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Fatty acids and CHD.
Proc Nutr Soc 2005; 64(4):554-64PN

Abstract

During the last century much evidence has accumulated to suggest that from a public health perspective the type of fat is more important than the amount of fat. Saturated and trans-fatty acids increase and both n-6 and n-3 PUFA decrease the risk of CHD. Most of the knowledge about the effects of dietary fatty acids on CHD risk is based on observational studies and controlled dietary experiments with intermediate end points (e.g. blood lipoprotein fractions). Information from high-quality randomised controlled trials on fatty acids and CHD is lacking. The Netherlands Institute for Public Health has calculated the potential health gain that can be achieved if the fatty acid composition of the current Dutch diet is replaced by the recommended fatty acid composition. The recommendations of The Netherlands Health Council are: saturated fatty acids <10% energy intake; trans-fatty acids <1% energy intake; fish consumption (an indicator of n-3 PUFA) once or twice weekly. Implementation of this recommendation could reduce the incidence of CHD in The Netherlands by about 25,000/year and the number of CHD-related deaths by about 6000/year and increase life expectancy from age 40 years onwards by 0.5 year. These projections indicate the public health potential of interventions that modify the fatty acid composition of the diet.

Authors+Show Affiliations

Division of Human Nutrition, Wageningen University, The Netherlands. j.woodside@qub.ac.ukNo affiliation info available

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

16313698

Citation

Woodside, Jayne V., and Daan Kromhout. "Fatty Acids and CHD." The Proceedings of the Nutrition Society, vol. 64, no. 4, 2005, pp. 554-64.
Woodside JV, Kromhout D. Fatty acids and CHD. Proc Nutr Soc. 2005;64(4):554-64.
Woodside, J. V., & Kromhout, D. (2005). Fatty acids and CHD. The Proceedings of the Nutrition Society, 64(4), pp. 554-64.
Woodside JV, Kromhout D. Fatty Acids and CHD. Proc Nutr Soc. 2005;64(4):554-64. PubMed PMID: 16313698.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Fatty acids and CHD. AU - Woodside,Jayne V, AU - Kromhout,Daan, PY - 2005/11/30/pubmed PY - 2006/3/17/medline PY - 2005/11/30/entrez SP - 554 EP - 64 JF - The Proceedings of the Nutrition Society JO - Proc Nutr Soc VL - 64 IS - 4 N2 - During the last century much evidence has accumulated to suggest that from a public health perspective the type of fat is more important than the amount of fat. Saturated and trans-fatty acids increase and both n-6 and n-3 PUFA decrease the risk of CHD. Most of the knowledge about the effects of dietary fatty acids on CHD risk is based on observational studies and controlled dietary experiments with intermediate end points (e.g. blood lipoprotein fractions). Information from high-quality randomised controlled trials on fatty acids and CHD is lacking. The Netherlands Institute for Public Health has calculated the potential health gain that can be achieved if the fatty acid composition of the current Dutch diet is replaced by the recommended fatty acid composition. The recommendations of The Netherlands Health Council are: saturated fatty acids <10% energy intake; trans-fatty acids <1% energy intake; fish consumption (an indicator of n-3 PUFA) once or twice weekly. Implementation of this recommendation could reduce the incidence of CHD in The Netherlands by about 25,000/year and the number of CHD-related deaths by about 6000/year and increase life expectancy from age 40 years onwards by 0.5 year. These projections indicate the public health potential of interventions that modify the fatty acid composition of the diet. SN - 0029-6651 UR - https://www.unboundmedicine.com/medline/citation/16313698/Fatty_acids_and_CHD_ L2 - https://www.cambridge.org/core/product/identifier/S0029665105000662/type/journal_article DB - PRIME DP - Unbound Medicine ER -