); LC and high fat (LC/HF: approximately 700 mg Ca/d, 49 E% fat); or HC and HF (approximately 2800 mg Ca/d, 49 E% fat). Blood variables were measured before and after each diet period, and faeces and urine were collected at the end of each diet period. A two-way ANOVA was used to examine the effect of Ca and fat intake. Independent of Ca intake, the HF diet increased the concentrations of total (9 %;P < 0·0001), LDL (14 %;P < 0·0001)- and HDL (13 %;P = 0·0002)-cholesterol compared with the LF diet. However, independent of fat intake, the HC diet decreased the concentrations of total (4 %;P = 0·0051) and LDL-cholesterol (10 %;P < 0·0001) but not HDL-cholesterol compared with the LC diet. In addition, total:HDL-cholesterol was decreased (5 %;P = 0·0299), and HDL:LDL was increased (12 %;P = 0·0097) by the HC diet compared with the LC diet. Faecal fat excretion was increased by both the HC (P < 0·0001) and HF (P = 0·0052) diets. In conclusion, we observed that dairy Ca seems to partly counteract the raising effect of dairy fat on total and LDL-cholesterol, without reducing HDL-cholesterol.

Personality and dietary correlates of coronary heart disease among Indians

1994 ◽  
Vol 7 ◽  
pp. 32-34
Author(s):  
S. Khanna ◽  
O. P. Sharma ◽  
B. L. Kotia
Keyword(s):  
Coronary Heart Disease ◽  
Heart Disease ◽  
Heart Attack ◽  
Saturated Fat ◽  
World Health Organisation ◽  
World Health ◽  
Eysenck Personality Questionnaire ◽  
Unsaturated Fat ◽  
Fat Consumption ◽  
Total Fat

98 cases of first heart attack were selected for the study. The group included 4 patients from business, 24 housewives and 70 from the service class. Ages ranged from 23 to 70 years. The Eysenck Personality Questionnaire (EPQ) and a Diet Inventory were administered. Diet variables included: (a) caffeine (b) saturated fat (c) unsaturated fat, (d) cooking fat, (e) type of milk used, and (f) total fat consumed. Patients were classified as neurotics (67.3% of cases), extroverts (19.4% of cases), and liars (13.3% of cases) on the basis of their EPQ scores (there were no patients classed as psychotics). The three groups differed on tea consumption, cooking fat consumption, and total fat consumption. Neuroticism was associated with “coronary heart disease;” extroversion and lying were related to “heart attack.”There is evidence from both sides of Atlantic that, with increasing wealth, there is increased consumption of meat, salt, vegetables, refined cereal and an increased intake of alcohol and tobacco (World Health Organisation, 1982). These increases are associated with increased incidence of degenerative diseases such as cardiovascular disease, coronary heart disease and hypertension, and all are common causes of death and disability in industrialized countries (World Health Organisation,1982).

Abstract MP004: Dietary Intakes of Saturated Fat and Cardiovascular Disease: Results from the Multi-Ethnic Study of Atherosclerosis

Circulation ◽  
2012 ◽  
Vol 125 (suppl_10) ◽  
Author(s):  
Marcia Otto ◽  
David R Jacobs ◽  
Dariush Mozaffarian ◽  
Daan Kromhout ◽  
Alain G Bertoni ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Saturated Fat ◽  
Food Sources ◽  
Dietary Intakes ◽  
Cvd Risk ◽  
Ethnic Study ◽  
Fat Consumption ◽  
Underlying Mechanisms ◽  
Dairy Fats

