AJCN North Carolina Research Campus
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

This Article
Right arrow Full Text (PDF)
Right arrow Purchase Article
Right arrow View Shopping Cart
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Katan, M. B.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Katan, M. B.
Agricola
Right arrow Articles by Katan, M. B.

American Journal of Clinical Nutrition, Vol 66, 974S-979S, Copyright © 1997 by The American Society for Clinical Nutrition, Inc

REVIEW ARTICLES

High-oil compared with low-fat, high-carbohydrate diets in the prevention of ischemic heart disease

MB Katan
Department of Human Nutrition, Wageningen Agricultural University, Netherlands.

Reducing the intake of saturated fatty acids reduces the risk of coronary disease. This paper reviews the merits of two types of diets reduced in saturated fat. Low-fat, high-carbohydrate diets lower plasma low-density lipoprotein (LDL) but also lower high-density lipoprotein (HDL) concentrations and raise plasma very-low-density lipoprotein. The predicted net effect on coronary risk is zero. Weight loss with low-fat diets is modest and insufficient to offset the fall in HDL. Evidence for other beneficial effects of low-fat diets in incomplete. In contrast, diets low in saturated fat but high in unsaturated oils improve the ratio of HDL to LDL in plasma and thus reduce the predicted coronary risk. Recommendations to reduce total fat intake are therefore too imprecise; guidelines should aim specifically at saturated and probably also at trans fatty acids, whereas recommendations for restriction of cis-unsaturated fatty acids are not supported by firm scientific evidence.




HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1997 by The American Society for Nutrition