Figure 1: Mortality caused by cardiovascular decease and low intake (≤7.5 %) of saturated fat

Figure 2: Mortality caused by cardiovascular decease and high intake (>7.5%) of saturated fat

Figure 3: Main signalization ways activated by insulin receptor and growth factors (taken from references modified) [79-82]

FOOD INTAKE CHANGES BETWEEN 1970 AND 2008 (expressed in calories)
Year	1970	1990	2008	1970 vs 2008
Components	Calories
Dairy	155	260	257	+102 (+66%)
Fruits	71	85	87	+16 (+23)
Vegetables	125	126	122	-3 (-2%)
Meat - eggs and nuts	463	453	482	+19 (+4%)
Flour and grain products	432	573	625	+193 (+45%)
Caloric sweeteners	402	446	459	+57 (+14%)
Added fats and oils	403	446	616	+213 (+53%)
Other dairy fats	6	15	25	+19 (+417%)
TOTAL	2057	2404	2673	+616 (+30%)
Table 1: Food Intake Changes Between 1970 AND 2008 (expressed in calories) [9]

CARBOHYDRATES IN 70 KG ADULTS IN POST-ABSORTIVE STATE (adapted from reference) [28]
Tissue mass	Liver (1.800 kg)	Muscle (35 kg)	Extra-cellular fluids (every 10 liters)
Glycogen and glucose and tissue concentration	72 g (4%)	245 g (0.7%)	10 g (0.1%)
Table 2: Carbohydrates in 70 Kg Adults in Post-Absortive State (adapted from reference)

SOLID FATS (SoF)	% CONTRIBUTION IN FOODS	ADDED SUGARS (AS)	% CONTRIBUTION IN FOODS
Rice, pasta, grain dishes	5	Soft drinks, energy drinks	28
Pizza	6	Grains	8
Dairy	13	Fruit drinks	11
Burgers, sandwiches, meat, poultry, seafood dishes	23	Dairy desserts	4
Vegetables	7	Candy	31
TOTAL	54		82
Table 3: Five sources of SoFAS for the population over 2 years of age [29]

% OF FATTY ACIDS	SOY OIL	OLIVE OIL	CORN OIL	SUNFLOWER OIL
Saturated	14.0	14.0	17.0	12
18:1 (n-9)	25.0	72.0	30.0	33
18:2 (n-6)	52.0	11.0	50.0	52
18:3 (n-3)	7.0	1.0	2.0	Trace
n-6 / n-3 ratio	7.42 / 1	11 / 1	25 / 1	52 / 1

Table 4 (slightly modified) from reference [30]

IMPACT OF FIVE DIFFERENT CARBOHYDRATES ON CIRCULATING TRIGLYCERIDS AFTER A MEAL CONTAINING 40 G. OF FAT*
Treatment	Lipidemia post-prandial total (mmol.L^-1. 7 h^-1)	Maximal increment of postprandial triglycerides (mmol/L)
50 g fructose	4.23 ± 2.10^a	1.06 ± 0.52^a
100g sucrose	3.77 ± 1.90^a	0.96± 0.46^a
50 g glucose (iv)	3.55 ± 1.68^b	0.86±0.44^a
50 g sucrose	2.75 ± 1.33^b	0.71±0.32^c
Meal	2.42 ± 1.24^b	0.63±0.33^c
50 g glucose (oral)	2.11±1.23^c	0.57±0.27^c
Media ± SD. n=21 (9 males, 12 females) Table 5:* Impact of Five Different Carbohydrates on Circulating Triglycerids [124]