Saturated Fatty Acid Chain Length and Risk of Cardiovascular Disease: A Systematic Review
Perna M, Hewlings S
Nutrients · 80 citas
Cómo se estudió
- Diseño
- Revisión sistemática (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- Cuestionario de frecuencia de consumo
Quién lo pagó
- Financiación
- Financiación independiente
- Universidad u hospital
- Central Michigan University
Según 1 financiador declarado y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2022-12-21 · Nutrients · vol. 15 · número 1 · pág. 30
- Editorial
- Multidisciplinary Digital Publishing Institute
- Citado
- 137 citas · más que el 99% de estudios similares · 5.5× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 58 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Fatty Acid Research and Health · Nutritional Studies and Diet · Diet and metabolism studies
- Palabras clave
- saturated fatty acids, fatty acid chain length, cardiovascular risk, long-chain saturated fatty acids, short-chain saturated fatty acids, medium-chain saturated fatty acids, palmitic acid, isocaloric substitution, plant proteins, unsaturated fat, dietary fat intake
- MeSH
- humans, cardiovascular diseases, carbohydrates, dietary fats, fatty acids, risk factors, prospective studies
2 autores
- Monica Perna🇺🇸Fresenius Kabi (United States)
- Susan Joyce Hewlings🇨🇦 · autor de correspondenciaNutrasource
Resumen
El texto original del estudio, en el idioma en que se publicó.
The purpose of this systematic review was to evaluate the impact of saturated fatty acid chain lengths on the development of cardiovascular disease (CVD). The importance of replacement macronutrients is also discussed. PubMed, CINAHL, and Cochrane library were searched for relevant prospective cohort studies that measured SFA chain length via diet analysis through October of 2020. A second updated PubMed search was conducted from October 2020 to 7 August 2022. Five prospective cohort studies were added. All studies used food frequency questionnaires to assess dietary intake. For all five added studies, the main sources of saturated fat were palmitic and steric acid from meat and cheese. Most studies discovered an association with increased risk of CVD and long-chain saturated fatty acid intake, as well as a neutral (potentially beneficial) association with short- and medium-chain saturated fatty acids. Isocaloric substitutions were associated with a higher risk for CVD when saturated fats were replaced with refined carbohydrates and protein from meat, but a reduced or neutral impact when relaced with plant-based protein, unsaturated fat, or complex carbohydrates. When examining the impact of diet on CVD risk, it is critical to consider the macronutrient replacing saturated fat as well as the saturated fat chain length, whole foods, and diet patterns on CVD risk. The studies included in this review suggest that LCSFA (C12-18) may increase the risk for CVD development, while SCFA and MCFA (C4--C10) may be more beneficial or neutral.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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