Saturated fatty acid consumption: outlining the scale of the problem and assessing the solutions

• Published in: Nutrition bulletin Vol. 34; no. 1; pp. 74 - 84
• Main Authors: Mason, P, Porter, S.C, Berry, S.E, Stillman, P, Steele, C, Kirby, A, Griffin, B.A, Minihane, A.M
• Format: Journal Article
• Language: English
• Published: Oxford, UK Oxford, UK : Blackwell Publishing Ltd 01.03.2009; Blackwell Publishing Ltd
• Subjects: blood lipids; cardiovascular disease; cardiovascular diseases; Daily Values; diet; diet-related diseases; dietary fat; energy content; food industry; high density lipoprotein; low density lipoprotein; nutrition information; reference standards; risk factors; saturated fatty acids; UK diet; United Kingdom
• ISSN: 1471-9827; 1467-3010
• DOI: 10.1111/j.1467-3010.2008.01737.x

The proportion of energy from saturated fatty acids (SFA) has fallen markedly over the past 20 years and now accounts for 13% of dietary energy. However, values still remain above the recommended 11% target. An elevated SFA intake is associated with raised plasma total and low density lipoprotein (LDL)-cholesterol and increased risk of coronary heart disease. Replacing SFA with cis-unsaturated fatty acids results in a favourable change in total/high density lipoprotein-cholesterol but there is no significant change when SFA are replaced by carbohydrate. In order to achieve the target intake in the UK, the Food Standards Agency has launched its 'saturated fat and energy campaign'. Lessons from other countries demonstrate the effectiveness of similar campaigns in improving their nation's health. The food industry is identified as playing a key role in achieving a population SFA reduction by the reformulation of products and relabelling of foods to provide and guide individuals towards healthier choices. This review outlines the current intakes and main dietary sources of SFA in the UK. It highlights the health implications of a SFA-rich diet and identifies what strategies can be implemented to reduce average population SFA intakes.