Micronutrients & recovery
Nutritional indices such as the Index of Atherogenicity (IA) and Index of Thrombogenicity (IT) provide more accurate assessments of cardiovascular health risks from fatty acid profiles than the general Polyunsaturated/Saturated Fatty Acid (PUFA/SFA) ratio.
When evaluating the heart-healthiness of foods like fish, meat, or dairy, do not rely solely on the total amount of saturated vs. unsaturated fat. Instead, look for products with a low Index of Atherogenicity (IA) and Index of Thrombogenicity (IT). These indices account for specific fatty acids that are more harmful to blood vessels, offering a more accurate assessment of cardiovascular risk than simple fat counts.
Although the IA is more reasonable than the simple PUFA/SFA ratio for assessing the degree of atherogenicity... In brief, both the IA and the IT can be used to assess the potential effects of FA composition on CVH. A FA composition with a lower IA and IT has a better nutritional quality, and its consumption may reduce the risk of coronary heart disease (CHD)
Why this rating
The paper is a mini-review summarizing existing literature; it cites clinical trials and metabolomics but does not present new primary clinical trial data itself.
Source
Nutritional Indices for Assessing Fatty Acids: A Mini-Review
Jiapeng Chen et al. · International Journal of Molecular Sciences · 2020
DOI 10.3390/ijms21165695
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