Current dietary recommendations have placed increasing emphasis on dietary fat
as an important element to decrease risk of cardiovascular disease (CVD). Although total
fat and the fatty acid composition of diets influence the risk of CVD, the optimal amounts
of different fatty acids are not well defined, especially if n-6...
While replacement of dietary saturated fat with unsaturated fat has been advocated
to reduce cardiovascular disease risk, diets high in polyunsaturated fatty acids
(PUFA) could increase low density lipoprotein (LDL) susceptibility to oxidation,
potentially contributing to the pathology of atherosclerosis. To assess in vivo lipid
peroxidation and susceptibility, of LDL...