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Jul 18, 2017 · This American Heart Association presidential advisory on dietary fats and CVD reviews and discusses the scientific evidence, including the most recent studies, on the effects of dietary saturated fat intake and its replacement by other types of fats and carbohydrates on CVD.
- Frank M. Sacks, Alice H. Lichtenstein, Jason H.Y. Wu, Lawrence J. Appel, Mark A. Creager, Penny M. K...
- 2017
Jun 15, 2017 · This American Heart Association presidential advisory on dietary fats and CVD reviews and discusses the scientific evidence, including the most recent studies, on the effects of dietary saturated fat intake and its replacement by other types of fats and carbohydrates on CVD.
- Frank M. Sacks, Alice H. Lichtenstein, Jason H.Y. Wu, Lawrence J. Appel, Mark A. Creager, Penny M. K...
- 2017
2004. Soy protein, isoflavones, and cardiovascular health: an American Heart Association Science Advisory for professionals from the Nutrition Committee. FM Sacks, A Lichtenstein, L Van Horn, W...
This American Heart Association presidential advisory on dietary fats and CVD reviews and discusses the scientific evidence, including the most recent studies, on the effects of dietary saturated fat intake and its replacement by other types of fats and carbohydrates on CVD.
- Introduction
- Evolution of Dietary Fat Guidance
- Major Sources of Fats and Oils in The Us Diet
- Dietary Fat and Cardiovascular Disease: Controversy
- Dietary Fat and Cardiovascular Disease: Present
- Conclusions
- Acknowledgments
- Notes
Cardiovascular disease (CVD) is the leading cause of death globally, estimated to account for 32% of total mortality (1). In the United States this translates to 1 of every 3 deaths (2). The direct and indirect costs per year are estimated at approximately $320 billion. Although this number includes healthcare expenditures and lost productivity, it...
Dietary guidelines for Americans
In 1977, the predecessor to the Dietary Guidelines for Americans, the US Dietary Goals, recommended that Americans “Reduce overall fat consumption from approximately 40 to 30% energy intake. Reduce saturated fat consumption to account for about 10% of total energy intake; and balance that with polyunsaturated and monounsaturated fat, which should account for about 10% of energy intake each” (18). Three years later, in 1980, the US Dietary Goals were replaced with the first edition of the Diet...
National Cholesterol Education Program
In 1988 the NCEP, under the auspices of the National Health, Lung and Blood Institute, introduced the Adult Treatment Panel (ATP) I Step 1 and Step 2 diets (23). Step 1 diet recommendations included limiting fat to <30% of energy, saturated fat to <10% of energy, and cholesterol to <300 mg/d. Step 2 diet recommendations included limiting fat to <30% of energy, saturated fat to <7% of energy, and cholesterol to <200 mg/d. Five years later, in 1993, the ATP II recommendations were updated but t...
AHA
As previously noted, the AHA first issued dietary guidance in 1961, recommending a moderate-fat diet (25–35% of energy as fat), and replacing saturated fat with polyunsaturated fat (3). By the mid-1990s, consistent with the Dietary Guidelines for Americans and ATP I and ATP II diets, the AHA shifted their recommendations to limit total fat, with specific emphasis on saturated fat (26). Four years later there was a further shift in emphasis back to the original recommendation, focusing on repl...
Dietary fats and oils come from both animal and plant sources. The fatty acid profile of dietary fats commonly consumed varies considerably. In general, fats of animal origin tend to be relatively high in saturated fatty acids and are solid at room temperature. Oils of plant origin tend to be relatively high in unsaturated fatty acids (MUFA and PUF...
A range of headlines in the news media has elevated the topic of dietary fat and CVD risk, from “Butter is Back” (30) to “Once a Villain, Coconut Oil Charms the Health Food World” (31). These headlines were spawned by a number of relatively recent systematic reviews and meta-analyses that have questioned the relation between saturated fat intake an...
At the end of 2017, the AHA issued a Presidential Advisory entitled “Dietary Fats and Cardiovascular Disease” (1). A thorough review of the literature was conducted and summarized. “Core” studies were identified that meet pre-established criteria. These criteria specified that the trials “compared high saturated with high PUFA; did not include tran...
Recommendations for dietary fat have ebbed and flowed over the last half century, particularly with respect to CVD prevention and risk reduction. The majority of the data indicate that replacing food sources of saturated with unsaturated fat, particularly polyunsaturated fat, is associated with lower risk. Replacing food sources of saturated fat wi...
We thank Naglaa H El-Abbadi for analyses of the 2013–2014 NHANES for major sources of dietary fatty acids. AHL wrote, read, and approved the final manuscript.
Published in a supplement to Advances in Nutrition. This supplement was sponsored by the Harding-Buller Foundation of Ohio. The contents are solely the responsibility of the authors and do not necessarily represent the official views of the sponsors. Publication costs for this supplement were defrayed in part by the payment of page charges. The opi...
- Alice H Lichtenstein
- 2019
Jun 15, 2017 · Abstract. Cardiovascular disease (CVD) is the leading global cause of death, accounting for 17.3 million deaths per year. Preventive treatment that reduces CVD by even a small percentage can ...
Nov 1, 2019 · A substantial change in Dietary Guidelines for Americans with regard to dietary fat came in the fifth edition of the guidelines in 2000. The guidance was shifted from limiting total fat to “Choose a diet that is low in saturated fat and cholesterol and moderate in total fat.”.
