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Saturated Fats Linked to Heart Disease

By jeremyc | November 21, 2016

A healthy diet is imperative for heart health, a fact that studies have proven time and again. In the same vein, a new study claims that eating more saturated fats, like those found in diary fat, red meat, palm oil, and butter, substantially increases the risk of heart disease. The good news is that replacing even 1% of saturated fat intake with healthy fats, whole grains, plant protein, and nuts reduces the risk of developing heart disease by 4 to 8 percent.

The current dietary guidelines recommend limiting the intake of saturated fat, following a balanced diet rich in vegetables, fruits, legumes, nuts, fish, and using vegetable oils for cooking purposes, which are a good source of monounsaturated and polyunsaturated fats.

Buildup of fatty deposits on the inner walls of the arteries which supply blood to the heart causes heart disease. When the artery is blocked nearly completely or completely, a heart attack occurs.

For this study, the researchers aimed to investigate how individual fatty acids affect the risk of developing heart disease. The team perused data of approximately 116,000 individuals.

The researchers noted a 25 percent increase in the risk of developing heart disease with a 5 percent increment in the consumption of saturated fatty acids—like the ones found in red meat, chocolate, butter, and whole milk. They also found that replacing 1 percent less of 4 saturated fatty acids—myristic acid, lauric acid, stearic acid, and palmitic acid—with polyunsaturated, monounsaturated, plant proteins, or good carbs reduced the risk by as much as 8 percent.

Topics: | Cardiovascular | No Comments »

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