Saturated Fat Consumption and Risk of Coronary Heart Disease and Ischemic Stroke: A Science Update
Joyce A. Nettleton, Ingeborg A. Brouwer, Johanna Marianne Geleijnse, Gerard Hornstra · Annals of Nutrition and Metabolism (2017)
TL;DR
Replacing saturated fats with polyunsaturated fats is linked to a lower risk of heart disease.
What they did
Experts gathered at a scientific workshop to review research on saturated fat. They looked at how eating these fats relates to heart disease, stroke, and death rates. They also examined results from population studies and feeding trials.
What they found
Eating more saturated fat was not clearly linked to a higher risk of heart disease or stroke on its own. However, swapping saturated fats for polyunsaturated fats was linked to a significant drop in heart disease risk. Reducing saturated fat had little direct effect on stroke risk. Studies also suggest that the whole food source of the fat plays an important role.
Why it matters
What you choose to eat in place of saturated fat may matter most for heart health. Studies suggest that swapping saturated fats for healthy fats from plants or fish is linked to better outcomes. Paying attention to the whole food rather than just single nutrients may also help you make balanced choices.
Limits
Many earlier studies did not take into account which nutrients replaced saturated fats in the diet. This is general education, not medical advice.
Jargon explained
- Saturated fatty acid
- A type of dietary fat found mostly in meat and dairy products that is usually solid at room temperature.
- Polyunsaturated fatty acids
- A type of healthy fat found in vegetable oils, nuts, and fish that stays liquid at room temperature.
- Coronary heart disease
- A common heart problem that happens when blood vessels supplying the heart muscle become narrowed.
Read the original: https://doi.org/10.1159/000455681
Full citation
Joyce A. Nettleton, Ingeborg A. Brouwer, Johanna Marianne Geleijnse, Gerard Hornstra (2017). Saturated Fat Consumption and Risk of Coronary Heart Disease and Ischemic Stroke: A Science Update. Annals of Nutrition and Metabolism. DOI: 10.1159/000455681
Open access (hybrid): https://doi.org/10.1159/000455681
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Educational information only, not medical or dietary advice. Consult a qualified health professional for personal nutrition guidance.