Summary
Saturated fatty acids are still accepted as stimulating and polyunsaturated fatty acids (PUFAs) as reducing total cholesterol and low density lipoprotein cholesterol levels; these changes seem to be mediated by modulating LDL receptor reactivity and therefore the uptake of cholesterol. Confusion remains on the role of individual fatty acids with stearic and medium chain fatty acids considered ineffective in raising cholesterol levels. Lauric and myristic acids dominate with palmitic acid traditionally linked to high cholesterol levels. New studies suggest a modest effect of palmitic but studies with formula feeding are probably flawed because of the absence of dietary fibre; these polysaccharides increase cholesterol catabolism, reduce its absorption and may promote the hypolipidaemic effects of PUFAs. The impact of hyperlipidaemia on coronary heart disease may be particularly dependent on the genetically controlled apoproteins in the lipoproteins but dietary effects on the turnover and reactivity of these proteins is unresolved; these proteins may have fibrinolytic and thrombotic effects.
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© 1992 Birkhäuser Verlag, Basel/Switzerland
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James, W.P.T., Ralph, A. (1992). The Hypolipidaemic Effect of Different Diets. In: Ong, A.S.H., Packer, L. (eds) Lipid-Soluble Antioxidants: Biochemistry and Clinical Applications. Molecular and Cell Biology Updates. Birkhäuser Basel. https://doi.org/10.1007/978-3-0348-7432-8_35
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DOI: https://doi.org/10.1007/978-3-0348-7432-8_35
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