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Risk Of Coronary Heart Disease Is Reduced By Consumption Of Polyunsaturated Fats

March 23, 2010: 11:17 PM EST
Over the past twenty or thirty years, the food industry has cut back on the use of saturated fat, while consumers have cut back commensurately in their diets. Other nutrients were substituted for those saturated fats: now-taboo trans fats were used in processed foods, and refined carbohydrates and grains were consumed in everyday diets. Neither were optimal replacements, according to new U.S. research that gathered data from a large number of online study databases, scientific articles and clinical trial reports. The researchers found that people who replaced saturated fat in their diet with polyunsaturated fat reduced their risk of coronary heart disease by 19 percent, compared with people who did not. In fact, for every five percent increase in polyunsaturated fat consumption, coronary heart disease risk was slashed ten percent.
Dariush Mozaffarian, Renata Micha, Sarah Wallace, "Effects on Coronary Heart Disease of Increasing Polyunsaturated Fat in Place of Saturated Fat: A Systematic Review and Meta-Analysis of Randomized Controlled Trials", PLOS Medicine, March 23, 2010, © Mozaffarian et al.
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