Optimal macronutrient balance.
There is at present a justifiable debate as to the optimum level of total dietary fat which will reduce the risk of obesity without an elevation of plasma triacylglycerol or a depression of plasma HDL-cholesterol. Total plasma cholesterol and LDL-cholesterol levels are lowered and risk of fatal myocardial infarction is lowered when either saturated or trans-unsaturated fatty acids are replaced isoenergetically by either monounsaturated or polyunsaturated fatty acids. The triacylglycerol-raising and HDL-lowering effects of low-fat high-carbohydrate diets can be overcome with low intakes of n-3 polyunsaturated fatty acids and moderate exercise. Whilst a reduction in dietary fat is being attained in many countries, the reduction is uniform across all fatty acids, leaving dietary fat composition unchanged. The ability of low-fat diets to reduce cholesterol and cause a fall in body weight is not influenced by the carbohydrate ratio starch: sugars in the diet. However, weight-gain susceptibility to high intakes of dietary fat and the plasma cholesterol responsiveness to diet are considerably influenced by common genetic polymorphisms.
Gibney
M J
MJ
Department of Clinical Medicine, Trinity College Medical School, St James's Hospital, Dublin 8, Republic of Ireland. mgibney@ted.ie
D002784:Cholesterol / Q000097:blood; D018752:Diet, Fat-Restricted; D004040:Dietary Carbohydrates / Q000008:administration & dosage; D004041:Dietary Fats / Q000008:administration & dosage*; D005227:Fatty Acids / Q000008:administration & dosage; D006801:Humans; D009747:Nutritional Physiological Phenomena; D009765:Obesity / Q000235:genetics / Q000517:prevention & control; D014280:Triglycerides / Q000097:blood
D004040:Dietary Carbohydrates; D004041:Dietary Fats; D005227:Fatty Acids; D014280:Triglycerides; D002784:Cholesterol