Saturated vs polyunsaturated fats
n = 412 myocardial infarction. I pint soy oil/week
Serum cholesterol
Myocardial infarction
Follow-up after 11 years strikingly lower myocardial infarction
Leren P Acta Med Scand 1966:466;1-92
Replacement of saturated with
poly- & mono-unsaturated fats on total cholesterol
Metabolic Ward Studies
Clarke R et al. British Medical Journal 1997; 314: 112
Substitution of saturated with
Monounsaturated fats or carbohydrate (RCT)
0.2
Saturated
Monounsaturated
Carbohydrate
0.1
n = 548
6 month
0
-0.1
0.05
-0.2
0.003
-0.3
0.001
0.000
LDL-C
-0.4
Jebb S, Lovegrove JA, Griffin BA et al, Am J Clin Nutr. 2010;92:748-58
TC:HDL-C
Predicted change in plasma lipids with
replacement of dietary carbohydrates
Micha & Mozzaffarin. Lipids 2010:45;893-905.
CHD
Risk
ofCHD
Riskof
Relative risk of CHD with trans fat intake
Transfatty
fatty acid
acid intake
Trans
intake(g/day)
(g/day)
UK Men (2012)
UK Women (2012)
(0.7 %E, 1.2 g/day) (0.7 %E, 1.6 g/day)
Regular fish consumption reduces CVD
Total mortality
2 servings (~120g) fish~20%
/week (one oily fish)
Delivered
CVD
reduction
relative
0.45g/dayinlong
chain
risk CHD
death
n-3 PUFA
CHD
Mozzaffarian et al., AJCN 2011:58;2047-67
Reduced risk Increased risk
Conclusions
• High saturated fat intake increase CVD risk
• Replacement with unsaturated fats reduces CVD
• Replacement with carbohydrates minimal effect on CVD
• High trans fats increases CVD
• Fish intake (long chain n-3 polyunsaturated fats) reduces CVD
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