Adrienne O’Neil, BA Hons, PhD; Catherine Itsiopoulos, BSc (Hons), Grad Dip Diet, MPH, PhD, APD, AN
Disclosures: Disclosures can be viewed at www.acponline.org/authors/icmje/ConflictOfInterestForms.do?msNum=L14-0318.
O’Neil A, Itsiopoulos C. Association of Dietary, Circulating, and Supplement Fatty Acids With Coronary Risk. Ann Intern Med. 2014;161:458. doi: 10.7326/L14-5018-10
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Published: Ann Intern Med. 2014;161(6):458.
TO THE EDITOR:
We read Chowdhury and colleagues’ review (1) with interest. The authors concluded that “Current evidence does not clearly support cardiovascular guidelines that encourage high consumption of polyunsaturated fatty acids and low consumption of total saturated fats.” This review is timely, given conjecture around the association between dietary fats and CVD and the implications for clinical practice. From physiologic, nutritional, and clinical and public health perspectives, we would argue that CVD prevention and management guidelines should diverge from a narrow reductionist approach focusing on individual nutrients toward a whole-diet approach that considers the potential to influence underlying pathophysiologic mechanisms that are salient to CVD, particularly vascular inflammation.
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