Dietary changes 'can cut cardiovascular disease risk by more than one-quarter'

17 October 2016

Small dietary changes could help to reduce a person's cardiovascular disease risk by more than one-quarter, according to a new study.

Conducted by the University of Oslo, the research has demonstrated how exchanging a few regularly-consumed food items with alternatives that offer improved fat quality can help to reduce total and LDL cholesterol levels.

By swapping saturated fat for polyunsaturated fat in key food items such as spread on bread, fat for cooking, cheese, bread and cereals, it was shown to be possible to cut people's cardiovascular disease risk by 27 per cent.

This reinforces the conclusions of previous studies showing how a healthy Nordic diet - based on Nordic nutrition recommendations - can have a beneficial effect on blood lipids among subjects at risk of heart disease.

Given that cardiovascular disease remains the major contributor to the global burden of disease worldwide, simple lifestyle interventions such as changes to everyday diet are an important tool for combating the proliferation of the condition.

Posted by Edward Bartel


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