Published in Journal of the American College of Cardiology · View the paper (DOI)
Replacing saturated fats with unsaturated fats and high-quality carbohydrates has the most impact on reducing the risk of heart disease, according to a new study. Participants who replaced calories from saturated fatty acids with calories from polyunsaturated fats, monounsaturated fats, or whole grains had lower risk of coronary heart ...
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