A study in the British Medical Journal revealed that while those who avoided butter in favor of vegetable oil spreads saw their cholesterol levels drop, [however]the result didn’t translate to a lower risk of heart disease or premature death.
The study, a reappraisal of data from a randomized controlled trial from 1968 to 1973, looked at 9,570 participants who replaced saturated fat in their diets with vegetable oil, which is rich in linoleic acid, a polyunsaturated fat. While the vegetable oil group saw cholesterol levels drop by 13.8 per cent, it failed to have the same effect on their risk of death in fact, they actually had a higher risk than those who consumed the butter.
Dr Forouhi said,”saturated fats are not the villains previously thought. One large study from McMaster University in Canada last August found no evidence that eating higher amounts of saturated fat raised the risk of death, but it did find eating more trans-fats was linked to increased risk of death and heart disease.
Rick Miller consultant dietitian, said “We need to move away from the idea of consuming single nutrients to thinking about eating more heart healthy foods,” That means a combination of saturated, polyunsaturated and monounsaturated fats for heart health. “These include omega-3 fatty acids from fish such as salmon, herring and tuna, or plant based sources such as walnuts, flaxseed and canola oils, avocados, olives and olive oils, and dairy products such as whole milk and eggs.”
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