WHO draft guidelines on dietary saturated and trans fatty acids: time for a new approach?

Research output: Contribution to journalJournal articleResearchpeer-review

  • Arne Astrup
  • Hanne Christine S Bertram
  • Jean-Philippe Bonjour
  • Lisette de Groot
  • Marcia C de Oliveira Otto
  • Emma Feeney
  • Manohar L Garg
  • Ian Givens
  • Frans J Kok
  • Ronald M Krauss
  • Benoît Lamarche
  • Jean-Michel Lecerf
  • Philippe LeGrand
  • Michelle McKinley
  • Renata Micha
  • Marie-Caroline Michalski
  • Dariush Mozaffarian
  • Sabita S Soedamah-Muthu

The 2018 WHO draft guidelines on dietary saturated fatty acids and trans fatty acids recommend reducing total intake of saturated fat and replacing it with polyunsaturated and monounsaturated fatty acids.

The recommendations fail to take into account considerable evidence that the health effects of saturated fat varies depending on the specific fatty acid and on the specific food source.

Maintaining general advice to reduce total saturated fatty acids will work against the intentions of the guidelines and weaken their effect on chronic disease incidence and mortality.

A food based translation of the recommendations for saturated fat intake would avoid unnecessary reduction or exclusion of foods that are key sources of important nutrients.

Original languageEnglish
Article numberI4137
JournalB M J
Number of pages6
Publication statusPublished - 2019

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