González GN, Jiménez RC, Milke NME

Language: Spanish
References: 169
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ABSTRACT

Relation that exists between the quality of the dietetic fat and the cardiovascular disease represents the base of the hypotheses on the diet of the heart. The current recommendations emphasize the importance of the quality of the fat over the total ingested quantity. The aim of this paper is to analyze the evidences on the association between the ingestion of fat and the cardiovascular disease. The saturated and trans fatty acids have increased cardiovascular risk in several studies. Both n-6 and n-3 polyunsaturated fatty acids have been associated with lower cardiovascular disease. Within these, the linoleic acid shows cardiovascular diminution of risk, while the long chain n-3 fatty acids (eicosapentaenoic and docosahexaenoic), are associated with diminution specially of risk for coronary fatal events.

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