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Public health recommendations for the US population in 1977 were to reduce fat intake to as low as 30% of the total calories consumed in a day in order to lower the incidence of coronary artery disease These recommendations resulted in a compositional shift in food materials used throughout the agricultural industry. Additionally, the fractional content of fats were replaced principally with carbohydrates. Since then, the rising incidences of metabolic syndrome and obesity are becoming common themes in the scientific literature. Current recommendations are to keep saturated fatty acid, trans fatty acid, and cholesterol intakes as low as possible while consuming a nutritionally adequate diet. The key factor of this is to continue to have a nutritionally adequate diet. Moderation is a consistently likely way to maintain said diet. In the face of such recommendations, the agricultural industry is shifting food composition toward lower proportions of all saturated fatty acids. To date, no lower safe limit of specific saturated fatty acid intakes has been identified. Whether a finite quantity of specific dietary saturated fatty acids actually benefits health is not yet known. Because agricultural practices to reduce saturated fat will require a prolonged and concerted effort, and because the world is moving toward more individualized dietary recommendations, it is uncertain whether or not steps to decrease saturated fatty acids to as low as agriculturally possible is the best solution, or if my research should be completed in order to find more evidence that clearly indicates which amounts and types of saturated fatty acids are optimal.

Mounting evidence indicates that the amount and type of fat in the diet can have important effects on bone health. Most of this evidence is derived from animal studies. Of the few human studies that have been conducted, relatively small numbers of subjects were primarily female subjects. The present study assessed the relation of dietary fat to hip bone mineral density in men and women. Models were adjusted for age, sex, weight, height, race, total energy and calcium intakes, smoking, and weight-bearing exercise. Data from women were further adjusted for use of hormone replacement therapy. Including dietary protein, vitamin C, and ß-carotene in the model did not influence the outcome. Analysis of covariance was used to generate mean bone mineral density. Saturated fat intake was negatively associated with bone mineral density at several hip sites. The greatest effects were seen among men above 50 years old. The data indicates that bone mineral density is negatively associated with saturated fat intake, and that men may be particularly vulnerable to these effects.

Saturated fat intake contributes to the risk of coronary heart disease mortality. Recently, the protective effects of fruit and vegetable intake on both coronary heart disease and all-cause mortality were documented. However, individuals consuming more fruits and vegetables may be displacing higher-fat foods. Therefore, the individual and combined effects of fruits and vegetables and saturated fat consumption on total and coronary heart disease mortality among 501 initially healthy men in the Baltimore Longitudinal Study of Aging (BLSA) was investigated. Over a mean 18 years of follow-ups, diet records were taken. Of the participants the causes of death was ascertained from death certificates, hospital records, and autopsy data. After adjustment for age, total energy intake, BMI, smoking, alcohol use, dietary supplements, and physical activity score, higher fruits and vegetables, and lower saturated fat intakes were individually associated with lower all-cause and coronary heart disease mortality. The results confirm the protective effects of low saturated fats and high fruits and vegetables intake against coronary heart disease mortality. In addition, the findings were extend by demonstrating that the combination of both behaviors is more protective than either alone.

"Choose a diet that is low in saturated fat and cholesterol and moderate in total fat," a statement issued by Nutrition and Your Health: Dietary Guidelines for Americans in the year 2000. There has been extensive scientific data collected to show that dietary excess increases chronic disease risk, but according to the statement much scientific discussion and debate when implemented as a dietary guidance. Three major changes in the guideline are noted since it was issued in 1980: numerical goals for dietary fats; the applicability of recommended fat intakes for all individuals older than 2 years; and rewording to emphasize reducing saturated fat and cholesterol intakes. The shift in emphasis includes the terminology moderate fat, which replaces the phrasing low fat. National data about the food supply, the population’s dietary intake, knowledge, attitudes and behaviors, and nutritional status indicators related to dietary fats help to monitor nutrition and health in the population. Experts consider that national data, although not without limitations, are sufficient to conclude that U.S. intakes of fats, as a proportion of energy, have decreased. The lower intakes of saturated fat and cholesterol are consistent with decreases in blood cholesterol levels and lower rates of coronary mortality over the past 30 years. Strategies are needed and some are suggested, to further encourage the population to achieve a dietary pattern that is low in saturated fat and cholesterol and moderate in total fat.