Saturated Fats Versus Polyunsaturated Fats Versus Carbohydrates for Cardiovascular Disease Prevention and Treatment.
Saturated Fats Versus Polyunsaturated Fats Versus Carbohydrates for Cardiovascular Disease Prevention and Treatment.
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DOI：
10.1146/annurev-nutr-071714-034449
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发表时间：
2015
影响因子：
8.9
通讯作者：
Krauss RM
中科院分区：
文献类型：
--
作者：
Siri-Tarino PW;Chiu S;Bergeron N;Krauss RM
饱和脂肪酸（SFA）对心血管疾病（CVD）风险的影响受到替代它们的营养素及其食物基质的调节。用多不饱和脂肪酸替代SFA与降低CVD风险相关，尽管两种脂肪酸类别存在异质性。相比之下，用碳水化合物，特别是糖替代SFA，与CVD风险没有改善甚至恶化相关，至少部分通过对致动脉粥样硬化性血脂异常的影响，这是一组特征，包括小而致密的低密度脂蛋白颗粒。饮食中的SFA对胰岛素敏感性、炎症、血管功能和血栓形成的影响尚不清楚。越来越多的证据表明，在乳制品，特别是发酵乳制品的情况下，SFA与CVD有中性或反向关联。强调蔬菜，鱼类，坚果和全谷物与加工谷物的整体饮食模式构成了心脏健康饮食的基础，应该取代对常量营养素组成的关注。
The effects of saturated fatty acids (SFAs) on cardiovascular disease (CVD) risk are modulated by the nutrients that replace them and their food matrices. Replacement of SFAs with polyunsaturated fatty acids has been associated with reduced CVD risk, although there is heterogeneity in both fatty acid categories. In contrast, replacement of SFAs with carbohydrates, particularly sugar, has been associated with no improvement or even a worsening of CVD risk, at least in part through effects on atherogenic dyslipidemia, a cluster of traits including small, dense low-density lipoprotein particles. The effects of dietary SFAs on insulin sensitivity, inflammation, vascular function, and thrombosis are less clear. There is growing evidence that SFAs in the context of dairy foods, particularly fermented dairy products, have neutral or inverse associations with CVD. Overall dietary patterns emphasizing vegetables, fish, nuts, and whole versus processed grains form the basis of heart-healthy eating and should supersede a focus on macronutrient composition.