Evidence favours an association between saturated fat intake and coronary heart disease

BMJ ◽  
2013 ◽  
Vol 347 (nov19 20) ◽  
pp. f6851-f6851 ◽  
Author(s):  
J. Mann ◽  
R. McLean ◽  
L. Te Morenga
Keyword(s):  
Coronary Heart Disease ◽  
Heart Disease ◽  
Saturated Fat ◽  
Fat Intake ◽  
Saturated Fat Intake

scholarly journals The Effect of Saturated Fat Intake With Risk of Stroke and Coronary Heart Disease: A Systematic Review of Prospective Cohort Studies

2018 ◽  
Vol 10 (8) ◽  
pp. 28
Author(s):  
Hilal Al Shamsi ◽  
Abdullah Almutairi
Keyword(s):  
Systematic Review ◽  
Coronary Heart Disease ◽  
Prospective Cohort ◽  
Saturated Fat ◽  
Epidemiologic Studies ◽  
Fat Intake ◽  
Prospective Cohort Studies ◽  
Chd Risk ◽  
Increased Risk ◽  
Saturated Fat Intake

BACKGROUND: A decline in saturated fat intake has generally been thought to improve cardiovascular health.OBJECTIVE: The objective of this review is to summarize the evidence presented in recent prospective epidemiologic studies related to the association of saturated fat intake and risk of stroke and coronary heart disease (CHD).DESIGN: Sixteen prospective cohort studies identified by searches of the Medline and ProQuest databases are included in this review. The association of saturated fat intake with stroke and CHD risk is explored using the relative risk (RR), Hazard ratio (HR), and 95% confidence interval (CI) methods.RESULTS: Over follow-up periods of 8 to 30 years, 22,773 of 668,082 participants of these 16 studies developed stroke or CHD. Saturated fat intake was associated with an increased risk of CHD (HR = 2.36, 95% CI 1.10–5.09) but not with stroke. Gender and age had no impact on the stroke rate, whereas the female gender was a risk factor for CHD (HR = 3.07, 95% CI 1.54–6.11). In addition, a subgroup analysis showed a positive association between smoking history and increasing risk of stroke and CHD.CONCLUSION: This systematic review of prospective-cohort epidemiologic studies found that there is a weak to strong association between saturated fat intake and increased CHD risk but not significant evidence for concluding that saturated fat intake is associated with an increased risk of stroke. In addition, more research is needed to determine whether risk of stroke and/or CHD is potentially affected by specific nutrients used to replace saturated fat.

scholarly journals Saturated fat intake in Minsk (Belarus), a high-risk area for heart disease

The Lancet ◽  
1994 ◽  
Vol 344 (8927) ◽  
pp. 963-964
Author(s):  
J.A. Bijlsma ◽  
T.W.A. de Bruin ◽  
D.W. Erkelens ◽  
M.B. Katan
Keyword(s):  
Heart Disease ◽  
High Risk ◽  
Saturated Fat ◽  
Fat Intake ◽  
Risk Area ◽  
High Risk Area ◽  
Saturated Fat Intake

scholarly journals Coconuts and Health: Different Chain Lengths of Saturated Fats Require Different Consideration

2020 ◽  
Vol 7 (4) ◽  
pp. 59
Author(s):  
Susan Hewlings
Keyword(s):  
Fatty Acids ◽  
Heart Disease ◽  
Dietary Patterns ◽  
Health Benefits ◽  
Saturated Fat ◽  
Fat Intake ◽  
Medium Chain ◽  
Saturated Fats ◽  
Saturated Fat Intake ◽  
Chain Fatty Acids

The diet heart hypothesis has driven nutrition recommendations and policy for decades. Recent studies have questioned the hypothesis and sparked great controversy over the assumed connection between saturated fat intake and heart disease. Recent evidence suggests that dietary patterns should be the focus of dietary recommendations, not any one food or nutrient. Furthermore, to classify foods as simply saturated fat, polyunsaturated or monounsaturated fats is to ignore the many other potential nutrients and health benefits. Coconut is classified as a saturated fat and therefore listed as a food to limit to reduce heart disease risk. However, different saturated fats, medium-chain or long-chain, act differently metabolically and thus have different health effects. The medium-chain fatty acids predominate in coconut are absorbed differently and have been associated with several health benefits, including improvements in cognitive function and a more favorable lipid profile compared to longer chain fatty acids. Coconuts provide a healthful source of saturated fats and should not be considered the same as foods with longer chain saturated fats. Future recommendations should take this research into consideration. It is the purpose of this review to discuss the research regarding the connection between saturated fat intake, specifically coconut consumption, and health, while focusing on dietary patterns and lifestyle behaviors.

