Polyunsaturated Fat Could Benefit Heart

Consumption of polyunsaturated fats may reduce the risk of coronary heart disease by 19%, a new study says.

Harvard researchers found that for every 5% increase in polyunsaturated fat intake there is a 10% reduction in the risk of coronary heart disease.

The study recommended that permissible limits of omega-3 fatty acids would benefit the heart while polyunsaturated fats from vegetable oils may be an optimal replacement for saturated fats.

The findings also suggest that an upper limit of 10% energy consumption from polyunsaturated fats may be too low, as the participants who reduced their risk were consuming about 15% energy from polyunsaturated fats.

The UK’s Food Standards Agency estimated that cutting saturated fat intake could prevent up to 3,500 premature deaths a year, saving £1bn a year in related costs.