Major types of dietary fat and risk of coronary heart disease: a pooled analysis of 11 cohort studies | Zendy

Marianne Uhre Jakobsen | Zendy; Éilis J. O’Reilly | Zendy; Berit L. Heitmann | Zendy; Mark A. Pereira | Zendy; Katarina Bälter | Zendy; Gary E. Fraser | Zendy; Uri Goldbourt | Zendy; Göran Hallmans | Zendy; Paul Knekt | Zendy; Simin Liu | Zendy; Pirjo Pietinen | Zendy; Donna Spiegelman | Zendy; June Stevens | Zendy; Jarmo Virtamo | Zendy; Walter C. Willett | Zendy; Alberto Ascherio | Zendy

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Major types of dietary fat and risk of coronary heart disease: a pooled analysis of 11 cohort studies

Author(s) -

Marianne Uhre Jakobsen,

Éilis J. O’Reilly,

Berit L. Heitmann,

Mark A. Pereira,

Katarina Bälter,

Gary E. Fraser,

Uri Goldbourt,

Göran Hallmans,

Paul Knekt,

Simin Liu,

Pirjo Pietinen,

Donna Spiegelman,

June Stevens,

Jarmo Virtamo,

Walter C. Willett,

Alberto Ascherio

Publication year - 2009

Publication title -

american journal of clinical nutrition

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 2.608

H-Index - 336

eISSN - 1938-3207

pISSN - 0002-9165

DOI - 10.3945/ajcn.2008.27124

Subject(s) - hazard ratio , medicine , polyunsaturated fatty acid , cohort study , cohort , concomitant , lower risk , saturated fatty acid , physiology , proportional hazards model , endocrinology , cardiology , fatty acid , confidence interval , chemistry , biochemistry

Saturated fatty acid (SFA) intake increases plasma LDL-cholesterol concentrations; therefore, intake should be reduced to prevent coronary heart disease (CHD). Lower habitual intakes of SFAs, however, require substitution of other macronutrients to maintain energy balance.

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