Macro partitioning
Higher dietary intake of monounsaturated fatty acids (MUFA), specifically oleic acid, and long-chain omega-3 fatty acids (EPA + DHA) is associated with a significantly lower incidence of cardiovascular disease (CVD).
To lower your cardiovascular disease risk, prioritize foods rich in monounsaturated fats (such as olive oil, avocados, nuts) and omega-3 fatty acids (fatty fish like salmon, sardines). The study suggests that the specific type of fat you eat matters more than the total amount of fat, as total fat and saturated fat intake showed no significant link to CVD risk in this population.
The risk of CVD was lower in upper tertile of monounsaturated fatty acids, oleic acid, and docosahexaenoic acid + eicosapentaenoic acid among the tertiles.
Why this rating
Large prospective cohort study (n=2369) with long follow-up (6.7 years) and adjusted models, though observational design limits causal inference.
Source
Association of dietary fatty acids and the incidence risk of cardiovascular disease in adults: the Tehran Lipid and Glucose Prospective Study
Parvin Mirmiran et al. · BMC Public Health · 2020
DOI 10.1186/s12889-020-09824-w
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