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¿De enemigo a amigo las grasas alimenticias?
David S Ludwig1,2, Walter C Willett2,3, Jeff S Volek4
1New Balance Foundation Obesity Prevention Center, Boston Children's Hospital, Boston, MA, USA. david.ludwig@childrens.harvard.edu.
Science (New York, N.Y.)
|November 17, 2018
Resumen
Se debate la ingesta de grasas y carbohidratos en la dieta para el riesgo de enfermedades crónicas. Esta revisión examina la evidencia sobre la cantidad de macronutrientes frente a la calidad para la salud y la prevención de enfermedades.
Área de la Ciencia:
- Ciencias de la nutrición
- Salud metabólica
- Epidemiología de las enfermedades crónicas
Sus antecedentes:
- Las pautas dietéticas tradicionales enfatizaban la ingesta baja de grasa para prevenir la obesidad y las enfermedades crónicas.
- La evidencia emergente vincula el consumo de carbohidratos procesados con efectos metabólicos adversos, alimentando el interés en las dietas bajas en carbohidratos y cetogénicas.
- Existe un debate sobre si la cantidad o la calidad de los macronutrientes es más crítica para los resultados de salud.
Objetivo del estudio:
- Revisar y sintetizar la evidencia científica actual sobre el papel de los macronutrientes de la dieta (grasa y carbohidratos) en las enfermedades crónicas.
- Identificar las áreas de consenso y controversia en curso entre los científicos de la nutrición con diversas perspectivas.
- Informar las recomendaciones de salud pública sobre la ingesta de grasas y carbohidratos en la dieta.
Principales métodos:
- Revisión exhaustiva de la literatura de las pruebas científicas existentes.
- Análisis de estudios que examinan la relación entre las grasas de la dieta, los carbohidratos y las enfermedades crónicas.
- Síntesis de los hallazgos de científicos de la nutrición con diferentes puntos de vista.
Principales resultados:
- La evidencia sugiere un cambio en la comprensión de la cantidad de macronutrientes a la calidad para la salud metabólica.
- La controversia persiste con respecto a la importancia relativa de la cantidad de grasa frente a la cantidad de carbohidratos frente a fuentes de alimentos específicas.
- Están surgiendo áreas de consenso con respecto a los efectos perjudiciales de los carbohidratos procesados.
Conclusiones:
- El papel de las grasas y los hidratos de carbono en las enfermedades crónicas es complejo y multifacético.
- Centrarse únicamente en la cantidad de macronutrientes puede ser insuficiente; la calidad de las fuentes de alimentos es crucial.
- Se necesita más investigación para aclarar completamente el equilibrio óptimo y los tipos de macronutrientes para la salud a largo plazo.
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