Polyunsaturated fatty acids and cardiovascular disease.
Replacing saturated with polyunsaturated (PUFAs) rather than monounsaturated fatty acids or carbohydrates results in cardiovascular prevention over a wide range of intakes. The mechanisms by which PUFAs reduce cardiovascular risk are manifold, and the extent and precise nature of their activities is the subject of several investigations, spanning from in vitro mechanistic studies to human intervention trials. This article reviews the most up-to-date evidence of the association between PUFA consumption and reduced cardiovascular mortality.
Richard
Doriane
D
Laboratory of Micronutrients and Cardiovascular Disease, Université Pierre et Marie Curie, Paris, France. doriane.richard@snv.jussieu.fr
Bausero
Pedro
P
Schneider
Charlotte
C
Visioli
Francesco
F
D002318:Cardiovascular Diseases / Q000209:etiology / Q000378:metabolism / Q000517:prevention & control*; D003924:Diabetes Mellitus, Type 2 / Q000378:metabolism; D004041:Dietary Fats / Q000378:metabolism; D015525:Fatty Acids, Omega-3 / Q000378:metabolism / Q000502:physiology; D005231:Fatty Acids, Unsaturated / Q000502:physiology*; D006801:Humans; D007333:Insulin Resistance; D012307:Risk Factors
D004041:Dietary Fats; D015525:Fatty Acids, Omega-3; D005231:Fatty Acids, Unsaturated