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Heart disease risk from saturated fats may depend on what foods they come from – new research

Heart disease risk from saturated fats may depend on what foods they come from – new research

A new study has suggested that the saturated fat content in food may have different effects on heart disease risk depending on the food source.

The study, conducted by Harvard School of Public Health (HSPH) and published in the ‘Journal of the American College of Cardiology’, found that replacing 5% of saturated fat calories with the same amount of calories from either carbohydrates or unsaturated fats was associated with a 25% and 15% lower risk of coronary heart disease (CHD) respectively.

Interestingly, when the focus was on specific food sources of saturated fat, replacing 5% of calories from butter with the same amount of calories from nuts was associated with a 28% lower risk of CHD, whereas replacing 5% of calories from butter with the same amount of calories from red meat was associated with a 23% higher risk of CHD.

Saturated fats have long been considered a dietary evil, with high intake levels thought to increase the risk of developing CHD. However, this new study highlights the fact that it may not be the saturated fat content of food per se that is problematic, but rather the food source.

This is an important distinction, as it means that not all saturated fat-containing foods are created equal in terms of their effect on heart disease risk. So, if you are going to eat foods high in saturated fat, it may be best to choose those that come from a healthy source, such as nuts, rather than an unhealthy one, such as red meat.

A new study has suggested that the link between saturated fats and heart disease may depend on the food that they come from.

The research, which was conducted by a team from the University of Glasgow, looked at data from over half a million people.

They found that those who ate the most saturated fat from animal sources, such as red meat, dairy and eggs, had a higher risk of heart disease than those who ate the same amount of saturated fat from plant sources, such as nuts, seeds and olive oil.

The lead author of the study, Dr. Rajiv Chowdhury, said that the findings “support the current dietary advice to replace saturated fats with unsaturated fats”.

He added that the findings ” add to the evidence that not all dietary fats are the same, and that the source of fat in our diet is important for our health”.

The study was published in the journal BMC Medicine.

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