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Current Evidence Supporting the Link Between Dietary Fatty Acids and Cardiovascular Disease

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Lipids

Abstract

Lack of consensus exists pertaining to the scientific evidence regarding effects of various dietary fatty acids on cardiovascular disease (CVD) risk. The objective of this article is to review current evidence concerning cardiovascular health effects of the main dietary fatty acid types; namely, trans (TFA), saturated (SFA), polyunsaturated (PUFA; n-3 PUFA and n-6 PUFA), and monounsaturated fatty acids (MUFA). Accumulating evidence shows negative health impacts of TFA and SFA; both may increase CVD risk. Policies have been proposed to reduce TFA and SFA consumption to less than 1 and 7 % of energy intake, respectively. Cardiovascular health might be promoted by replacing SFA and TFA with n-6 PUFA, n-3 PUFA, or MUFA; however, the optimal amount of PUFA or MUFA that can be used to replace SFA and TFA has not been defined yet. Evidence suggests of the potential importance of restricting n-6 PUFA up to 10 % of energy and obtaining an n-6/n-3 ratio as close as possible to unity, along with a particular emphasis on consuming adequate amounts of essential fatty acids. The latest evidence shows cardioprotective effects of MUFA-rich diets, especially when MUFA are supplemented with essential fatty acids; namely, docosahexaenoic acid. MUFA has been newly suggested to be involved in regulating fat oxidation, energy metabolism, appetite sensations, weight maintenance, and cholesterol metabolism. These favorable effects might implicate MUFA as the preferable choice to substitute for other fatty acids, especially given the declaration of its safety for up to 20 % of total energy.

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Abbreviations

ARA:

Arachidonic acid

ALA:

Alpha-linolenic acid

Apo:

Apo-lipoprotein

CHO:

Carbohydrate

COMIT:

The Canola Oil Multicenter Intervention Trial

CVD:

Cardiovascular disease

DHA:

Docosahexaenoic acid

EPA:

Eicosapentaenoic acid

HbA1c:

Hemoglobin A1c

HDL-C:

High density lipoprotein cholesterol

LNA:

Linoleic acid

LDL-C:

Low density lipoprotein cholesterol

MUFA:

Monounsaturated fatty acid

n-3 PUFA:

Omega-3 polyunsaturated fatty acid

n-6 PUFA:

Omega-6 polyunsaturated fatty acid

PUFA:

Polyunsaturated fatty acid

SFA:

Saturated fatty acid

TC:

Total cholesterol

TFA:

Trans fatty acid

VLDL-C:

Very low density lipoprotein cholesterol

TAG:

Triacylglycerol

WHO:

World Health Organization

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  1. Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, 196 Innovation Drive, Winnipeg, MB, R3T 6C5, Canada

    Shatha Hammad, Shuaihua Pu & Peter J. Jones

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  1. Shatha Hammad
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Hammad, S., Pu, S. & Jones, P.J. Current Evidence Supporting the Link Between Dietary Fatty Acids and Cardiovascular Disease. Lipids 51, 507–517 (2016). https://doi.org/10.1007/s11745-015-4113-x

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