Details
| Translated title of the contribution | Updated evidence-based DGE guideline - A critical appraisal |
|---|---|
| Original language | German |
| Pages (from-to) | 379-386 |
| Number of pages | 8 |
| Journal | Diabetes, Stoffwechsel und Herz |
| Volume | 24 |
| Issue number | 6 |
| Publication status | Published - Dec 2015 |
Abstract
The Guidelines Commission of the German Nutrition Society (DGE) recently analysed data from epidemiological studies (interventional studies, cohort studies and meta-analyses based on them) on the relationship between quantitative and qualitative dietary fat intake and the risk of nutrition-related disease (obesity, diabetes type 2, metabolic syndrome, cardiovascular disease, dyslipoproteinaemia, and cancer). Core results from the updated fat guideline are as follows: The evidence that a high proportion of dietary fat of total energy intake increases the risk for obesity is indicated as probable although the amount of dietary fat does not modify the risk for type 2 diabetes, hypertension, coronary heart disease, stroke or cancer. The evidence for long-chain omega-3 fatty acids lowering blood pressure is probable. There is probable evidence that the replacement of saturated fatty acids by polyunsaturated fatty acids in the omega-3 and omega-6 series as well as the consumption of long-chain omega-3 fatty acids cause a decrease in cardiovascular risk, while trans fatty acids increase this risk. In contrast, dietary cholesterol is not associated with the risk of coronary heart disease or stroke.
ASJC Scopus subject areas
- Medicine(all)
- Internal Medicine
- Medicine(all)
- Endocrinology, Diabetes and Metabolism
- Biochemistry, Genetics and Molecular Biology(all)
- Endocrinology
Sustainable Development Goals
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In: Diabetes, Stoffwechsel und Herz, Vol. 24, No. 6, 12.2015, p. 379-386.
Research output: Contribution to journal › Article › Research
}
TY - JOUR
T1 - Aktualisierte evidenzbasierte Leitlinie der DGE – eine kritische Würdigung
AU - Ströhle, A.
N1 - Copyright: Copyright 2016 Elsevier B.V., All rights reserved.
PY - 2015/12
Y1 - 2015/12
N2 - The Guidelines Commission of the German Nutrition Society (DGE) recently analysed data from epidemiological studies (interventional studies, cohort studies and meta-analyses based on them) on the relationship between quantitative and qualitative dietary fat intake and the risk of nutrition-related disease (obesity, diabetes type 2, metabolic syndrome, cardiovascular disease, dyslipoproteinaemia, and cancer). Core results from the updated fat guideline are as follows: The evidence that a high proportion of dietary fat of total energy intake increases the risk for obesity is indicated as probable although the amount of dietary fat does not modify the risk for type 2 diabetes, hypertension, coronary heart disease, stroke or cancer. The evidence for long-chain omega-3 fatty acids lowering blood pressure is probable. There is probable evidence that the replacement of saturated fatty acids by polyunsaturated fatty acids in the omega-3 and omega-6 series as well as the consumption of long-chain omega-3 fatty acids cause a decrease in cardiovascular risk, while trans fatty acids increase this risk. In contrast, dietary cholesterol is not associated with the risk of coronary heart disease or stroke.
AB - The Guidelines Commission of the German Nutrition Society (DGE) recently analysed data from epidemiological studies (interventional studies, cohort studies and meta-analyses based on them) on the relationship between quantitative and qualitative dietary fat intake and the risk of nutrition-related disease (obesity, diabetes type 2, metabolic syndrome, cardiovascular disease, dyslipoproteinaemia, and cancer). Core results from the updated fat guideline are as follows: The evidence that a high proportion of dietary fat of total energy intake increases the risk for obesity is indicated as probable although the amount of dietary fat does not modify the risk for type 2 diabetes, hypertension, coronary heart disease, stroke or cancer. The evidence for long-chain omega-3 fatty acids lowering blood pressure is probable. There is probable evidence that the replacement of saturated fatty acids by polyunsaturated fatty acids in the omega-3 and omega-6 series as well as the consumption of long-chain omega-3 fatty acids cause a decrease in cardiovascular risk, while trans fatty acids increase this risk. In contrast, dietary cholesterol is not associated with the risk of coronary heart disease or stroke.
KW - Coronary heart disease
KW - Dietary cholesterol
KW - Dietary fat
KW - Obesity
KW - Type 2 diabetes
UR - http://www.scopus.com/inward/record.url?scp=84970934920&partnerID=8YFLogxK
M3 - Artikel
VL - 24
SP - 379
EP - 386
JO - Diabetes, Stoffwechsel und Herz
JF - Diabetes, Stoffwechsel und Herz
SN - 1861-7603
IS - 6
ER -