Effect of dietary fatty acid intake on cardiovascular disease

Peter J. Joris; Ronald P. Mensink

doi:10.1016/B978-0-443-15327-3.00008-2

Effect of dietary fatty acid intake on cardiovascular disease

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic

Abstract

Dietary recommendations to lower cardiovascular disease (CVD) risk are focused on reducing the intake of dietary saturated fatty acids (SFAs). However, the number of randomized controlled trials (RCTs) with cardiovascular events as endpoints is still limited, which makes it difficult to define the most optimal substitute for the dietary SFAs. The effects of dietary fatty acid intake on cardiovascular risk markers, such as serum lipid and lipoprotein cholesterol concentrations and noninvasive vascular function markers, can then be studied as an alternative approach. This chapter first summarizes the relation between these lipid-sensitive markers and cardiovascular risk. Then, intervention effects of dietary fatty acids on cardiovascular risk markers and on CVD events as endpoints are discussed. For this, the focus will primarily be on human RCTs.

Original language	English
Title of host publication	Functional Dietary Lipids: Food Formulation, Consumer Issues, and Innovation for Health, Second Edition
Publisher	Elsevier
Pages	169-185
Number of pages	17
Volume	1
Edition	2
ISBN (Electronic)	9780443153273
ISBN (Print)	9780443153280
DOIs	https://doi.org/10.1016/B978-0-443-15327-3.00008-2
Publication status	Published - 1 Jan 2023

Keywords

Cardiovascular disease
Dietary fatty acids
Randomized controlled trials
Risk markers
Serum lipids and lipoproteins
Vascular function

Access to Document

10.1016/B978-0-443-15327-3.00008-2

Cite this

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KW - Cardiovascular disease

KW - Dietary fatty acids

KW - Randomized controlled trials

KW - Risk markers

KW - Serum lipids and lipoproteins

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BT - Functional Dietary Lipids: Food Formulation, Consumer Issues, and Innovation for Health, Second Edition

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