The risk of cardiovascular diseases in terms of the consumption of saturated fatty acids of plant and animal origin
Introduction Risk factors for cardiovascular diseases (CVD) include, among others, elevated levels of total and LDL cholesterol, as well as reduced levels of HDL fraction, which are connected with a generally understood life style, such as nutritional habits, stimulants and physical activity. Dietar...
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| Format: | Article |
| Language: | English |
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Institute of Rural Health
2021-03-01
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| Series: | Medycyna Ogólna i Nauki o Zdrowiu |
| Subjects: | |
| Online Access: | https://www.monz.pl/Zagrozenie-wystapienia-schorzen-sercowo-naczyniowych-w-aspekcie-spozycia-nasyconych,133424,0,2.html |
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| author | Anna Wojda Agata Janczy |
| author_facet | Anna Wojda Agata Janczy |
| author_sort | Anna Wojda |
| collection | DOAJ |
| description | Introduction
Risk factors for cardiovascular diseases (CVD) include, among others, elevated levels of total and LDL cholesterol, as well as reduced levels of HDL fraction, which are connected with a generally understood life style, such as nutritional habits, stimulants and physical activity. Dietary recommendations for CVD prevention indicate the need for limiting the consumption of fatty acids in favor of mono- and polyunsaturated fatty acids, with the reduction of cholesterol derived from diet.
Objective
The aim of the study is to compare the effect of consumption of selected fats on changes in the concentrations of total cholesterol and its LDL and HDL fractions.
Brief description of the state of knowledge
Improved dietary habits should include the consumption of seasonal vegetables and fruits, whole grain products, as well as the limitation of consumption of products of animal origin, in favour of plant-based oils. Unfortunately, these recommendations do not include fats, such as coconut or palm oils, which are sources of SFA, while, and at the same time, they are also vegetables oils. Available reports concerning the preventive effect of dairy products and milk fat indicate a possible positive relationship between butter consumption and CVD. Consumption of olive oil or rapeseed oil is correlated with an improved lipid profile, which is related with a high content of MUFA and PUFA, as well as the diversity of active compounds.
Conclusion
High popularity of new dietary patterns, based on high-fat diets, contributes to the growing need for patient education concerning possible adverse consequences of these diets. Suggestions about fat choices with the highest impact on the reduction of CVD risk factors are also needed. |
| first_indexed | 2024-04-10T00:24:02Z |
| format | Article |
| id | doaj.art-37bd401c321f4382b45ae3256984b4c1 |
| institution | Directory Open Access Journal |
| issn | 2083-4543 2084-4905 |
| language | English |
| last_indexed | 2024-04-10T00:24:02Z |
| publishDate | 2021-03-01 |
| publisher | Institute of Rural Health |
| record_format | Article |
| series | Medycyna Ogólna i Nauki o Zdrowiu |
| spelling | doaj.art-37bd401c321f4382b45ae3256984b4c12023-03-15T11:28:37ZengInstitute of Rural HealthMedycyna Ogólna i Nauki o Zdrowiu2083-45432084-49052021-03-012729910610.26444/monz/133424133424The risk of cardiovascular diseases in terms of the consumption of saturated fatty acids of plant and animal originAnna Wojda0https://orcid.org/0000-0002-4282-2841Agata Janczy1https://orcid.org/0000-0002-8504-6213Zakład Biochemii Żywienia, Katedra Żywienia Klinicznego, Wydział Nauk o Zdrowiu z Oddziałem Pielęgniarstwa i Instytutem Medycyny Morskiej i Tropikalnej, Gdański Uniwersytet Medyczny, PolskaZakład Biochemii Żywienia, Katedra Żywienia Klinicznego, Wydział Nauk o Zdrowiu z Oddziałem Pielęgniarstwa i Instytutem Medycyny Morskiej i Tropikalnej, Gdański Uniwersytet Medyczny, PolskaIntroduction Risk factors for cardiovascular diseases (CVD) include, among others, elevated levels of total and LDL cholesterol, as well as reduced levels of HDL fraction, which are connected with a generally understood life style, such as nutritional habits, stimulants and physical activity. Dietary recommendations for CVD prevention indicate the need for limiting the consumption of fatty acids in favor of mono- and polyunsaturated fatty acids, with the reduction of cholesterol derived from diet. Objective The aim of the study is to compare the effect of consumption of selected fats on changes in the concentrations of total cholesterol and its LDL and HDL fractions. Brief description of the state of knowledge Improved dietary habits should include the consumption of seasonal vegetables and fruits, whole grain products, as well as the limitation of consumption of products of animal origin, in favour of plant-based oils. Unfortunately, these recommendations do not include fats, such as coconut or palm oils, which are sources of SFA, while, and at the same time, they are also vegetables oils. Available reports concerning the preventive effect of dairy products and milk fat indicate a possible positive relationship between butter consumption and CVD. Consumption of olive oil or rapeseed oil is correlated with an improved lipid profile, which is related with a high content of MUFA and PUFA, as well as the diversity of active compounds. Conclusion High popularity of new dietary patterns, based on high-fat diets, contributes to the growing need for patient education concerning possible adverse consequences of these diets. Suggestions about fat choices with the highest impact on the reduction of CVD risk factors are also needed.https://www.monz.pl/Zagrozenie-wystapienia-schorzen-sercowo-naczyniowych-w-aspekcie-spozycia-nasyconych,133424,0,2.htmlcardiovascular diseasesplasma lipid profilecoconut oilolive oilrapeseed oilbutter |
| spellingShingle | Anna Wojda Agata Janczy The risk of cardiovascular diseases in terms of the consumption of saturated fatty acids of plant and animal origin Medycyna Ogólna i Nauki o Zdrowiu cardiovascular diseases plasma lipid profile coconut oil olive oil rapeseed oil butter |
| title | The risk of cardiovascular diseases in terms of the consumption of saturated fatty acids of plant and animal origin |
| title_full | The risk of cardiovascular diseases in terms of the consumption of saturated fatty acids of plant and animal origin |
| title_fullStr | The risk of cardiovascular diseases in terms of the consumption of saturated fatty acids of plant and animal origin |
| title_full_unstemmed | The risk of cardiovascular diseases in terms of the consumption of saturated fatty acids of plant and animal origin |
| title_short | The risk of cardiovascular diseases in terms of the consumption of saturated fatty acids of plant and animal origin |
| title_sort | risk of cardiovascular diseases in terms of the consumption of saturated fatty acids of plant and animal origin |
| topic | cardiovascular diseases plasma lipid profile coconut oil olive oil rapeseed oil butter |
| url | https://www.monz.pl/Zagrozenie-wystapienia-schorzen-sercowo-naczyniowych-w-aspekcie-spozycia-nasyconych,133424,0,2.html |
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