Fatty Acids Recommendations: Controversies and Updates

Title:Fatty Acids Recommendations: Controversies and Updates

Volume: 17 Issue: 3

Author(s): Nadine N. Abdelhadi*Mousa N. Ahmad

Affiliation:

• Human Nutrition and Dietetics, The University of Jordan, Amman 11942,Jordan

Keywords: Fatty acids, cardiometabolic risk, dietary recommendations, saturated fatty acids, polyunsaturated fatty acids, monosaturated fatty acids.

Abstract:

Background: The reduction in the intake of dietary fat has traditionally been the cornerstone of dietary recommendations of many of the leading health organizations as a key measure to prevent cardiometabolic diseases. However, dietary fat recommendations are sometimes contrasting. In addition, many consumers and food manufacturers are still confused about the effects of fatty acids on coronary heart disease after decades of focus on the low-fat diet.

Objectives: To provide an overview of the recently available evidence on the effect of fatty acids on cardiometabolic risk and the various dietary recommendations related to reducing fat in the diet. It will also highlight the effect of the isocaloric substitution of fat by other macronutrients.

Methodology: The Cochrane Central Register of Controlled Trials, PubMed, Medline, Clinical trials.gov, Google Scholar, Science Direct, ADI, and WHO database were searched through to March 2020.

Results: Recent evidence demonstrates that higher dietary intakes of saturated fatty acids are associated with an increased risk of coronary heart disease which is consistent with the previous scientific evidence. In addition, recent findings indicate that replacing total saturated fatty acids with polyunsaturated fatty acids, monosaturated fatty acids and high-quality carbohydrates reduces cardiometabolic risk.

Conclusion: Higher dietary intakes of saturated fatty acids are associated with an increased coronary heart disease risk. Recent scientific evidence highlights the importance of replacing total saturated fat with more healthy alternatives including polyunsaturated fatty acids, monosaturated fatty acids, and high-quality carbohydrates which is consistent with the latest recommendations of the updated guidelines.

Cite this article as:

Abdelhadi N. Nadine*, Ahmad N. Mousa , Fatty Acids Recommendations: Controversies and Updates, Current Nutrition & Food Science 2021; 17 (3) . https://dx.doi.org/10.2174/1573401316666200807203806