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Dietary fatty acids and cardiovascular disease : a review

dc.contributor.authorPrates, Raquel Eccelpt_BR
dc.contributor.authorFrankenberg, Anize Delfino vonpt_BR
dc.contributor.authorRodrigues, Ticiana da Costapt_BR
dc.date.accessioned2017-05-18T02:41:08Zpt_BR
dc.date.issued2015pt_BR
dc.identifier.issn2357-9730pt_BR
dc.identifier.urihttp://hdl.handle.net/10183/158158pt_BR
dc.description.abstractFatty acids (FAs) can be classified into saturated (SFA), unsaturated (poly- or monounsaturated) and trans FA. Recent studies have found that both the quantity and quality of dietary FAs may influence their role in metabolic pathways. Due to their chemical composition, some FAs play a major role in the development and progression of cardiovascular disease. This is especially true for SFA and n-3 polyunsaturated fatty acids, which include marine eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The proinflammatory effects of high SFA intake may increase the risk of atherosclerosis. On the other hand, dietary n-3 intake may reduce the risk of cardiovascular disease by decreasing atherosclerosis, inflammation, and thrombotic processes. The goal of this study was to review the current literature on the role of FA intake in the prevention and risk of cardiovascular disease.en
dc.format.mimetypeapplication/pdfpt_BR
dc.language.isoporpt_BR
dc.relation.ispartofClinical and biomedical research. Porto Alegre. Vol. 35, n. 3 (2015), p. 126-133pt_BR
dc.rightsOpen Accessen
dc.subjectFatty acidsen
dc.subjectÁcidos graxospt_BR
dc.subjectCardiovascular diseaseen
dc.subjectDoenças cardiovascularespt_BR
dc.titleDietary fatty acids and cardiovascular disease : a reviewpt_BR
dc.typeArtigo de periódicopt_BR
dc.identifier.nrb000982147pt_BR
dc.type.originNacionalpt_BR


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