DIETARY FATTY ACIDS. EFFECTS ON THE RISK OF CARDIOVASCULAR DISEASES
https://doi.org/10.20996/1819-6446-2011-7-5-620-627
Abstract
The world publications data about the impact of consumption and the fatty acids ratio in consumed fats on the development of cardiovascular diseases and acute complications due to atherothrombosis is presented. The role of some fat characteristics is discussed: hydrogenous saturation with different number of double bonds, various lengths of hydrocarbonic chains and molecule geometry , etc. Fat structure is more crucial for cardiovascular risk than total amount of consumed saturated fat. Favorable fat structure should include physiologic amounts of saturated fatty acids (8-10%), polyunsaturated fatty acids, especially n-3 long-chain, a significant amount (up to 20% of calories) of monounsaturated fatty acids, a very small amount of trans fatty acid form. Such a fatty product is useful in antiatherogenic diets.
About the Authors
N. V. Perova
State Research Center for Preventive Medicine
Russian Federation
Russian Federation
V. A. Metel'skaya
State Research Center for Preventive Medicine
Russian Federation
Russian Federation
E. I. Sokolov
Moscow State University of Medicine and Dentistry
Russian Federation
Russian Federation
G. N. Shchukina
Moscow State University of Medicine and Dentistry
Russian Federation
Russian Federation
V. M. Fomina
Moscow State University of Medicine and Dentistry
Russian Federation
Russian Federation
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Review
For citations:
Perova N.V., Metel'skaya V.A., Sokolov E.I., Shchukina G.N., Fomina V.M. DIETARY FATTY ACIDS. EFFECTS ON THE RISK OF CARDIOVASCULAR DISEASES. Rational Pharmacotherapy in Cardiology. 2011;7(5):620-627. (In Russ.) https://doi.org/10.20996/1819-6446-2011-7-5-620-627
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