Macro partitioning
Replacing saturated fatty acids (SFAs) with polyunsaturated fatty acids (PUFAs) significantly reduces the risk of coronary heart disease (CHD) and fatal CHD.
To lower your heart disease risk, swap some of the saturated fats in your diet (like butter or fatty meats) for polyunsaturated fats (like vegetable oils, nuts, or seeds). Aim to replace about 5% of your total calories from saturated fat with these healthier fats. This change is linked to a significant drop in heart disease risk.
Replacing most of the SFAs in the diet with PUFAs in the form of vegetable oil (linoleic acid) results in markedly reduced LDL-C, TC, TC/high-density lipoprotein cholesterol (HDL-C) ratio, and triglycerides (TG)... This dietary intervention alone resulted in reducing the CHD risk by 19% or about 10% for each 5%E reduction in SFA intake.
Why this rating
Supported by multiple RCT meta-analyses and prospective cohort studies, though observational studies show conflicting results.
Source
The dietary fat–heart disease hypothesis: An ongoing debate
Nasr H. Anaizi · Ibnosina Journal of Medicine and Biomedical Sciences · 2018
DOI 10.4103/ijmbs.ijmbs_71_17
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