Diet for children with dyslipidemia

The content and quality of fat in our diet is one of the most important aspects in the prevention and treatment of high blood lipid levels. Therefore, it is necessary to know the types and characteristics of the fats that we frequently consume, in order to improve our diet, reducing or increasing the consumption of some of them.

Dyslipidemias are disorders that affect the structure, composition and metabolism of lipoproteins, increasing the risk of developing hypercholesterolemia, hypertriglyceridemia and a decrease in high-density lipoproteins (HDL), known as good cholesterol.

These disorders are important risk factors in the development of atherosclerosis and cardiovascular disease, chronic disorders that are prevalent in the Spanish population and that should be prevented from the first years of life.

The origin of inadequate blood lipid levels may be related to, Non-modifiable factors such as:

• Genetic factors.

• Age.

• Sex.

• Suffering from diseases.

Modifiable factors such as:

• Lifestyle.

• Sedentary lifestyle.

• Eating habits.

Functions of lipids in the organism:

• They are a concentrated source of energy.
• They constitute elements of reserve and protection for the organism.
• They are part of the structure of biological membranes.
• They are involved in the synthesis of steroid hormones and bile salts.
• They transport fat-soluble vitamins (a, d, e, k).
• They contain certain essential fatty acids, which play a special role in certain structures, mainly in the nervous system.
• They impart flavor to food.
• They intervene in the regulation of plasma lipid and lipoprotein concentration.

Fatty acids present in the human diet

The fatty acids present in the human diet can be grouped into three groups:

• Saturated fatty acids (ags).

• Monounsaturated fatty acids (mma), commonly called omega-9 ( ?-9 ).

• Polyunsaturated fatty acids (agp), commonly called omega-3 and omega-6 ( ?-3 and ?-6 ).

There is also another type of fatty acid used in human food, called trans fatty acid. It is obtained from the industrial processing of fat hydrogenation.

Saturated fatty acids (ags): they are characterized by being solid at room temperature. When not consumed in moderation, they have a detrimental effect on health, as they increase cholesterol levels. Foods rich in saturated fatty acids are: fatty meats and products made from them; milk and its derivatives; coconut and palm oil.

Monounsaturated fatty acids (mma), commonly called omega-9 ( ?-9): they reduce the levels of low density lipoproteins (LDL), known as bad cholesterol, and also maintain or raise the level of high density lipoproteins (HDL), known as good cholesterol, producing a reduction in total cholesterol, thus limiting the risk of suffering from cardiovascular diseases. Foods rich in monounsaturated fatty acids are: olive oil, almonds, hazelnuts, peanuts and avocado. It is recommended to consume it preferably in salads, using it to prepare fried foods only occasionally.

Polyunsaturated fatty acids (PUFA), commonly called omega-3 and omega-6 (?-3 and ?-6): like monounsaturated fatty acids, they reduce the levels of low density lipoproteins (LDL), called bad cholesterol, and may also cause a slight increase in high density lipoproteins (HDL), called good cholesterol, which are responsible for removing excess cholesterol in the cells and taking it to the liver for elimination. Their use is recommended in diets, as they reduce cardiovascular risk. Foods rich in polyunsaturated fatty acids are: blue fish; nuts and sunflower, corn and soybean oils.

Trans fatty acids: these are obtained from the industrial processing of fat hydrogenation, to modify their physical and sensory characteristics. An example is the solidification of liquid vegetable oil for the manufacture of margarine. Foods that may contain these oils are: cakes, pastries and cookies.

Impact of the use of trans fatty acids in diets.

Their consumption should be moderate because, although they are of vegetable origin, in the industrial process of hydrogenation, they undergo modifications in their configuration, acquiring the trans configuration, giving rise to fatty acids whose behavior is more similar to that of saturated fatty acids (ags), destroying the qualities of oils of vegetable origin.

They contribute to an increase in LDL cholesterol (the bad cholesterol) and reduce HDL cholesterol levels (the good cholesterol), which increases the risk of cardiovascular diseases.

It is related to an increase in the incidence of brain disease, metabolic diseases, diabetes and certain types of cancer.

Dietary recommendations for the prevention and treatment of dyslipidemia in children

Up to two years of age it is neither necessary nor prudent to limit the intake of fats and calories, as this could lead to deficiency pathology. From two years of age onwards, a diet as varied as possible should be provided to guarantee the nutrient demands. Proteins should provide between 10% and 18% of the total calories ingested.

Foods rich in proteins of high biological value are recommended, preferably oily fish, due to their content of unsaturated fatty acids. Many authors recommend eating no more than three eggs a week, considering their high cholesterol content.

Vegetable proteins, especially soy, are linked to the reduction of cardiovascular risk, recommending the intake of 25 grams per day, as an alternative to animal protein.

More than half a liter of milk or yogurt, preferably skimmed, should be consumed daily to avoid appreciable increases in saturated fats. Milk contains peptides with beneficial effects in reducing blood pressure and in reducing the occurrence of thrombi; it is also the main source of calcium.

Fats should contribute 30% of total calories, distributed according to the type of fatty acid as follows:

• Monounsaturated fatty acids (mma): they should contribute between 10% and 20% of total calories. Foods rich in monounsaturated fatty acids, such as olive oil, should be consumed. It is recommended to consume it preferably in salads, using it to prepare fried foods only occasionally.

• Polyunsaturated fatty acids (PUFA): should provide between 7% and 10% of total calories. Foods rich in polyunsaturated fatty acids, such as oils (sunflower, soybean and corn) and oily fish, should be consumed in moderation. Oils should preferably be consumed in the form of salad dressings, since fried or in sauces, they can lose their properties.

• Saturated fatty acids (ags): they should contribute less than 10% of total calories. It is recommended to restrict their intakes.