Background: Prospective studies have shown generally null associations between overall saturated fat consumption and CVD events. Understanding whether food sources of saturated fatty acids (SF) influence these relationships may help explain inconsistencies and provide insights as to underlying mechanisms. Objective and Hypothesis: We investigated associations between SF consumption from different major dietary sources (SF from each of meat, dairy, fats/oils, and plants) and CVD incidence in the Multi-Ethnic Study of Atherosclerosis (MESA). We hypothesized that associations between SF and CVD incidence would be influenced by the food sources delivering SF. Methods: Participants 45–84 years of age at baseline (n = 5,209) were followed between 2000 and 2007. Dietary intake was assessed using a 120-item food frequency questionnaire. Cox proportional hazard models were used to estimate hazard ratios (HR) and 95% CIs for incident CVD (275 cases) across categories of energy-adjusted intakes of SF by food source. Energy density substitution models were used to estimate the effect of substituting a percentage of energy intake from a specific SF source for the same amount of SF from another source. All models were adjusted for demographics, behavioral and dietary confounders such as intakes of fruit and vegetables, fiber, trans-fat and PUFA. Results: After multivariable adjustment, each 1-g greater intake of meat SF corresponded to 5% higher risk of CVD (HR [CI] per 1-g: 1.05 [1.01– 1.10]). In contrast, each 1-g greater intake of dairy SF intake corresponded to 4% lower risk of CVD (HR [CI] per 1-g: 0.96 [0.93– 0.99]). Substituting 1% of energy from meat SF with energy from dairy SF was associated with a 14% reduction in CVD risk (HR [CI]: 0.86 [0.78–0.95]). The replacements of energy from meat SF with fats/oils SF or with plant SF did not show statistically significant impacts on relative estimates of CVD risk (HR [CI]: 0.93 [0.83–1.05] and 0.93 [0.59 to 1.46], respectively), and neither intake of fats/oils SF nor intake of plant SF was independently associated with CVD risk. Conclusion: These findings suggest that associations between SF and CVD may depend on known differences in type of saturated fatty acids contained in specific food sources or other non-SF constituents in these sources.

scholarly journals Food sources of nutrients among 13-year-old Portuguese adolescents

2011 ◽  
Vol 14 (11) ◽  
pp. 1970-1978 ◽  
Author(s):  
Joana Araújo ◽  
Milton Severo ◽  
Carla Lopes ◽  
Elisabete Ramos
Keyword(s):  
Dairy Products ◽  
Protein Intake ◽  
Parental Education ◽  
Saturated Fat ◽  
Individual Characteristics ◽  
Food Sources ◽  
Food Groups ◽  
Cross Sectional ◽  
Total Fat ◽  
Starchy Foods

AbstractObjectiveTo identify food sources of nutrients in adolescents’ diets and to identify differences in food sources according to individual characteristics.DesignA cross-sectional evaluation was carried out in the 2003/2004 school year. Self-administered questionnaires were used and a physical examination was performed. Diet was evaluated using an FFQ.SettingPublic and private schools in Porto, Portugal.SubjectsAdolescents aged 13 years (n 1522) enrolled at school.ResultsThe main sources of energy were starchy foods (26·5 %), dairy (12·5 %) and meat (12·0 %). The major contributors to carbohydrate intake were starchy foods (38·2 %) and fruit (13·8 %) and to protein intake were meat (28·0 %), dairy products (20·3 %), starchy foods (15·3 %) and seafood (13·6 %). The main sources of total fat were meat (22·0 %), starchy foods (13·4 %) and dairy products (12·7 %). Sweets and pastries presented important contributions to energy (11·1 %), carbohydrate (12·4 %), total fat (13·3 %) and saturated fat (16·6 %) intakes. Parental education was inversely associated with the contribution of sweets and pastries to energy, carbohydrate and fat intakes and it was positively associated with the seafood contribution to protein intake.ConclusionsThe major sources of carbohydrates were starchy foods, which also accounted for a quarter of energy intake. Dairy products plus meat accounted for another quarter of energy. Meat was a major source of protein and fats. Sweets and pastries contributed more than 10 % to energy, carbohydrates, total and saturated fat. Parental education was the strongest determinant of food sources and was positively associated with a healthier contribution of food groups.

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