Fats in Foods: Current Evidence for Dietary Advice

Nettleton, Joyce A.; Brouwer, Ingeborg A.; Mensink, Ronald P.; Diekman, Connie B.; Hornstra, Gerard

doi:10.1159/000488006

Cited by 11 publications

(7 citation statements)

References 54 publications

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“…Furthermore, substituting lard for comparator oils increased LDL-c and TC, but not HDL-c. Several studies [24][25][26] have indicated that not all SFs have equal effects on lipid profiles, with differences especially clear between animal-derived and plant-derived fats. Our study supported the current recommendations to reduce dietary SF intake, particularly animalderived fat, and to replace this source of fat with foods rich in unsaturated FAs from plants to lower the risk of CVD [27].…”

Section: Discussionsupporting

confidence: 85%

Tropical Oil Consumption and Cardiovascular Disease: An Umbrella Review of Systematic Reviews and Meta Analyses

et al. 2021

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The health effects of saturated fat, particularly tropical oil, on cardiovascular disease are unclear. We investigated the effect of tropical oil (palm and coconut oils), lard, and other common vegetable oils (soybean and rice bran oils) that are widely used in tropical and Asian countries on lipid profiles. We performed an umbrella review of meta-analyses and systematic reviews. Electronic databases (Medline, Scopus, Embase, and Cochrane) were searched up to December 2018 without language restriction. We identified nine meta-analyses that investigated the effect of dietary oils on lipid levels. Replacement of polyunsaturated fatty-acid-rich oils (PUFAs) and monounsaturated FA-rich oils (MUFAs) with palm oil significantly increased low-density lipoprotein cholesterol (LDL-c), by 3.43 (0.44–6.41) mg/dL and 9.18 (6.90–11.45) mg/dL, respectively, and high-density lipoprotein cholesterol (HDL-c), by 1.89 (1.23–2.55) mg/dL and 0.94 (−0.07–1.97) mg/dL, respectively. Replacement of PUFAs with coconut oil significantly increased HDL-c and total cholesterol –by 2.27 (0.93–3.6) mg/dL and 5.88 (0.21–11.55) mg/dL, respectively—but not LDL-c. Substituting lard for MUFAs and PUFAs increased LDL-c–by 8.39 (2.83–13.95) mg/dL and 9.85 (6.06–13.65) mg/dL, respectively—but not HDL-c. Soybean oil substituted for other PUFAs had no effect on lipid levels, while rice bran oil substitution decreased LDL-c. Our findings show the deleterious effect of saturated fats from animal sources on lipid profiles. Replacement of unsaturated plant-derived fats with plant-derived saturated fats slightly increases LDL-c but also increases HDL-c, which in turn may exert a neutral effect on cardiovascular health.

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Section: Discussionsupporting

confidence: 85%

Tropical Oil Consumption and Cardiovascular Disease: An Umbrella Review of Systematic Reviews and Meta Analyses

et al. 2021

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“…In addition, a multivariable meta-regression analysis comparing MUFAs, PUFAs, and SFAs showed no significant effects on CVD risk ( 90 ). Despite several analyses with deviating results, there is overall consensus that replacement of (foods rich in) SFAs by (foods rich in) unsaturated fatty acids lowers the risk of CHD ( 91 ).…”

Section: Discussionmentioning

confidence: 99%

Effects of oils and solid fats on blood lipids: a systematic review and network meta-analysis

Schwingshackl

Bogensberger

Benčič

et al. 2018

Journal of Lipid Research

114

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The aim of this network meta-analysis (NMA) is to compare the effects of different oils/solid fats on blood lipids. Literature searches were performed until March 2018. Inclusion criteria were as follows: i) randomized trial (≥3 weeks study length) comparing at least two of the following oils/solid fats: safflower, sunflower, rapeseed, hempseed, flaxseed, corn, olive, soybean, palm, and coconut oil, and lard, beef-fat, and butter; ii) outcomes LDL-cholesterol (LDL-C), total cholesterol (TC), HDL-cholesterol (HDL-C), and triacylglycerols (TGs). A random dose-response (per 10% isocaloric exchange) NMA was performed and surface under the cumulative ranking curve (SUCRA) was estimated. Fifty-four trials were included in the NMA. Safflower oil had the highest SUCRA value for LDL-C (82%) and TC (90%), followed by rapeseed oil (76% for LDL-C, 85% for TC); whereas, palm oil (74%) had the highest SUCRA value for TG, and coconut oil (88%) for HDL-C. Safflower, sunflower, rapeseed, flaxseed, corn, olive, soybean, palm, and coconut oil as well beef fat were more effective in reducing LDL-C (−0.42 to −0.23 mmol/l) as compared with butter. Despite limitations in these data, our NMA findings are in line with existing evidence on the metabolic effects of fat and support current recommendations to replace high saturated-fat food with unsaturated oils.

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“…Lowering saturated fat intake does not always lead to an improved lipid profile, especially if the saturated fat is replaced with carbohydrates [ 11 , 12 , 14 ]. This points to the importance of considering the replacement fat, as well as the comparator fat or fat source, when interpreting studies related to fatty acids and disease outcomes [ 15 ]. Amid this controversy, the AHA and other organizations maintain their overall recommendations to lower saturated fat intake while further clarifying that what the saturated fats are replaced with is important, and that replacement should be with vegetable based polyunsaturated and monounsaturated fatty acids.…”

Section: Introductionmentioning

confidence: 99%

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

Hewlings

2020

JCDD

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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.

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Fats in Foods: Current Evidence for Dietary Advice

Cited by 11 publications

References 54 publications

Tropical Oil Consumption and Cardiovascular Disease: An Umbrella Review of Systematic Reviews and Meta Analyses

Tropical Oil Consumption and Cardiovascular Disease: An Umbrella Review of Systematic Reviews and Meta Analyses

Effects of oils and solid fats on blood lipids: a systematic review and network meta-analysis

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

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