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Search for:. When food manufacturers reduce fat, they often replace it with carbohydrates from sugar, refined grains, or other starches. Our bodies digest these refined carbohydrates and starches very quickly, affecting blood sugar and insulin levels and possibly resulting in weight gain and disease. Foods high in good fats include vegetable oils such as olive, canola, sunflower, soy, and corn , nuts, seeds, and fish.
Foods containing trans fats are primarily in processed foods made with trans fat from partially hydrogenated oil. Fortunately, trans fats have been eliminated from many of these foods.
Finally, replacement of saturated fat with carbohydrates, particularly refined carbohydrates and added sugars as has occurred over the past few decades, has been associated with dyslipidemia and either no improvement in CVD risk or even increased CVD risk. Given the current epidemics of obesity and insulin resistance, reductions in the consumption of refined carbohydrates and added sugars, in addition to weight control and obesity prevention, should be the prioritized public health dietary goals.
He is the co-inventor of two licensed patents for lipoprotein particle analysis and receives royalties from their use. Siri-Tarino has received an honorarium and has been supported by a grant from the National Dairy Council.
No other potential conflicts of interest relevant to this article were reported. This article is distributed under the terms of the Creative Commons Attribution Noncommercial License which permits any noncommercial use, distribution, and reproduction in any medium, provided the original author s and source are credited. Patty W. Siri-Tarino, Email: gro. Qi Sun, Email: ude. Frank B. Hu, Email: ude. Ronald M.
Krauss, Email: gro. National Center for Biotechnology Information , U. Current Atherosclerosis Reports. Curr Atheroscler Rep. Published online Aug Hu , 3 and Ronald M.
Krauss 1. Author information Copyright and License information Disclaimer. Corresponding author. This article has been cited by other articles in PMC. Abstract Despite the well-established observation that substitution of saturated fats for carbohydrates or unsaturated fats increases low-density lipoprotein LDL cholesterol in humans and animal models, the relationship of saturated fat intake to risk for atherosclerotic cardiovascular disease in humans remains controversial.
Introduction Dietary saturated fat intake has been shown to increase low-density lipoprotein LDL cholesterol, and therefore has been associated with increased risk of cardiovascular disease CVD.
Lipid Effects of Reducing Saturated Fat Studies that evaluate the effects of saturated fat on lipids and lipoproteins under weight-stable conditions inherently test the replacement of saturated fat with other nutrients. Replacement of Saturated Fat with Monounsaturated Fat Replacement of saturated fat with monounsaturated fat has also been associated with decreased total, LDL, and HDL cholesterol, although the magnitude of reduction for each of these lipids is slightly less than when polyunsaturated fats are the replacement nutrient [ 15 ].
High Carbohydrate Intake Contributes to Dyslipidemia Elevated triglycerides, reduced HDL cholesterol concentrations, and increased concentrations of small, dense LDL particles characterize the dyslipidemia that is part of a metabolic profile considered to be a major contributor to increased CVD risk.
Clinical Trials Clinical trials designed to evaluate dietary effects on CVD risk have reduced saturated fat by increasing the consumption of a replacement nutrient. Observational and Prospective Epidemiologic Studies Although early epidemiologic studies linking saturated fat with blood cholesterol and blood cholesterol with CHD were important in defining a conceptual model of etiology for CVD [ 33 , 34 ], they were a simplification of the complex relationship of nutrients to disease outcomes.
Conclusions Evaluation of the association of saturated fat with lipid profiles and CVD risk requires consideration of the replacement nutrients. Disclosure Dr. Open Access This article is distributed under the terms of the Creative Commons Attribution Noncommercial License which permits any noncommercial use, distribution, and reproduction in any medium, provided the original author s and source are credited.
Contributor Information Patty W. Hu FB. Are refined carbohydrates worse than saturated fat? Am J Clin Nutr. Saturated fat, carbohydrate, and cardiovascular disease. Krauss RM. Lipoprotein subfractions and cardiovascular disease risk. Curr Opin Lipidol. Change in dietary saturated fat intake is correlated with change in mass of large low-density-lipoprotein particles in men.
Separate effects of reduced carbohydrate intake and weight loss on atherogenic dyslipidemia. Dietschy JM. Dietary fatty acids and the regulation of plasma low density lipoprotein cholesterol concentrations. J Nutr. Saturated fatty acids and LDL receptor modulation in humans and monkeys. Prostaglandins Leukot Essent Fatty Acids. Comparison of effects of dietary saturated, monounsaturated, and polyunsaturated fatty acids on plasma lipids and lipoproteins in man.
J Lipid Res. LDL cholesteryl oleate as a predictor for atherosclerosis: evidence from human and animal studies on dietary fat. Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials. Low-carbohydrate nutrition and metabolism.
A reappraisal of the impact of dairy foods and milk fat on cardiovascular disease risk. Eur J Nutr. Am J Clin Nutr , — Effect of dietary fatty acids on serum lipids and lipoproteins. A meta-analysis of 27 trials. Arterioscler Thromb. Wijendran V, Hayes KC. Dietary n-6 and n-3 fatty acid balance and cardiovascular health.
Annu Rev Nutr. J Atheroscler Thromb Mar 30 [Epub ahead of print]. Lipids Mar 31 [Epub ahead of print]. What you eat can affect your LDL bad cholesterol. Your body naturally produces all the LDL cholesterol you need.
They are typically solids at room temperature. Saturated fats occur naturally in many foods — primarily meat and dairy products. Plant-based foods that contain saturated fats include coconut, coconut oil and cocoa butter, as well as palm oil and palm kernel oil often called tropical oils.
Trans fats or trans fatty acids are created in an industrial process that adds hydrogen to liquid vegetable oils to make them more solid. These changes are associated with a higher risk of heart disease. Trans fats are found in many fried foods. Baked goods, such as pastries, pizza dough, pie crust, cookies and crackers also can contain trans fats.
Since , the FDA has required trans fat content to be listed on the Nutrition Facts panel of packaged foods. In recent years, many major national fast-food chains and casual-dining restaurant chains have announced they will no longer use trans fats to fry or deep-fry foods. The American Heart Association recommends that adults who would benefit from lowering LDL cholesterol eliminate trans fat from their diet. To find the amount of trans fats in a particular packaged food, look at the Nutrition Facts panel.
Companies must list any measurable amount of trans fat 0. The two kinds of unsaturated fats are: monounsaturated and polyunsaturated. Both of these unsaturated fats are typically liquid at room temperature.
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