Macro partitioning
Replacing saturated fatty acids (SFAs) with omega-6 polyunsaturated fatty acids (PUFAs), specifically linoleic acid, reduces the risk of coronary heart disease (CHD) events and cardiovascular mortality.
To support heart health, replace sources of saturated fats (like butter or fatty meats) with oils high in omega-6 polyunsaturated fats, such as soybean, corn, or sunflower oil. This substitution is associated with a lower risk of heart disease events compared to keeping saturated fats or replacing them with carbohydrates. While individual RCTs have shown mixed results, large observational studies consistently support this replacement strategy.
Results from observational studies show that higher intake of ω-6 PUFAs, when compared with SFAs or carbohydrate, is associated with lower risks for CVD events (10–30%), CVD and total mortality (10–40%), and T2D (20–50%).
Why this rating
Strong observational meta-analyses exist, but RCT evidence is mixed, old, and controversial.
Source
ω-6 Polyunsaturated Fatty Acids and Cardiometabolic Health: Current Evidence, Controversies, and Research Gaps
Kevin C. Maki et al. · Advances in Nutrition · 2018
DOI 10.1093/advances/nmy038
More from this paper
- Replacing saturated fatty acids with omega-6 polyunsaturated fatty acids lowers LDL cholesterol and non-HDL cholesterol concentrations in a dose-dependent manner.Good
- Replacing saturated fatty acids with omega-6 polyunsaturated fatty acids has a neutral effect on blood pressure.Good
- Higher biomarker levels of linoleic acid (LA) are associated with a lower risk of type 2 diabetes (T2D).Moderate
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