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Polyunsaturated fat reduces the risk of coronary heart disease

23 March 2010 Email This Post Email This Post Print This Post Print This Post

Polyunsaturated fats sourcesA new study shows that the risk of coronary heart disease is reduced by 19% in people who replaced saturated fat in their diet with polyunsaturated fat, compared to people who do not. The conclusive evidence was provided by researchers at Harvard School of Public Health.

The team of researchers reviewed a large group of randomized clinical trials in which participants specifically increased their polyunsaturated fat consumption as a replacement for saturated fat and showed that this could significantly reduce the rate of heart attacks and cardiac deaths.

“Our findings suggest that polyunsaturated fats would be a preferred replacement for saturated fats for better heart health.” said lead author Dariush Mozaffarian. The meta-analysis of the trials showed that the risk of coronary heart diseases events was reduced by 19% if the saturated fat was replaced by an increased consumption of polyunsaturated fat.

The results from this study suggest that polyunsaturated fats from vegetable oils may be an optimal replacement for saturated fats. The study appears in the March 23, 2010 issue of the open-access journal PLoS Medicine.

Source: EurekAlert!

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