Essential Fatty Acids, Marine Oils, Olive Oil and Coronary Heart Disease

摘要: Interest in the specific effects of individual fatty acids on pathogenesis coronary heart disease (CHD) has been limited. There are a number reasons for this. They include (1) fact that whole field CHD dominated years by cholesterol metabolism, (2) indication from cross-cultural surveys food habits there strong relationships between dietary saturated fat (as whole) and serum cholesterol, one hand, age-standardised 5-year rates, other [1], (3) virtually all polyunsaturated have quite profound effect lowering plasma low-density lipoprotein (LDL) this come to be regarded as an adequate end itself because presumed but unproven benefit which populations individuals (with exception those with very high levels) may obtain reduction raised LDL cholesterol.