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 Version imprimable |
Lipides alimentaires et maladies cardio-vasculaires |
Oléagineux, Corps Gras, Lipides. Volume 6, Numéro 3, 232-6, Mai - Juin 1999, Dossier : Etudes épidémiologiques et relations lipides et santé
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 Article gratuit
 Summary
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Auteur(s) : Pierre DUCIMETIERE |
Résumé : This review of the relationships between dietary lipids and cardiovascular risk describes the evidence favouring the so-called « diet-heart concept » which gives a prominent role to the replacement of saturated fats by polyunsaturated and the subsequent serum cholesterol reduction in coronary prevention. However, this concept has evolved and it is now admitted that some dietary fats, especially n-3 acids have other favourable biological effects which might add to prevention. More epidemiological work however is needed to precisely quantify the benefits from both the individual and the public health points of view. |
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