title: The role of fats in the lifecycle stages. Adulthood--prevention: cardiovascular disease.
abstract: Coronary heart disease (CHD) risk is positively linked with dietary saturates and negatively linked with polyunsaturated fatty acids (PUFAs). Consumption of omega-3 fatty acids, such as in fish, appears highly protective against CHD. PUFAs (linoleic acid or omega-6) lower low-density lipoprotein (LDL) cholesterol levels most, and saturates, especially butter fat, raise LDL levels most. Fish oil fatty acids (omega-3) lower triglyceride and raise high-density lipoprotein (HDL) cholesterol levels. A higher ratio of dietary omega-3 to omega-6 fatty acids than is currently consumed in our population may be desirable, and can be achieved by increasing consumption of fish and alpha-linolenic acid in canola, soy and flaxseed oils. Large prospective trials show that people who experience least CHD have a pattern of eating that is rich in fish, PUFAs, whole-grain cereals, fruits and vegetables and low-fat dairy foods, and low in saturates from dairy fat, meat fat and fried foods.
authors.affiliation: Cardiovascular Nutrition Laboratory, Baker Medical Research Institute, Prahran, VIC 3181, Australia.
authors.forename: Paul J
authors.initials: PJ
authors.lastname: Nestel
mesh_terms: D000328:Adult; D002318:Cardiovascular Diseases / Q000517:prevention & control*; D004041:Dietary Fats / Q000008:administration & dosage*; D015525:Fatty Acids, Omega-3 / Q000008:administration & dosage; D043371:Fatty Acids, Omega-6 / Q000008:administration & dosage; D006801:Humans; D019787:Linoleic Acid / Q000008:administration & dosage; D008055:Lipids / Q000097:blood
chemical_list: D004041:Dietary Fats; D015525:Fatty Acids, Omega-3; D043371:Fatty Acids, Omega-6; D008055:Lipids; D019787:Linoleic Acid