Unsaturated fats, high-quality carbs lower risk of heart disease
2 institutional releases
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 ...
Coverage from 2 institutions
- Unsaturated fats, high-quality carbs lower risk of heart disease American College of Cardiology · Sep 28, 2015 · first to report
- Butter is not back: Limiting saturated fat still best for heart health Harvard T.H. Chan School of Public Health · Sep 28, 2015