Dietary fat and Cardiovascular Disease

Cardiovascular disease which includes coronary heart disease and stroke, remain the major killer 42% of total mortality in Europe.

Cardiovascular disease also is the leading cause of death in women in the United States, Canada and throughout the world.

The amount and composition of dietary is arguably the most important dietary factor contributing to disease risk.

The relationship between dietary fats and cardiovascular disease especially coronary heart disease has been extensively investigated.

Fat is an essential nutrient, which contributes approximately 30 – 45% of food energy in western diet.

The major forms of dietary dietary fat are triglycerides which contain glycerol plus 3 fatty acids, with cholesterol and phospholipids being the other components.

The relationship of dietary fats to cardiovascular disease was initially considered to be mediated mainly though the atherogenic effects of plasma lipids.

It has been established that diet high in saturated fat are associated with an increased tendency to atherosclerosis.

In general, for each 1% rise in saturated fat there is a 2.7 mg/dL increase in total cholesterol.

Cholesterol in the blood and tissues is derived from two sources: diet and endogenous synthesis. Dairy fat and meat are major sources.

Egg yolk is particularly rich in cholesterol but, unlike dairy and meat, does not provide saturated fatty acids.

To minimize the negative effects of dietary fat, particularly its role in cardiovascular disease, people should consume no more 20 to 35% of total energy from fat.

Trans fat which found in many processed foods and other prepackaged food items also should be kept minimum.
Dietary fat and Cardiovascular Disease

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