Study suggests substituting saturated fats with plant-based unsaturated fats reduces cardiometabolic risk.
A study published in Nature Medicine suggests that replacing a diet high in saturated animal fats, like butter, with plant-based unsaturated fats, such as olive oil, can positively affect blood fat composition and potentially decrease long-term disease risk. The research, conducted by a team from Chalmers University of Technology in Sweden and the German Institute of Human Nutrition, found that by substituting saturated fats with unsaturated fats, participants experienced reduced cardiometabolic risk. The current guidelines recommend increasing dietary unsaturated fat intake while reducing saturated fats to prevent conditions like heart attack, stroke, diabetes, and insulin resistance.
July 11, 2024
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