TY - JOUR
T1 - What is the desirable ratio of saturated, polyunsaturated, and monounsaturated fatty acids in the diet?
AU - Grundy, Scott M
N1 - Copyright:
Copyright 2018 Elsevier B.V., All rights reserved.
PY - 1997/10
Y1 - 1997/10
N2 - By reducing intakes of animal fats and gradually reducing intakes of trans fatty acids, a one-third reduction in cholesterol-raising fatty acids seems practical, from 12% to 7-8% of total energy intake. The intake of polyunsaturated fatty acids should not exceed current intakes, ≃7% of total energy. Although further research is needed to determine a recommended ratio of oleic acid to carbohydrates, on the basis of the relatively low rates of coronary artery disease and cancer in both the Mediterranean region (where oleic acid intake is high at the expense of carbohydrates) and in populations consuming low-fat, high-carbohydrate diets, a reasonable compromise is a diet in which total fat is ≃30% of energy, allowing for an intake of oleic acid of 15-16% of total energy.
AB - By reducing intakes of animal fats and gradually reducing intakes of trans fatty acids, a one-third reduction in cholesterol-raising fatty acids seems practical, from 12% to 7-8% of total energy intake. The intake of polyunsaturated fatty acids should not exceed current intakes, ≃7% of total energy. Although further research is needed to determine a recommended ratio of oleic acid to carbohydrates, on the basis of the relatively low rates of coronary artery disease and cancer in both the Mediterranean region (where oleic acid intake is high at the expense of carbohydrates) and in populations consuming low-fat, high-carbohydrate diets, a reasonable compromise is a diet in which total fat is ≃30% of energy, allowing for an intake of oleic acid of 15-16% of total energy.
KW - Animal fats
KW - Mediterranean diet
KW - Monounsaturated fatty acids
KW - Oleic acid
KW - Polyunsaturated fatty acids
KW - Saturated fatty acids
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U2 - 10.1093/ajcn/66.4.988S
DO - 10.1093/ajcn/66.4.988S
M3 - Article
C2 - 9322578
AN - SCOPUS:0030779107
VL - 66
SP - 988S-990S
JO - American Journal of Clinical Nutrition
JF - American Journal of Clinical Nutrition
SN - 0002-9165
IS - 4 SUPPL.
ER -