Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials

Background: The effects of dietary fats on the risk of coronary artery disease (CAD) have traditionally been estimated from their effects on LDL cholesterol. Fats, however, also affect HDL cholesterol, and the ratio of total to HDL cholesterol is a more specific marker of CAD than is LDL cholesterol...

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Published in	The American journal of clinical nutrition Vol. 77; no. 5; pp. 1146 - 1155
Main Authors	Mensink, Ronald P, Zock, Peter L, Kester, Arnold D.M, Katan, Martijn B
Format	Journal Article
Language	English
Published	Bethesda, MD American Society for Clinical Nutrition 01.05.2003
Subjects	administration & dosage Adult apolipoproteins Biological and medical sciences Biomarkers Biomarkers - blood blood blood lipids carbohydrates Cardiology. Vascular system Cardiovascular Diseases Cardiovascular Diseases - blood Cardiovascular Diseases - etiology chemistry Cholesterol Cholesterol - blood Cholesterol, HDL Cholesterol, HDL - blood Cholesterol, HDL - drug effects clinical trials Coronary heart disease coronary vessels density-lipoprotein-cholesterol Dietary Carbohydrates Dietary Carbohydrates - administration & dosage Dietary Carbohydrates - pharmacology dietary fat dodecanoic acid drug effects etiology fasting Fatty Acids Fatty Acids - administration & dosage Fatty Acids - chemistry Fatty Acids - pharmacology Fatty Acids, Unsaturated Fatty Acids, Unsaturated - administration & dosage Fatty Acids, Unsaturated - pharmacology Female healthy-young men Heart high density lipoprotein cholesterol Humans hydrogenated soybean oil Isomerism Lipoproteins Lipoproteins - blood low density lipoprotein cholesterol Male Medical sciences meta-analysis normolipidemic men observational studies oils palmitic acid pharmacology plasma-lipids risk Risk Factors stearic acid sunflower oil trans fatty acids trans-fatty triacylglycerols Human carbohydrates Cardiovascular disease Lipids Lipoprotein Fatty acids Coronary heart disease Feeding Metaanalysis Apolipoprotein A Lipemia Diet Cholesterol HDL Risk factor coronary artery disease risk Carbohydrate Macronutrient serum lipoproteins
Online Access	Get full text
ISSN	0002-9165 1938-3207
DOI	10.1093/ajcn/77.5.1146

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Abstract	Background: The effects of dietary fats on the risk of coronary artery disease (CAD) have traditionally been estimated from their effects on LDL cholesterol. Fats, however, also affect HDL cholesterol, and the ratio of total to HDL cholesterol is a more specific marker of CAD than is LDL cholesterol. Objective: The objective was to evaluate the effects of individual fatty acids on the ratis of total to HDL cholesterol and on serum lipoproteins. Design: We performed a meta-analysis of 60 selected trials and calculated the effects of the amount and type of fat on total:HDL cholesterol and on other lipids. Results: The ratio did not change if carbohydrates replaced saturated fatty acids, but it decreased if cis unsaturated fatty acids replaced saturated fatty acids. The effect on total:HDL cholesterol of replacing trans fatty acids with a mix of carbohydrates and cis unsaturated fatty acids was almost twice as large as that of replacing saturated fatty acids. Lauric acid greatly increased total cholesterol, but much of its effect was on HDL cholesterol. Consequently, oils rich in lauric acid decreased the ratio of total to HDL cholesterol. Myristic and palmitic acids had little effect on the ratio, and stearic acid reduced the ratio slightly. Replacing fats with carbohydrates increased fasting triacylglycerol concentrations. Conclusions: The effects of dietary fats on total:HDL cholesterol may differ markedly from their effects on LDL. The effects of fats on these risk markers should not in themselves be considered to reflect changes in risk but should be confirmed by prospective observational studies or clinical trials. By that standard, risk is reduced most effectively when trans fatty acids and saturated fatty acids are replaced with cis unsaturated fatty acids. The effects of carbohydrates and of lauric acid-rich fats on CAD risk remain uncertain.
