Dietary fatty acids and cardiovascular disease: A review

dc.contributoren-US
dc.creatorPrates, Raquel Eccel
dc.creatorVon Frankenberg, Anize Delfino
dc.creatorRodrigues, Ticiana da Costa
dc.date2015-09-01
dc.date.accessioned2018-11-07T18:53:40Z
dc.date.available2018-11-07T18:53:40Z
dc.identifierhttps://seer.ufrgs.br/hcpa/article/view/56681
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/2174758
dc.descriptionFatty acids (FAs) can be classified into saturated (SFA), unsaturated (poly- or monounsaturated) and trans FA. Recent studies have found that both the quantity and quality of dietary FAs may influence their role in metabolic pathways. Due to their chemical composition, some FAs play a major role in the development and progression of cardiovascular disease. This is especially true for SFA and n-3 polyunsaturated fatty acids, which include marine eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The proinflammatory effects of high SFA intake may increase the risk of atherosclerosis. On the other hand, dietary n-3 intake may reduce the risk of cardiovascular disease by decreasing atherosclerosis, inflammation, and thrombotic processes. The goal of this study was to review the current literature on the role of FA intake in the prevention and risk of cardiovascular disease.   en-US
dc.formatapplication/pdf
dc.languageeng
dc.publisherHCPA/FAMED/UFRGSen-US
dc.relationhttps://seer.ufrgs.br/hcpa/article/view/56681/pdf_19
dc.sourceClinical & Biomedical Research; v. 35, n. 3 (2015)en-US
dc.sourceClinical and Biomedical Research; v. 35, n. 3 (2015)pt-BR
dc.source2357-9730
dc.source0101-5575
dc.subjectNutriçãoen-US
dc.subjectFatty acids; cardiovascular diseaseen-US
dc.subjectFatty acids;en-US
dc.titleDietary fatty acids and cardiovascular disease: A reviewen-US
dc.typeArtículos de revistas
dc.typeArtículos de revistas
dc.typePeer-reviewed Articleen-US
dc.typeAvaliados por Parespt-BR


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