NHD Extra November issue 119

Page 57 Dietary fatty acids: an overview

1 BDA (2014). Food Facts Sheet ‘Fats’

2 British Nutrition Foundation – Fats. www.nutrition.org.uk/nutritionscience/nutrients-food-and-ingredients/fat.html

3 Scientific Advisory Committee on Nutrition (2007). Update on Trans Fatty Acids and Health

4 Department of Health (1994). Nutritional aspects of cardiovascular disease

5 BDA (2014). Food Fact Sheet ‘Trans Fats’

6 SACN (2007). Update on Trans Fatty Acids and Health

7 Public Health England (2016). National Diet and Nutrition Survey Results from Years 5 and 6 (combined) of the Rolling Programme (2012/2013-2013/2014)

8 NICE (2010). Cardiovascular Disease Prevention

9 SACN (2016). Saturated Fats Working Group to Citations Received During the Call for Evidence

10 Chowdhury et al (2014). Association of Dietary, Circulating, and Supplement Fatty Acids With Coronary Risk: A Systematic Review and Meta-analysis

11 Annals of International Medicine (2014). http://wphna.org/wp-content/uploads/2014/08/2014-03_Annals_of_Int_Med_Chowdhury_et_al_Fat_and_CHD_+_responses.pdf

12 Mensink et al (2003). Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials

13 Mozaffarian et al (2010). Effects on coronary heart disease of increasing polyunsaturated fat in place of saturated fat: a systematic review and meta-analysis of randomised controlled trials

14 Hooper (2015). Reduction in Saturated Fat Intake For Cardiovascular Disease

15 Manual of Dietetic Practice (5th ed). 7.14 Cardiovascular Disease

16 NICE (2014). Cardiovascular disease: risk assessment and reduction, including lipid modification

17 BDA (2014). Food Fact Sheets ‘Cholesterol’

18 Astrup et al (2011). The role of reducing intakes of saturated fat in the prevention of cardiovascular disease: where does the evidence stand in 2010?

19 EFSA Journal (2011). 9(4): 2033 http://onlinelibrary.wiley.com/doi/10.2903/j.efsa.2011.2033/pdf

20 Schwingshackl and Hoffmann (2014). Monounsaturated fatty acids, olive oil and health status: a systematic review and meta-analysis of cohort studies

21 Psaltopoulou et al (2011). Olive oil intake is inversely related to cancer prevalence: a systematic review and a meta-analysis of 13,800 patients and 23,340 controls in 19 observational studies

22 Jenkins et al (2002). Dose response of almonds on coronary heart disease risk factors

23 Sabate et al (2003). Serum lipid response to the graduated enrichment of a Step I diet with almonds: a randomised feeding trial

24 Keys et al (1986). ‘The Diet and 15-Year Death Rate in The Seven Countries Study

25 De Lorgeril et al (1999). Mediterranean Diet, Traditional Risk Factors, and the Rate of Cardiovascular Complications After Myocardial Infarction

26 Estruch et al (2013). Primary Prevention of Cardiovascular Disease with a Mediterranean Diet

27 Salas-Salvado et al (2008). Effect of a Mediterranean Diet Supplemented With Nuts on Metabolic Syndrome Status

28 Montserrat et al (2007). Effect of a Traditional Mediterranean Diet on Lipoprotein Oxidation

29 Estruch et al (2016). Effect of a high-fat Mediterranean diet on bodyweight and waist circumference

30 NICE (2015). Lipid-Modifying Drugs

31 Harris et al (2009). Omega-6 Fatty Acids and Risk for Cardiovascular Disease

32 Al-Khudairy et al (2015). Omega-6 intake to prevent cardiovascular disease

33 Simopoulos et al (2008). The Importance of the Omega-6/Omega-3 Fatty Acid Ratio in Cardiovascular Disease and Other Chronic Diseases