Saturated Fatty Acids and Cardiovascular Disease: Replacements for Saturated Fat to Reduce Cardiovascular Risk.
Saturated Fatty Acids and Cardiovascular Disease: Replacements for Saturated Fat to Reduce Cardiovascular Risk.
复制标题
DOI：
10.3390/healthcare5020029
复制
发表时间：
2017-06-21
期刊：
影响因子：
--
通讯作者：
Kris-Etherton PM
中科院分区：
文献类型：
--
作者：
Briggs MA;Petersen KS;Kris-Etherton PM
50多年来，降低心血管疾病（CVD）风险的饮食建议一直专注于减少饱和脂肪酸（SFA）的摄入。虽然2015-2020年美国人膳食指南建议用单不饱和脂肪酸和多不饱和脂肪酸替代SFA，但有证据支持其他营养素替代品也可以降低CVD风险。例如，用全谷物代替SFA，而不是精制碳水化合物，可以降低CVD风险。用蛋白质，特别是植物蛋白代替SFA，也可以降低CVD风险。虽然与肉类相比，乳制品脂肪（牛奶，奶酪）与CVD风险略低有关，但相对于不饱和脂肪酸，乳制品脂肪导致CVD风险显着增加。随着研究的继续，我们将完善我们对与较低CVD风险相关的饮食模式的理解。
Dietary recommendations to decrease the risk of cardiovascular disease (CVD) have focused on reducing intake of saturated fatty acids (SFA) for more than 50 years. While the 2015–2020 Dietary Guidelines for Americans advise substituting both monounsaturated and polyunsaturated fatty acids for SFA, evidence supports other nutrient substitutions that will also reduce CVD risk. For example, replacing SFA with whole grains, but not refined carbohydrates, reduces CVD risk. Replacing SFA with protein, especially plant protein, may also reduce CVD risk. While dairy fat (milk, cheese) is associated with a slightly lower CVD risk compared to meat, dairy fat results in a significantly greater CVD risk relative to unsaturated fatty acids. As research continues, we will refine our understanding of dietary patterns associated with lower CVD risk.