Dietary fatty acids and cardiovascular disease: A review

Authors

  • Raquel Eccel Prates UFRGS
  • Anize Delfino Von Frankenberg Universidade Federal do Rio Grande do Sul
  • Ticiana da Costa Rodrigues Hospital de Clinicas de Porto Alegre, Serviço de Endocrinologia

Keywords:

Fatty acids, cardiovascular disease

Abstract

Fatty acids (FAs) can be classified into saturated (SFA), unsaturated (poly- or monounsaturated) and trans FA. Recent studies have found that both the quantity and quality of dietary FAs may influence their role in metabolic pathways. Due to their chemical composition, some FAs play a major role in the development and progression of cardiovascular disease. This is especially true for SFA and n-3 polyunsaturated fatty acids, which include marine eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The proinflammatory effects of high SFA intake may increase the risk of atherosclerosis. On the other hand, dietary n-3 intake may reduce the risk of cardiovascular disease by decreasing atherosclerosis, inflammation, and thrombotic processes. The goal of this study was to review the current literature on the role of FA intake in the prevention and risk of cardiovascular disease.

 

 

 

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Author Biographies

Raquel Eccel Prates, UFRGS

Universidade Federal do Rio Grande do Sul, Faculdade de Medicina, Departamento de Endocrinologia

Anize Delfino Von Frankenberg, Universidade Federal do Rio Grande do Sul

Faculdade de Medicina, Departamento de endocrinologia

Ticiana da Costa Rodrigues, Hospital de Clinicas de Porto Alegre, Serviço de Endocrinologia

Universidade Federal do Rio Grande do Sul, Faculdade de Medicina, Departamento de Endocrinologia

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Published

2015-09-01

How to Cite

1.
Prates RE, Von Frankenberg AD, Rodrigues T da C. Dietary fatty acids and cardiovascular disease: A review. Clin Biomed Res [Internet]. 2015Sep.1 [cited 2022May22];35(3). Available from: https://seer.ufrgs.br/index.php/hcpa/article/view/56681

Issue

Section

Review Articles