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Matti Narkia

Cardiovascular disease risk of dietary stearic acid compared with trans, other saturate... - 0 views

    Cardiovascular disease risk of dietary stearic acid compared with trans, other saturated, and unsaturated fatty acids: a systematic review1,3.
    Hunter JE, Zhang J, Kris-Etherton PM.
    Am J Clin Nutr. 2009 Nov 25. [Epub ahead of print]
    PMID: 19939984

    Conclusions: TFA intake should be reduced as much as possible because of its adverse effects on lipids and lipoproteins. The replacement of TFA with STA compared with other saturated fatty acids in foods that require solid fats beneficially affects LDL cholesterol, the primary target for CVD risk reduction; unsaturated fats are preferred for liquid fat applications. Research is needed to evaluate the effects of STA on emerging CVD risk markers such as fibrinogen and to understand the responses in different populations.
Matti Narkia

Dietary Mono- and Polyunsaturated Fatty Acids Similarly Affect LDL Size in Healthy Men ... - 0 views

    Dietary mono- and polyunsaturated fatty acids similarly affect LDL size in healthy men and women.
    Kratz M, Gülbahçe E, von Eckardstein A, Cullen P, Cignarella A, Assmann G, Wahrburg U.
    J Nutr. 2002 Apr;132(4):715-8.
    PMID: 11925466

    In conclusion, our data indicate that dietary unsaturated fat similarly reduces LDL size relative to saturated fat. However, the small magnitude of this reduction also suggests that the composition of dietary fat is not a major factor affecting LDL size.
Matti Narkia

The Serum LDL/HDL Cholesterol Ratio Is Influenced More Favorably by Exchangin... - 1 views

    The serum LDL/HDL cholesterol ratio is influenced more favorably by exchanging saturated with unsaturated fat than by reducing saturated fat in the diet of women.
    Müller H, Lindman AS, Brantsaeter AL, Pedersen JI.
    J Nutr. 2003 Jan;133(1):78-83.
    PMID: 12514271

    We conclude that, to influence the LDL/HDL cholesterol ratio, changing the proportions of dietary fatty acids may be more important than restricting the percentage of total or saturated fat energy, at least when derived mainly from lauric and myristic acids, both of which increase HDL cholesterol.
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