EFFECTS OF MONOUNSATURATED AND POLYUNSATURATED FATTY-ACIDS ON RISK-FACTORS FOR ISCHEMIC-HEART-DISEASE

Dietary recommendations to lower the risk for ischaemic heart disease involve a reduction in the intake of the saturated fatty acids, in particular those with 12, 14 and 16 carbon atoms (lauric, myristic and palmitic acid). Recent studies suggest that it seems immaterial whether these saturated fats are replaced by oils high in oleic or linoleic acid. These two unsaturated fatty acids have comparable effects on the serum lipoprotein profile. Oleic acid, however, has a more favourable effect on LDL oxidisability. On the other hand, results from animal studies suggest that linoleic acid may have a slightly more beneficial effect on arterial thrombosis tendency. It should be realized, however, that fat consumption in general may be too high in most developed countries and that partial replacement of saturated fatty acid by carbohydrates should also be considered.