Saturated Fat Consumption in Ancestral Human Diets

2006 ◽  
pp. 115-126 ◽  
Author(s):  
Loren Cordain
Keyword(s):  
Saturated Fat ◽  
Fat Consumption

scholarly journals Saturated Fat Consumption and Risk of Coronary Heart Disease and Ischemic Stroke: A Science Update

2017 ◽  
Vol 70 (1) ◽  
pp. 26-33 ◽  
Author(s):  
Joyce A. Nettleton ◽  
Ingeborg A. Brouwer ◽  
Johanna M. Geleijnse ◽  
Gerard Hornstra
Keyword(s):  
Coronary Heart Disease ◽  
Heart Disease ◽  
Ischemic Stroke ◽  
Saturated Fat ◽  
The Body ◽  
Epidemiological Methods ◽  
Risk Markers ◽  
Fat Consumption ◽  
Chd Risk ◽  
Important Health

At a workshop to update the science linking saturated fatty acid (SAFA) consumption with the risk of coronary heart disease (CHD) and ischemic stroke, invited participants presented data on the consumption and bioavailability of SAFA and their functions in the body and food technology. Epidemiological methods and outcomes were related to the association between SAFA consumption and disease events and mortality. Participants reviewed the effects of SAFA on CHD, causal risk factors, and surrogate risk markers. Higher intakes of SAFA were not associated with higher risks of CHD or stroke apparently, but studies did not take macronutrient replacement into account. Replacing SAFA by cis-polyunsaturated fatty acids was associated with significant CHD risk reduction, which was confirmed by randomized controlled trials. SAFA reduction had little direct effect on stroke risk. Cohort studies suggest that the food matrix and source of SAFA have important health effects.

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.

Impact of Nutrition Education On University Students’ Fat Consumption

2009 ◽  
Vol 70 (4) ◽  
pp. 187-192 ◽  
Author(s):  
Teri E. Emrich ◽  
M.J. Patricia Mazier
Keyword(s):  
Nutrition Education ◽  
Saturated Fat ◽  
First Year ◽  
Science Students ◽  
Chi Square ◽  
First Year Students ◽  
Fat Consumption ◽  
Nutrition Course ◽  
University Science ◽  
Saturated Fat Intake

Purpose: University science students who have taken a nutrition course possess greater knowledge of fats than do those who have not; whether students apply this knowledge to their diet is unknown. We measured and compared science students' total and saturated fat intake in the first and fourth years, and evaluated whether taking a nutrition course influenced fat consumption. Methods: A sample of 269 first- and fourth-year science students at a small undergraduate university completed a survey with both demographic questions and a semi-quantitative food frequency questionnaire about fats in the diet. Data were analyzed using chi-square tests and independent-sample t-tests. Results: Fourth-year science students consumed fewer grams of total and saturated fat than did first-year science students (p<0.001). Science students who had taken a nutrition course consumed fewer grams of total and saturated fat than did those who had not (p<0.001). Conclusions: Taking a nutrition course may decrease first-year students’ fat consumption, which may improve diet quality and decrease the risk of chronic disease related to fat consumption.

Low carbohydrate diets increase saturated fat consumption

BMJ ◽  
2013 ◽  
Vol 346 (feb13 1) ◽  
pp. f812-f812 ◽  
Author(s):  
T. E. Strandberg
Keyword(s):  
Saturated Fat ◽  
Fat Consumption ◽  
Low Carbohydrate

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.

Saturated fat consumption may not be the main cause of increased blood lipid levels

2014 ◽  
Vol 82 (2) ◽  
pp. 187-195 ◽  
Author(s):  
C.B. Dias ◽  
R. Garg ◽  
L.G. Wood ◽  
M.L. Garg
Keyword(s):  
Saturated Fat ◽  
Blood Lipid ◽  
Lipid Levels ◽  
Fat Consumption ◽  
Blood Lipid Levels

Smoking Habits, Sales of Fat and Antihypertensives Fail to Explain the High Coronary Mortality in Cold Regions of Sweden

1991 ◽  
Vol 36 (6) ◽  
pp. 165-168 ◽  
Author(s):  
S. Gyllerup ◽  
J. Lanke ◽  
L.H. Lindholm ◽  
B. Schersten
Keyword(s):  
Cold Exposure ◽  
Antihypertensive Drugs ◽  
Strong Association ◽  
Saturated Fat ◽  
Cold Climate ◽  
The Other ◽  
Explanatory Factors ◽  
Fat Consumption ◽  
Estimate Prevalence ◽  
Coronary Mortality

A previous study has shown a strong regional association between cold climate and coronary mortality in Sweden. The present study intended to elucidate further this association, in particular whether or not it could be attributed to smoking, hypertension and fat consumption. The 284 Swedish municipalities were used as units. The outcome was mortality (SMR) from acute myocardial infarction in men aged 40–64. Prevalence of smoking and use of snuff was estimated by interviews. Sales of antihypertensive drugs were used to estimate prevalence of hypertension. Sales of butter and estimates of consumption of saturated fat by interviews were used to estimate the consumption of fat. Weighted determination coefficients (D) were calculated. Apart from the strong association between cold climate and coronary mortality (D=0.39), an association was shown between fat consumption and coronary mortality (D=0.22). A weaker association was found between prevalency of snuffing and coronary mortality (D=0.15) and between sales of butter and coronary mortality (D=0.10) and the weakest between sales of antihypertensives and coronary mortality (D=0.06). No association was found between prevalence of smoking and coronary mortality. When the other explanatory factors were added to cold climate in the model no substantial enhancement of the association was achieved. Cold exposure was correlated to the other explanatory factors. To conclude, this study showed that the strong association between cold exposure and coronary mortality was not affected by the regional variation in the estimates of fat consumption, hypertension or tobacco use.

scholarly journals Replacing foods high in saturated fat by low-saturated fat alternatives: a computer simulation of the potential effects on reduction of saturated fat consumption

2009 ◽  
Vol 102 (3) ◽  
pp. 478-483 ◽  
Author(s):  
Bilbo Schickenberg ◽  
Patricia van Assema ◽  
Johannes Brug ◽  
Janneke Verkaik-Kloosterman ◽  
Marga C. Ocké ◽  
...  
Keyword(s):  
Food Consumption ◽  
Saturated Fat ◽  
Fat Intake ◽  
Fat Consumption ◽  
Consumption Data ◽  
Food Consumption Data ◽  
Food Consumption Survey ◽  
Before And After ◽  
Saturated Fat Intake ◽  
Consumption Survey

This simulation study aimed to assess the change in saturated fat intake achieved by replacing one to three of the products contributing most to individual saturated fat intake by alternative products low in saturated fat. Food consumption data of 750 participants (aged 19–30 years) from a recent Dutch food consumption survey were used. For each participant, the three products (from different product groups) that contributed most to their saturated fat intake were ranked in order of diminishing contribution. These products were sequentially replaced by lower saturated fat alternatives that were available in Dutch supermarkets. Mean percentage energy (en%) from saturated fat and energy intake in kJ per d were calculated before and after each of the three replacements. Dutch cheese, meat (for dinner) and milk were the main contributors to saturated fat intake for most participants. Starting at a mean en% from saturated fat of 12·4, the three replacements together resulted in a mean reduction of 4·9 en% from saturated fat. The percentage of participants meeting the recommendation for saturated fat ( < 10 en%) increased from 23·3 % to 86·0 %. We conclude that the replacement of relatively few important high-saturated fat products by available lower-saturated fat alternatives can significantly reduce saturated fat intake and increase the proportion of individuals complying with recommended intake levels.

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