[Fats in the diet].
The importance of nutritional fats as a source of energy declined in the past in industrialized countries due to a decrease of physical activity. On the other hand the association between the intake of particular fats and the development of cardiovascular diseases is generally accepted. Thus, some scientific societies (American Heart Association, NIH Consensus Development Conference) recommend a maximal intake of 30% of total energy by fats. In regards to the quality of fats and their effect on blood levels of lipoproteins, it is accepted that large amounts of polyunsaturated fatty acids lower increased blood levels of low density lipoproteins; however, they lower in a small extent also the antiatherogenic high-density lipoprotein (HDL) particles. Monounsaturated fatty acids also tend to lower increased LDL, without any lowering effect on HDL, W-3-fatty acids (mainly from fish oil) lower increased triglyceride levels and therefore are used a therapeutic dietary regimen. However, their long-term effects are not quite well known.
Widhalm
K
K
Universitätskinderklinik, Wien.
D002318:Cardiovascular Diseases / Q000209:etiology / Q000517:prevention & control*; D008076:Cholesterol, HDL / Q000097:blood; D008078:Cholesterol, LDL / Q000097:blood; D004041:Dietary Fats / Q000009:adverse effects*; D005229:Fatty Acids, Monounsaturated / Q000494:pharmacology; D005231:Fatty Acids, Unsaturated / Q000494:pharmacology; D005395:Fish Oils / Q000494:pharmacology; D006801:Humans; D014280:Triglycerides / Q000097:blood
D008076:Cholesterol, HDL; D008078:Cholesterol, LDL; D004041:Dietary Fats; D005229:Fatty Acids, Monounsaturated; D005231:Fatty Acids, Unsaturated; D005395:Fish Oils; D014280:Triglycerides
Fette in der Ernährung.