Saturated Fatty Acids and Risk of Coronary Heart Disease: Modulation by Replacement Nutrients

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Saturated Fatty Acids and Risk of Coronary Heart Disease: Modulation by Replacement Nutrients

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dc.contributor.author Siri-Tarino, Patty W.
dc.contributor.author Krauss, Ronald M.
dc.contributor.author Sun, Qi
dc.contributor.author Hu, Frank B.
dc.date.accessioned 2011-05-15T22:01:46Z
dc.date.issued 2010
dc.identifier.citation Siri-Tarino, Patty W., Qi Sun, Frank B. Hu, and Ronald M. Krauss. 2010. Saturated Fatty Acids and Risk of Coronary Heart Disease: Modulation by Replacement Nutrients. Current Atherosclerosis Reports 12(6): 384-390. en_US
dc.identifier.issn 1523-3804 en_US
dc.identifier.uri http://nrs.harvard.edu/urn-3:HUL.InstRepos:4889514
dc.description.abstract Despite the well-established observation that substitution of saturated fats for carbohydrates or unsaturated fats increases low-density lipoprotein (LDL) cholesterol in humans and animal models, the relationship of saturated fat intake to risk for atherosclerotic cardiovascular disease in humans remains controversial. A critical question is what macronutrient should be used to replace saturated fat. Substituting polyunsaturated fat for saturated fat reduces LDL cholesterol and the total cholesterol to high-density lipoprotein cholesterol ratio. However, replacement of saturated fat by carbohydrates, particularly refined carbohydrates and added sugars, increases levels of triglyceride and small LDL particles and reduces high-density lipoprotein cholesterol, effects that are of particular concern in the context of the increased prevalence of obesity and insulin resistance. Epidemiologic studies and randomized clinical trials have provided consistent evidence that replacing saturated fat with polyunsaturated fat, but not carbohydrates, is beneficial for coronary heart disease. Therefore, dietary recommendations should emphasize substitution of polyunsaturated fat and minimally processed grains for saturated fat. en_US
dc.language.iso en_US en_US
dc.publisher Current Science Inc. en_US
dc.relation.isversionof doi:10.1007/s11883-010-0131-6 en_US
dc.relation.hasversion http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2943062/pdf/ en_US
dash.license LAA
dc.subject saturated fat en_US
dc.subject polyunsaturated fat en_US
dc.subject carbohydrate en_US
dc.subject monounsaturated fat en_US
dc.subject atherosclerosis en_US
dc.subject coronary heart disease en_US
dc.subject cardiovascular disease en_US
dc.subject LDL cholesterol en_US
dc.subject obesity en_US
dc.subject insulin resistance en_US
dc.subject HDL cholesterol en_US
dc.subject triacylglycerol en_US
dc.subject triglyceride en_US
dc.subject diet en_US
dc.subject insulin resistance en_US
dc.subject epidemiology en_US
dc.subject prospective cohort studies en_US
dc.subject randomized controlled trials en_US
dc.subject lipids en_US
dc.subject weight loss en_US
dc.subject nutrient replacement en_US
dc.subject clinical studies en_US
dc.subject dyslipidemia en_US
dc.subject meta-analysis en_US
dc.title Saturated Fatty Acids and Risk of Coronary Heart Disease: Modulation by Replacement Nutrients en_US
dc.type Journal Article en_US
dc.description.version Version of Record en_US
dc.relation.journal Current Atherosclerosis Reports en_US
dash.depositing.author Hu, Frank B.
dc.date.available 2011-05-15T22:01:46Z
dash.affiliation.other HMS^Medicine-Brigham and Women's Hospital en_US
dash.affiliation.other SPH^Nutrition en_US

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