Macro partitioning
Replacing saturated fatty acids (SFAs) with polyunsaturated fatty acids (PUFAs) reduces cardiovascular disease risk, whereas replacing SFAs with carbohydrates or proteins provides no benefit.
If you want to lower your cardiovascular risk by changing your fat intake, do not just cut saturated fats. You must replace them with polyunsaturated fats (like those found in vegetable oils, nuts, and fish). Replacing saturated fats with carbohydrates or proteins does not offer the same cardiovascular protection.
Replacement with PUFAs for 5% of energy reduced heart disease risk by 10%. Replacement with MUFAs had uncertain effects and replacement with carbohydrates did not give any benefit.
Why this rating
Based on multiple RCTs and meta-analyses cited (Micha and Mozaffarian 2010, Cochrane 2015), though the paper notes methodological issues in nutritional RCTs.
Source
Dietary fats and cardiovascular health: a summary of the scientific evidence and current debate
Elena Fattore et al. · International Journal of Food Sciences and Nutrition · 2018
DOI 10.1080/09637486.2018.1455813
More from this paper
- Trans fatty acids (TFAs) from industrial hydrogenation increase coronary heart disease risk and should be avoided, while naturally occurring TFAs from ruminant sources (dairy/meat) show no adverse effect or potential benefit.Good
- Omega-3 polyunsaturated fatty acids (EPA/DHA) reduce cardiovascular risk in observational studies, but randomized controlled trials of supplementation do not consistently show a reduction in major cardiovascular events.Moderate
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