The Relation Of The Dietary Fat

Academic Anxiety?

Get an original paper within hours and nail the task

156 experts online

Free Samples

The Relation Of The Dietary Fat

.cms-body-content table{width:100%!important;} #subhidecontent{ position: relative;
overflow-x: auto;
width: 100%;}

The Relation Of The Dietary Fat

0 Download14 Pages / 3,391 Words

Question:
Discuss about the relation of the dietary fat with the risk of the Cardiovascular disease.

Answer:

Introduction
The relation of the dietary fat with the risk of the cardiovascular disease has been studied by using different approaches. These approaches include the controlled feeding studies. The approaches are surrogated, for example plasma lipid. The dietary fatty acids have the important role in case of the causes of cardio vascular disease (Schwab et al., 2014). Trans fatty acids of the partially hydrogenated vegetable oil has adverse effect on the heart and causes serious heart problems such as cardio vascular disease and coronary heart disease. The rate heart can be reduced when the trans fatty acid consumption can be reduced (Lachhiramka & Patil, 2016). Moreover, the saturated fat needs to be replaced by the unsaturated fats like mono and ploy unsaturated fat. However, the carbohydrate can replace the people who have prone to cardio vascular disease needs to avoid the fat consumption and it. The consumption of egg can be avoided to reduce the adverse effect of cholesterol on the cardio vascular disease (Estruch et al., 2013).
Rationale
The present issue is the consumption of fat and cholesterol, which has a negative effect on the health. This can cause dangerous health issues such as cardio vascular disease, coronary heart attack, and chronic heart disease (Michas, Micha & Zampelas, 2014). Intake of dietary saturated fat can help to reduce the low- density lipoprotein and cholesterol. Both the factors are associated with the increased the risk of the cardio vascular disease. This can be evident with the inference from the epidemiological studies and the clinical trials. This can lead to the longstanding public health that recommends limiting the saturated fat intake. This can help to prevent the cardio vascular disease. The relationship in between the saturated fat and the cardio vascular disease is controversial. The prospective epidemiology can be limited by the reliance on the nutritional assessment that helps to identify the accuracy (Mozaffarian, 2016). The people, who are prone to the cardio vascular risk needs to modify their diet and avoid the foods rich in fat and cholesterol.

Material and Methods
Appropriate inclusion and exclusion criteria
For the particular study, various inclusion and exclusion criteria were used. For the review purpose, only those article were chosen, which are found in English and the access were full. Some of the key words were used to find out the journals and articles. The key words are trans fat, saturated fat, unsaturated fat, chronic heart disease, cardio vascular disease, cholesterol, coronary heart attack, epidemiology, and relationship between the diseases. The incomplete articles and journals were excluded. Some of the journals and articles were found in other languages that were excluded. Some articles were found, which were not relevant to the topic and provided irrelevant data. Those articles and journals are excluded.

Fig: Prisma Diagram
Definition of variables
The independent variable is the egg consumption and on the other hand, the dependent variable is the cardio vascular disease as well as the diabetes. The consumption of eggs has significant role in case of muscle formation. However, it increases the risk of the heart disease like cardio vascular disease. Eggs produce approximately 300 mg of cholesterol per day (Mozaffarian & Ludwig, 2015). According to Wang, Willett and Hu (2017), a healthy person should not consume more than three hundred mg cholesterol per day. In case of cardio vascular disease, the people should avoid the foods, which are high in cholesterol, and fat. They need to limit their cholesterol intake to 200 mg per day. Eggs contain cholesterol that can affect the patients, who are at the high risk of cardio vascular disease. However, from various studies, it is seen that egg consumption does not have direct effect on the cardio vascular disease. However, the people who are suffering type 2 diabetes have more risk to consume eggs than the people who are suffering from cardio vascular disease (De Souza et al., 2015). Therefore, people need to be careful about their diet to avoid the risks of severe chronic diseases.
Description of statistical analysis
From the study, it is known that various models are used to estimate the HRs and 95% of Cls. In the Meta analysis study, the heart rate of cardio vascular disease, stroke, ischemic heart disease and type 2 diabetes as well as coronary artery disease, myocardial infarction, and coronary heart disease (Ramsden et al., 2013). In addition, the pooled heart rate over cardio vascular disease, ischemic heart disease was addressed properly. The patient with diabetes and cardio vascular disease was observed and important information was collected. As the numbers of the exposure categories were heterogeneous across the cohorts or the primary study, the standardized consumption of eggs were not included in the study. The result was generated from the different studies of different publication. Most of the studies stated the result of the hemorrhagic stroke as well as ischemic stroke. However, it was not possible to find out the result of total stroke. The new result helped to find out the pooled estimation of the stroke risk. In the study, the heart rates with the 95% Cls over the cardio vascular disease and the mortality rate were pooled (Chomistek et al., 2015). For the statistical analysis, the STATA statistical software was used. The P value of ≤0.05 was considered as the significant statistical data.

