Nature Reviews:膳食脂肪与心血管代谢疾病(综述)
  • 脂肪酸可调节转录调控、细胞和细胞器的膜结构和功能、离子通道活性和电生理等多样化的细胞过程;
  • 膳食脂肪包含许多不同结构和功能的脂肪酸,特定脂肪酸对健康的影响可能很复杂,且受食物来源影响;
  • 减少膳食脂肪来改善心血管代谢仍存争议;
  • 对于饱和/单不饱和脂肪酸的健康效应,应区分考虑其食物来源和类型;
  • 总多不饱和脂肪酸(PUFA)、n-6 PUFA和海产n-3 PUFA有益心血管代谢;
  • 膳食指南应更强调膳食脂肪的食物来源,而非特定脂肪酸。
提起心血管代谢疾病,人们最先想到的饮食因素可能就是膳食脂肪。Nature Reviews Cardiology发表的一篇最新综述,重点回顾了膳食脂肪与心血管健康相关的临床试验和队列研究,讨论了其中的争议性结果,对于开展心血管代谢疾病的饮食干预研究有参考意义。

Dietary fats and cardiometabolic disease: mechanisms and effects on risk factors and outcomes



2019-05-16, Review

Abstract & Authors:展开

The effect of dietary fats on cardiometabolic diseases, including cardiovascular diseases and type 2 diabetes mellitus, has generated tremendous interest. Many earlier investigations focused on total fat and conventional fat classes (such as saturated and unsaturated fats) and their influence on a limited number of risk factors. However, dietary fats comprise heterogeneous molecules with diverse structures, and growing research in the past two decades supports correspondingly complex health effects of individual dietary fats. Moreover, health effects of dietary fats might be modified by additional factors, such as accompanying nutrients and food-processing methods, emphasizing the importance of the food sources. Accordingly, the rapidly increasing scientific findings on dietary fats and cardiometabolic diseases have generated debate among scientists, caused confusion for the general public and present challenges for translation into dietary advice and policies. This Review summarizes the evidence on the effects of different dietary fats and their food sources on cell function and on risk factors and clinical events of cardiometabolic diseases. The aim is not to provide an exhaustive review but rather to focus on the most important evidence from randomized controlled trials and prospective cohort studies and to highlight current areas of controversy and the most relevant future research directions for understanding how to improve the prevention and management of cardiometabolic diseases through optimization of dietary fat intake.

First Authors:
Jason H Y Wu

Correspondence Authors:
Jason H Y Wu

All Authors:
Jason H Y Wu,Renata Micha,Dariush Mozaffarian