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NEW PAPER CONFIRMS THE HEALTH BENEFITS OBTAINED BY REPLACING SATURATED FATS BY UNSATURATED FATS

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The results from a large prospective high quality epidemiologic study supports current dietary recommendations to replace saturated fat from butter, lard, and fat in red meat with unsaturated fats from plant-based foods

The observation that unsaturated fats (MUFA+PUFA) were associated with a lower risk of total mortality and cardiovascular disease mortality when they are replacing SFA and carbohydrates strengthens the evidence for beneficial effects of vegetable oils.

The authors made the following key conclusions:

  • This large prospective study shows that higher saturated fat (SFA) and trans fat (TFA) intake were associated with higher overall mortality, whereas unsaturated fats, both mono-unsaturated fat (MUFA) and poly-unsaturated fat (PUFA) were associated with lower overall mortality.
  • The authors show that replacement of SFA by unsaturated fats, in particular omega-6 PUFA, can reduce the risk of cardiovascular disease mortality.
  • The authors conclude that their observations support current dietary recommendations to replace saturated fat with unsaturated fats.

This high-quality epidemiologic study supports our IMACE Position on SFA and PUFA and supports the current dietary recommendations to replace saturated fat by unsaturated fats.

 REFERENCE: Dong D Wang, Yanping Li, Stephanie E. Chiuve, Meir J. Stampfer, Harvard T.H. Chan Sch of Public Health, Boston, MA; JoAnn E. Manson, Harvard Medical Sch, Boston, MA; Eric B. Rimm, Walter C. Willett, Frank B. Hu, Harvard T.H. Chan Sch of Public Health, Boston, MA. ASSOCIATION OF SPECIFIC DIETARY FATS WITH TOTAL AND CAUSE-SPECIFIC MORTALITY . JAMA internal medicine.

You can find the abstract here.

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