INGESTION OF FATTY ACIDS AND THEIR IMPACT ON CARDIOVASCULAR RISK

Abstract

This research aims  to discuss the association of fatty acid consumption with total mortality and cardiovascular disease events. A bibliographical research was developed, consisting of material available in the current literature. The inclusion criteria defined for the selection of articles were those published in the last ten years and clinical and/or literature review studies on the influence of fat consumption and the risk of mortality/cardiovascular risk. With the survey of information, the link between eating habits, prevention and cardiovascular risk reduction was identified. The studies presented also showed that there is uncertainty about the effect of saturated fatty acids on clinical outcomes. In summary, some studies emphasize that eating low in saturated fat protects the body, while others argue that there is an increased risk of cardiovascular disease. It was concluded that the ingestion of saturated fatty acids should occur in smaller amounts, to avoid health risks, as low consumption can harm the individual, causing several diseases. As studies were identified that did not show an association with the consumption of saturated fatty acids with total mortality and cardiovascular diseases, it is advisable to carry out more studies to present more accurate data on the consumption of fatty acids in the prevention of cardiovascular diseases.