There is increasing evidence to show that dietary fatty acids play an important role in modulating hypertriglyceridemia in the postprandial state, which contributes to the pathogenesis of type 2 diabetes, atherosclerosis, coronary heart disease and stroke. In this review, by Francisco Muriana and colleagues, the potential of dietary monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), and saturated fatty acids (SFA) to postprandially affect metabolic abnormalities related to chronic diseases is discussed.
It is highlighted that consuming a high fat diet rich in SFA could increase the risk of developing chronic diseases such as obesity, diabetes, hypertension and cardiovascular disease. Consuming MUFA, primarily found in olive oil, leads to improved lipid tolerance and insulin action, whereas PUFA offers no additional benefits over MUFA.
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Dietary fatty acids linking postprandial metabolic response and chronic diseases, Almudena Ortega, Lourdes M. Varela, Beatriz Bermudez, Sergio Lopez, Rocio Abia and Francisco J. G. Muriana, Food Funct., 2011, DOI: 10.1039/c1fo10085h
