Complementary Alternative Cardiovascular Medicine

78 Alternative Cardiovascular Medicine
Fig. 3. Relationship between change in dietary cholesterol (0–1100 mg/d) and
change in cholesterol concentration. Source: Institute of Medicine of the
National Academies. Dietary Reference Intakes for Energy, Carbohydrate,
Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids. Washington
DC, National Academies Press, 2002.
UNSATURATED FATTY ACIDS
The evidence is convincing to support the recommendation to decrease
saturated fat, trans fat, and cholesterol to reduce CVD risk. There is provocative
and compelling new evidence that shows beneficial effects of
unsaturated fatty acids. The emergence of this new appreciation that
unsaturated fatty acids decrease CVD risk has been an impetus for revising
our dietary messages regarding unsaturated fat, and, in turn, total fat.
Critical to this new approach is that unsaturated fats be included in a
nutritionally adequate diet at a level that meets energy needs and elicits
the expected health effects. Consequently, the diet message has
transitioned from a low-fat to a moderate-fat recommendation to ensure
adequate intake of unsaturated fatty acids.
MONOUNSATURATED FATTY ACIDS
MUFAs decrease total cholesterol and LDL cholesterol when substituted
for SFA. When MUFAs replace SFA calories, plasma triglycerides