Une faible variation qualitative des apports en acides gras diminue le cholestérol LDL de sujets hypercholestérolémiques gardant des apports lipidiques élevés

Lecerf, Jean‐Michel; Luc, Gérald; Marécaux, Nadine; Bal, Sylvie; Bonte, Jean‐Paul; Borgies, Bénédicte

doi:10.1051/mnut/2005414165

Cited by 2 publications

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“…Furthermore, the LDLC/HDLC ratio is more favorably influenced by replacing SFAs with unsaturated fatty acids than by reducing SFAs alone 16 . Likewise, and despite stable, high, total lipid levels, we have shown that partial (and moderate) replacement lowers LDLC in subjects with moderate hypercholesterolemia 17 . The composition and size of the LDL particles must also be taken into consideration.…”

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confidence: 76%

“…16 Likewise, and despite stable, high, total lipid levels, we have shown that partial (and moderate) replacement lowers LDLC in subjects with moderate hypercholesterolemia. 17 The composition and size of the LDL particles must also be taken into consideration. A low-fat and low-saturated-fatty-acids diet results in smaller, denser LDLs 18 and leads to an increase in the number of subjects who acquire an LDL B phenotype 19 (small, dense LDLs are known to be atherogenic, partly because they are more readily oxidized and penetrate more easily into the subendothelial space).…”

Section: Saturated Fatty Acidsmentioning

confidence: 99%

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Fatty acids and cardiovascular disease

Lecerf

2009

Nutrition Reviews

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Fatty acids have been classified into "good" or "bad" groups according to their degree of unsaturation or whether they are "animal fat" or "vegetable fat". Today, it appears that the effects of fatty acids are complex and vary greatly according to the dose and the nature of the molecule. Monounsaturated fatty acids are still considered as having a "neutral" status, but any benefits may be related to the chemical environment of the source food or the associated overall food pattern. Controversy surrounds omega-6 polyunsaturated fatty acids, because even though they lower LDL cholesterol levels, excessive intakes do not appear to be correlated with cardiovascular benefit. The omega-3 fatty acids are known to exert cardiovascular protective effects. Dairy fat and its cardiovascular impact are being evaluated. This review examines the existing literature on the relationships between the different fatty acids and cardiovascular disease.

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confidence: 76%