Biomaterial Database

Macronutrient advice for ischemic heart disease prevention. 2011

Marianne U Jakobsen, and Kim Overvad

Department of Epidemiology, School of Public Health, Aarhus University, Aarhus, Denmark. muj@soci.au.dk

OBJECTIVE Intake of saturated fatty acids (SFAs) increases the low-density lipoprotein cholesterol concentration in plasma and has therefore been suggested to increase the risk of ischemic heart disease (IHD). Focus on limiting SFA intake without specifying the substitutions may be counterproductive because SFAs may be replaced with other equally or more harmful macronutrients. Recent findings on substitution of specified macronutrients for SFAs and risk of IHD are reviewed. RESULTS Recent cohort studies suggest that intake of polyunsaturated fatty acids (PUFAs) or carbohydrates with low-glycemic index values in place of SFAs is associated with a lower risk of IHD whereas intake of carbohydrates with high-glycemic index values in place of SFAs is associated with a higher risk of IHD. CONCLUSIONS Cohort studies and randomized clinical trials provide convincing evidence of a lower risk of IHD associated with substitution of PUFAs for SFAs. Analyzing substitution of specified macronutrients for SFAs offers a perspective different from the single nutrient focus and may provide further insight into IHD prevention.

UI	MeSH Term	Description	Entries
D004041	Dietary Fats	Fats present in food, especially in animal products such as meat, meat products, butter, ghee. They are present in lower amounts in nuts, seeds, and avocados.	Fats, Dietary,Dietary Fat,Fat, Dietary
D005227	Fatty Acids	Organic, monobasic acids derived from hydrocarbons by the equivalent of oxidation of a methyl group to an alcohol, aldehyde, and then acid. Fatty acids are saturated and unsaturated (FATTY ACIDS, UNSATURATED). (Grant & Hackh's Chemical Dictionary, 5th ed)	Aliphatic Acid,Esterified Fatty Acid,Fatty Acid,Fatty Acids, Esterified,Fatty Acids, Saturated,Saturated Fatty Acid,Aliphatic Acids,Acid, Aliphatic,Acid, Esterified Fatty,Acid, Saturated Fatty,Esterified Fatty Acids,Fatty Acid, Esterified,Fatty Acid, Saturated,Saturated Fatty Acids
D005231	Fatty Acids, Unsaturated	FATTY ACIDS in which the carbon chain contains one or more double or triple carbon-carbon bonds.	Fatty Acids, Polyunsaturated,Polyunsaturated Fatty Acid,Unsaturated Fatty Acid,Polyunsaturated Fatty Acids,Acid, Polyunsaturated Fatty,Acid, Unsaturated Fatty,Acids, Polyunsaturated Fatty,Acids, Unsaturated Fatty,Fatty Acid, Polyunsaturated,Fatty Acid, Unsaturated,Unsaturated Fatty Acids
D005502	Food	Substances taken in by the body to provide nourishment.	Foods
D006801	Humans	Members of the species Homo sapiens.	Homo sapiens,Man (Taxonomy),Human,Man, Modern,Modern Man
D012307	Risk Factors	An aspect of personal behavior or lifestyle, environmental exposure, inborn or inherited characteristic, which, based on epidemiological evidence, is known to be associated with a health-related condition considered important to prevent.	Health Correlates,Risk Factor Scores,Risk Scores,Social Risk Factors,Population at Risk,Populations at Risk,Correlates, Health,Factor, Risk,Factor, Social Risk,Factors, Social Risk,Risk Factor,Risk Factor Score,Risk Factor, Social,Risk Factors, Social,Risk Score,Score, Risk,Score, Risk Factor,Social Risk Factor
D017202	Myocardial Ischemia	A disorder of cardiac function caused by insufficient blood flow to the muscle tissue of the heart. The decreased blood flow may be due to narrowing of the coronary arteries (CORONARY ARTERY DISEASE), to obstruction by a thrombus (CORONARY THROMBOSIS), or less commonly, to diffuse narrowing of arterioles and other small vessels within the heart. Severe interruption of the blood supply to the myocardial tissue may result in necrosis of cardiac muscle (MYOCARDIAL INFARCTION).	Heart Disease, Ischemic,Ischemia, Myocardial,Ischemic Heart Disease,Disease, Ischemic Heart,Diseases, Ischemic Heart,Heart Diseases, Ischemic,Ischemias, Myocardial,Ischemic Heart Diseases,Myocardial Ischemias
D038321	Glycemic Index	A numerical system of measuring the rate of BLOOD GLUCOSE generation from a particular food item as compared to a reference item, such as glucose	Glycemic Index Number,Glycemic Index Numbers,Glycemic Indices