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Tolerable upper intake levels for trans fat, saturated fat, and cholesterol.
Nutr Rev. 2011 May; 69(5):270-8.NR

Abstract

Tolerable upper intake levels (ULs) set by the Institute of Medicine (IOM) are important, in part because they are used for estimating the percentage of the population at potential risk of adverse effects from excessive nutrient intake. The IOM did not set ULs for trans fat, saturated fat, and cholesterol because any intake level above 0% of energy increased LDL cholesterol concentration and these three food components are unavoidable in ordinary diets. The purpose of the analysis presented in this review was to evaluate clinical trial and prospective observational data that were not previously considered for setting a UL with the aim of determining whether the current UL model could be used for saturated fat, trans fat, and cholesterol. The results of this analysis confirm the limitations of the risk assessment model for setting ULs because of its inability to identify a UL for food components, such as cholesterol, that lack an intake threshold associated with increased chronic disease risk.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Trumbo PR
Office of Nutrition, Labeling and Dietary Supplements, U.S. Food and Drug Administration, College Park, Maryland, USA. paula.trumbo@fda.hhs.gov
Shimakawa T
No affiliation info available

MeSH

Cholesterol, DietaryChronic DiseaseDietary FatsFatty AcidsHumansMaximum Tolerated DoseNutrition PolicyTrans Fatty Acids

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

21521229

Citation

Trumbo, Paula R., and Tomoko Shimakawa. "Tolerable Upper Intake Levels for Trans Fat, Saturated Fat, and Cholesterol." Nutrition Reviews, vol. 69, no. 5, 2011, pp. 270-8.
Trumbo PR, Shimakawa T. Tolerable upper intake levels for trans fat, saturated fat, and cholesterol. Nutr Rev. 2011;69(5):270-8.
Trumbo, P. R., & Shimakawa, T. (2011). Tolerable upper intake levels for trans fat, saturated fat, and cholesterol. Nutrition Reviews, 69(5), 270-8. https://doi.org/10.1111/j.1753-4887.2011.00389.x
Trumbo PR, Shimakawa T. Tolerable Upper Intake Levels for Trans Fat, Saturated Fat, and Cholesterol. Nutr Rev. 2011;69(5):270-8. PubMed PMID: 21521229.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Tolerable upper intake levels for trans fat, saturated fat, and cholesterol. AU - Trumbo,Paula R, AU - Shimakawa,Tomoko, PY - 2011/4/28/entrez PY - 2011/4/28/pubmed PY - 2011/6/28/medline SP - 270 EP - 8 JF - Nutrition reviews JO - Nutr Rev VL - 69 IS - 5 N2 - Tolerable upper intake levels (ULs) set by the Institute of Medicine (IOM) are important, in part because they are used for estimating the percentage of the population at potential risk of adverse effects from excessive nutrient intake. The IOM did not set ULs for trans fat, saturated fat, and cholesterol because any intake level above 0% of energy increased LDL cholesterol concentration and these three food components are unavoidable in ordinary diets. The purpose of the analysis presented in this review was to evaluate clinical trial and prospective observational data that were not previously considered for setting a UL with the aim of determining whether the current UL model could be used for saturated fat, trans fat, and cholesterol. The results of this analysis confirm the limitations of the risk assessment model for setting ULs because of its inability to identify a UL for food components, such as cholesterol, that lack an intake threshold associated with increased chronic disease risk. SN - 1753-4887 UR - https://www.unboundmedicine.com/medline/citation/21521229/Tolerable_upper_intake_levels_for_trans_fat_saturated_fat_and_cholesterol_ DB - PRIME DP - Unbound Medicine ER -