DLM-SF: Sources of Satured Fat Summary Tables (2021)
The following tables are visual representations of evidence from systematic reviews that evaluated sources of saturated fat intake. Table 1 is a visual representation of evidence from an overview of systematic reviews that evaluated the association of saturated fat food sources and cerebral vascular accidents, coronary heart disease, and all-cause mortality. Table 2 is a summary of results from systematic reviews of randomized controlled trials that evaluated the effect of different saturated fat food sources on cardiovascular risk factors and blood lipids. Table 3 is a summary of results from an overview of systematic reviews on meat intake and association with morbidity and mortality. Systematic reviews were not limited to meat and dairy; however, most available evidence on sources of saturated fat evaluated meat and dairy. Additional information can be found on the Sources of Saturated Fat Systematic Review page.
Table 1. Dairy Intake and Association with Cerebral Vascular Accidents, Coronary Heart Disease, and All-Cause Mortality Evidence Summary Table
| Source | Cerebral Vascular Accident Risk (Certainty of Evidence) | Coronary Heart Disease Risk (Certainty of Evidence) | All-cause Mortality Risk (Certainty of Evidence) |
|---|---|---|---|
| Milk (high intake v low intake) | Lower risk (Very low) | NS (Low) | NS (Very low) |
| Milk (linear dose response) | NS (Low) | NS (Low) | NR |
| High fat milk (high intake v low intake | NR | Higher risk (Moderate) | NR |
| High fat milk (linear dose response) | NR | Higher risk (Low) | NR |
| Low fat milk (high intake v low intake) | NR | NS (Low) | NR |
| Low fat milk (linear dose response) | NR | NS (Low) | NR |
| Yogurt (high intake v low intake) | NS (Low) | NS (Low) | NS (Low) |
| Yogurt (linear dose response) | NR | NS (Low) | NR |
| Butter (high intake v low intake) | NS (Low) | NS (Low) | NS (Low) |
| Butter (linear dose response) | NS (Low) | NS (Low) | NR |
| Cheese (high intake v low intake) | NS (Very low) | Lower risk (Low) | NS (Very low) |
| Cheese (linear dose response) | NS (Low) | Lower risk (Moderate) | NR |
| NS=non-significant; NR=not reported / Blue=not significant; Green=improved; Orange=worsened; Grey=not reported | |||
Table 2. Dairy Intake and Association with Blood Lipid and Heart Disease Risk Factors Evidence Summary Table
| Food Source (Certainty of Evidence) |
Blood Pressure | Endothelial Function | Total Cholesterol | LDL Cholesterol | HDL Cholesterol | CRP | Fasting Insulin & Glucsoe |
Inflammation |
|---|---|---|---|---|---|---|---|---|
| Dairy v Non-dairy* | NS (Moderate) | Increased (Low) | NS (Low) | Increased (Low) | NS (Low) | NS (Moderate) | NR | NR |
| Cheese v Butter | NS (Very low) | NR | Decreased (Very low) | Decreased (Very low) | Unclear (Very low) | NS (Very low) | NS (Very low) | NS (Very low) |
| Cheese v Yogurt | NS (Very low) | NR | NS (Very low) | NS (Very low) | NS (Very low) | NR | NR | NR |
| LDL=low density lipoprotein; HDL=high density lipoprotein; CRP=C-reactive protein; NS=not specified; NR=not reported. Blue=not significant; Green=improved; Orange=worsened; Grey-not reported. *Non-dairy refers to energy equivalent comparison intervention that did not include dairy products. | ||||||||
Table 3. Meat Intake and Association with Morbidities and Mortality Evidence Summary Table
| Comparison | All-cause Mortality (Very low certainty) | Cardiovascular Mortality (Very low certainty) | Cerebral vascular accident (Low certainty) | Myocardial Infarction (very low certainty) | Cardiovascular Disease (very low certainty) | Coronary Disease (Low certainty) |
| Reduced Unprocessed Red Meat Intake | RR 0.93 95% CI (0.87, 1.00) | RR 0.90 95% CI (0.88, 0.91) | RR 0.95 95% CI (0.85, 1.06) | RR 0.93 95% CI (0.87, 0.99) | RR 0.95 95% CI (0.85, 1.06) | NR |
| Red Meat, High v Low Intake | NR | NR | RR 1.16 95% CI (1.08, 1.25) | NR | NR | RR 1.16 95% CI (1.08, 1.24) |
| Red Meat, Dose Response | NR | NR | RR 1.12 95% CI (1.06, 1.17) | NR | NR | RR 1.15 95% CI (1.08 to 1.23) |
| Reduced Processed Red Meat Intake | RR 0.92 95% CI (0.87, 0.96) | RR 0.90 95% CI (0.84, 0.97) | RR 0.94 95% CI (0.90, 0.98) | RR 0.94 95% CI (0.91, 0.98) | RR 0.97 95% CI (0.87, 1.09) | NR |
| Processed Meat High v Low Intake | NR | NR | RR 1.16 95% CI (1.07, 1.26) | NR | NR | RR 1.15 95% CI (0.99, 1.33) |
| Processed Meat, Dose Response | NR | NR | RR 1.17 95% CI (1.02, 1.34) | NR | NR | RR 1.27 95% CI (1.09, 1.49) |
| Reduced Red Meat (Processed and Unprocessed) within Dietary Patterns | RR 0.87 95% CI (0.82, 0.92) | RR 0.86 95% CI (0.79, 0.94) | RR 0.75 95% CI (0.53, 1.05) | RR 1.04 95% CI (0.78, 1.39) | RR 0.87 95% CI (0.75, 1.01) | NR |
| RR=relative risk; CI=confidence interval; NR=not reported / Blue=not significant; Green=improved; Grey=not reported. | ||||||