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Jan 20, 2011

Eliminating Saturated Fats & Carbs Reduces the Risk for Cardiovascular Disease

A meta-analysis study published in March 23, 2010 in PLoS Medicine shows that replacing saturated fats with polyunsaturated fats such as fish and vegetable oils such as canola, soybean, salflower or sunflower oil reduced once risk for heart disease significantly.  Many individuals have replaced saturated fats with refined carbohydrates.  Recent meta-analysis studies show that replacing saturated fats with refined carbohydrates does not lower one's risk for cardiovascular disease. In order to lower one's risk for cardiovascular disease both saturated fats and refined carbohydrates need to be reduced. The risk of cardiovascular disease was reduced by 19% for those individuals who lowered their saturated fat intake and increased polyunsaturated fats.  With each 5% increase in polyunsaturated fats there was a 10% decrease in heart disease.  This study is significant.  If your decreasing saturated fat intake and replacing the saturated fats with refined carbohydrates there is no benefit.