title: Polyunsaturated fatty acids and coronary heart disease.
abstract: Polyunsaturated fatty acids can be used to replace saturated fatty acids in the diet in order to decrease plasma cholesterol concentrations. Intakes of up to 12% of the energy intake as linoleic do not decrease HDL cholesterol. Animal studies show a decreased incidence of atherosclerosis in animals fed polyunsaturated fats compared with saturated fats. Linoleic acid is required for the synthesis of eicosanoids, which are important in the regulation of platelet aggregation, blood pressure and coronary flow. Small amounts of linoleic acid are required for normal eicosanoid synthesis but larger intakes may lead to overproduction of eicosanoids. Dietary eicosapentaenoic and docosahexaenoic acids, which are provided by fish oils, have a protective effect on experimental myocardial infarction. Epidemiological evidence and secondary prevention trials suggest that these marine-derived polyunsaturates offer protection from CHD. Current advice on fat intake needs to be revised to take into account the neutrality of monounsaturated fatty acids and the need to balance the different types of polyunsaturated fatty acids.
authors.forename: T A
authors.initials: TA
authors.lastname: Sanders
mesh_terms: D000818:Animals; D002986:Clinical Trials as Topic; D003327:Coronary Disease / Q000453:epidemiology / Q000517:prevention & control*; D004041:Dietary Fats / Q000494:pharmacology*; D004042:Dietary Fats, Unsaturated / Q000494:pharmacology*; D006487:Hemostasis / Q000187:drug effects; D006801:Humans; D008074:Lipoproteins / Q000097:blood*; D012307:Risk Factors
chemical_list: D004041:Dietary Fats; D004042:Dietary Fats, Unsaturated; D008074:Lipoproteins