AbstractList	Background: The effects of dietary fats on the risk of coronary artery disease (CAD) have traditionally been estimated from their effects on LDL cholesterol. Fats, however, also affect HDL cholesterol, and the ratio of total to HDL cholesterol is a more specific marker of CAD than is LDL cholesterol. Objective: The objective was to evaluate the effects of individual fatty acids on the ratis of total to HDL cholesterol and on serum lipoproteins. Design: We performed a meta-analysis of 60 selected trials and calculated the effects of the amount and type of fat on total:HDL cholesterol and on other lipids. Results: The ratio did not change if carbohydrates replaced saturated fatty acids, but it decreased if cis unsaturated fatty acids replaced saturated fatty acids. The effect on total:HDL cholesterol of replacing trans fatty acids with a mix of carbohydrates and cis unsaturated fatty acids was almost twice as large as that of replacing saturated fatty acids. Lauric acid greatly increased total cholesterol, but much of its effect was on HDL cholesterol. Consequently, oils rich in lauric acid decreased the ratio of total to HDL cholesterol. Myristic and palmitic acids had little effect on the ratio, and stearic acid reduced the ratio slightly. Replacing fats with carbohydrates increased fasting triacylglycerol concentrations. Conclusions: The effects of dietary fats on total:HDL cholesterol may differ markedly from their effects on LDL. The effects of fats on these risk markers should not in themselves be considered to reflect changes in risk but should be confirmed by prospective observational studies or clinical trials. By that standard, risk is reduced most effectively when trans fatty acids and saturated fatty acids are replaced with cis unsaturated fatty acids. The effects of carbohydrates and of lauric acid-rich fats on CAD risk remain uncertain. The effects of dietary fats on the risk of coronary artery disease (CAD) have traditionally been estimated from their effects on LDL cholesterol. Fats, however, also affect HDL cholesterol, and the ratio of total to HDL cholesterol is a more specific marker of CAD than is LDL cholesterol. The objective was to evaluate the effects of individual fatty acids on the ratis of total to HDL cholesterol and on serum lipoproteins. We performed a meta-analysis of 60 selected trials and calculated the effects of the amount and type of fat on total:HDL cholesterol and on other lipids. The ratio did not change if carbohydrates replaced saturated fatty acids, but it decreased if cis unsaturated fatty acids replaced saturated fatty acids. The effect on total:HDL cholesterol of replacing trans fatty acids with a mix of carbohydrates and cis unsaturated fatty acids was almost twice as large as that of replacing saturated fatty acids. Lauric acid greatly increased total cholesterol, but much of its effect was on HDL cholesterol. Consequently, oils rich in lauric acid decreased the ratio of total to HDL cholesterol. Myristic and palmitic acids had little effect on the ratio, and stearic acid reduced the ratio slightly. Replacing fats with carbohydrates increased fasting triacylglycerol concentrations. The effects of dietary fats on total:HDL cholesterol may differ markedly from their effects on LDL. The effects of fats on these risk markers should not in themselves be considered to reflect changes in risk but should be confirmed by prospective observational studies or clinical trials. By that standard, risk is reduced most effectively when trans fatty acids and saturated fatty acids are replaced with cis unsaturated fatty acids. The effects of carbohydrates and of lauric acid-rich fats on CAD risk remain uncertain. The effects of dietary fats on the risk of coronary artery disease (CAD) have traditionally been estimated from their effects on LDL cholesterol. Fats, however, also affect HDL cholesterol, and the ratio of total to HDL cholesterol is a more specific marker of CAD than is LDL cholesterol.BACKGROUNDThe effects of dietary fats on the risk of coronary artery disease (CAD) have traditionally been estimated from their effects on LDL cholesterol. Fats, however, also affect HDL cholesterol, and the ratio of total to HDL cholesterol is a more specific marker of CAD than is LDL cholesterol.The objective was to evaluate the effects of individual fatty acids on the ratis of total to HDL cholesterol and on serum lipoproteins.OBJECTIVEThe objective was to evaluate the effects of individual fatty acids on the ratis of total to HDL cholesterol and on serum lipoproteins.We performed a meta-analysis of 60 selected trials and calculated the effects of the amount and type of fat on total:HDL cholesterol and on other lipids.DESIGNWe performed a meta-analysis of 60 selected trials and calculated the effects of