Dietary Fat Intake and Risk of Alzheimer’s Disease and Dementia: A Meta-Analysis of Cohort Studies

2018 ◽  
Vol 15 (9) ◽  
pp. 869-876 ◽  
Author(s):  
Yue Ruan ◽  
Jun Tang ◽  
Xiaofei Guo ◽  
Kelei Li ◽  
Duo Li
Keyword(s):  
Cohort Studies ◽  
Dietary Fat ◽  
Prospective Cohort ◽  
Meta Analysis ◽  
Saturated Fat ◽  
Fat Intake ◽  
Prospective Cohort Studies ◽  
Dietary Fat Intake ◽  
Dementia Risk ◽  
Saturated Fat Intake

Background: Epidemiological studies showed that dietary fat intake is associated with Alzheimer’s disease (AD) and dementia risk, however, the association remain inconsistent. This metaanalysis aimed to systematically examine the association of dietary fat intake with AD and dementia risk. Methods: We have systematically searched PubMed, Embase and the Cochrane Library up to May 1st 2017. Prospective cohort studies were included if they reported on the association of dietary fat intake with AD and dementia risk. Multivariate-adjusted relative risks (RRs) for the highest versus lowest category were pooled by using a random-effects model. Results: A total of 8630 participants and 633 cases from four independent prospective cohort studies were included in the present meta-analysis. A higher dietary saturated fat intake was significantly associated with an increased risk of 39% and 105% for AD (RR: 1.39; 95% CI: 1.00, 1.94) and dementia (RR: 2.05; 95% CI: 1.06, 3.98), respectively. Dose-response analysis indicated a 4 g/day increment of saturated fat intake was related to 15% higher risk of AD (RR: 1.15; 95% CI: 1.01, 1.31). However, there was no significant association found between dietary intake of total, monounsaturated, polyunsaturated fat and AD or dementia risk. Conclusions: This meta-analysis provides significant evidence of positive association between higher saturated fat intake and AD and dementia risk.

scholarly journals Changes in blood lipid concentrations associated with changes in intake of dietary saturated fat in the context of a healthy low-carbohydrate weight-loss diet: a secondary analysis of the Diet Intervention Examining The Factors Interacting with Treatment Success (DIETFITS) trial

2019 ◽  
Vol 109 (2) ◽  
pp. 433-441 ◽  
Author(s):  
Cynthia W Shih ◽  
Michelle E Hauser ◽  
Lucia Aronica ◽  
Joseph Rigdon ◽  
Christopher D Gardner
Keyword(s):  
Weight Loss ◽  
Lipid Profile ◽  
Secondary Analysis ◽  
Saturated Fat ◽  
Blood Lipid ◽  
Carbohydrate Intake ◽  
Fat Intake ◽  
Weight Loss Diet ◽  
Low Carbohydrate ◽  
Saturated Fat Intake

ABSTRACTBackgroundFor low-carbohydrate diets, a public health approach has focused on the replacement of carbohydrates with unsaturated fats. However, little research exists on the impacts of saturated fat intake on the lipid profile in the context of whole-food-based low-carbohydrate weight-loss diets.ObjectivesThe primary aim of this secondary analysis of the DIETFITS weight loss trial was to evaluate the associations between changes in percentage of dietary saturated fatty acid intake (%SFA) and changes in low-density lipoproteins, high-density lipoproteins, and triglyceride concentrations for those following a healthy low-carbohydrate (HLC) diet. The secondary aim was to examine these associations specifically for HLC dieters who had the highest 12-month increases in %SFA.MethodsIn the DIETFITS trial, 609 generally healthy adults, aged 18–50 years, with body mass indices of 28–40 kg/m2 were randomly assigned to a healthy low-fat (HLF) or HLC diet for 12 months. In this analysis, linear regression, both without and with adjustment for potential confounders, was used to measure the association between 12-month change in %SFA and blood lipids in 208 HLC participants with complete diet and blood lipid data.ResultsParticipants consumed an average of 12–18% of calories from SFA. An increase of %SFA, without significant changes in absolute saturated fat intake, over 12 months was associated with a statistically significant decrease in triglycerides in the context of a weight-loss study in which participants simultaneously decreased carbohydrate intake. The association between increase in %SFA and decrease in triglycerides was no longer significant when adjusting for 12-month change in carbohydrate intake, suggesting carbohydrate intake may be a mediator of this relationship.ConclusionsThose on a low-carbohydrate weight-loss diet who increase their percentage intake of dietary saturated fat may improve their overall lipid profile provided they focus on a high-quality diet and lower their intakes of both calories and refined carbohydrates. This trial was registered at clinicaltrials.gov as NCT01826591.

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