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Dietary Fatty Acids and the Cardiovascular Health: Evidence, Controversies, and...
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Dietary Fatty Acids and the Cardiovascular Health: Evidence, Controversies, and Consensus

A topical collection in Nutrients (ISSN 2072-6643). This collection belongs to the section "Lipids".

Viewed by 20218

Editor

Prof. Dr. Asim K. Duttaroy

E-Mail Website
Collection Editor
Faculty of Medicine, Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, 0372 Oslo, Norway
Interests: lipids and brain development; fatty acid uptake system in human placenta; angiogenesis; feto-placental growth and development; DHA and cell growth and proliferation; lipid nutrition; eicosanoids; cardiovascular health; platelet function
Special Issues, Collections and Topics in MDPI journals

Topical Collection Information

Dear Colleagues,

Fatty acids play vital roles in the cardiovascular system via several mechanisms. Impacts of dietary fatty acids on the cardiovascular system depend on their structure, metabolism, and bioactivity. In addition to affecting plasma lipids such as plasma cholesterols, triglycerides, and free fatty acids, dietary fatty acids may also affect the risk of cardiovascular disease (CVD) through their effects on inflammation, endothelial function, thrombosis, ventricular arrhythmias, and blood pressure. 

The current recommendation on dietary fat intake is to reduce total fat consumption and use healthier unsaturated fatty acids instead of harmful saturated fatty acids. Nevertheless, some have questioned the scientific evidence underlying current and previous dietary advice. Animal fats are the primary source of saturated fats in many modern diets. However, some animal fats are higher in monounsaturated fats than saturated fats. In addition, polyunsaturated fats in vegetable oils will typically contain omega (n)-3, 6, and 9 fatty acids in different concentrations. Another significant criticism is that different fats never occur alone in the diet but always co-exist in several foodstuffs. Hence, conclusions about the health effects of saturated and polyunsaturated fatty acids are unlikely to consistently translate to the health effects of fats, oils, and foods in which those fatty acids are present. This is presumably one of the reasons for the many discordant results from observational studies. These open issues therefore welcome all sorts of research on fatty acid involving fatty acids such as on CVD risk factors, metabolic syndrome, epidemiological and mechanistic studies, reviews, plant oils, saturated and PUFAs.

The objective of this Topical Collection on “Dietary Fatty Acids and Cardiovascular Health:  Evidence, Controversies, and Consensus” is to showcase the latest research focusing on the impact of dietary fatty acids, metabolic diseases, diabetes, platelet function, blood coagulation, mechanistic studies, and lipid profile status, as well as intervention studies with fatty acids’ CVD outcome. 

This Topical Collection is intended to provide a contemporary summary of current knowledge while providing guidance for future research in the field. 

Prof. Dr. Asim K. Duttaroy
Collection Editor

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Keywords

  • fatty acids
  • cardiovascular disease
  • cardiovascular health
  • saturated fatty acids
  • PUFAs
  • metabolic syndrome
  • epidemiology

Published Papers (3 papers)

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2024

Jump to: 2022

31 pages, 1918 KiB  
Review
The Lipid–Heart Hypothesis and the Keys Equation Defined the Dietary Guidelines but Ignored the Impact of Trans-Fat and High Linoleic Acid Consumption
by Mary T. Newport and Fabian M. Dayrit
Nutrients 2024, 16(10), 1447; https://doi.org/10.3390/nu16101447 - 11 May 2024
Viewed by 7649
Abstract
In response to a perceived epidemic of coronary heart disease, Ancel Keys introduced the lipid–heart hypothesis in 1953 which asserted that high intakes of total fat, saturated fat, and cholesterol lead to atherosclerosis and that consuming less fat and cholesterol, and replacing saturated [...] Read more.
In response to a perceived epidemic of coronary heart disease, Ancel Keys introduced the lipid–heart hypothesis in 1953 which asserted that high intakes of total fat, saturated fat, and cholesterol lead to atherosclerosis and that consuming less fat and cholesterol, and replacing saturated fat with polyunsaturated fat, would reduce serum cholesterol and consequently the risk of heart disease. Keys proposed an equation that would predict the concentration of serum cholesterol (ΔChol.) from the consumption of saturated fat (ΔS), polyunsaturated fat (ΔP), and cholesterol (ΔZ): ΔChol. = 1.2(2ΔS − ΔP) + 1.5ΔZ. However, the Keys equation conflated natural saturated fat and industrial trans-fat into a single parameter and considered only linoleic acid as the polyunsaturated fat. This ignored the widespread consumption of trans-fat and its effects on serum cholesterol and promoted an imbalance of omega-6 to omega-3 fatty acids in the diet. Numerous observational, epidemiological, interventional, and autopsy studies have failed to validate the Keys equation and the lipid–heart hypothesis. Nevertheless, these have been the cornerstone of national and international dietary guidelines which have focused disproportionately on heart disease and much less so on cancer and metabolic disorders, which have steadily increased since the adoption of this hypothesis. Full article
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2022

