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Dietary fat and risk of coronary heart disease in men: cohort follow up study in the United States. Diet and lifestyle recommendations revision a scientific statement from the American Heart Association Nutrition Committee [published corrections in Circulation. This content is owned by the AAFP. A person viewing it online may make one printout of the material and may use that printout only for his or her personal, non-commercial reference.
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Contact afpserv aafp. Want to use this article elsewhere? Get Permissions. Read the Issue. Sign Up Now. Previous: Alpha and Beta Thalassemia. Next: Diagnosing and Treating Hair Loss. Aug 15, Issue. Dietary Fatty Acids. Related Editorial Patient information: See related handout on trans fats , written by the authors of this article. B 4 — 7 , 9 , 40 , 41 Increased intake of monounsaturated and polyunsaturated fats may decrease the risk of coronary heart disease. B 4 , 7 — 13 Regular omega-3 fatty acid supplementation may provide some benefits for persons with cystic fibrosis and dementia.
B 20 , 21 There is no clear effect of omega-3 fatty acid consumption on cardiovascular events in persons with, or at high risk of, cardiovascular disease. Table 1. Molecular structure of fatty acids. Triglycerides and phospholipids in the body consist mainly of fatty acids that are provided by the diet and, for some of them, synthesised by the body. Dietary fats are predominantly in the form of triglycerides. In addition to their major role as a source of energy and as constituents of cell membrane lipids, the metabolic functions of fatty acids vary according to their nature: some are precursors of molecules that regulate a variety of physiological functions platelet aggregation, inflammation, vasoconstriction, etc.
Cholesterol is also a type of fat. It is also an important component of cell membranes, particularly in the brain. In the body, it comes either from food intake or from endogenous synthesis i.
Cholesterol synthesis and absorption are both carefully regulated, helping to ensure a stable level of cholesterol in the body. An elevated plasma concentration of cholesterol is a risk factor for cardiovascular disease. In the diet, cholesterol is contributed exclusively by products of animal origin. Monounsaturated fat: This fat is in avocado, nuts, and vegetable oils, such as canola, olive, and peanut oils. Eating foods that are high in monounsaturated fats may help lower your "bad" LDL cholesterol.
Monounsaturated fats may also keep "good" HDL cholesterol levels high. But eating more unsaturated fat without cutting back on saturated fat may not lower your cholesterol. Polyunsaturated fat: This type of fat is mainly in vegetable oils such as safflower, sunflower, sesame, soybean, and corn oils. Polyunsaturated fat is also the main fat found in seafood. Eating polyunsaturated fat in place of saturated fat may lower LDL cholesterol. The two types of polyunsaturated fats are omega-3 and omega-6 fatty acids.
Omega-3 fatty acids are found in foods from plants like soybean oil, canola oil, walnuts, and flaxseed. A healthy diet includes 8 ounces or more of these types of fish a week, averaging mg a day of these omega-3 fatty acids. Total fat Total fat includes saturated, polyunsaturated, monounsaturated, and trans fat. References Citations U. Department of Health and Human Services, U. Department of Agriculture Accessed January 12, Dietary Guidelines for Americans, , 7th ed.
Washington, DC: U. Government Printing Office. Credits Current as of: December 17, Top of the page Next Section: Related Information. Previous Section: References Top of the page.
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