Fats in Foods: Current Evidence for Dietary Advice

Joyce A. Nettleton; Ingeborg A. Brouwer; Ronald P. Mensink; Connie Diekman; Gerard Hornstra

doi:10.1159/000488006

Fats in Foods: Current Evidence for Dietary Advice

Joyce A. Nettleton^*, Ingeborg A. Brouwer, Ronald P. Mensink, Connie Diekman, Gerard Hornstra

^*Corresponding author for this work

Research output: Contribution to journal › Article › Academic › peer-review

Abstract

Current discussion of the importance of food fats in the risk of coronary heart disease (CHD) often suffers from preconceptions, misunderstandings, insufficient knowledge, and selective reasoning. As a result, the sustained controversy about dietary fat recommendations can be contradictory and confusing. To clarify some of these issues, the International Expert Movement to Improve Dietary Fat Quality in cooperation with the International Union of Nutritional Sciences (IUNS) organized a symposium at the 21st meeting of the IUNS, October 17, 2017, Buenos Aires, Argentina, to summarize the key scientific evidence underlying the controversy on the relationship between the saturated and unsaturated fat consumption and CHD risk. Presenters also discussed, using examples, the rationale for and implications of the partial replacement of foods rich in saturated fats by those rich in unsaturated fats. Presentations included strategies to fit healthier fats into meals. This report summarizes the symposium presentations. (c) 2018 The Author(s) Published by S. Karger AG, Basel

Original language	English
Pages (from-to)	248-254
Number of pages	7
Journal	Annals of Nutrition and Metabolism
Volume	72
Issue number	3
DOIs	https://doi.org/10.1159/000488006
Publication status	Published - 1 Jan 2018
Event	IUNS Conference - Buenos Aires, ARGENTINA, Buenos Aires Duration: 1 Jan 2018 → …

Keywords

Saturated fats
Unsaturated fats
Dietary fat advice
CORONARY-HEART-DISEASE
RANDOMIZED CONTROLLED-TRIALS
LONG-CHAIN OMEGA-3-FATTY-ACIDS
CAUSE-SPECIFIC MORTALITY
CARDIOVASCULAR-DISEASE
PROSPECTIVE COHORT
SATURATED FAT
BLOOD-LIPIDS
WHOLE GRAINS
RISK

Access to Document

10.1159/000488006Licence: CC BY-NC-ND

Cite this

@article{03c8b158af2c4067b3d0ad4a84255f2a,

title = "Fats in Foods: Current Evidence for Dietary Advice",

abstract = "Current discussion of the importance of food fats in the risk of coronary heart disease (CHD) often suffers from preconceptions, misunderstandings, insufficient knowledge, and selective reasoning. As a result, the sustained controversy about dietary fat recommendations can be contradictory and confusing. To clarify some of these issues, the International Expert Movement to Improve Dietary Fat Quality in cooperation with the International Union of Nutritional Sciences (IUNS) organized a symposium at the 21st meeting of the IUNS, October 17, 2017, Buenos Aires, Argentina, to summarize the key scientific evidence underlying the controversy on the relationship between the saturated and unsaturated fat consumption and CHD risk. Presenters also discussed, using examples, the rationale for and implications of the partial replacement of foods rich in saturated fats by those rich in unsaturated fats. Presentations included strategies to fit healthier fats into meals. This report summarizes the symposium presentations. (c) 2018 The Author(s) Published by S. Karger AG, Basel",

keywords = "Saturated fats, Unsaturated fats, Dietary fat advice, CORONARY-HEART-DISEASE, RANDOMIZED CONTROLLED-TRIALS, LONG-CHAIN OMEGA-3-FATTY-ACIDS, CAUSE-SPECIFIC MORTALITY, CARDIOVASCULAR-DISEASE, PROSPECTIVE COHORT, SATURATED FAT, BLOOD-LIPIDS, WHOLE GRAINS, RISK",

author = "Nettleton, {Joyce A.} and Brouwer, {Ingeborg A.} and Mensink, {Ronald P.} and Connie Diekman and Gerard Hornstra",

year = "2018",

month = jan,

day = "1",

doi = "10.1159/000488006",

language = "English",

volume = "72",

pages = "248--254",

journal = "Annals of Nutrition and Metabolism",

issn = "0250-6807",

publisher = "Karger",

number = "3",

note = "IUNS Conference ; Conference date: 01-01-2018",

}

TY - JOUR

T1 - Fats in Foods: Current Evidence for Dietary Advice

AU - Nettleton, Joyce A.

AU - Brouwer, Ingeborg A.

AU - Mensink, Ronald P.

AU - Diekman, Connie

AU - Hornstra, Gerard

PY - 2018/1/1

Y1 - 2018/1/1

N2 - Current discussion of the importance of food fats in the risk of coronary heart disease (CHD) often suffers from preconceptions, misunderstandings, insufficient knowledge, and selective reasoning. As a result, the sustained controversy about dietary fat recommendations can be contradictory and confusing. To clarify some of these issues, the International Expert Movement to Improve Dietary Fat Quality in cooperation with the International Union of Nutritional Sciences (IUNS) organized a symposium at the 21st meeting of the IUNS, October 17, 2017, Buenos Aires, Argentina, to summarize the key scientific evidence underlying the controversy on the relationship between the saturated and unsaturated fat consumption and CHD risk. Presenters also discussed, using examples, the rationale for and implications of the partial replacement of foods rich in saturated fats by those rich in unsaturated fats. Presentations included strategies to fit healthier fats into meals. This report summarizes the symposium presentations. (c) 2018 The Author(s) Published by S. Karger AG, Basel

AB - Current discussion of the importance of food fats in the risk of coronary heart disease (CHD) often suffers from preconceptions, misunderstandings, insufficient knowledge, and selective reasoning. As a result, the sustained controversy about dietary fat recommendations can be contradictory and confusing. To clarify some of these issues, the International Expert Movement to Improve Dietary Fat Quality in cooperation with the International Union of Nutritional Sciences (IUNS) organized a symposium at the 21st meeting of the IUNS, October 17, 2017, Buenos Aires, Argentina, to summarize the key scientific evidence underlying the controversy on the relationship between the saturated and unsaturated fat consumption and CHD risk. Presenters also discussed, using examples, the rationale for and implications of the partial replacement of foods rich in saturated fats by those rich in unsaturated fats. Presentations included strategies to fit healthier fats into meals. This report summarizes the symposium presentations. (c) 2018 The Author(s) Published by S. Karger AG, Basel

KW - Saturated fats

KW - Unsaturated fats

KW - Dietary fat advice

KW - CORONARY-HEART-DISEASE

KW - RANDOMIZED CONTROLLED-TRIALS

KW - LONG-CHAIN OMEGA-3-FATTY-ACIDS

KW - CAUSE-SPECIFIC MORTALITY

KW - CARDIOVASCULAR-DISEASE

KW - PROSPECTIVE COHORT

KW - SATURATED FAT

KW - BLOOD-LIPIDS

KW - WHOLE GRAINS

KW - RISK

U2 - 10.1159/000488006

DO - 10.1159/000488006

M3 - Article

SN - 0250-6807

VL - 72

SP - 248

EP - 254

JO - Annals of Nutrition and Metabolism

JF - Annals of Nutrition and Metabolism

IS - 3

T2 - IUNS Conference

Y2 - 1 January 2018

ER -