Beyond low-fat diets

Article Abstract:

Focusing on reducing dietary fat intake to improve health does not reflect scientific knowledge. Current popular dietary advice is to replace dietary fat with carbohydrates such as pasta, potatoes, rice, and bread. However, low-fat, high-carbohydrate diets reduce levels not only of LDL cholesterol, or "bad" cholesterol, but also HDL cholesterol, or "good" cholesterol. The public can achieve the best health outcomes by replacing animal and vegetable saturated fats in the diet with polyunsaturated oils; increasing consumption of fruits, vegetables, and whole grains; and controlling excessive weight with appropriate calorie intake and exercise.

Physiological aspects, Low-fat diet, Low fat diet, Blood cholesterol, High-carbohydrate diet, High carbohydrate diet

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Trans fatty acids and coronary heart disease

Article Abstract:

The food industry could help lower the rate of coronary heart disease by replacing trans fatty acids with unhydrogenated fats. Trans fatty acids are unsaturated fats that are partially hydrogenated to create solid forms of fat such as stick margarine. However, they have been linked to coronary heart disease. While some manufacturers now make margarine that is free of trans fatty acids, trans fatty acids also occur in baked goods and fast foods. But there is no requirement to include that information on the label.

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Trans fatty acids and cardiovascular disease

Article Abstract:

The evidence of physiological and cellular effects of trans fatty acids, and the relations between the intake of these acids and coronary heart disease (CHD) is reviewed. The results of several experiments with trans fatty acids revealed that consumption of trans fatty acids provides no apparent nutritional benefit and has considerable potential to cause harm or even lead to CHD.

United States

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