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 journalArticleAcademicpeer-review

7 Citations (Web of Science)

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 languageEnglish
Pages (from-to)248-254
Number of pages7
JournalAnnals of Nutrition and Metabolism
Volume72
Issue number3
DOIs
Publication statusPublished - 1 Jan 2018
EventIUNS 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

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