Zock Peter L, Blom Wendy A M, Nettleton Joyce A, Hornstra Gerard
Unilever R&D Vlaardingen, Olivier van Noortlaan 120, 3133 AT, Vlaardingen, The Netherlands.
Member of the IUNS-associated International Expert Movement to Improve Dietary Fat Quality, ScienceVoice Consulting, 2931 Race Street, Denver, CO, 80205, USA.
Curr Cardiol Rep. 2016 Nov;18(11):111. doi: 10.1007/s11886-016-0793-y.
Dietary fats have important effects on the risk of cardiovascular disease (CVD). Abundant evidence shows that partial replacement of saturated fatty acids (SAFA) with unsaturated fatty acids improves the blood lipid and lipoprotein profile and reduces the risk of coronary heart disease (CHD). Low-fat diets high in refined carbohydrates and sugar are not effective. Very long-chain polyunsaturated n-3 or omega-3 fatty acids (n-3 VLCPUFA) present in fish have multiple beneficial metabolic effects, and regular intake of fatty fish is associated with lower risks of fatal CHD and stroke. Food-based guidelines on dietary fats recommend limiting the consumption of animal fats high in SAFA, using vegetable oils high in monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA), and eating fatty fish. These recommendations are part of a healthy eating pattern that also includes ample intake of plant-based foods rich in fiber and limited sugar and salt.
膳食脂肪对心血管疾病（CVD）风险具有重要影响。大量证据表明，用不饱和脂肪酸部分替代饱和脂肪酸（SAFA）可改善血脂和脂蛋白水平，并降低冠心病（CHD）风险。富含精制碳水化合物和糖的低脂饮食并无效果。鱼类中所含的极长链多不饱和n-3或ω-3脂肪酸（n-3 VLCPUFA）具有多种有益的代谢作用，经常食用富含脂肪的鱼类与降低致命性冠心病和中风风险相关。基于食物的膳食脂肪指南建议限制高SAFA动物脂肪的摄入，使用富含单不饱和脂肪酸（MUFA）和多不饱和脂肪酸（PUFA）的植物油，并食用富含脂肪的鱼类。这些建议是健康饮食模式的一部分，该模式还包括大量摄入富含纤维的植物性食物以及限制糖和盐的摄入。
