From the most recent experimental and epidemiological studies, we conclude that the optimal dietary fat pattern to reduce the risk of both CVD and most cancers should include a low intake of SFAs and omega-6 PUFAs.
Small amounts (1% to 2% of energy intake) of the essential linoleic acid - easy to find in most Western foods - are sufficient to prevent omega-6 deficiency [50,51]. The amounts of omega-6 in most Western foods are so high that it could be difficult to obtain an intake of omega-6 lower than 4% of energy [52], which would probably be the optimal level.
The high average intake of omega-6 PUFAs in Western countries [53,54] may explain the persistently high rate of CVD complications and the increased incidence of certain cancers, including breast cancer.
The intake of omega-3 PUFAs, from plant and marine sources, should be moderate (a minimum of 3 g/day in average for an adult with at least 2 g/day of the essential alpha-linolenic acid), which is far from the case at present in many populations [53,54].
Finally, regarding the intake of oleic acid, it is critical to differentiate the food sources, since the health effects of oleic acid obtained from meat or from olive oil are different.
To simplify the dietary advice aimed at protecting health - and help consumers to understand it - the best approach is probably the traditional Mediterranean diet model. No dietary pattern has been so extensively studied, and no other has been shown to provide so many benefits without any adverse effects.
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