Figure 1: Rate of coronary death rate that is plotted against the percentage of calorie intake by saturated fatty acid
(Source: Cahill et al., 2014)

Figure 2: Mortality from degenerative heart disease
(Source: Wang et al., 2014)
The national vital statistics from the official sources showed that the fat calories are the percentage of the total calories. This is calculated by the national Food Balance Data in 1949 (Wang et al., 2014). The Nutrition Division, Food, and Agriculture Organization of United Nations calculated this.
Ethics:
According to the Data Protection Act (1998), the researcher needs to maintain the principles of the ethical guidelines and protect the collected information. The collected data needs to be utilized only in the research work and before collecting the information from the participants, it is necessary to take their consent.

Description of criteria to evaluate evidence
The age, sex, BMI status, history of hyper cholesterol, alcohol consumption and hypertension are considered as the parameter. It is seen that among the 8000 people every year 1921 people dies from cardio vascular disease every year approximately (Schwab et al. 2014). For the research, different approaches were taken like self- administered questionnaire, telephonic interview, face- to- face interview, online survey, physician’s self- reports, and medical records. For the data collection, probability technique was taken as the time was to conduct the research. The prospective epidemiology can be limited by the reliance on the nutritional assessment that helps to identify the accuracy. The people, who are prone to the cardio vascular risk needs to modify their diet and avoid the foods rich in fat and cholesterol. The relation of the dietary fat with the risk of the cardiovascular disease has been studied by using different approaches (Estruch et al., 2013). These approaches include the controlled feeding studies. The approaches are surrogated, for example plasma lipid. The dietary fatty acids have the important role in case of the causes of cardio vascular disease.
Result section
Classified studies
The data collection method was appropriate. For the data collection, various studies were chosen based on the inclusion and exclusion criteria. The classified studies provide various results and information, which helped to analyze the study topic. From fifferent databases such as Pub Med, NCBI, Science Direct, Cinahl, Charles Darwin University link, and Google scholar. Various results were found from the databases are used. The articles and journals were chosen based on the inclusion and exclusion criteria. The key words are trans fat, saturated fat, unsaturated fat, chronic heart disease, cardio vascular disease, cholesterol, coronary heart attack, epidemiology, and relationship between the diseases. For the review purpose, only those article were chosen, which are found in English and the access were full. Some articles were found, which were not relevant to the topic and provided irrelevant data.
Description of studies and findings

Studies

Findings

Willett, W. C. (2012).

The relation of the dietary fat with the risk of the cardiovascular disease has been studied by using different approaches. These approaches include the controlled feeding studies. For the research study, the research study, participants of both genders are selected.

Farvid, M. S., Ding, M., Pan, A., Sun, Q., Chiuve, S. E., Steffen, L. M., … & Hu, F. B. (2015).

As the numbers of the exposure categories were heterogeneous across the cohorts or the primary study, the standardized consumption of eggs were not included in the study.

Hu, F. B., Satija, A., Rimm, E. B., Spiegelman, D., Sampson, L., Rosner, B., … & Willett, W. C. (2016).

The approaches are surrogated, for example plasma lipid. The dietary fatty acids have the important role in case of the causes of cardio vascular disease. For the research study, the research study, participants of both genders are selected.

Lachhiramka, P., & Patil, S. (2016).

The heart rate of cardio vascular disease, stroke, ischemic heart disease and type 2 diabetes as well as coronary artery disease, myocardial infarction, and coronary heart disease. In addition, the pooled heart rate over cardio vascular disease, ischemic heart disease was addressed properly.

Shin, J. Y., Xun, P., Nakamura, Y., & He, K. (2013).

The consumption of egg can be avoided to reduce the adverse effect of cholesterol on the cardio vascular disease. These approaches include the controlled feeding studies. The approaches are surrogated, for example plasma lipid. The dietary fatty acids have the important role in case of the causes of cardio vascular disease. . For the research study, the research study, participants of both genders are selected.

