Another massive research project update showing that saturated fat is not quite the health food that it is currently being advertised as…
“There has been much confusion and sensational headlines about the role of different types of fat in CHD. Randomized clinical trials have shown that replacing saturated fat with polyunsaturated fat reduces total and LDL cholesterol. And our comprehensive meta-analysis provides clear evidence to support the benefits of consuming polyunsaturated fat as a replacement for saturated fat”
Frank Hu, senior author and professor of nutrition and epidemiology at Harvard School of Public Health, October 2014.
The review findings were strong:
- People who swap just 5% of their saturated fat intake (meat and dairy products) with linoleic acid (vegetable oil, nuts, seeds), lowered their risk of coronary heart disease (CHD) events by 9%
- People who swap just 5% of their saturated fat intake with linoleic acid, lowered their risk of death from CHD by 13%
- The highest intake of dietary linoleic acid compared to the lowest intake was associated with a 15% lower risk of CHD events
- The highest intake of dietary linoleic acid compared to the lowest intake was associated with a 21% lower risk of CHD deaths
- These results were “independent of common coronary heart disease risk factors such as smoking and other dietary factors such as fiber consumption”
Study by Maryam S. Farvid, An Pan, Qi Sun, Stephanie E. Chiuve, Lyn M. Steffen, Walter C. Willett and Frank B. Hu; “Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies”, covered 13 published and unpublished cohort studies on 310,602 individuals, 12,479 total CHD events and 5,882 CHD deaths, and was published in the October 28, 2014 print issue of Circulation.