Macro partitioning
Replacing saturated fats with polyunsaturated fats reduces cardiovascular disease risk, whereas replacing saturated fats with refined carbohydrates increases myocardial infarction risk.
To protect your heart, focus on what you swap out. If you reduce saturated fats (like butter or fatty meats), replace them with unsaturated fats (like olive oil, nuts, or fish), not refined carbs (like white bread or sugar). Swapping fat for refined carbs may actually increase your risk of heart attack.
Replacing saturated fat with polyunsaturated fat reduces CHD risk... Replacing saturated fat with high-GI carbohydrate increases MI risk by 33%, whereas replacing with low- and medium-GI carbohydrates appears neutral
Why this rating
Based on multiple RCTs (PREDIMED, Lyon Diet Heart) and large prospective cohort studies cited in the text.
Source
Food Consumption and its Impact on Cardiovascular Disease: Importance of Solutions Focused on the Globalized Food System
Rachel Nugent et al. · UNC Libraries · 2020
DOI 10.17615/10x3-n041
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