Abstract
The results of large prospective epidemiologic investigations support the hypothesis
that coronary disease risk depends on the quality rather than quantity of dietary
fat. Whereas saturated fat and cholesterol appear to increase the risk of coronary
heart disease (CHD) as predicted by their effects on blood lipids, strong evidence
has emerged that the deleterious effects of trans unsaturated fatty acids (trans fatty
acids) extend beyond those predicted by their well-known adverse influence on the
ratio of low-density lipoprotein to high-density lipoprotein cholesterol. On the other
hand, increased consumption of the polyunsaturated fats, linoleic acid and linolenic
acid, appears to reduce the risk of CHD.
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© 2002 Excerpta Medica Inc. Published by Elsevier Inc. All rights reserved.
