The American journal of clinical nutrition
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Multicenter Study
Major types of dietary fat and risk of coronary heart disease: a pooled analysis of 11 cohort studies.
Saturated fatty acid (SFA) intake increases plasma LDL-cholesterol concentrations; therefore, intake should be reduced to prevent coronary heart disease (CHD). Lower habitual intakes of SFAs, however, require substitution of other macronutrients to maintain energy balance. ⋯ The associations suggest that replacing SFAs with PUFAs rather than MUFAs or carbohydrates prevents CHD over a wide range of intakes.