Replacing saturated fats with unsaturated fats significantly reduces cardiovascular disease risk, while trans fat intake increases it.

Dietary Fat and Risk of Cardiovascular Disease: Recent Controversies and Advances.

A healthy diet rich in n-3 PUFA, n-6 PUFA, and nut and olive oil intake can reduce cardiovascular disease risk, while trans fatty acids should be eliminated from the diet.

Dietary fats and cardiovascular disease: putting together the pieces of a complicated puzzle.

Partial replacement of saturated fatty acids with unsaturated fatty acids improves blood lipid and lipoprotein profile, reducing the risk of coronary heart disease, while low-fat diets high in refined carbohydrates and sugar are ineffective.

Progressing Insights into the Role of Dietary Fats in the Prevention of Cardiovascular Disease

Dietary fats have complex health effects, with polyunsaturated fatty acids, n-6 PUFA, and seafood-derived n-3 PUFA being beneficial, while lowering total dietary fat shows no health benefits.

Dietary fats and cardiometabolic disease: mechanisms and effects on risk factors and outcomes

Lowering intake of saturated fat and replacing it with unsaturated fats, especially polyunsaturated fats, can significantly reduce the incidence of cardiovascular disease.

Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

Dietary fats and oils with modified fatty acid compositions can help reduce saturated and trans fat intake, and increase omega-3 and conjugated linoleic acid, potentially improving cardiovascular health.

Dietary fats and oils: Technologies for improving cardiovascular health

Higher dietary trans fatty acids intake is associated with increased risk of cardiovascular disease, while total fat, SFA, MUFA, and PUFA intake show no association with the risk of cardiovascular disease.

Dietary total fat, fatty acids intake, and risk of cardiovascular disease: a dose-response meta-analysis of cohort studies

Replacing saturated and trans fats with unsaturated fats can help prevent cardiovascular disease.

Dietary fatty acids and cardiovascular disease: an epidemiological approach.

A Mediterranean diet high in healthy unsaturated fatty acids may prevent metabolic diseases and reduce cardiovascular events, while a low-fat diet may not be effective in preventing cardiometabolic disease.

Dietary Fats and Chronic Noncommunicable Diseases

Higher intake of MUFAs and PUFAs is associated with a lower risk of cardiovascular disease and death, while higher intake of saturated and trans-fats increases the risk of cardiovascular disease.

Dietary fat intake and risk of cardiovascular disease and all-cause mortality in a population at high risk of cardiovascular disease.

Replacing saturated fat with unsaturated fat in diet remains appropriate for preventing cardiovascular disease, as evidenced by the consistent recommendation from the American Heart Association since the mid-1960s.

Dietary Fat and Cardiovascular Disease: Ebb and Flow Over the Last Half Century.

Dietary composition, including macronutrients and micronutrients, plays a crucial role in reducing cardiovascular risk, with Mediterranean diets being cardioprotective and promoting metabolic health.

Dietary Composition and Cardiovascular Risk: A Mediator or a Bystander?

Recent studies question the role of saturated and trans fats in coronary heart disease risk, while trans fatty acids have stronger negative effects than previously thought.

Dietary fats and cardiovascular health: a summary of the scientific evidence and current debate

Replacing saturated fat with unsaturated fat and increasing n-3 fatty acids intake significantly lowers the risk of coronary heart disease, while reducing cardiovascular mortality.

Types of Dietary Fat and Risk of Coronary Heart Disease: A Critical Review

Omega-3 fatty acids play a crucial role in preventing and treating cardiovascular diseases by reducing stroke, atherosclerosis, and promoting overall health.

Polyunsaturated Fatty Acids and Their Potential Therapeutic Role in Cardiovascular System Disorders—A Review

Dietary saturated fat is not significantly associated with an increased risk of coronary heart disease, stroke, or cardiovascular disease.

Meta-analysis of prospective cohort studies evaluating the association of saturated fat with cardiovascular disease.

Short-chain fatty acid receptors (SCFARs) play a crucial role in cardiovascular function and may serve as therapeutic targets for cardiovascular disorders.

Short-Chain Fatty Acid Receptors and Cardiovascular Function

Full-fat dairy consumption may have benefits for cardiovascular health, while low-fat dairy products may have neutral effects, while fermented dairy products may have positive or neutral effects.

Dairy Fats and Cardiovascular Disease: Do We Really Need to Be Concerned?

Current evidence does not clearly support cardiovascular guidelines promoting high consumption of polyunsaturated fatty acids and low saturated fat intake, with evidence showing weak positive associations between palmitic and stearic acids and CVD risk.

Dietary fat and cardiovascular disease

Dietary saturated fatty acids are not the only factor contributing to low-grade inflammation and cardiovascular disease risk, and addressing the proinflammatory/antiinflammatory balance of the Paleolithic era may require a broader approach considering nondietary lifestyle factors.

The relation of saturated fatty acids with low-grade inflammation and cardiovascular disease.

What are the roles of different types of dietary fats in cardiovascular health and disease?

These studies suggest that replacing saturated and trans fats with unsaturated fats, particularly polyunsaturated fats, can significantly reduce the risk of cardiovascular disease.