What is the relationship between types of dietary fat consumed and risk of cardiovascular disease?
Approach to Answering the Question
NESR Systematic Review
Dietary Fats and Seafood Subcommittee
Systematic Review Protocol
Developed for each scientific question being examined, the protocol describes the plan for how the systematic review will be conducted. The protocol provides the:
- Analytic framework,
- Literature search and screening plan, and
- Literature search and screening results.
For this question, types of dietary fat to be considered include saturated fats, omega-3 and omega-6 polyunsaturated fatty acids, monounsaturated fatty acids, and dietary cholesterol. The source, amount, proportion, and replacement with other dietary fats and/or carbohydrate/protein will be considered in analyses. In addition, the outcomes include blood pressure (systolic and diastolic), total cholesterol (TC), LDL-cholesterol, HDL-cholesterol (including TC:HDL and LDL:HDL ratios), triglycerides, cardiovascular disease (myocardial infarction, coronary heart disease, coronary artery disease, congestive heart failure, peripheral artery disease), stroke, venous thrombosis, and cardiovascular disease mortality.
This page will be updated with the draft conclusion once it has been developed. Draft conclusions are not considered final until they have been deliberated with and decided upon by the full Committee and published in the Committee’s report.