J Korean Diabetes.  2015 Sep;16(3):205-211. 10.4093/jkd.2015.16.3.205.

Choosing Healthy Fats

• Lee YR

• KMID: 2149291
• DOI: http://doi.org/10.4093/jkd.2015.16.3.205

Abstract

Fat has traditionally been attributed to causing weight gain and increasing insulin resistance, which has led people to think that it has a direct relationship with diabetes. However, according to recent studies it was found that fat does not have a connection with insulin sensitivity, and in several observational studies, total fat intake is not associated with diabetes risk. Many academic societies, based on established research, have reported that the quality of fat is more important than total fat intake. Although the suggested daily intake varies, most say to reduce the intake of saturated fat and trans fat in order to prevent coronary heart diseases. According to the 2013 National Health and Nutrition Examination Survey, Koreans' fat intake made up 21.2% of their daily calorie intake. Although not as high as those in western countries, the intake of fat especially that coming from animals has been quite high among young people. According to the Korean Society for the Study of Obesity and the Korean Society of Lipidology and Atherosclerosis, it is best to keep daily fat calorie intake under 30% of the total daily calorie intake, and to avoid low quality fats, as the quality is thought to have a more direct impact than the quantity of fat. In order to prevent cardio vascular diseases, balanced intake of healthy fatty acids is needed. In this paper we will review the influence of fat, both in quality and quantity, on coronary heart diseases of diabetes patients.

Keyword

Coronary disease; Dietary fats; Fatty acid; Insulin resistance; Trans fatty acid

MeSH Terms

Animals
Atherosclerosis
Coronary Disease
Dietary Fats
Fats*
Fatty Acids
Humans
Insulin Resistance
Nutrition Surveys
Obesity
Vascular Diseases
Weight Gain
Dietary Fats
Fats
Fatty Acids

Figure

• 

  Fig. 1. Fatty acid contents of oil.

Reference

References

1. Ley SH, Hamdy O, Mohan V, Hu FB. Prevention and management of type 2 diabetes: dietary components and nutritional strategies. Lancet. 2014; 383:1999–2007.

2. Evert AB, Boucher JL, Cypress M, Dunbar SA, Franz MJ, Mayer-Davis EJ, Neumiller JJ, Nwankwo R, Verdi CL, Urbanski P, Yancy WS Jr. Nutrition therapy recommendations for the management of adults with diabetes. Diabetes Care. 2014; 37(Suppl 1):S120–43.

3. Korea Center for Disease Control and Prevention. Korea Health Statistics 2013: Korea National Health and Nutrition Examination Survey [KNHANES VI-1]. Cheongju: Korea Center for Disease Control and Prevention;2014.

4. Korean Society for the Study of Obesity. Obesity treatment guidelines. Seoul: Korean Society for the Study of Obesity;2014.

5. Korean Society Lipidology and Atherosclerosis. Dyslipidemia treatment guidelines. Seoul: Korean Society Lipidology and Atherosclerosis;2015.

6. Choi HM. 21st century nutrition. Seoul: Gyomunsa;2000.

7. United States Department of Agriculture Agricultural Research Service. National Nutrient Database for Standard Reference Release 27. Available from:. http://ndb.nal.usda.gov/ndb/search/list.

8. Ajala O, English P, Pinkney J. Systematic review and metaanalysis of different dietary approaches to the management of type 2 diabetes. Am J Clin Nutr. 2013; 97:505–16.

9. van Dam RM, Willett WC, Rimm EB, Stampfer MJ, Hu FB. Dietary fat and meat intake in relation to risk of type 2 diabetes in men. Diabetes Care. 2002; 25:417–24.

10. Hollenbeck CB, Coulston AM. Effects of dietary carbohydrate and fat intake on glucose and lipoprotein metabolism in individuals with diabetes mellitus. Diabetes Care. 1991; 14:774–85.

11. Bradley U, Spence M, Courtney CH, McKinley MC, Ennis CN, McCance DR, McEneny J, Bell PM, Young IS, Hunter SJ. Low-fat versus low-carbohydrate weight reduction diets: effects on weight loss, insulin resistance, and cardiovascular risk: a randomized control trial. Diabetes. 2009; 58:2741–8.

