Adding polyunsaturated fats instead of saturated fats lowers risk of coronary heart disease.

fats_goodA study published by the of Public Health has determined that the risk of , (CHD), is lowered if saturated fats are replaced with .

The consisted of a systematic review and analysis of available studies to summarize the evidence regarding the link between dietary linoleic acid intake and CHD risk in generally healthy people. Thirteen published and unpublished were identified with a total of 310,602 individuals and 12,479 total CHD events including 5,882 CHD deaths.

The analysis revealed that dietary linoleic acid intake is inversely associated with CHD risk in a dose-response manner — meaning, higher intake of linoleic acid resulted in a lower risk of CHD. Comparing the highest to the lowest level of consumption, dietary linoleic acid was associated with a 15% lower risk of CHD events and a 21% lower risk of CHD deaths. These results were independent of common risk factors such as smoking and other such as fiber consumption.

“There has been much confusion and sensational about the role of different types of fat in CHD,” said Frank Hu, senior author and professor of and epidemiology at of Public Health. “Randomized clinical trials have shown that replacing saturated fat with polyunsaturated fat reduces total and LDL cholesterol. And our comprehensive meta-analysis provides to support the benefits of consuming polyunsaturated fat as a replacement for saturated fat.”

Polyunsaturated fat sources include:

Nuts

Canola oil
Olive oil
High oleic safflower oil
Sunflower oil
Avocado
Soybean oil
Corn oil
Safflower oil Soybean oil
Canola oil
Walnuts
Flaxseed
Trout, herring, and salmon

Source

M. S. Farvid, M. Ding, A. Pan, Q. Sun, S. E. Chiuve, L. M. Steffen, W. C. Willett, F. B. Hu. Dietary Linoleic Acid and Risk of : A Systematic Review and Meta-Analysis of Prospective . Circulation, 2014; 130 (18): 1568 DOI: 10.1161/CIRCULATIONAHA.114.010236

Be Sociable, Share!

    Leave a Reply

    Your email address will not be published. Required fields are marked *