EVIDENCIAS SOBRE LAS GRASAS EN LA DIETA Y ENFERMEDAD CORONARIA

Autores/as

  • Noé González Gallegos Centro Universitario del Norte, Universidad de Guadalajara (Colotlán, Jal., México)
  • Carmen Jiménez Ruiz Centro Universitario del Norte, Universidad de Guadalajara (Colotlán, Jal., México)
  • María Eugenia Milke Nájar Centro Universitario de Ciencias de la Salud, Universidad de Guadalajara (Guadalajara, Jalisco)

Resumen

La relación que existe entre la calidad de la grasa dietética y la enfermedad cardiovascular representa la base de las hipótesis sobre la dieta del corazón. Las recomendaciones actuales enfatizan la importancia de la calidad de la grasa por encima de la cantidad total ingerida. El propósito de este ensayo es analizar las evidencias sobre la asociación entre la ingesta de grasa y la enfermedad cardiovascular. Los ácidos grasos saturados y los ácidos grasos trans han mostrado incrementar el riesgo cardiovascular en varios estudios. Los ácidos grasos poliinsaturados n-6 y n-3 se han asociado con menor riesgo cardiovascular. Dentro de estos, el ácido linoleico muestra disminución del riesgo cardiovascular, mientras los ácidos grasos de cadena larga n-3 (eicosapentaenoico y docosahexaenoico), están especialmente asociados con disminución del riesgo para eventos coronarios fatales. El papel del ácido a-linolénico es menos claro.


Palabras claves: enfermedad coronaria, ácidos grasos, dieta

cardiovascular disease, fatty acids, diet

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2009-04-10

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González Gallegos, N., Jiménez Ruiz, C., & Milke Nájar, M. E. (2009). EVIDENCIAS SOBRE LAS GRASAS EN LA DIETA Y ENFERMEDAD CORONARIA. RESPYN Revista Salud Pública Y Nutrición, 10(1). Recuperado a partir de https://respyn.uanl.mx/index.php/respyn/article/view/232

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