Study shows no association between dietary saturated fats and cardiovascular disease risk

A reduction in dietary saturated fatty acids has generally been acknowledged
to improve cardiovascular health, but in a recently published study, no link
could be established between intake levels of saturated fatty acids and a
risk for cardiovascular disease.

A group of researchers from the Children's Hospital Oakland Research
Institute in Oakland, California and the Departments of Nutrition and
Epidemiology at Harvard School of Public Health in Boston, Massachusetts,
performed a meta-analysis of prospective epidemiologic studies on saturated
fatty acid intake and risk of coronary heart disease, stroke, or
cardiovascular disease in general. In prospective epidemiologic studies a
group of initially healthy people, a cohort, is followed over time to
investigate if occurrence of disease is related to the exposure of certain
factors e.g. dietary and other lifestyle factors. In a meta-analysis,
results from different studies on a specific topic are collected and jointly
analysed in order to reach a general conclusion based on the accumulated
scientific data. Twenty-one studies matched the inclusion criteria for the
current meta-analysis. Together these comprised 347,747 individuals of which
some 11,000 developed any cardiovascular disease. The results of the
analysis showed no significant association between high intake of saturated
fatty acids and an increased risk of coronary heart disease, stroke or
cardiovascular disease. Age, sex, and study quality were factors taken into
account in the analysis, but they did not impact on the outcome.

The analysis was limited to prospective studies that can be used to study
associations, but cannot clarify cause and effect. Nevertheless, the results
from this meta-analysis are in line with the existing knowledge that only
reducing the intake of saturated fatty acids is not likely to have major
beneficial effects on the risk for cardiovascular disease. Previous studies
including clinical trials however indicate that a reduction in
cardiovascular disease risk will be obtained by replacing a major part of
the dietary saturated fatty acids with polyunsaturated fatty acids, which is
in agreement with the conclusions of a recent consultation paper on fats and
health by the World Health Organization (WHO) and the Food and Agriculture
Organization (FAO). Both findings from previous epidemiological studies and
clinical trials support that substituting saturated fatty acids with
polyunsaturated fatty acids is more beneficial for cardiovascular disease
risk than replacing the saturated fatty acids with carbohydrates. In the
current meta-analysis no conclusions could be drawn on the effects on
cardiovascular disease risk of replacing saturated fatty acids with either
polyunsaturated fatty acids or carbohydrates, since among the studies
included in the analysis only a few addressed this hypothesis. The authors
themselves acknowledge that their analysis is not suited ('More data are
needed') to determine whether cardiovascular disease risk is likely to be
influenced by the specific nutrients used to replace saturated fatty acids.

Fat is an essential component of our diet; we all need to eat certain
amounts to stay in good health. But, it is not only the total amount of fat
that is important, we also need to think about what kind of fats we choose
to eat. In general, we should eat more of the 'good' unsaturated fats,
including essential omega-3 polyunsaturated fatty acids and monounsaturated
fatty acids and less of the 'bad fats', such as certain saturated fatty
acids. Studies have shown that a high consumption of certain saturated fatty
acids may increase the levels of 'bad' LDL-cholesterol in the blood, but
this is not the case with all saturated fatty acids. Elevated blood levels
of LDL-cholesterol is a known risk factor for cardiovascular disease.

The recommendation to persons who wish to reduce their risk of
cardiovascular disease is to replace the saturated fatty acids in their diet
with polyunsaturated fatty acids. It is considered that a diet with around
30% of daily energy coming from fat is consistent with good health, with a
maximum of 10-11% from saturated fatty acids.

For more information:
Siri-Tarino PW, Sun Q et al. (2010). "Meta-analysis of prospective cohort
studies evaluating the association of saturated fat with cardiovascular
disease." Am J Clin Nutr. Published ahead of print on January 13, 2010; doi:
10.3945/ajcn.2009.27725

Joint FAO/WHO Expert Consultation on fats and fatty acids in human nutrition
- background paper: Skeaff CM, Miller J (2009). "Dietary Fat and Coronary
Heart Disease: Summary of Evidence from Prospective Cohort and Randomised
Controlled Trials" Ann Nutr Metab 2009;55:173-201; doi: 10.1159/000229002

Fuente: El Consejo Europeo de Información sobre la Alimentación
http://www.eufic.org/page/es/show/latest-science-news/page/LS/fftid...
-association-dietary-saturated-fats-cardiovascular-disease-risk/