Ananthakrishnan, A. N., Khalili, H., Konijeti, G. G., Higuchi, L. M., de Silva, P., Fuchs, C. S., … & Chan, A. T. (2014)

Intake of dietary saturated fat can help to reduce the low- density lipoprotein and cholesterol. Both the factors are associated with the increased the risk of the cardio vascular disease.

Cahill, L. E., Pan, A., Chiuve, S. E., Sun, Q., Willett, W. C., Hu, F. B., & Rimm, E. B. (2014)

The people, who are prone to the cardio vascular risk needs to modify their diet and avoid the foods rich in fat and cholesterol. People with heart problem, need to take only 200 mg cholesterol per day to reduce the morbidity and mortality rate. . For the research study, the research study, participants of both genders are selected.

Boeing, H., & Margetts, B. M. (2014).

The intake of LDL needs to be reduced, as it is bad for the health. However, from various studies, it is seen that egg consumption does not have direct effect on the cardio vascular disease.

Luo, T., Snyder, S. M., Zhao, B., Sullivan, D. K., Hamilton-Reeves, J., Guthrie, G., … & Shay, N. (2016).

The carbohydrate can replace the people who have prone to cardio vascular disease needs to avoid the fat consumption and it.

Wang, D. D., Leung, C. W., Li, Y., Ding, E. L., Chiuve, S. E., Hu, F. B., & Willett, W. C. (2014).

Eggs produce approximately 300 mg of cholesterol per day. Eggs contain cholesterol that can affect the patients, who are at the high risk of cardio vascular disease. . For the research study, the research study, participants of both genders are selected.

Summary of overall findings
Trans fatty acids of the partially hydrogenated vegetable oil has adverse effect on the heart and causes serious heart problems such as cardio vascular disease and coronary heart disease. However, the carbohydrate can replace the people who have prone to cardio vascular disease needs to avoid the fat consumption and it. The prospective epidemiology can be limited by the reliance on the nutritional assessment that helps to identify the accuracy (Wang et al., 2014). However, from various studies, it is seen that egg consumption does not have direct effect on the cardio vascular disease. Therefore, people need to be careful about their diet to avoid the risks of severe chronic diseases. The age, sex, BMI status, history of hyper cholesterol, alcohol consumption and hypertension are considered as the parameter (Michas, Micha & Zampelas, 2014). Therefore, people need to be careful about their diet to avoid the risks of severe chronic diseases. The people, who are prone to the cardio vascular risk needs to modify their diet and avoid the foods rich in fat and cholesterol.

Explanation of conflict results
According to Luo et al., (2016) the rate heart can be reduced when the trans fatty acid consumption can be reduced. Moreover, the saturated fat needs to be replaced by the unsaturated fats like mono and ploy unsaturated fat. On the other hand, Boeing and Margetts (2014) argued that egg consumption does not have direct effect on the cardio vascular disease. However, the people who are suffering type 2 diabetes have more risk to consume eggs than the people who are suffering from cardio vascular disease. The people, who are prone to the cardio vascular risk needs to modify their diet and avoid the foods rich in fat and cholesterol. The relation of the dietary fat with the risk of the cardiovascular disease has been studied by using different approaches. Therefore, people need to be careful about their diet to avoid the risks of severe chronic diseases. The prospective epidemiology can be limited by the reliance on the nutritional assessment that helps to identify the accuracy (National Research Council., 2015).

