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Articles February 2015 Issue

Replacing Saturated Fat with Vegetable Oil Linked to Lower Heart Risk

Linoleic acid in vegetable oil, nuts and seeds associated with heart health.

If you’ve been confused by recent headlines suggesting “Butter Is Back” and studies questioning the link between saturated fat and heart disease, a new meta-analysis may set the record straight. The research found that people who swap 5% of the calories they consume from saturated fat sources such as red meat and butter with foods containing linoleic acid—the main polyunsaturated fat found in vegetable oil, nuts and seeds—was associated with a 9% lower risk of coronary heart disease events. Switching from saturated fat to linoleic acid was also associated with a 13% lower coronary heart disease mortality risk.

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