Types of Dietary Fat and Risk of Coronary Heart Disease: A Critical Review
By F. B. Hu, JoAnn E. Manson, W. Willett. Journal of the American College of Nutrition, 2001
991 citations recorded by the source corpus.
Subfields: Nutrition and Dietetics, Public Health, Environmental and Occupational Health, Surgery
View Paper: https://www.semanticscholar.org/paper/38deaa8d748d11bf15ff20fb9f535e6e59809eac
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Citations in the corpus
- A critical review of predefined diet quality scores (2007, background): “However, it is questionable whether the health effects of MUFA and PUFA, and even of n-3 and n-6 PUFA, are equivalent (Hu et al. 2001).”
- “The Mediterranean Diet, its Components, and Cardiovascular Disease” (2014, background): “One early evaluation of observational studies showed that substituting walnuts, peanuts, almonds, or other nuts for a serving of carbohydrates or saturated fats reduced blood lipids as well as the risk for cardiovascular disease by 30% and 45%, respectively.(93,94) Furthermore, a recent 2009 meta-an”
- Definition of the Mediterranean Diet: A Literature Review (2015, result): “The biological actions of key nutritional components of the MedDiet, such as specific fatty acids, have been studied with promising, although somewhat inconsistent results [18].”
- Challenges and Opportunities in Finfish Nutrition (2006, background): “The myriad effects of long-chain HUFA on human health are now widely recognized (Leaf 1990; Arts et al. 2001; Hu et al. 2001; WHO 2002; Calder 2003; Pischon et al. 2003).”
- Fatty Acids Composition of Vegetable Oils and Its Contribution to Dietary Energy Intake and Dependence of Cardiovascular Mortality on Dietary Intake of Fatty Acids (2015, background): “Results of prospective epidemiologic studies have proved the correlation between specific types of fats and risk of CHD, but no relationships with total fats [20,62].”
- Plant-based foods and prevention of cardiovascular disease: an overview. (2003, background): “Higher intake of -linolenic acid has been associated with reduced risk of CAD in several prospective studies (30), possibly because of its antithrombotic and antiarrhythmic effects.”
- Effect of goat breed and milk composition on yield, sensory quality, fatty acid concentration of soft cheese during lactation (2005, background): “These fatty acids are believed to have health benefits, for example, in reducing risks of certain cancers, coronary heart disease and cardiovascular mortality in human (Hu et al., 2001; Prandini et al., 2001).”
- Major types of dietary fat and risk of coronary heart disease: a pooled analysis of 11 cohort studies. (2009, background): “The effect of dietary fat on risk of coronary heart disease (CHD) is at least partially mediated by the effect of dietary fat on plasma lipids (1).”
- Nutritional quality and health benefits of chickpea (Cicer arietinum L.): a review. (2012, background): “In general, increased consumption of soluble fibre from foods results in reduced serum total cholesterol and LDL-cholesterol (LDL-C) and has an inverse correlation with CHD mortality(101–106).”
- Major dietary patterns are related to plasma concentrations of markers of inflammation and endothelial dysfunction. (2004, background): “In contrast, diets that are high in trans fatty acids may impair endothelial function (26).”