Replacing saturated fats with healthful carbohydrate-rich foods and unsaturated fats is best for reducing risk for heart disease, according to a study published in the Journal of the American College of Cardiology. Researchers followed more than 127,000 individuals as part of the Nurses’ Health Study and the Health Professionals Follow-Up Study and found that participants who replaced 5 percent of calories from saturated fat with equal calories from polyunsaturated fats, monounsaturated fats, or whole-grain carbohydrates reduced their risk for developing heart disease by 25, 15, and 9 percent, respectively.
- Li Y, Hruby A, Bernstein AM, et al. Saturated fats compared with unsaturated fats and sources of carbohydrates in relation to risk of coronary heart disease: a prospective cohort study. J Am Coll Cardiol. 2015;66:1538-1548.