Fat intake and prevention of selected nutrition-related diseases

Peer-reviewed | Reviewed during guideline generation

Summary of the revised version (2015) of the evidence-based fat guideline of the German Nutrition Society (DGE)

Introduction

Ever since there have been recommendations on health-promoting nutrition, there has been discussion on the “right” intake of fat. During recent decades and up to the present day, scientists and the media have been interested in a variety of aspects such as different groups of fatty acids (saturated fatty acids, trans fatty acids etc.) or forms of nutrition (Mediterranean diet, vegan diet etc.), alternatingly and with changing level of intensity.

The wealth of information on fat is great, as is the people’s uncertainty due to diverging nutritional recommendations and information. With supplying evidence-based guidelines, the objective of the German Nutrition Society (DGE) is to present scientifically sound statements which are based on a transparent basis.

The role of fat and individual fatty acids in the primary prevention of nutrition-related chronic diseases was firstly evaluated by the DGE in form of an evidence-based guideline in 2006 [1]. The guideline was updated in January 2015 after a new systematic literature review [2].

The present article presents the methods and results of the guideline, together with practical tips on implementing the recommendations to prevent disease that can be derived from the guideline. It is also explained how the insights of the DGE guideline on fat intake contribute to the derivation of food-based recommendations for prevention.

Summary

The evidence-based DGE guideline “Fat intake and prevention of selected nutrition-related diseases” is based on a systematic literature review. It demonstrates which role the intake of fat and fatty acids plays concerning the prevention of nutrition-related diseases, such as obesity, type 2 diabetes mellitus, dyslipoproteinaemias, hypertension, metabolic syndrome, coronary heart disease, stroke, and cancer.

It is as before that for the prevention of obesity and dyslipoproteinaemias the level of fat intake should be considered. Replacing saturated fatty acids with polyunsaturated fatty acids, a high intake of long chain n-3 fatty acids and avoiding trans fatty acids are suitable for reducing the risk of coronary heart disease. Such an intake of fat also reduces the risk of dyslipoproteinaemias.

Keywords: evidence-based guideline, quantity of fat, fatty acid quality, prevention, nutrition-related diseases

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