About the book
Cardiovascular disease (CVD) is the largest contributor to death worldwide. Early studies demonstrated that high consumption of fat increased the risk for CVD and mortality. Subsequently, certain studies indicated that replacing a portion of saturated fatty acids with monounsaturated and polyunsaturated fatty acids decreased the risk for CVD. In addition, it has been shown that intake of saturated fat increases total cholesterol concentrations. However, cholesterol is found in a variety of components, such as low-density lipoprotein (LDL), very-low-density lipoprotein (VLDL), and high-density lipoprotein (HDL) particles. The consumption of saturated fat tends to increase both LDL and HDL cholesterol concentrations. Interestingly, the intake of saturated fat has been reported to increase large LDL particles, which are less atherogenic, compared to small LDL particles. To add to the complexity, low-fat, high-carbohydrate diets likely increase triglyceride and decrease HDL concentrations.
Furthermore, the consumption of certain food components, including fiber, phytochemicals, micronutrients, and probiotics, may partially offset the individual effects of fatty acids on CVD risk factors. Other interesting and timely health topics regarding fat and fatty acids include seizures and depression. A high-fat, low-carbohydrate diet has been used to treat individuals who experience seizures. Additionally, some authors have indicated that omega-3 fatty acids may treat depression.
Therefore, the aim of this book will provide recent evidence on the effects of fat and fatty acid consumption on CVD risk, seizures, and depression.
