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2 Supported by Maastricht University, Wageningen University, and the Wageningen Centre for Food Sciences. ABSTRACT TOP ABSTRACT INTRODUCTION METHODS RESULTS DISCUSSION REFERENCES Background: The effects of dietary fats on the risk of coronary artery disease (CAD) have traditionally been estimated from their effects on LDL cholesterol. Fats, however, also affect HDL cholesterol, and the ratio of total to HDL cholesterol is a more specific marker of CAD than is LDL cholesterol. business Objective: The objective was to evaluate the effects of individual fatty acids on the ratis of total to HDL cholesterol and on business serum lipoproteins. Design: business We performed a meta-analysis of 60 selected trials and calculated the effects of the amount and type of fat on total:HDL cholesterol and on other lipids. Results: The ratio did not change if carbohydrates replaced saturated fatty acids, but it decreased if cis unsaturated fatty acids replaced saturated fatty acids.
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