Jump to: 2024

15 pages, 1250 KiB  
Review
Update on Omega-3 Polyunsaturated Fatty Acids on Cardiovascular Health
by Daniel Rodriguez, Carl J. Lavie, Andrew Elagizi and Richard V. Milani
Nutrients 2022, 14(23), 5146; https://doi.org/10.3390/nu14235146 - 3 Dec 2022
Cited by 26 | Viewed by 9047
Abstract
Twenty percent of deaths in the United States are secondary to cardiovascular diseases (CVD). In patients with hyperlipidemia and hypertriglyceridemia, studies have shown high atherosclerotic CVD (ASCVD) event rates despite the use of statins. Given the association of high triglyceride (TG) levels with [...] Read more.
Twenty percent of deaths in the United States are secondary to cardiovascular diseases (CVD). In patients with hyperlipidemia and hypertriglyceridemia, studies have shown high atherosclerotic CVD (ASCVD) event rates despite the use of statins. Given the association of high triglyceride (TG) levels with elevated cholesterol and low levels of high-density lipoprotein cholesterol, the American Heart Association (AHA)/American College of Cardiology (ACC) cholesterol guidelines recommend using elevated TGs as a “risk-enhancing factor” for ASCVD and using omega 3 fatty acids (Ω3FAs) for patients with persistently elevated severe hypertriglyceridemia. Ω3FA, or fish oils (FOs), have been shown to reduce very high TG levels, hospitalizations, and CVD mortality in randomized controlled trials (RCTs). We have published the largest meta-analysis to date demonstrating significant effects on several CVD outcomes, especially fatal myocardial infarctions (MIs) and total MIs. Despite the most intensive research on Ω3FAs on CVD, their benefits have been demonstrated to cluster across multiple systems and pathologies, including autoimmune diseases, infectious diseases, chronic kidney disease, central nervous system diseases, and, most recently, the COVID-19 pandemic. A review and summary of the controversies surrounding Ω3FAs, some of the latest evidence-based findings, and the current and most updated recommendations on Ω3FAs are presented in this paper. Full article
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12 pages, 1692 KiB  
Article
The Effect of Different Nutritional Education Models on Reducing Cardiovascular Disease Risk Factors by Improving Dietary Fat Quality in Hemodialysis Patients
by Wan-Lin Liu, Yun-Han Chen, Tuyen Van Duong, Te-Chih Wong, Hsi-Hsien Chen, Tso-Hsiao Chen, Yung-Ho Hsu, Sheng-Jeng Peng and Shwu-Huey Yang
Nutrients 2022, 14(18), 3840; https://doi.org/10.3390/nu14183840 - 16 Sep 2022
Cited by 4 | Viewed by 2161
Abstract
Cardiovascular disease (CVD) is the most common complication in hemodialysis patients. Nutritional education provided by dietitians could improve overall dietary quality and dietary fat quality to reduce the risk of CVD. However, no studies have investigated the relationship between dietary fat quality (using [...] Read more.
Cardiovascular disease (CVD) is the most common complication in hemodialysis patients. Nutritional education provided by dietitians could improve overall dietary quality and dietary fat quality to reduce the risk of CVD. However, no studies have investigated the relationship between dietary fat quality (using the hypocholesterolemic/hypercholesterolemic ratio, or the h/H) and CVD risk factors in hemodialysis patients. The aim of this study was to examine the association between the h/H and CVD risk factors, and further explore how nutritional education intervention models could improve dietary fat quality and CVD risk factors in hemodialysis patients. A quasi-experimental design was conducted from May 2019 to April 2021 on four groups, including ‘no course for patients and nurses’ as the non-C group, a “course for nurses” as the CN group, a “course for patients” as the CP group, and a “course for patients and nurses” as the CPN group. Nutritional education booklets based on a healthy eating index for hemodialysis patients were developed and provided to patients and nurses. Data of 119 patients were collected at baseline, intervention, and follow-up periods, including patients’ basic information, blood biochemical data, dietary content, and calculated h/H. The results showed that the h/H was negatively correlated with body mass index (BMI) and positively correlated with high-density lipoprotein cholesterol (HDL-C). Compared with the non-C group, the CPN group was significantly higher in the h/H as well as HDL-C, and significantly lower in serum total cholesterol. In conclusion, the h/H was found to predict CVD risk factors, which helps in improving dyslipidemia. Nutritional education for both patients and nurses showed a beneficial impact on reducing CVD risks in hemodialysis patients. Full article
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