Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
Pakistan Journal of Nutrition
  Year: 2004 | Volume: 3 | Issue: 4 | Page No.: 205-212
DOI: 10.3923/pjn.2004.205.212
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail
Nutritional and Health Effects of Dietary Fats
W.M. Nimal Ratnayake and G. Sarwar Gilani

Abstract:
In the 80`s and early 90`s, nutrition recommendations for the prevention of developing coronary heart disease called for a reduction of total fat in the diet through the substitution of carbohydrate for fat. However, the current scientific evidence does not support a position that a reduction in total fat has a beneficial effect on coronary heart disease, or risk factors for coronary heart disease. The cumulative evidence from recent scientific literature suggests that unless there is a concomitant reduction in saturated fat and trans fatty acids, a reduction in total fat will not lower the risk of developing coronary heart disease. It was also established during the last decade that increased intakes of dietary monounsaturated and polyunsaturated fats, in particular those fats containing moderate amounts of n-3 fatty acids, might play a role in reducing the risk of cardiovascular disease. The fatty acid composition of canola oil is consistent with current nutrition recommendations aimed at reducing the dietary amount of saturated fat and increasing the amounts of monounsaturated and n-3 fats. Canola is characterized by a low level of saturated fatty acids. It is also characterized by high level of monounsaturated fatty acids (viz. oleic acid) and moderate level of n-3 fatty acids, in the form of alpha-linolenic acid. Clinical and epidemiological studies have shown that canola oil is one of the most desirable source of dietary fat in terms of human health.
PDF Citation Report Citation
 RELATED ARTICLES:
  •    Socio-Demographic Characteristics and Nutritional Status of Individuals by Stages of Change for Dietary Fat Reduction
  •    Total Trans Fat Content in Commercially Available Hydrogenated Vegetable Oils
How to cite this article:

W.M. Nimal Ratnayake and G. Sarwar Gilani , 2004. Nutritional and Health Effects of Dietary Fats . Pakistan Journal of Nutrition, 3: 205-212.

DOI: 10.3923/pjn.2004.205.212

URL: https://scialert.net/abstract/?doi=pjn.2004.205.212

 
COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 

       

       

Curve Bottom