Research
Macro partitioning
Substituting nonhydrogenated unsaturated fats (monounsaturated and polyunsaturated) for saturated and trans-fats significantly reduces the risk of coronary heart disease, whereas simply lowering total fat percentage without regard to fat quality does not improve lipid profiles or reduce CHD incidence.
To protect your heart, stop focusing on cutting total fat. Instead, swap out saturated fats (found in red meat, butter) and trans-fats (found in some processed foods) for unsaturated fats (found in olive oil, nuts, fish). This specific substitution, rather than just eating 'low fat', is what actually lowers your risk of heart disease.
StrongSupportsHIGH confidence
Compelling evidence from metabolic studies, prospective cohort studies, and clinical trials in the past several decades indicates that at least 3 dietary strategies are effective in preventing CHD: substitute nonhydrogenated unsaturated fats for saturated and trans-fats... However, simply lowering the percentage of energy from total fat in the diet is unlikely to improve lipid profile or reduce CHD incidence.
Why this rating
Based on a systematic review of 147 investigations including metabolic studies, prospective cohorts, and clinical trials.
Source
Optimal Diets for Prevention of Coronary Heart Disease
Frank B. Hu · JAMA · 2002
narrative_reviewCited 1,509×
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