What is it about?
This is an overview of the recently available evidence on the effect of fatty acids on cardiometabolic risk and the various dietary recommendations related to reducing fat in the diet. It also highlights the effect of the isocaloric substitution of fats with other macronutrients.
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Why is it important?
Reducing dietary fat intake has long been a cornerstone of dietary recommendations of many leading health organizations as the key measure to prevent cardiometabolic diseases. However, dietary fat recommendations are sometimes contradictory. In addition, many consumers and food manufacturers are still confused about the effects of fatty acids on coronary heart disease after decades of focusing on the low-fat diet.
Perspectives
Recent evidence shows that a higher intake of saturated fatty acids is associated with an increased risk of coronary heart disease that is consistent with the previous scientific evidence. In addition, current findings suggest that replacing total saturated fatty acids with polyunsaturated fatty acids, monounsaturated fatty acids, and high-quality carbohydrates reduces cardiometabolic risks. Taken together, a higher intake of saturated fatty acids is associated with an increased risk of coronary heart disease. The recent scientific evidence highlights the importance of replacing total saturated fats with healthier alternatives, including polyunsaturated fatty acids, monounsaturated fatty acids, and high-quality carbohydrates that comply with the latest recommendations in the updated guidelines.
Professor Mousa Numan Ahmad
University of Jordan
Read the Original
This page is a summary of: Fatty Acids Recommendations: Controversies and Updates, Current Nutrition & Food Science, February 2021, Bentham Science Publishers,
DOI: 10.2174/1573401316666200807203806.
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