Good fat can’t prevent heart disease?

All over the world, all countries have recommended that people take more unsaturated fatty acids on the grounds that polyunsaturated fatty acids such as linoleic acid are beneficial to the body and prevent heart disease. At the same time, saturated fatty acids are not good for the body and easily increase the risk of disease. It is recommended to eat as little as possible. However, a recent study overturns the country’s long-standing recommendations for ingestion, published in the American Journal of Medicine Chronicle of the Internal Medicine (electronic version). The results of the study were reported by Rajiv Chowdhury and others at the University of Cambridge in the United Kingdom. They pointed out that there is no clear basis for the claim that unsaturated fatty acids can reduce the risk of heart disease and the risk of increased fatty acids.

Fat can be roughly classified into three types: polyunsaturated fatty acids, monounsaturated fatty acids and saturated fatty acids, which are generally recommended to be in a ratio of 3:4:3. Polyunsaturated fatty acids that are “good for the body” can be further refined into omega (omega) 3 fatty acids, omega 6 fatty acids and omega 9 fatty acids. The omega 3 fatty acids mainly include linolenic acid, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), and the omega 66 fatty acids mainly include linoleic acid, arachidonic acid, and the like.

Chowdhury et al. used the 76 reports on fat and heart disease research released in July 2013 as a reference. The total number of researchers was 659,289 and the analysis was conducted. They found that out of 76 related studies, 49 were observational studies that were observed by the investigators, and 27 were comparative interventional studies, in which some people ingested functional foods containing good fat, and others. No intake, and then compare the risk of heart disease in both groups.

In the observational study, people were divided into three groups based on the amount of fat taken from food. The risk of heart disease in the group with the least intake was the only in the group of butter. It rose by 1.16 times, but other fats were not statistically significant. And if the concentration is investigated from the blood, even the trans fatty acids will not cause any risk of heart disease. However, the results also point out that vegetable butter containing saturated fatty acids can reduce the risk of heart disease by 23%, EPA in polyunsaturated fatty acids by 22%, DHA by 21%, and arachidonic acid by 17%.

In the analysis of interventional studies, it is pointed out that people who eat alpha-linolenic acid functional foods containing one of ω3 fatty acids, ω6 fatty acids, and ω3 fatty acids in polyunsaturated fatty acids have no risk of heart disease and no eating.

Chowdhury believes that although nutrition education institutions around the world recommend people to eat polyunsaturated fatty acids as much as possible, and should strictly limit daily fat intake, at this stage, this recommendation still lacks strong research conclusions. . The British Heart Foundation, which provides funding for Chowdhury’s research, said: “From the results of Chowdhury’s research, even if people follow the recommendations recommended by the Nutrition Society, the risk of heart disease may not change.” Knowing the link between fat intake and heart disease risk requires a larger study.