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Meeting Report

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Saturated Fat Consumption and Risk of Coronary Heart Disease and Ischemic Stroke: A Science Update

Nettleton J.A.a · Brouwer I.A.b · Geleijnse J.M.c · Hornstra G.d

Author affiliations

aScienceVoice Consulting, Denver, CO, USA; bVrije Universiteit Amsterdam, Amsterdam, cDepartment Agrotechnology and Food Sciences, Wageningen University, Wageningen, and dExperimental Nutrition (ret'd), Maastricht University, Maastricht, The Netherlands

Corresponding Author

Dr. Joyce A. Nettleton

ScienceVoice Consulting

2931 Race Street

Denver, CO 80205 (USA)

E-Mail sciencevoice1@gmail.com

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Ann Nutr Metab 2017;70:26-33

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At a workshop to update the science linking saturated fatty acid (SAFA) consumption with the risk of coronary heart disease (CHD) and ischemic stroke, invited participants presented data on the consumption and bioavailability of SAFA and their functions in the body and food technology. Epidemiological methods and outcomes were related to the association between SAFA consumption and disease events and mortality. Participants reviewed the effects of SAFA on CHD, causal risk factors, and surrogate risk markers. Higher intakes of SAFA were not associated with higher risks of CHD or stroke apparently, but studies did not take macronutrient replacement into account. Replacing SAFA by cis-polyunsaturated fatty acids was associated with significant CHD risk reduction, which was confirmed by randomized controlled trials. SAFA reduction had little direct effect on stroke risk. Cohort studies suggest that the food matrix and source of SAFA have important health effects.

© 2017 The Author(s) Published by S. Karger AG, Basel


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Article / Publication Details

First-Page Preview
Abstract of Meeting Report

Received: September 29, 2016
Accepted: December 26, 2016
Published online: January 27, 2017
Issue release date: April 2017

Number of Print Pages: 8
Number of Figures: 0
Number of Tables: 0

ISSN: 0250-6807 (Print)
eISSN: 1421-9697 (Online)

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