WHO draft guidelines on dietary saturated and trans fatty acids: Time for a new approach?

A, Astrup*, H.C.S. Bertram, J.P. Bonjour, L.C.P. de Groot, M.C. De Oliveira Otto, E.L. Feeney, M.L. Garg, I. Givens, F.J. Kok, R.M. Krauss, B. Lamarche, J.M. Lecerf, P. Legrand, M.C. Mckinley, R. Micha, M.C. Michalski, D Mozaffarian, S.S Soedamah-Muthu

*Corresponding author for this work

Research output: Contribution to journalArticleScientificpeer-review

Abstract

The 2018 WHO draft guidelines on dietary saturated fatty acids and trans fatty acids recommend reducing total intake of saturated fat and replacing it with polyunsaturated and monounsaturated fatty acids
The recommendations fail to take into account considerable evidence that the health effects of saturated fat varies depending on the specific fatty acid and on the specific food source
Maintaining general advice to reduce total saturated fatty acids will work against the intentions of the guidelines and weaken their effect on chronic disease incidence and mortality
A food based translation of the recommendations for saturated fat intake would avoid unnecessary reduction or exclusion of foods that are key sources of important nutrients
Original languageEnglish
Article number4137
Number of pages6
JournalBMJ, British Medical Journal
Volume366
DOIs
Publication statusPublished - 2019

Keywords

  • 18 COUNTRIES
  • ASSOCIATION
  • CARDIOVASCULAR-DISEASE
  • CHOCOLATE CONSUMPTION
  • LIPIDS
  • METAANALYSIS
  • MORTALITY
  • NUTRIENTS
  • PREVENTION
  • RISK

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