Recommendation for future research
The relation of the dietary fat with the risk of the cardiovascular disease has been studied by using different approaches. The rate heart can be reduced when the trans fatty acid consumption can be reduced. Moreover, the saturated fat needs to be replaced by the unsaturated fats like mono and ploy unsaturated fat. The consumption of egg can be avoided to reduce the adverse effect of cholesterol on the cardio vascular disease. Intake of dietary saturated fat can help to reduce the low- density lipoprotein and cholesterol. This can lead to the longstanding public health that recommends limiting the saturated fat intake. The prospective epidemiology can be limited by the reliance on the nutritional assessment that helps to identify the accuracy. In this respect, Estruch et al., (2013) stated that the people, who are prone to the cardio vascular risk needs to modify their diet and avoid the foods rich in fat and cholesterol. Moreover, people need to practice the moderate physical exercise to avoid the health diseases like coronary heart disease and cardio vascular disease. They need to maintain their BMI status, which increases the risk of cardio vascular disease. It can be expected that in future days, the rate of cardio vascular rate will be decreased with the risk of mortality due to cardio vascular disease.
Identified gaps
The variables can be identified more preciously, which needs to be strong. For the statistical analysis, more evidence based study was necessary. Due to the limited time limit, sufficient amount of data was not collected and the researcher did not get enough time to research about the topic. The key limitation is the lack of appropriate information and evidence. The databases were found with the limited articles and journals. The variables and interactions are experimented for the review. The improvement of data analysis was subjected for interfering of the research bias partiality. For the research study, there was not enough money as the financial support, which limited the access of the articles and journals. Another main limitation of the study was the time- frame of the research. The research did not have enough time so that he could collect the primary data via the qualitative, quantitative, or mixed method.
Conclusion:
Based on the above discussion and findings, it can be said that percentage of the calories and national death has a strong link. The fat rate from the diet needs to be reduced so that the death rate due to various diseases like cardio vascular disease, coronary disease, diabetes, obesity can be reduced. Various results and the identified gap shoed the reason for which the rate of the of deaths are increasing. It can be expected that the people will follow the dietary guidelines and adopt the healthy practice

References
Ananthakrishnan, A. N., Khalili, H., Konijeti, G. G., Higuchi, L. M., de Silva, P., Fuchs, C. S., … & Chan, A. T. (2014). Long-term intake of dietary fat and risk of ulcerative colitis and Crohn’s disease. Gut, 63(5), 776-784.
Boeing, H., & Margetts, B. M. (2014). Nutritional epidemiology. In Handbook of Epidemiology (pp. 1659-1703). Springer New York.
Cahill, L. E., Pan, A., Chiuve, S. E., Sun, Q., Willett, W. C., Hu, F. B., & Rimm, E. B. (2014). Fried-food consumption and risk of type 2 diabetes and coronary artery disease: a prospective study in 2 cohorts of US women and men. The American journal of clinical nutrition, ajcn-084129.
Chomistek, A. K., Chiuve, S. E., Eliassen, A. H., Mukamal, K. J., Willett, W. C., & Rimm, E. B. (2015). Healthy lifestyle in the primordial prevention of cardiovascular disease among young women. Journal of the American College of Cardiology, 65(1), 43-51.
De Souza, R. J., Mente, A., Maroleanu, A., Cozma, A. I., Ha, V., Kishibe, T., … & Anand, S. S. (2015). Intake of saturated and trans unsaturated fatty acids and risk of all cause mortality, cardiovascular disease, and type 2 diabetes: systematic review and meta-analysis of observational studies. Bmj, 351, h3978.
Estruch, R., Ros, E., Salas-Salvadó, J., Covas, M. I., Corella, D., Arós, F., … & Lamuela-Raventos, R. M. (2013). Primary prevention of cardiovascular disease with a Mediterranean diet. New England Journal of Medicine, 368(14), 1279-1290.
Farvid, M. S., Ding, M., Pan, A., Sun, Q., Chiuve, S. E., Steffen, L. M., … & Hu, F. B. (2015). Response to Letters Regarding Article,”Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies”. Circulation, 132(3), e23-e24.
Hu, F. B., Satija, A., Rimm, E. B., Spiegelman, D., Sampson, L., Rosner, B., … & Willett, W. C. (2016). Diet assessment methods in the Nurses’ Health Studies and contribution to evidence-based nutritional policies and guidelines. American journal of public health, 106(9), 1567-1572.
Lachhiramka, P., & Patil, S. (2016). Cholesterol lowering property of garlic (Allium sativum) on patients with hypercholesterolemia. International Journal of Medical Science and Public Health, 5(11), 2249-2251.
Luo, T., Snyder, S. M., Zhao, B., Sullivan, D. K., Hamilton-Reeves, J., Guthrie, G., … & Shay, N. (2016). Gene Expression Patterns Are Altered in Athymic Mice and Metabolic Syndrome Factors Are Reduced in C57BL/6J Mice Fed High-Fat Diets Supplemented with Soy Isoflavones. Journal of Agricultural and Food Chemistry, 64(40), 7492-7501.
Michas, G., Micha, R., & Zampelas, A. (2014). Dietary fats and cardiovascular disease: putting together the pieces of a complicated puzzle. Atherosclerosis, 234(2), 320-328.
Mozaffarian, D. (2016). Dietary and policy priorities for cardiovascular disease, diabetes, and obesity. Circulation, 133(2), 187-225.
Mozaffarian, D., & Ludwig, D. S. (2015). The 2015 US dietary guidelines: lifting the ban on total dietary fat. Jama, 313(24), 2421-2422.
National Research Council. (2015). Critical role of animal science research in food security and sustainability. National Academies Press.
Ramsden, C. E., Zamora, D., Leelarthaepin, B., Majchrzak-Hong, S. F., Faurot, K. R., Suchindran, C. M., … & Hibbeln, J. R. (2013). Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis. Bmj, 346, e8707.
Schwab, U., Lauritzen, L., Tholstrup, T., Haldorsson, T. I., Riserus, U., Uusitupa, M., & Becker, W. (2014). Effect of the amount and type of dietary fat on cardiometabolic risk factors and risk of developing type-2 diabetes, cardiovascular disease, and cancer: a systematic review. Food & nutrition research, 58.
Shin, J. Y., Xun, P., Nakamura, Y., & He, K. (2013). Egg consumption in relation to risk of cardiovascular disease and diabetes: a systematic review and meta-analysis. The American journal of clinical nutrition, ajcn-051318.
Wang, D. D., Leung, C. W., Li, Y., Ding, E. L., Chiuve, S. E., Hu, F. B., & Willett, W. C. (2014). Trends in dietary quality among adults in the United States, 1999 through 2010. JAMA Internal Medicine, 174(10), 1587-1595.
Wang, D. D., Willett, W. C., & Hu, F. B. (2017). Lingering Questions Concerning Specific Dietary Fats and Mortality—Reply. JAMA Internal Medicine, 177(4), 597-598.
Willett, W. C. (2012). Dietary fats and coronary heart disease. Journal of internal medicine, 272(1), 13-24

