Energy percentage from fatty acids

LDL-cholesterol ("bad cholesterol") is reduced when saturated fats are replaced with FUFAs or w ith carbohydrates. Howev er, HDLsaturated fats arc replaced with FUFAs or with carbohydrates. These responses indicate that dietary monounsaturates may be of more value than FUFAs or carbohydrates. However, this statement should be vici cd with caution because it has not been established that an elevated HDLhumans prevents formation of atherosclerotic lesions and cardiovascular disease. High levels of saturated fatty acids in dietary fats are a risk factor for cardiovascular disease. The percentage of energy derived from fat is recommended to be reduced to 30%, but not much below this level. 

Values for each component represent the percentage of food energy. Food Processor Nutrition Analysis Software, ESHA Research 2000, Salem, OR 97309 was used to compute the amount of each component listed in each diet When the food ingredient was not listed in the database, we added it using information from the manufacturer of the food ingredient. Values in the ESHA database are analyses published by the United States Department of Agriculture. Abbreviations AIN, American Institute of Nutrition LF, low fat SFA, saturated fatty acid MUFA, monounsaturated fatty acid PUFA, polyunsaturated fatty acid. 

The majority of the COMA panel believed, on the basis of current evidence, that the incidence of CHD would be reduced or its onset delayed by decreasing the consumption of saturated fatty acids and total fat. They recommended that (i) the percentage of food energy consumed in the form of fat should not exceed 35%, (ii) that the energy derived from SFA should not exceed 15% and (iii) that the PUFA/SFA ratio should be increased to about 045. They made no specific recommendations for cholesterol intake and considered that the average intake of 350-450 mg day" for adults is not excessive. 

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