Nutrition Science and Everyday Application - beta v 0.1

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Lipid Recommendations and Heart Health “In past decades, dietary guidance has almost universally advocated reducing the intake of total and saturated fat, with the emphasis shifting more recently from total fat to the replacement of saturated fat with polyunsaturated fats and the elimination of trans fat. These recommendations and the link between fat consumption and the risk of cardiovascular disease have been among the most vexed issues in public health: are dietary fats “villains,” are they benign, or are they even “heroes” that could help us consume better overall diets and promote health?” This quote from a 2018 analysis on diet and heart health in the medical journal, The BMJ, sums up the challenge of making recommendations for dietary fat intake. You may reason that if some fats are healthier than other fats, why not eliminate all “bad” fats and consume as much healthy fat as desired? Remember, everything in moderation. As we review the established guidelines for daily fat intake, we’ll explain the importance of balancing fat consumption with proper fat sources. LIPIDS AND DISEASE Heart disease is the leading cause of death in the United States, claiming the lives of nearly 650,000 Americans in 2017. Deaths from stroke, which shares many of the same risk factors, accounts for an additional 150,000 fatalities each year. The burden of cardiovascular disease makes it critical to address dietary and lifestyle choices that can decrease risk factors for these diseases. According to the American Heart Association, the following risk factors for heart disease are modifiable, meaning they can be managed or changed by the individual: • high blood pressure • high blood cholesterol • tobacco use • diabetes • poor diet • physical inactivity • overweight or obesity In light of these risk factors, there are many dietary strategies related to fat intake that can 295
296 ALICE CALLAHAN, PHD, HEATHER LEONARD, MED, RDN, AND TAMBERLY POWELL, MS, RDN reduce the risk of heart disease. The amount and type of fat that a person eats can have a profound effect on the way their body metabolizes fat and cholesterol. If left unchecked, improper dietary fat consumption can lead down a path to severe health problems. An elevated level of lipids—including triglycerides and cholesterol—in the blood is called hyperlipidemia. Many diseases and health conditions are associated with high blood lipid levels, including: • Cardiovascular disease • Heart attack • Stroke • Congestive heart failure • Obesity RECOMMENDED FAT INTAKE Because of the association between dietary fat consumption and hyperlipidemia, health experts have developed recommendations for fat intake to help guide food choices. The acceptable macronutrient distribution range (AMDR) from the Dietary Reference Intake Committee and recommendations for adult fat consumption from the Dietary Guidelines for Americans are as follows: • Fat calories should be limited to 20-35 percent of total calories, with most fats coming from polyunsaturated and monounsaturated fats, such as those found in fish, nuts, and vegetable oils. • Consume fewer than 10 percent of calories from saturated fats. Some studies suggest that lowering the saturated fat content to less than 7 percent can further reduce the risk of heart disease, but other studies contradict this recommendation.
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Nutrition: Science and Everyday App
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Nutrition: Science and Everyday App
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UNIT 3 - MOLECULES OF LIFE: PHOTOSY
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UNIT 9 - VITAMINS AND MINERALS PART
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2 ALICE CALLAHAN, PHD, HEATHER LEON
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About the Authors ALICE CALLAHAN, P
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Updates Made to OER Date Unit Page
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Introduction to Designing a Healthy
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Classification of Nutrients Food is
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Introduction to Nutrition Science a
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The Scientific Method Similar to th
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Types of Research Studies and How T
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Finding Accurate Sources of Nutriti
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Who Can You Trust for Nutrition Inf
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UNIT 3 - MOLECULES OF LIFE: PHOTOSY
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Photosynthesis and Metabolism As we
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The Digestive System We just learne
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Introduction to Carbohydrates If so
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Digestion and Absorption of Carbohy
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Glucose Regulation and Utilization
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Sugar: Food Sources, Health Implica
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Protein Food Choices and Sustainabi
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Introduction to Energy Balance On D
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Energy Balance: Energy In, Energy O
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Indicators of Health: BMI, Body Com
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Best Practices For Weight Managemen
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UNIT 8 - VITAMINS AND MINERALS PART
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Dietary Supplements By now you know
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Vitamins and Minerals Involved In F
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Vitamins Important for Vision Visio
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Introduction to Vitamins and Minera
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Introduction to Bone Health The hum
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Calcium: Critical for Bones and Thr
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Vitamin D: Important to Bone Health
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Vitamins and Minerals Involved in B
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Introduction to Nutrition and Physi
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UNIT 11 — NUTRITION THROUGHOUT TH
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Nutrition in Early Infancy Infancy
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Raising Healthy Eaters “Raising a
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