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Present Status of Polyunsaturated Fats in the Prevention of Cardiovascular Disease

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Nutritional Biochemistry and Pathology

Part of the book series: Nutrition and Food Science ((NFS,volume 3))

Abstract

The hypocholesterolemic action of polyunsaturated vegetable fats as a replacement for animal fat in the diet of both man and experimental animals has been repeatedly demonstrated over the last 25 years1–5. Studies by numerous investigators have shown this effect to be attributable to three main factors: 1) a decrease in saturated fat; 2) a decrease in dietary cholesterol and 3) an increase in polyunsaturated fat particularly linoleic acid. This paper will review briefly the efficacy and mechanisms by which dietary polyunsaturated fats lower blood lipids in man as well as the rationale for current dietary recommendations for the use of polyunsaturated fat for the prevention of coronary heart disease.

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Author information

Authors and Affiliations

  1. Divs. of Metabolism and Cardiology — Dept. of Medicine, University of Oregon Health Sciences Center, Portland, Oregon, 97201, USA

    D. Roger Illingworth Ph.D., M.D. & William E. Connor M.D.

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  1. D. Roger Illingworth Ph.D., M.D.
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  2. William E. Connor M.D.
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Editor information

Editors and Affiliations

  1. Brazilian Nutrition Society, Rio de Janeiro, Brazil

    Walter Santos , Nabuco Lopes , J. J. Barbosa  & Dagoberto Chaves , ,  & 

  2. National Food and Nutrition Institute and Associação Brasiliense de Nutrologia, Rio de Janeiro, Brazil

    José Carlos Valente

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Illingworth, D.R., Connor, W.E. (1980). Present Status of Polyunsaturated Fats in the Prevention of Cardiovascular Disease. In: Santos, W., Lopes, N., Barbosa, J.J., Chaves, D., Valente, J.C. (eds) Nutritional Biochemistry and Pathology. Nutrition and Food Science, vol 3. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-1349-7_46

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  • DOI: https://doi.org/10.1007/978-1-4757-1349-7_46

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4757-1351-0

  • Online ISBN: 978-1-4757-1349-7

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