the amount and type of fat on total:HDL cholesterol and on other lipids.The ratio did not change if carbohydrates replaced saturated fatty acids, but it decreased if cis unsaturated fatty acids replaced saturated fatty acids. The effect on total:HDL cholesterol of replacing trans fatty acids with a mix of carbohydrates and cis unsaturated fatty acids was almost twice as large as that of replacing saturated fatty acids. Lauric acid greatly increased total cholesterol, but much of its effect was on HDL cholesterol. Consequently, oils rich in lauric acid decreased the ratio of total to HDL cholesterol. Myristic and palmitic acids had little effect on the ratio, and stearic acid reduced the ratio slightly. Replacing fats with carbohydrates increased fasting triacylglycerol concentrations.RESULTSThe ratio did not change if carbohydrates replaced saturated fatty acids, but it decreased if cis unsaturated fatty acids replaced saturated fatty acids. The effect on total:HDL cholesterol of replacing trans fatty acids with a mix of carbohydrates and cis unsaturated fatty acids was almost twice as large as that of replacing saturated fatty acids. Lauric acid greatly increased total cholesterol, but much of its effect was on HDL cholesterol. Consequently, oils rich in lauric acid decreased the ratio of total to HDL cholesterol. Myristic and palmitic acids had little effect on the ratio, and stearic acid reduced the ratio slightly. Replacing fats with carbohydrates increased fasting triacylglycerol concentrations.The effects of dietary fats on total:HDL cholesterol may differ markedly from their effects on LDL. The effects of fats on these risk markers should not in themselves be considered to reflect changes in risk but should be confirmed by prospective observational studies or clinical trials. By that standard, risk is reduced most effectively when trans fatty acids and saturated fatty acids are replaced with cis unsaturated fatty acids. The effects of carbohydrates and of lauric acid-rich fats on CAD risk remain uncertain.CONCLUSIONSThe effects of dietary fats on total:HDL cholesterol may differ markedly from their effects on LDL. The effects of fats on these risk markers should not in themselves be considered to reflect changes in risk but should be confirmed by prospective observational studies or clinical trials. By that standard, risk is reduced most effectively when trans fatty acids and saturated fatty acids are replaced with cis unsaturated fatty acids. The effects of carbohydrates and of lauric acid-rich fats on CAD risk remain uncertain.
Author	Mensink, Ronald P Kester, Arnold D.M Katan, Martijn B Zock, Peter L
Author_xml	– sequence: 1 fullname: Mensink, Ronald P – sequence: 2 fullname: Zock, Peter L – sequence: 3 fullname: Kester, Arnold D.M – sequence: 4 fullname: Katan, Martijn B
BackLink	http://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=14736269$$DView record in Pascal Francis https://www.ncbi.nlm.nih.gov/pubmed/12716665$$D View this record in MEDLINE/PubMed
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Snippet	Background: The effects of dietary fats on the risk of coronary artery disease (CAD) have traditionally been estimated from their effects on LDL cholesterol.... The effects of dietary fats on the risk of coronary artery disease (CAD) have traditionally been estimated from their effects on LDL cholesterol. Fats,...
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SubjectTerms	administration & dosage Adult apolipoproteins Biological and medical sciences Biomarkers Biomarkers - blood blood blood lipids carbohydrates Cardiology. Vascular system Cardiovascular Diseases Cardiovascular Diseases - blood Cardiovascular Diseases - etiology chemistry Cholesterol Cholesterol - blood Cholesterol, HDL Cholesterol, HDL - blood Cholesterol, HDL - drug effects clinical trials Coronary heart disease coronary vessels density-lipoprotein-cholesterol Dietary Carbohydrates Dietary Carbohydrates - administration & dosage Dietary Carbohydrates - pharmacology dietary fat dodecanoic acid drug effects etiology fasting Fatty Acids Fatty Acids - administration & dosage Fatty Acids - chemistry Fatty Acids - pharmacology Fatty Acids, Unsaturated Fatty Acids, Unsaturated - administration & dosage Fatty Acids, Unsaturated - pharmacology Female healthy-young men Heart high density lipoprotein cholesterol Humans hydrogenated soybean oil Isomerism Lipoproteins Lipoproteins - blood low density lipoprotein cholesterol Male Medical sciences meta-analysis normolipidemic men observational studies oils palmitic acid pharmacology plasma-lipids risk Risk Factors stearic acid sunflower oil trans fatty acids trans-fatty triacylglycerols
Title	Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials
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