Fatty Acids and Cardiovascular Risk. Evidence, Lack of Evidence, and Diligence

Francesco Visioli, Andrea Poli, Francesco Visioli, Andrea Poli

Abstract

One of the most controversial areas of nutrition research relates to fats, particularly essential fatty acids, in the context of cardiovascular disease risk. A critical feature of dietary fatty acids is that they incorporate into the plasma membrane, modifying fluidity and key physiological functions. Importantly, they can reshape the bioavailability of eicosanoids and other lipid mediators, which direct cellular responses to external stimuli, such as inflammation and chronic stress conditions. This paper provides an overview of the most recent evidence, as well as historical controversies, linking fat consumption with human health and disease. We underscore current pitfalls in the area of fatty acid research and critically frame fatty acid intake in the larger context of diet and behavior. We conclude that fundamental research on fatty acids and lipids is appropriate in certain areas, but the rigor and reproducibility are lacking in others. The pros and cons are highlighted throughout the review, seeking to guide future research on the important area of nutrition, fat intake, and cardiovascular disease risk.

Keywords: cardiovascular disease; fatty acids; omega 3 fatty acids; omega 6 fatty acids.

Conflict of interest statement

AP is the Chairman of NFI-Nutrition Foundation of Italy, a non-profit organization partially supported by Italian and non-Italian Food Companies. FV declares no conflict of interest associated with this publication.

Figures

Figure 1
Figure 1
Schematic view of fatty acids’ effects on the cardiovascular system. Photo by Sharon Pittaway on Unsplash.

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