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 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.

Moving beyond the “LDL hypothesis”

VASA ◽  
2015 ◽  
Vol 44 (5) ◽  
pp. 333-340 ◽  
Author(s):  
Christian Werner ◽  
Ulrich Laufs
Keyword(s):  
Ldl Cholesterol ◽  
Causal Relation ◽  
Low Density Lipoprotein ◽  
Density Lipoprotein ◽  
Clinical Trial Data ◽  
Randomised Clinical Trial ◽  
Trial Data ◽  
Low Density Lipoprotein Cholesterol ◽  
Genetic Studies ◽  
Statin Drug

Abstract. Summary: The term “LDL hypothesis” is frequently used to describe the association of low-density lipoprotein cholesterol (LDL-cholesterol, LDL-C) and cardiovascular (CV) events. Recent data from genetic studies prove a causal relation between serum LDL-C and CV events. These data are in agreement with mechanistic molecular studies and epidemiology. New randomised clinical trial data show that LDL-C lowering with statins and a non-statin drug, ezetimibe, reduces CV events. We therefore believe that the “LDL-hypothesis” has been proven; the term appears to be outdated and should be replaced by “LDL causality”.

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 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 A Unique Formulation of Cardioprotective Bio-Actives: An Overview of Their Safety Profile

Medicines ◽  
2019 ◽  
Vol 6 (4) ◽  
pp. 107
Author(s):  
William Salminen ◽  
Mayowa Agbaje-Williams ◽  
Funmilayo Ajayi
Keyword(s):  
Safety Profile ◽  
Clinical Trial Data ◽  
The United States ◽  
Vitamin K2 ◽  
Trial Data ◽  
Healthy Population ◽  
Cvd Risk ◽  
Prevention And Treatment ◽  
The Impact ◽  
Poor Absorption

The burden of cardiovascular disease (CVD) remains high globally and in the United States despite the availability of pharmaceuticals aimed at its prevention and treatment. An invention by Summit Innovation Labs, which is a formula consisting of a unique blend of select polyphenols (i.e., curcumin, quercetin, resveratrol), vitamin K2 as menaquinone-7, and magnesium, was recently developed to modulate the impact of the specific drivers of CVD, namely, vascular calcification, oxidative stress, and chronic inflammation. The SIL formulation is a dietary supplement that was designed leveraging the more bioavailable forms of ingredients with poor absorption, such as curcumin and quercetin. Each ingredient within the SIL formulation has been shown to contribute to CVD risk reduction by moderating the effect of CVD triggers, thereby providing a holistic prevention strategy for CVD in the healthy population. This review focuses on recently published clinical data to support the safety profile of these ingredients following oral administration. The preponderance of clinical trial data reviewed support the overall safety of the bioactives when used singly or in combination. The most commonly reported adverse effects were generally mild dose-related gastrointestinal disturbances, which may be alleviated with diet in some cases. In light of these, we conclude that the combination of the ingredients in the SIL formulation is reasonably expected to be safe.

scholarly journals Tree nuts and the lipid profile: a review of clinical studies

2006 ◽  
Vol 96 (S2) ◽  
pp. S68-S78 ◽  
Author(s):  
Amy E. Griel ◽  
Penny M. Kris-Etherton
Keyword(s):  
Ldl Cholesterol ◽  
Unsaturated Fatty Acids ◽  
Saturated Fat ◽  
Healthy Foods ◽  
Cvd Risk ◽  
Cholesterol Lowering ◽  
Tree Nuts ◽  
Unsaturated Fat ◽  
Lipids And Lipoproteins ◽  
Fat Diets

Tree nuts have a fatty acid profile that favourably affects blood lipids and lipoproteins. They are low in saturated fat and high in unsaturated fatty acids and are rich sources of other nutrients. An extensive database consistently shows total and LDL cholesterol-lowering effects of diets low in saturated fat and cholesterol and high in unsaturated fat provided by a variety of tree nuts. Collectively, a summary of studies conducted to date shows that tree nuts reduce LDL cholesterol by 3–19 % compared with Western and lower-fat diets. Nuts also contain many nutrients and bioactive compounds that appear to contribute to the favourable effects on lipids and lipoproteins – these include plant sterols, dietary fibre and antioxidants. Because of their unique nutrient profile, nuts can be part of a diet that features multiple heart-healthy foods resulting in a cholesterol lowering response that surpasses that of cholesterol-lowering diets typically used to reduce CVD risk.

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