12. Samaha FF, Iqbal N, Seshadri P, Chicano KL, Daily DA, McGrory J, Williams T, Williams M, Gracely EJ, Stern L. A low-carbohydrate as compared with a low-fat diet in severe obesity. N Engl J Med. 2003; 348:2074–81.

13. Harding AH, Sargeant LA, Welch A, Oakes S, Luben RN, Bingham S, Day NE, Khaw KT, Wareham NJ. EPIC-Norfolk Study. Fat consumption and HbA(1c) levels: the EPIC-Norfolk study. Diabetes Care. 2001; 24:1911–6.

14. Hu FB, Willett WC. Optimal diets for prevention of coronary heart disease. JAMA. 2002; 288:2569–78.

15. Salmerón J, Hu FB, Manson JE, Stampfer MJ, Colditz GA, Rimm EB, Willett WC. Dietary fat intake and risk of type 2 diabetes in women. Am J Clin Nutr. 2001; 73:1019–26.

16. Steyn NP, Mann J, Bennett PH, Temple N, Zimmet P, Tuomilehto J, Lindström J, Louheranta A. Diet, nutrition and the prevention of type 2 diabetes. Public Health Nutr. 2004; 7:147–65.

17. Elhayany A, Lustman A, Abel R, Attal-Singer J, Vinker S. A low carbohydrate Mediterranean diet improves cardiovascular risk factors and diabetes control among overweight patients with type 2 diabetes mellitus: a 1-year prospective randomized intervention study. Diabetes Obes Metab. 2010; 12:204–9.

18. Estruch R, Ros E, Salas-Salvadó J, Covas MI, Corella D, Arós F, Gómez-Gracia E, Ruiz-Gutiérrez V, Fiol M, Lapetra J, Lamuela-Raventos RM, Serra-Majem L, Pintó X, Basora J, Muñoz MA, Sorlí JV, Martínez JA, Martínez-González MA. PREDIMED Study Investigators. Primary prevention of cardiovascular disease with a Mediterranean diet. N Engl J Med. 2013; 368:1279–90.

19. Schwingshackl L, Strasser B, Hoffmann G. Effects of monounsaturated fatty acids on glycaemic control in patients with abnormal glucose metabolism: a systematic review and metaanalysis. Ann Nutr Metab. 2011; 58:2906.

20. Hu FB, Cho E, Rexrode KM, Albert CM, Manson JE. Fish and long-chain omega-3 fatty acid intake and risk of coronary heart disease and total mortality in diabetic women. Circulation. 2003; 107:1852–7.

21. Rizos EC, Ntzani EE, Bika E, Kostapanos MS, Elisaf MS. Association between omega-3 fatty acid supplementation and risk of major cardiovascular disease events: a systematic review and metaanalysis. JAMA. 2012; 308:1024–33.

22. ORIGIN Trial Investigators. Bosch J, Gerstein HC, Dagenais GR, Díaz R, Dyal L, Jung H, Maggiono AP, Probstfield J, Ramachandran A, Riddle MC, Rydén LE, Yusuf S. n-3 fatty acids and cardiovascular outcomes in patients with dysglycemia. N Engl J Med. 2012; 367:309–18.

23. Chowdhury R, Warnakula S, Kunutsor S, Crowe F, Ward HA, Johnson L, Franco OH, Butterworth AS, Forouhi NG, Thompson SG, Khaw KT, Mozaffarian D, Danesh J, Di Angelantonio E. Association of dietary, circulating, and supplement fatty acids with coronary risk: a systematic review and metaanalysis. Ann Intern Med. 2014; 160:398–406.

24. Siri-Tarino PW, Sun Q, Hu FB, Krauss RM. Meta-analysis of prospective cohort studies evaluating the association of saturated fat with cardiovascular disease. Am J Clin Nutr. 2010; 91:535–46.

25. Kim MH. Characteristics of nutrient intake according to metabolic syndrome in Korean elderly – using data from the Korea national health and nutrition examination survey 2010. Korean J Food Nutr. 2013; 26:515–5.

26. Korean Diabetes Association: Treatment guideline for diabetes. 5th ed.Seoul: Gold' Planning and Development;2013. p. 34–8.