Complementary Alternative Cardiovascular Medicine
Complementary Alternative Cardiovascular Medicine
Complementary Alternative Cardiovascular Medicine
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
Chapter 6 / Oils, Fats, and CVD 83<br />
unaffected by CLA. CLA had more potent effects than linoleic acid (43).<br />
CLA also has antioxidant effects (41) and, consequently, may protect<br />
LDL from oxidative modification in vivo. However, another study<br />
reported that CLA induces lipid peroxidation in humans (44). Additional<br />
studies are needed to clarify the relationship between CLA and CVD.<br />
Another important biological effect of CLA is that it reduces body fat<br />
in humans. Blankson et al. (45) fed overweight subjects 3.4, 5.1, or 6.8<br />
g of CLA/d for 12 wk and found that body fat decreased only in the<br />
groups receiving 3.4 g or 6.8 g/d of CLA. Likewise, Riserus et al. (46)<br />
reported that middle-aged men with abdominal obesity had a significant<br />
decrease in abdominal adipose tissue mass after consuming 4.2 g of<br />
CLA/d for 4 wk. Additional information is needed to establish the role<br />
of CLA in regulating adipose tissue mass in humans. Collectively, CLA<br />
has some effects on important risk factors for CVD that would be expected<br />
to favorably affect coronary risk.<br />
TOTAL FAT<br />
Fats are mixtures of different fatty acids and all contain SFAs,<br />
MUFAs, and PUFAs (see Fig. 4). Whereas all contain linoleic acid, not<br />
all fats contain ALA. It is apparent that diets can be developed that are<br />
high in certain fatty acid classes by emphasizing specific fats. However,<br />
there are limits to the amount of total fat that can be included in the diet,<br />
because all fats are energy dense and contain SFAs. Population studies<br />
in Western societies have shown that total fat tracks with both calories<br />
and saturated fat because of prevailing dietary patterns that include certain<br />
fats and oils (1). In addition, there is a limit to the amount of total fat<br />
in the diet because numerous foods must be incorporated to meet nutrient<br />
needs within the context of meeting (and not exceeding) energy needs.<br />
Thus, to achieve a healthy fatty acid profile in the diet, fats that are good<br />
sources of unsaturated fats can be substituted for saturated fat. <strong>Alternative</strong>ly,<br />
total fat (and saturated fat) can be reduced in the diet in conjunction<br />
with some fat source modifications.<br />
NUTRIENTS AND BIOACTIVE COMPOUNDS<br />
IN FATS AND OILS<br />
Vegetable oils are a rich source of vitamin E, which is a potent antioxidant<br />
nutrient. Both epidemiologic and in vitro studies show beneficial<br />
effects of vitamin E, especially of α-tocopherol, on both incidence<br />
of CVD and important markers, including decreased oxidized LDL,<br />
reduced platelet adhesion and aggregation, and inhibition of smooth<br />
muscle cell proliferation, for CVD (47). To date, results from clinical