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Inicio Endocrinología y Nutrición Enfermedad cardiovascular y grasas: “amigo o villano”
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Vol. 49. Núm. 5.
Páginas 145-167 (mayo 2002)
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Vol. 49. Núm. 5.
Páginas 145-167 (mayo 2002)
Acceso a texto completo
Enfermedad cardiovascular y grasas: “amigo o villano”
Cardiovascular disease and fats: friend o foe
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7398
M.A. Rubio
Autor para correspondencia
marubio@futurnet.es

Correspondencia: Dr. M.A. Rubio. Unidad de Nutrición Clínica y Dietética. Servicio de Endocrinología y Nutrición. Hospital Clínico Universitario San Carlos. Martín Lagos, s/n. 28040 Madrid.
Unidad de Nutrición Clínica y Dietética. Servicio de Endocrinología y Nutrición. Hospital Clínico Universitario San Carlos. Madrid
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Información del artículo

Los ácidos grasos y el colesterol de la dieta son los principales determinantes de las enfermedades cardiovasculares. En los últimos 25 años hemos cambiado nuestro patrón alimentario tradicional hacia una dieta con mayor contenido total de grasa, pero de peor calidad nutricional, lo que repercutirá negativamente en el futuro sobre nuestro estado de salud.

En esta revisión se repasa los conocimientos actuales que se tienen acerca de los diferentes ácidos grasos y del colesterol de la dieta sobre el riesgo cardiovascular. La diferente acción hipercolesterolemiante y trombogénica de los ácidos grasos saturados ha recobrado interés por la irrupción en el mercado de alimentos elaborados con aceites tropicales (coco, palma, palmiste) muy ricos en grasas saturadas. Algo parecido ha sucedido con el empleo de aceites parcial o totalmente hidrogenados en la elaboración de numerosos alimentos preparados (repostería, panadería, cereales de desayuno, cremas de untar, aperitivos, congelados precocinados, etc.), que se ofertan ante la demanda creciente del consumidor por este tipo de productos. La hidrogenación de las grasas genera la formación de ácidos grasos trans, cuya acción sobre el metabolismo de los lípidos es más perjudicial que la grasa saturada: no sólo incrementa las concentraciones del colesterol ligado a las lipoproteínas de baja densidad (cLDL), sino que disminuye las de alta densidad (cHDL), aumenta las concentraciones de triglicéridos, fibrinógeno y de la lipoproteína (a).

En el otro lado de la balanza todavía existe un consumo elevado de grasas insaturadas, en especial de ácidos grasos monoinsaturados procedentes del aceite de oliva. Además de su conocida acción neutral sobre el metabolismo lipídico, es probable que gran parte de sus efectos beneficiosos residan en los componentes minoritarios del aceite de oliva (compuestos fenólicos) cuyos efectos beneficiosos sobre el desarrollo de la arteriosclerosis van más allá que su notable acción antioxidante. Entre la grasa poliinsaturada, el consumo de ácidos grasos ω-3, procedente del pescado o de los alimentos con elevado contenido en α- linolénico (nueces, aceite de soja, lino o borraja), su acción principal guarda relación con la capacidad antiarrítmica responsable de la disminución de los episodios de muerte súbita. Sin embargo, la acción preventiva de estos ácidos grasos sobre nuevos episodios cardiovasculares todavía es controvertida.

Las acciones del colesterol dietético sobre el riesgo cardiovascular son menores de lo que cabría esperar porque su absorción depende de varios factores, no sólo dietéticos (p. ej., interferencia con fitosteroles), sino también de factores genéticos implicados en la absorción o transporte del colesterol, como los genotipos de la apoproteína E.

La tecnología industrial está buscando nuevas combinaciones de ácidos grasos que atiendan a la demanda de nuevos alimentos por parte de los consumidores. Frente a las dudas que pueden surgir bajo un etiquetado de “aceite vegetal™, como sinónimo de grasa saludable, podemos seleccionar todavía patrones alimentarios saludables, basados en alimentos procedentes de la tierra –verduras y frutas frescas, cereales y legumbres, frutos secos, aceite de oliva…– y reducir el consumo de carnes grasas, lácteos enteros, azúcares refinados, productos de repostería y alimentos precocinados congelados.

Palabras clave:
Acidos grasos
Colesterol
Acidos grasos trans
Acidos grasos ω-3
Aceite de oliva
Enfermedad cardiovascular

Dietary fatty acids and cholesterol are the main determinants of cardiovascular disease. In the last 25 years our traditional dietary pattern has tended to include higher total fat content and lower nutritional quality, which will have negative effects on our state of health.

In this review, we provide an overview of current knowledge on the influence of different dietary fatty acids and cholesterol on cardiovascular risk. There has been renewed interest in the different hypercholesterolemic and thrombogenic actions of saturated fatty acids because of the irruption on the market of foods prepared with tropical oils (coconut, palm, kernel), which are very rich in saturated fat. Partial or completely hydrogenated fats are also involved in the preparation of numerous prepared foods (confectionery, bread and cakes, breakfast cereals, spreads, snacks, frozen dishes, etc.) because of consumers' growing demand for these types of product. Hydrogenated fats generate the formation of trans fatty acids, whose action on lipid metabolism is more harmful than that of saturated fat: they not only increase concentrations of low-density lipoprotein cholesterol (LDLc) but also diminish concentrations of high density lipoprotein cholesterol (HDLc) and increase concentrations of triglycerides, fibrinogen and Lp(a).

At the other end of the spectrum, consumption of unsaturated fats, mainly monounsaturated fatty acids from olive oil, remains high. In addition to their well-known neutral action on lipid metabolism, many of their beneficial effects probably reside in the minority components of olive oil (phenolic compounds). The beneficial effects of these compounds on the development of arteriosclerosis go beyond their remarkable antioxidant action. Among the polyunsaturated fats, ω-3 fatty acids, derived from fish or from foods with a high α–linolenic acid content (nuts, soy, linseed or borrago oils) have mainly antiarrhythmic effects, which are responsible for the decrease in episodes of sudden cardiac death. However, the preventive effects of these fatty acids on new cardiovascular events remain controversial.

The actions of dietary cholesterol on cardiovascular risks are lower than expected because their absorption depends on several factors. Some of these factors are dietary (interference with phytosterols, for example) but genetic factors, such as the apoprotein E genotype, are also involved in the absorption or transport of cholesterol.

Industrial biotechnology is looking for new combinations of fatty acids that would meet consumers' demand for new foods. Despite the doubts that can arise when faced with a label of vegetable oil, as a synonym for healthy fat, we can still select healthy dietary patterns, based on foods produced by the soil: fresh fruit and vegetables, cereals and pulses, tree nuts and olive oil. We can also reduce our intake of fatty meats, whole dairy products, refined sugars, confectionery, and frozen dishes.

Key words:
Fatty acids
Cholesterol
Trans fatty acids
ù-3 fatty acids
Olive oil
Cardiovascular disease
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