Study on Saturated Fat Intake<\/p>\n
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The current studies have contradicted the hypothesis \u201cincreased fat consumption increases then risks to cardiovascular disease attack\u201d in various ways. The first two studies\u2019 results shows that there is no direct link between saturated fat intake and the related cardiovascular diseases such as type 2 diabetes, stroke, or death. However, the patients consuming more saturated fat experienced a reduced likelihood of cardiovascular related attacks. The third and fourth studies did not find a direct correlation between the high saturated fat intake and the related cardiovascular diseases. Additionally, replacement of polyunsaturated fats with saturated fats also had no substantial changes, except for omega-3 fatty acid (a long chain) that has protective effects. The fifth study had much information on the relationship between fat consumption and the resulting effects in the body. These include; lack of increased risk of heart disease and type 2 diabetes in case of increased saturated fat consumption, partial replacement of saturated fat with mono-saturated and poly-saturated fat may lower Low Density Lipoproteins cholesterol concentrations and reduce the risks of cardiovascular diseases, mostly in men (Bjarnadottir, 2020). <\/p>\n
The dietary lifestyle is a critical factor in cardiovascular disease experiences. The major considerations on the fats consumed include saturated fatty acids, monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). PUFAs form omega-6 and omega-3 sub-groups. The effects of the consumption is not only negative, but the resulting effect is fully dependent on the quantity of consumption in relation to other types, and the consequent effect on the blood lipids such as LDL cholesterol. For instance, replacing saturated fat with carbohydrate is only beneficial when consumption involves fiber rich, low glycemic index carbohydrates rather than refined carbohydrates like added sugars (Dietitians in Integrative and Functional Medicine, 2017). <\/p>\n
The information from the studies are beneficial to my personal diet and health since I have understood the benefits to replace saturated fats with PUFAs and MUFAs, and incorporation of unrefined carbohydrates such as whole grains in diet. My initial opinion was that all fatty foods are risky to health. The opinion as changed since there are MUFA and PUFAs that are beneficial to health. Additionally, the nutritionally fit carbohydrates are the unrefined such as whole grains. <\/p>\n
References <\/p>\n
Dietitians in Integrative and Functional Medicine. Winter, (2017) The Skinny on Fats: How Dietary Fats Influence Cardiovascular Disease Risk, Kathleen Jade, ND and Chris Vogliano. Retrieved from file:\/\/\/C:\/Users\/HP\/Downloads\/The%20Skinny%20on%20Fats.pdfBjarnadottir A.Heathline. Five Studies on Saturated Fat \u2014 Time to Retire the Myth? February 20, 2020. Retrieved from https:\/\/www.healthline.com\/nutrition-team<\/p>\n","protected":false},"excerpt":{"rendered":"
Study on Saturated Fat Intake Student’s Name Institutional Affiliation Course Date The current studies have contradicted the hypothesis \u201cincreased fat<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-40551","post","type-post","status-publish","format-standard","hentry"],"yoast_head":"\n