Major types of dietary fat and risk of coronary heart disease: a pooled analysis of 11 cohort studies.

By M. U. Jakobsen, É. O’Reilly, B. Heitmann, Mark A Pereira, Katarina Bälter, G. Fraser, U. Goldbourt, G. Hallmans, P. Knekt, Simin Liu and 6 more. American Journal of Clinical Nutrition, 2009

1,032 citations recorded by the source corpus.

Subfields: Nutrition and Dietetics, Physiology, Public Health, Environmental and Occupational Health

View Paper: https://www.semanticscholar.org/paper/40f88bc4e26b2e948aa10bafec2e6419d767482b

How researchers see this paper

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In Nutrition and Dietetics

1. D. Mozaffarian
2. F. B. Hu
3. W. Willett
4. P. Calder
5. E. Rimm
6. MR Stampfer
7. T. Fung
8. In Memoriam

In Physiology

1. F. B. Hu
2. W. Willett
3. D. Mozaffarian
4. Qi Sun
5. R. Micha
6. E. Rimm
7. MR Stampfer
8. P. Calder

In Public Health, Environmental and Occupational Health

1. D. Mozaffarian
2. F. B. Hu
3. W. Willett
4. E. Rimm
5. P. Calder
6. MR Stampfer
7. T. Fung
8. Qi Sun

Citations in the corpus

• Fats and fatty acids in human nutrition. Report of an expert consultation. (2010, background): “• There is probable evidence that replacing SFA with largely refined carbohydrates has no benefit on CHD, and may even increase the risk of CHD and favour metabolic syndrome development (Jakobsen et al., 2009).”
• Association Between Dietary Factors and Mortality From Heart Disease, Stroke, and Type 2 Diabetes in the United States (2017, neutral): “9) College N deaths 3 (3, 3) 8 (6, 9) 6 (5, 7) 13 (10, 16) 25 (20, 29) 17 (14, 20) 69 (55, 80) 35 (28, 41) 99 (76, 119) 44 (34, 54) 315 (240, 376) 339 (258, 418) 983 (874, 1090) % ISTK 78.”
• Functional Roles of Fatty Acids and Their Effects on Human Health. (2015, background): “This accords with an earlier meta-analysis of trials in which saturated fatty acids were replaced with ω-6 PUFAs, which found a 19% reduction in CHD risk.(26) The meta-analysis of Chowdhury et al(25) has been criticized on a number of grounds, including misinclusion of studies; when studies specific”
• Alternative dietary indices both strongly predict risk of chronic disease. (2012, background): “Although there are common and beneficial components of both diet scores—with their emphasis on increasing vegetables (28–30), fruit (28,29), and whole grains (31,32) and reducing sodium (33), added sugar (34,35), and saturated fat (36)—theAHEI-2010 captures additional information on diet quality tha”
• Multiple health and environmental impacts of foods (2019, neutral): “…cohort metaanalysis were available for olive oil but not for other vegetable oils that are similarly high in un-saturated fatty acids and low in saturated fats, other types of health analyses suggest that other such vegetable oils might have health benefits similar to those of olive oil (36).”
• The Preventable Causes of Death in the United States: Comparative Risk Assessment of Dietary, Lifestyle, and Metabolic Risk Factors (2009, background): “However, evidence from cohort studies suggests that replacement of PUFA for carbohydrates, but not carbohydrates for SFA, would produce similar benefits [78], indicating that the measured benefits are due to PUFA.”
• Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity – A Comprehensive Review (2016, positive): “with refined carbohydrates, saturated fat appears slightly beneficial.(155,351) These lines of evidence support guidelines to increase healthful vegetable oils rich in polyunsaturated fats”
• Meta-analysis of prospective cohort studies evaluating the association of saturated fat with cardiovascular disease. (2010, result): “The studies that showed beneficial effects of diets reduced in saturated fat replaced saturated fat with polyunsaturated fat, with the implication that the CVD benefit observed could have been due to an increase in polyunsaturated fat or in the ratio of polyunsaturated fat to saturated fat (P:S), a ”