The World Health Organization (WHO) provides and excellent summary that link lifestyle factors to risk of developing cardiovascular disease (CVD). Their summary is presented in the following table and can be found at http://www.who.int/nutrition/topics/5_population_nutrient/en/index12.html.polysaccharides.
|
Evidence |
Decreased risk |
No relationship |
Increased risk |
| Convincing | Regular physical activity Linoleic acid Fish and fish oils (EHA and DHA) Vegetables and fruits (including berries) Potassium Low to moderate alcohol intake(for coronary heart disease) |
Vitamin E supplements | Myristic and palmitic acids Trans fatty acids High sodium intake Overweight High alcohol intake (for stroke) |
| Probable | a-Linolenic acid Oleic acid NSP Wholegrain cereals Nuts (unsalted) Plant sterols/stanols Folate |
Stearic acid | Dietary cholesterol Unfiltered boiled coffee |
| Possible | Flavonoids Soy products |
. | Fats rich in lauric acid Impaired fetal nutrition Beta-carotene supplements |
| Inufficient | Calcium Magnesium Vitamin C |
. | Carbohydrates Iron |
The traditional target is to restrict the intake of saturated fatty acids to less than 10%, of daily energy intake and less than 7% for high-risk groups.
Not all saturated fats have similar metabolic effects; those with 12-16 carbons in the fatty acid chain have a greater effect on raising LDL cholesterol.
This implies that the fatty acid composition of the fat source should be examined.
All saturated fats are NOT EQUAL
WHO says there is “convincing evidence” that myristic and palmitic saturated fatty acids lead to a higher risk of cardiovascular disease.
Stearic acid on the other hand has no relationship to an increase in risk of developing cardiovascular disease.
As populations progress in the nutrition transition and energy excess becomes a potential problem, restricting certain fatty acids becomes progressively more relevant to ensuring cardiovascular health.
To promote cardiovascular health, diets should provide a very low intake of trans fatty acids (hydrogenated oils and fats). In practice, this implies an intake of less than 1% of daily energy intake. This recommendation is especially relevant in developing countries where low-cost hydrogenated fat is frequently consumed. The potential effect of human consumption of hydrogenated oils of unknown physiological effects (e.g. marine oils) is of great concern.
Diets should provide an adequate intake of PUFAs, i.e. in the range 6-10% of daily energy intake. There should also be an optimal balance between intake of n-6 PUFAs and n-3 PUFAs, i.e. 5-8% and 1-2% of daily energy intake, respectively.
Intake of oleic acid, a monounsaturated fatty acid, should make up the rest of the daily energy intake from fats, to give a daily total fat intake ranging from15%up to30%of daily energy intake.
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