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Effects of individual saturated fatty acids on LDL and HDL cholesterol

Effects of individual saturated fatty acids on LDL and HDL cholesterol
Changes in LDL and HDL levels for consumption of different chain-length SFAs as an isocaloric replacement for carbohydrate, based on meta-analysis of randomized controlled feeding trials[1]. β reflects the change for each 1% energy isocaloric replacement.

HDL: high-density lipoprotein; LDL: low-density lipoprotein; SFAs: saturated fatty acids.

* p<0.05.

Reference:
  1. Mensink RP, Zock PL, Kester AD, Katan MB. Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials. Am J Clin Nutr 2003; 77:1146.

From: Micha R, Mozaffarian D. Saturated fat and cardiometabolic risk factors, coronary heart disease, stroke, and diabetes: A fresh look at the evidence. Lipids 2010; 45(10):893-905. https://onlinelibrary.wiley.com/doi/abs/10.1007/s11745-010-3393-4. Copyright © 2010 American Oil Chemists' Society. Reproduced with permission of John Wiley & Sons Inc. This image has been provided by or is owned by Wiley. Further permission is needed before it can be downloaded to PowerPoint, printed, shared or emailed. Please contact Wiley's permissions department either via email: [email protected] or use the RightsLink service by clicking on the 'Request Permission' link accompanying this article on Wiley Online Library (http://onlinelibrary.wiley.com).

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