Replacing Saturated Fat With Polyunsaturated Fat Linked With Lower Risk of Heart Disease

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Replacing Saturated Fat With Polyunsaturated Fat Linked With Lower Risk of Heart Disease
Replacing Saturated Fat With Polyunsaturated Fat Linked With Lower Risk of Heart Disease
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-lowered their risk of coronary heart disease (CHD) events by 9% and their risk of death from CHD by 13%, according to a new study led by Harvard School of Public Health (HSPH) researchers.
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