This narrative review aims to discuss the more relevant evidence on the role of linoleic acid
(LA), a n-6 essential fatty acid that constitutes the predominant proportion of dietary …

Background There is growing evidence that substituting animal-based with plant-based
foods is associated with a lower risk of cardiovascular diseases (CVD), type 2 diabetes …

Background & aims The association between dietary fat and mortality remains inconsistent,
and recent results for the association between dietary saturated fat and chronic disease are …

A high-fat diet (HFD) induces changes in gut microbiota leading to activation of pro-
inflammatory pathways, and obesity, as a consequence of overnutrition, exacerbates …

Atherosclerotic cardiovascular disease (ASCVD) is epidemic throughout the world and is
etiologic for such acute cardiovascular events as myocardial infarction, ischemic stroke …

In Japan, a super-aged society, deaths from atherosclerotic cardiovascular disease
(ASCVD), especially cardiac diseases including coronary artery disease (CAD) such as …

Objective To determine if the Food Standards Agency nutrient profiling system (FSAm-NPS),
which grades the nutritional quality of food products and is used to derive the Nutri-Score …

One of the most controversial areas of nutrition research relates to fats, particularly essential
fatty acids, in the context of cardiovascular disease risk. A critical feature of dietary fatty acids …

Background Whether consumption of egg and cholesterol is detrimental to cardiovascular
health and longevity is highly debated. Data from large-scale cohort studies are scarce. This …

The heart requires fatty acids to maintain its activity. Various mechanisms regulate
myocardial fatty acid metabolism, such as energy production using fatty acids as fuel, for …