AHA Dietary guidelines Revision 2000: A statement for healthcare professionals from the nutrition committee of the American Heart Association.

January 1, 2000 Human Health and Nutrition Data 0 Comments

AHA Dietary guidelines Revision 2000: A statement for healthcare professionals from the nutrition committee of the American Heart Association.

Year: 2000
Authors: R Krauss, R Eckel, B Howard, L Appel, S Daniels, R Deckelbaum, J Erdman, et al.
Publication Name: Circulation.
Publication Details: Volume 102; Page 2284.


This document presents guidelines for reducing the risk of cardiovascular disease by dietary and other lifestyle practices as issued in 2000 by the American Heart Association. The major guidelines are designed for the general population. Fat intake of 30% of total energy is recommended to assist in limiting consumption of total energy as well as saturated fat. The guidelines advocate a population-wide limitation of dietary saturated fat to <10% of energy and cholesterol to <300 mg/d. Because of increased evidence for the cardiovascular benefits of fish (particularly fatty fish), consumption of at least 2 fish servings per week is recommended. Specific Guidelines related to fats and fatty acids include limiting the intake of foods with high content of cholesterol-raising fatty acids. Saturated fat is the principal dietary determinant of LDL cholesterol levels. The AHA advocates a population-wide saturated fat intake of <10% of energy. This goal can be achieved by limiting intake of foods rich in saturated fatty acids (e.g., full- fat dairy products, fatty meats, tropical oils). It has been established that dietary trans-unsaturated fatty acids can increase LDL cholesterol and reduce HDL cholesterol. The AHA recommends limiting the intake of trans-fatty acids, the major contributor of which is hydrogenated fat. Dietary cholesterol can increase LDL cholesterol levels, although to a lesser extent than saturated fat. As is the case with saturated fat intake, this response varies widely among individuals. Most foods high in saturated fat are also sources of dietary cholesterol and hence reduced intake of such foods provides the additional benefit of limiting cholesterol intake. Although there is no precise basis for selecting a target level for dietary cholesterol intake for all individuals, the AHA recommends <300 mg/d on average. By limiting cholesterol intake from foods with a high content of animal fats, individuals can also meet the dietary guidelines for saturated fat intake. A number of investigators have reported on beneficial effects of increased -3 fatty acid intake in patients with coronary artery disease. High intakes of fatty fish (1 serving per day) can result in intakes of EPA and DHA of 900 mg/d. Further studies are needed to establish optimal doses of -3 fatty acids (including EPA, DHA, and -linolenic acid) for both primary and secondary prevention of coronary disease as well as the treatment of hypertriglyceridemia. For secondary prevention, beneficial effects of a high dose of -3 fatty acids on recurrent events have been reported. Studies have demonstrated beneficial effects of -3 fatty acids EPA, DHA (1.9 g/d), and -linolenic acid (0.8% of energy) in subjects with coronary heart disease. Recommendations are also made by the AHA specific to populations with, or at risk of developing, CVD. The guidelines are similar to those for the healthy population but with a greater emphasis on hypocholesterolemic and anti-thrombotic fatty acids.

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