New study highlights link between saturated fats and coronary heart disease

28 November 2016

New research has offered further evidence that consumption of major saturated fatty acids can increase a person's coronary heart disease risk.

The Harvard University study looked at data from 73,147 women and 42,635 men, examining their dietary intake every four years along with incidence of coronary heart disease.

It was shown that the most commonly consumed major saturated fatty acids were lauric acid, myristic acid, palmitic acid and stearic acid, which between them accounted for around nine to ten per cent of their total energy intake.

Each of these saturated fatty acids was associated with an increased risk of coronary heart disease. This risk can be mitigated by consuming more healthy nutrients, according to the report.

The researchers said: "Dietary recommendations should remain on replacing total saturated fat with unsaturated fats or whole grain carbohydrate as an effective approach towards preventing coronary heart disease."

Foods with a high level of major saturated fatty acids include hard cheese, whole milk, butter, beef and chocolate.

Posted by Philip Briggs

 


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