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Saturated Fat Cut: No Major Health Benefit for Most
16 Dec
Summary
- Cutting saturated fat offers little to no benefit for low-risk individuals.
- Benefits seen were mainly for high-risk groups replacing fat with polyunsaturated fats.
- Some experts urge caution, citing the need for longer-term and food-specific studies.
New research indicates that reducing saturated fat intake may not significantly decrease the risk of death for the majority of individuals, particularly those at low or moderate risk of heart disease. The review of 17 trials found minimal advantages over five years from cutting saturated fat, with benefits mostly appearing when saturated fats were replaced by polyunsaturated fats.
While reducing saturated fat did lower cholesterol levels, these improvements did not translate into fewer heart attacks or deaths for low-risk individuals. For those at higher risk, however, a reduction in saturated fat consumption appears to offer notable benefits for mortality and cardiovascular events. Experts suggest that further research is necessary to explore the effects of replacing saturated fats with protein.
Nutritionists express caution, noting that the review did not assess long-term outcomes and that different sources of saturated fat may have varying health impacts. They emphasize a shift towards considering whole foods rather than isolated nutrients. Population-wide advice aims to lower average cholesterol, a strategy credited with a substantial decrease in heart disease over decades.
