Disorders of Lipid Metabolism

DLM: Total Fat and Dietary Cholesterol (2007-2010)

Major Dietary Fat components

Intervention
In adults, what are the major dietary fat related components for LDL-Cholesterol reduction?
- Conclusion
  A diet consisting of 25-35% total fat, <7% saturated and trans fat, and <200mg dietary cholesterol lowers serum total and LDL-cholesterol 9-16% and decreases the risk of CHD.
- Grade: I
  - Grade I means there is Good/Strong evidence supporting the statement;
  - Grade II is Fair;
  - Grade III is Limited/Weak;
  - Grade IV is Expert Opinion Only;
  - Grade V is Not Assignable.
  - High (A) means we are very confident that the true effect lies close to that of the estimate of the effect;
  - Moderate (B) means we are moderately confident in the effect estimate;
  - Low (C) means our confidence in the effect estimate is limited;
  - Very Low (D) means we have very little confidence in the effect estimate.
  - Ungraded means a grade is not assignable.
- Evidence Summary: What does the evidence suggest are the major dietary fat related components for LDL-Cholesterol reduction?
- Search Plan and Results: LDL-C and DLM 2004
What is the effect of dietary cholesterol intake on risk of cardiovascular disease, including effects on intermediate markers such as serum lipid and lipoprotein levels and inflammation? (NEL)
- Conclusion
  The ADA Disorders of Lipid Metabolism workgroup concurs with the following statement and grade from the USDA Nutrition Evidence Library (NEL):
  
  Moderate evidence from epidemiologic studies relates dietary cholesterol intake to clinical cardiovascular disease (CVD) end-points. Many randomized clinical trials on dietary cholesterol use eggs as the dietary source.
  
  Independent of other dietary factors, evidence suggests that consumption of one egg per day is not associated with risk of coronary heart disease or stroke in healthy adults, although consumption of more than seven eggs per week has been associated with increased risk. An important distinction is that among individuals with type 2 diabetes, increased dietary cholesterol intake is associated with CVD risk.
- Grade: II
  - Grade I means there is Good/Strong evidence supporting the statement;
  - Grade II is Fair;
  - Grade III is Limited/Weak;
  - Grade IV is Expert Opinion Only;
  - Grade V is Not Assignable.
  - High (A) means we are very confident that the true effect lies close to that of the estimate of the effect;
  - Moderate (B) means we are moderately confident in the effect estimate;
  - Low (C) means our confidence in the effect estimate is limited;
  - Very Low (D) means we have very little confidence in the effect estimate.
  - Ungraded means a grade is not assignable.
- Evidence Summary: What is the effect of dietary cholesterol intake on risk of cardiovascular disease?