Free Membership to World’s Largest Sample Bank

To View this & another 50000+ free samples. Please put
your valid email id.

E-mail

Yes, alert me for offers and important updates

Submit

Download Sample Now

Earn back the money you have spent on the downloaded sample by uploading a unique assignment/study material/research material you have. After we assess the authenticity of the uploaded content, you will get 100% money back in your wallet within 7 days.

UploadUnique Document

DocumentUnder Evaluation

Get Moneyinto Your Wallet

Total 14 pages

PAY 9 USD TO DOWNLOAD

*The content must not be available online or in our existing Database to qualify as
unique.

Cite This Work
To export a reference to this article please select a referencing stye below:

APA
MLA
Harvard
OSCOLA
Vancouver

My Assignment Help. (2018). The Relation Of The Dietary Fat. Retrieved from https://myassignmenthelp.com/free-samples/the-relation-of-the-dietary-fat.

“The Relation Of The Dietary Fat.” My Assignment Help, 2018, https://myassignmenthelp.com/free-samples/the-relation-of-the-dietary-fat.

My Assignment Help (2018) The Relation Of The Dietary Fat [Online]. Available from: https://myassignmenthelp.com/free-samples/the-relation-of-the-dietary-fat[Accessed 18 December 2021].

My Assignment Help. ‘The Relation Of The Dietary Fat’ (My Assignment Help, 2018) accessed 18 December 2021.

My Assignment Help. The Relation Of The Dietary Fat [Internet]. My Assignment Help. 2018 [cited 18 December 2021]. Available from: https://myassignmenthelp.com/free-samples/the-relation-of-the-dietary-fat.

×
.close{position: absolute;right: 5px;z-index: 999;opacity: 1;color: #ff8b00;}

Thank you for your interest
The respective sample has been mail to your register email id

CONGRATS!
$20 Credited
successfully in your wallet.
* $5 to be used on order value more than $50. Valid for
only 1
month.

Account created successfully!
We have sent login details on your registered email.

User:

Password:

With time, MyAssignmenthelp.com has become one of the best college essay writing services. Our all rounded services give students the confidence to overcome assignment related issues. Our services are fast enough to meet most urgent deadlines. We are capable of delivering fast essay writing services with the help of our specially designed provisions and writers’ teams. Our urgent essay help services guarantee most rapid delivery of assignment solutions. Some of our most popular essay services are application essay help, exploratory essay help, literary review essay help and argumentative essay help.

Latest Healthcare Samples

div#loaddata .card img {max-width: 100%;
}

5N1794 Safety And Health At Work
Download :
0 | Pages :
13

Course Code: 5N1794
University: University College Cork