MANAGEMENT OF PATIENTS WITH CARDIOVASCULAR DISEASES

Medical organizations including the World Health Organization advocate for reducing saturated fat intake to improve health and reduce cardiovascular disease risk.

Saturated fats appear in different proportions in various food groups: palm kernel, coconut oil, cow's milk, and breast milk contain lauric acid; dairy products and cow's milk contain myristic acid; meat and eggs contain palmitic and stearic acids.

Saturated fat is linked to cardiovascular disease: the Academy of Nutrition and Dietetics, British Dietetic Association, American Heart Association, World Heart Federation, British National Health Service, and others advise that saturated fat is a risk factor.

Reducing saturated fat intake and replacing it with unsaturated fats or carbohydrates can decrease cardiovascular disease risk.

Saturated fat consumption is also linked to dyslipidemia and increased risk of heart disease and stroke due to abnormal blood lipid levels.

Saturated fat intake is associated with breast cancer risk and mortality, as well as increased risk of prostate cancer.

Dietary recommendations to reduce, limit or replace trans fats and saturated fats with unsaturated fats are made by various health organizations worldwide.

In 2003, the World Health Organization and Food and Agriculture Organization recommended limiting saturated fat intake to less than 10% of daily energy intake and less than 7% for high-risk groups.

Saturated fats with myristic and palmitic acids should be replaced with fats containing lower amounts of these particular fatty acids.

In developing countries, energy intake may be inadequate, energy expenditure is high, and body fat stores are low, so saturated fat intake restrictions may not apply.

Medical organizations including the World Health Organization advocate for reducing saturated fat intake to improve health and reduce cardiovascular disease risk.

Saturated fats appear in different proportions in various food groups: palm kernel, coconut oil, cow's milk, and breast milk contain lauric acid; dairy products and cow's milk contain myristic acid; meat and eggs contain palmitic and stearic acids.

Saturated fat is linked to cardiovascular disease: the Academy of Nutrition and Dietetics, British Dietetic Association, American Heart Association, World Heart Federation, British National Health Service, and others advise that saturated fat is a risk factor.

Reducing saturated fat intake and replacing it with unsaturated fats or carbohydrates can decrease cardiovascular disease risk.

Saturated fat consumption is also linked to dyslipidemia and increased risk of heart disease and stroke due to abnormal blood lipid levels.

Saturated fat intake is associated with breast cancer risk and mortality, as well as increased risk of prostate cancer.

Dietary recommendations to reduce, limit or replace trans fats and saturated fats with unsaturated fats are made by various health organizations worldwide.

In 2003, the World Health Organization and Food and Agriculture Organization recommended limiting saturated fat intake to less than 10% of daily energy intake and less than 7% for high-risk groups.

Saturated fats with myristic and palmitic acids should be replaced with fats containing lower amounts of these particular fatty acids.

In developing countries, energy intake may be inadequate, energy expenditure is high, and body fat stores are low, so saturated fat intake restrictions may not apply.

Medical organizations including the World Health Organization advocate for reducing saturated fat intake to improve health and reduce cardiovascular disease risk.

Saturated fats appear in different proportions in various food groups: palm kernel, coconut oil, cow's milk, and breast milk contain lauric acid; dairy products and cow's milk contain myristic acid; meat and eggs contain palmitic and stearic acids.

Saturated fat is linked to cardiovascular disease: the Academy of Nutrition and Dietetics, British Dietetic Association, American Heart Association, World Heart Federation, British National Health Service, and others advise that saturated fat is a risk factor.

Reducing saturated fat intake and replacing it with unsaturated fats or carbohydrates can decrease cardiovascular disease risk.

Saturated fat consumption is also linked to dyslipidemia and increased risk of heart disease and stroke due to abnormal blood lipid levels.

Saturated fat intake is associated with breast cancer risk and mortality, as well as increased risk of prostate cancer.

Dietary recommendations to reduce, limit or replace trans fats and saturated fats with unsaturated fats are made by various health organizations worldwide.

In 2003, the World Health Organization and Food and Agriculture Organization recommended limiting saturated fat intake to less than 10% of daily energy intake and less than 7% for high-risk groups.

Saturated fats with myristic and palmitic acids should be replaced with fats containing lower amounts of these particular fatty acids.

In developing countries, energy intake may be inadequate, energy expenditure is high, and body fat stores are low, so saturated fat intake restrictions may not apply.