Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

@article{Sacks2017DietaryFA,
  title={Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association},
  author={F. Sacks and A. Lichtenstein and Jason H. Y. Wu and L. Appel and M. Creager and P. Kris-Etherton and Michael Miller and E. Rimm and L. Rudel and Jennifer G. Robinson and N. Stone and L. V. Van Horn},
  journal={Circulation},
  year={2017},
  volume={136},
  pages={e1–e23}
}
Cardiovascular disease (CVD) is the leading global cause of death, accounting for 17.3 million deaths per year. Preventive treatment that reduces CVD by even a small percentage can substantially reduce, nationally and globally, the number of people who develop CVD and the costs of caring for them. This American Heart Association presidential advisory on dietary fats and CVD reviews and discusses the scientific evidence, including the most recent studies, on the effects of dietary saturated fat… Expand
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539 Citations
Highly Influential Citations
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Background Citations
91
Methods Citations
3
Results Citations
11

539 Citations

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Citation Type

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TLDR
The genesis of the different conclusions among the systematic reviews has been identified in several studies on the basis of isocaloric substitution analyses and the lack of distinction among substituted macronutrients accounted for much of what appeared to be discrepancies. Expand
Ad Libitum Mediterranean or Low‐Fat Diets as Treatments for Nonalcoholic Fatty Liver Disease?
TLDR
This data indicates that a shift from saturated to unsaturated fats occurs when a Westernised diet containing processed foods is replaced by the Mediterranean diet (MD), which contains an abundance of plant foods. Expand
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TLDR
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TLDR
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TLDR
The totality of evidence shows that high sodium intake is associated with greater CVD risk; however, some epidemiological research has suggested that a low-sodium intake is detrimental, which has caused some controversy. Expand
Macronutrients and cardiovascular risk in a global context.
TLDR
The findings suggest that unsaturated fat is more favourable than saturated fat, and saturated fat ismore favourable than carbohydrates, and that the key dietary priority should be to reduce intake of carbohydrate, rather than total fat or saturatedfat, worldwide. Expand
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