Review of the evidence for the potential impact and feasibility of substituting saturated fat in the New Zealand diet

Abstract Objective: To estimate the potential impact on cardiovascular health of modifying dietary intake of saturated fat across the New Zealand population, and whether this would be appropriate and feasible. Methods: First, a literature review of meta‐analyses was conducted to estimate the magnitu...

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Main Authors: Rachel H. Foster, Nick Wilson
Format: Article
Language:English
Published: Wiley 2013-08-01
Series:Australian and New Zealand Journal of Public Health
Subjects:
Online Access:https://doi.org/10.1111/1753-6405.12080
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spelling doaj-1aa3613894eb49c5bdcbe3b4e657baab2020-11-24T21:22:23ZengWileyAustralian and New Zealand Journal of Public Health1326-02001753-64052013-08-0137432933610.1111/1753-6405.12080Review of the evidence for the potential impact and feasibility of substituting saturated fat in the New Zealand dietRachel H. Foster0Nick Wilson1Burden of Disease, Epidemiology, Equity and Cost‐Effectiveness (BODE3) Programme, Department of Public Health, University of Otago – Wellington, New ZealandBurden of Disease, Epidemiology, Equity and Cost‐Effectiveness (BODE3) Programme, Department of Public Health, University of Otago – Wellington, New ZealandAbstract Objective: To estimate the potential impact on cardiovascular health of modifying dietary intake of saturated fat across the New Zealand population, and whether this would be appropriate and feasible. Methods: First, a literature review of meta‐analyses was conducted to estimate the magnitude of reduction in risk for cardiovascular events in response to a reduction in dietary saturated fat intake (with or without substitution with other macronutrients). Second, data from the New Zealand Adult Nutrition Survey 2008/09 were used to determine whether a change to the population's dietary fat intake would be warranted and feasible. Results: Five relevant meta‐analyses were identified. No significant association between saturated fat intake alone and cardiovascular disease was found. However, the incidence of cardiovascular disease events was less when dietary saturated fats were replaced with polyunsaturated fats, reducing the risk of cardiovascular events by about 10%. Compared with nutritional guidelines, New Zealanders’ current saturated fat intake is excessive while polyunsaturated fat intake is inadequate; both would be corrected by a substitution of 5% of daily energy intake. Conclusions: Replacing 5% of daily energy consumed as saturated fat with polyunsaturated fats would be expected to reduce cardiovascular events by about 10%. Implications: In order to achieve the population‐wide dietary fat modifications needed to improve cardiovascular health for New Zealanders, a public health strategy (e.g. fiscal, regulatory and/or educational interventions) must be implemented. Further work is needed to establish the cost‐effectiveness of the various strategies.https://doi.org/10.1111/1753-6405.12080Dietary fatsunsaturated fatssaturated fatspolyunsaturated fatscardiovascular disease
collection DOAJ
language English
format Article
sources DOAJ
author Rachel H. Foster
Nick Wilson
spellingShingle Rachel H. Foster
Nick Wilson
Review of the evidence for the potential impact and feasibility of substituting saturated fat in the New Zealand diet
Australian and New Zealand Journal of Public Health
Dietary fats
unsaturated fats
saturated fats
polyunsaturated fats
cardiovascular disease
author_facet Rachel H. Foster
Nick Wilson
author_sort Rachel H. Foster
title Review of the evidence for the potential impact and feasibility of substituting saturated fat in the New Zealand diet
title_short Review of the evidence for the potential impact and feasibility of substituting saturated fat in the New Zealand diet
title_full Review of the evidence for the potential impact and feasibility of substituting saturated fat in the New Zealand diet
title_fullStr Review of the evidence for the potential impact and feasibility of substituting saturated fat in the New Zealand diet
title_full_unstemmed Review of the evidence for the potential impact and feasibility of substituting saturated fat in the New Zealand diet
title_sort review of the evidence for the potential impact and feasibility of substituting saturated fat in the new zealand diet
publisher Wiley
series Australian and New Zealand Journal of Public Health
issn 1326-0200
1753-6405
publishDate 2013-08-01
description Abstract Objective: To estimate the potential impact on cardiovascular health of modifying dietary intake of saturated fat across the New Zealand population, and whether this would be appropriate and feasible. Methods: First, a literature review of meta‐analyses was conducted to estimate the magnitude of reduction in risk for cardiovascular events in response to a reduction in dietary saturated fat intake (with or without substitution with other macronutrients). Second, data from the New Zealand Adult Nutrition Survey 2008/09 were used to determine whether a change to the population's dietary fat intake would be warranted and feasible. Results: Five relevant meta‐analyses were identified. No significant association between saturated fat intake alone and cardiovascular disease was found. However, the incidence of cardiovascular disease events was less when dietary saturated fats were replaced with polyunsaturated fats, reducing the risk of cardiovascular events by about 10%. Compared with nutritional guidelines, New Zealanders’ current saturated fat intake is excessive while polyunsaturated fat intake is inadequate; both would be corrected by a substitution of 5% of daily energy intake. Conclusions: Replacing 5% of daily energy consumed as saturated fat with polyunsaturated fats would be expected to reduce cardiovascular events by about 10%. Implications: In order to achieve the population‐wide dietary fat modifications needed to improve cardiovascular health for New Zealanders, a public health strategy (e.g. fiscal, regulatory and/or educational interventions) must be implemented. Further work is needed to establish the cost‐effectiveness of the various strategies.
topic Dietary fats
unsaturated fats
saturated fats
polyunsaturated fats
cardiovascular disease
url https://doi.org/10.1111/1753-6405.12080
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