Fatty acids and coronary heart disease

J.V. Woodside, D. Kromhout

Research output: Contribution to journalArticleAcademicpeer-review

47 Citations (Scopus)

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
Original languageEnglish
Pages (from-to)554-564
Number of pages11
JournalProceedings of the Nutrition Society
Volume64
Issue number4
DOIs
Publication statusPublished - 2005

Keywords

  • coronary-heart-disease
  • alpha-linolenic acid
  • sudden cardiac death
  • cardiovascular risk-factors
  • acute myocardial-infarction
  • placebo-controlled trial
  • fish consumption
  • dietary-fat
  • serum-lipids
  • follow-up

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