5. Schwab U, et al. Effect of the amount and type of dietary fat on risk factors for cardiovascular diseases, and risk of developing type 2 diabetes, cardiovascular diseases, and cancer: a systematic review. Food and Nutrition Research, 2014.
Details: This systematic review assessed the effects of amount and type of dietary fat on body weight and risk of type 2 diabetes, cardiovascular disease and cancer.
Participants included both people who were healthy and those with risk factors. This review included 607 studies; randomized controlled trials, prospective cohort studies and nested case-control studies.
Results: Consuming saturated fat was not linked with an increased risk of heart disease or an increased risk of type 2 diabetes.
The researchers found that partially replacing saturated fat with polyunsaturated or monounsaturated fat may lower LDL cholesterol concentrations and decrease the risk of cardiovascular disease, especially in men.
However, substituting refined carbs for saturated fat may increase the risk of cardiovascular disease.
Conclusion: Eating saturated fat does not increase the risk of heart disease or type 2 diabetes. However, partially replacing saturated fat with polyunsaturated fat may help reduce the risk of heart disease, especially in men.Summary
- Reducing saturated fat has no effect on the risk of heart disease or death.
- Replacing saturated fat with refined carbs seems to increase the risk of heart disease.
- Replacing saturated fat with polyunsaturated fat may reduce the risk of cardiovascular events, but results for heart attacks, strokes and death are mixed.
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