Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

Farvid, Maryam S.; Ding, Ming; Pan, An; Sun, Qi; Chiuve, Stephanie E.; Steffen, Lyn M.; Willett, Walter C.; Hu, Frank B.

doi:10.1161/circulationaha.114.010236

Cited by 481 publications

(391 citation statements)

References 44 publications

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“…Two recent secondary analyses of data, collected from randomized controlled trials conducted between 9 older than 65 years [66]. It should be noted that the participants in this study are not representative of the general population because they were institutionalized and likely had multiple and complex morbidities.…”

Section: Replacing Sfa With N-6 Pufamentioning

confidence: 99%

Saturated Fatty Acids and Cardiovascular Disease: Replacements for Saturated Fat to Reduce Cardiovascular Risk

Briggs¹,

Petersen²,

Kris‐Etherton³

2017

Preprint

118

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Dietary recommendations to decrease the risk of cardiovascular disease (CVD) have focused on reducing intake of saturated fatty acids (SFA) for more than 50 years. While the 2015-2020 Dietary Guidelines for Americans advise substituting both monounsaturated and polyunsaturated fatty acids for SFA, evidence supports other nutrient substitutions that will also reduce CVD risk. For example, replacing SFA with whole grains, but not refined carbohydrates, reduces CVD risk. Replacing SFA with protein, especially plant protein may also reduce CVD risk. While dairy fat (milk, cheese) is associated with a slightly lower CVD risk compared to meat, dairy fat results in a significantly greater CVD risk relative to unsaturated fatty acids. As research continues, we will refine our understanding of dietary patterns associated with lower CVD risk.

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Section: Replacing Sfa With N-6 Pufamentioning

confidence: 99%

Saturated Fatty Acids and Cardiovascular Disease: Replacements for Saturated Fat to Reduce Cardiovascular Risk

Briggs¹,

Petersen²,

Kris‐Etherton³

2017

Preprint

118

View full text Add to dashboard Cite

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“…It should also be noted that the oil extracted using enzyme contained strikingly large content of linoleic acid (C18:2). In a recent study, intake of linoleic acid can reduce total and LDL cholesterol, improve insulin sensitivity and blood pressure and lower risk of coronary disease [18,19]. Table 2.…”

Section: Preliminary Study Of Extracting Oil and Cleaning Coconut Milmentioning

confidence: 99%

Extraction of Coconut Oil from Coconut Milk Foulants Using Enzyme

Saikhwan

Nuchnet

Wanakayont

et al. 2016

MATEC Web of Conferences

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Abstract. Coconut milk manufacturing process encounters problems with foulants formed during pasteurization process. For example, fouling layers reduce heat transfer efficiency of a heat exchanger. As the fouling layers are considered as waste, this research aimed at extracting coconut oil from the foulants to produce a product from the waste. A model coconut milk foulant was used to simulate foulants formed during batch pasteurization process and coconut oil was extracted from the foulant using celloulase enzyme. The extracted oil then was evaluated in terms of fatty acid composition and antioxidant properties (total phenolic and flavonoid contents). The antioxidant activities were evaluated using DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging and FRAP (Ferric reducing antioxidant power) methods. Results showed that the oil extracted from the foulants appeared similar to virgin coconut oil (VCO); the extracted oil appeared as clear viscous liquid with aroma associated with roasted coconut. The oil extracted using enzyme contained all fatty acids found in VCO in lower proportions but large extent of linoleic acid was found. Antioxidant capacity was similar to that of VCO. The foulants after the extraction of fat using enzyme were easier to clean suggesting the possibility to couple cleaning of coconut milk foulants and oil extraction in the same process.

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“…lower risk of death from CHD (9) . Further confusion is added by the divergent relationship of certain fatty foods such as red and processed meat which increase the risk of CVD.…”

Section: Proceedings Of the Nutrition Societymentioning

confidence: 99%

How important is the relative balance of fat and carbohydrate as sources of energy in relation to health?

Sanders

2015

Proc. Nutr. Soc.

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Both the intake of fat, especially saturated trans fatty acids, and refined carbohydrates, particularly sugar, have been linked to increased risk of obesity, diabetes and CVD. Dietary guidelines are generally similar throughout the world, restrict both intake of SFA and added sugar to no more than 10 and 35 % energy for total fat and recommend 50 % energy from carbohydrates being derived from unrefined cereals, tubers, fruit and vegetables. Current evidence favours partial replacement of SFA with PUFA with regard to risk of CVD. The translation of these macronutrient targets into food-based dietary guidelines is more complex because some high-fat foods play an important part in meeting nutrient requirements as well as influencing the risk of chronic disease. Some of the recent controversies surrounding the significance of sugar and the type of fat in the diet are discussed. Finally, data from a recently published randomised controlled trial are presented to show the impact of following current dietary guidelines on cardiovascular risk and nutrient intake compared with a traditional UK diet. In 1984, the UK Committee on Medical Aspects of Food Policy first recommended that no more than 30-35 and 10 % of dietary energy be derived from total and SFA respectively to prevent CVD and updated its advice to include the replacement of SFA with MUFA and to increase the intake of long-chain n-3 PUFA from oily fish in 1994(1) . More than 30 years later a meta-analysis of the clinical trials available at the time has concluded that these guidelines for dietary fat intake should never have been made (2) . However, this fails to recognise that at the time the UK was experiencing a major epidemic of CHD and there was strong evidence that the intake of SFA increased serum cholesterol, which was causally involved in the atherogenic process that leads to CHD. Furthermore, reducing the intake of fat was seen to be a means of reducing SFA as leading sources of both SFA and total fat were meat and dairy products. Indeed, intakes of total fat and saturated fat and serum cholesterol have fallen in the UK as discussed elsewhere (3) . Furthermore, it is to be noted that CVD mortality has fallen by more than 55 % since 1997 in the UK (4) for reasons that remain uncertain. The lack of epidemiological evidence from a comprehensive meta-analysis of prospective cohort studies (5) supporting the contention that SFA intake is associated with increased risk of death from CVD is in contrast to the findings based mainly on US data that the consumption of sugar-sweetened beverages (SSB) (6) and refined carbohydrates with high glycaemic index is associated with a greater risk (7) . This has led some commentators to suggest that sugar is to blame for CVD rather than SFA (8) and that it is time to end the war on fat. This has resulted in a rash of media articles suggesting that it is healthy to eat fatty meat and full-fat dairy products. However, a more recent meta-analysis including previously unpublished results from prospective cohort studies shows...

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Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

Cited by 481 publications

References 44 publications

Saturated Fatty Acids and Cardiovascular Disease: Replacements for Saturated Fat to Reduce Cardiovascular Risk

Saturated Fatty Acids and Cardiovascular Disease: Replacements for Saturated Fat to Reduce Cardiovascular Risk

Extraction of Coconut Oil from Coconut Milk Foulants Using Enzyme

How important is the relative balance of fat and carbohydrate as sources of energy in relation to health?

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