Macro partitioning
The source of saturated fatty acids (SFA) determines their association with coronary heart disease (CHD) risk: SFAs from yogurt, cheese, and fish are associated with lower CHD incidence, while SFAs from red meat and butter are associated with higher incidence.
Focus on the source of your saturated fats rather than just reducing total SFA. SFAs from yogurt, cheese, and fish are associated with lower CHD risk, while SFAs from red meat and butter are associated with higher risk. Prioritize fermented dairy and fish over red meat and butter for heart health.
CHD incidence was lower per 1% higher energy intake of SFAs from yogurt (HR, 0.93 [95% CI, 0.88– 0.99]), cheese (HR, 0.98 [95% CI, 0.96– 1.00]), and fish (HR, 0.87 [95% CI, 0.75– 1.00]), but higher for SFAs from red meat (HR, 1.07 [95% CI, 1.02– 1.12]) and butter (HR, 1.02 [95% CI, 1.00– 1.04]).
Why this rating
Large prospective study with detailed food source analysis, but observational nature prevents definitive causal claims.
Source
Dietary Fatty Acids, Macronutrient Substitutions, Food Sources and Incidence of Coronary Heart Disease: Findings From the EPIC‐CVD Case‐Cohort Study Across Nine European Countries
Marinka Steur et al. · Journal of the American Heart Association · 2021
DOI 10.1161/jaha.120.019814
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