Macro partitioning
Replacing saturated and trans fats with unsaturated fats (monounsaturated or polyunsaturated) significantly reduces the risk of coronary heart disease, whereas simply reducing total fat intake without regard to fat type does not provide the same benefit.
Stop focusing on 'low-fat' labels. Instead, swap high-saturated fat foods (like fatty meats and full-fat dairy) and trans fats (like some baked goods) with unsaturated fats (like olive oil, nuts, and fish). This specific swap is proven to lower heart disease risk more effectively than just eating less fat overall.
Results from epidemiologic studies and controlled clinical trials have indicated that replacing saturated fat with unsaturated fat is more effective in lowering risk of CHD than simply reducing total fat consumption.
Why this rating
Supported by multiple prospective cohort studies (Nurses' Health Study, Health Professionals' Follow-up Study) and randomized clinical trials.
Source
Types of Dietary Fat and Risk of Coronary Heart Disease: A Critical Review
Frank B. Hu et al. · Journal of the American College of Nutrition · 2001
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