The dietetics profession has been guided by advances in science that are translated
to clinical practice guidelines. Inherent to advancing practice is the ongoing scientific
dialogue. Progress made in clinical practice reflects the evolution of ideas and opinions
that are subjected to additional scientific experimentation to advance our understanding
and resolve “debates.” A good example of ongoing dialogue is the discussion about
n-6 polyunsaturated fatty acids (PUFAs) and heart health. The National Academies and
the Dietary Guidelines Advisory Committee 2005 have recommended that PUFAs provide
5% to 10% of energy (
1
,
2
). By comparison, the American Dietetic Association Fatty Acid Position paper advised
that PUFAs provide 3% to 10% of energy. Although linoleic acid (LA) has long been
recognized as an essential nutrient, the dialogue about how much LA to consume beyond
the requirement is based on the extent to which higher PUFA intakes have beneficial
or harmful effects. Proponents of the position that intake should be set at a level
no higher than that which prevents an essential fatty acid deficiency (around 1% to
2% of energy) assert that higher PUFA intakes have deleterious health effects and,
as a result, believe that n-6 PUFA intakes (and current dietary recommendations) should
be decreased. Advocates of a higher PUFA intake disagree, citing evidence for health
benefits with higher intakes. The purpose of this Commentary is to present these different
perspectives and to discuss the American Heart Association Science Advisory on n-6
PUFA that supports the current dietary recommendation of 5% to 10% of energy for heart
health.To read this article in full you will need to make a payment
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References
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Biography
P. Kris-Etherton is a distinguished professor of Nutrition, Department of Nutritional Sciences, Penn State University, University Park, PA
Biography
J. Fleming is clinical project coordinator, Department of Nutritional Sciences, Penn State University, University Park, PA
Biography
W. S. Harris is director of the Cardiovascular Health Research Center, Sanford Research/USD and Sanford School of Medicine, University of South Dakota, Sioux Falls, SD
Article info
Publication history
Accepted:
November 23,
2009
Identification
Copyright
© 2010 American Dietetic Association. Published by Elsevier Inc. All rights reserved.
