State Key Lab of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
Key Laboratory of Prevention and Treatment of Cardiovascular and Cerebrovascular Diseases, Ministry of Education, School of Basic Medicine, Gannan Medical University, 1 Hexie Avenue, Ganzhou 341000, China.
Nutrients. 2023 Sep 29;15(19):4214. doi: 10.3390/nu15194214.
Cardiovascular disease (CVD) is a leading cause of global mortality, and is considered one of diseases with the most rapid growth rate in China. Numerous studies have indicated a closed relationship between an increased incidence of CVD and dietary factors. Dietary fat is one of the three primary nutrients of consumption; however, high fat dietary in causing CVD has been neglected in some official dietary guidelines. Our present review has analyzed the relationship between dietary fat consumption and CVD in China over the past 30 years (from 1990 to 2019). There is a significant correlation between CVD incidence and mortality for consumption of both vegetable oils and animal fats, per capita consumption, and the relative weight of dietary fat exceeding that of other food ingredients (e.g., salt, fruit, and marine food). For fatty acid species, the proportion of ω6 fatty acid consumption increased, causing a significant increase in the ratios of ω6/ω3 fatty acids, whereas the proportion of monounsaturated fatty acid consumption decreased. Such changes have been considered a characteristic of dietary fat consumption in Chinese residents over the past 30 years, and are closely related to the incidence of CVD. Therefore, we suggest that the government should spread awareness regarding the consumption of dietary fat intake to prevent CVD and related health disorders. The public should be educated to avoid high fat diet and increase the intake of monounsaturated fatty acids and ω3 fatty acids.
心血管疾病（CVD）是全球死亡率的主要原因，被认为是中国增长最快的疾病之一。许多研究表明，心血管疾病的发病率与饮食因素密切相关。脂肪是人体三大主要营养素之一，但在一些官方膳食指南中，高脂肪饮食导致心血管疾病的问题被忽视了。本综述分析了过去 30 年（1990 年至 2019 年）中国饮食脂肪消费与 CVD 的关系。植物油和动物脂肪的消费、人均消费以及饮食脂肪相对于其他食物成分（如盐、水果和海洋食品）的相对重量与 CVD 的发病率和死亡率呈显著相关。对于脂肪酸种类，ω6 脂肪酸的消费比例增加，导致 ω6/ω3 脂肪酸比例显著增加，而单不饱和脂肪酸的消费比例下降。这些变化被认为是过去 30 年中国居民饮食脂肪消费的特征，与 CVD 的发病率密切相关。因此，我们建议政府应该普及饮食脂肪摄入量的相关知识，以预防 CVD 和相关的健康障碍。应该教育公众避免高脂肪饮食，增加单不饱和脂肪酸和 ω3 脂肪酸的摄入。
