Dietary polyunsaturated fatty acids linked to reduced risk of coronary heart disease

Fish, nuts, extra virgin olive oil. More reasons to eat these! A recent study completed at the University of Eastern Finland shows that dietary polyunsaturated fatty acids may reduce the risk of coronary heart disease. The sources of polyunsaturated fatty acids include fish, vegetable oils, and nuts. The findings were published inArteriosclerosis, Thrombosis & Vascular Biology, a journal of the American Heart Association. The present study shows, in line with earlier research, that the risk of cardiovascular diseases can be reduced by replacing saturated fats with polyunsaturated fats.

The new Nordic Nutrition Recommendations that were published in early 2014 now recommend that saturated fats should be replaced with polyunsaturated fats.

The study gives new insight into how different fatty acids affect the risk of coronary heart disease, as the amount of saturated fat in the diets of the participants in the present study, i.e. men living in eastern Finland, was higher than in most other study populations. Furthermore, only a few of the similar studies have taken the quality of carbohydrates into consideration. The present study shows, in line with earlier research, that the risk of cardiovascular diseases can be reduced by replacing saturated fats with polyunsaturated fats.

The dietary habits of 1,981 men aged between 42 and 60 were assessed at the baseline of the Kuopio Ischaemic Heart Disease Risk Factor Study (KIHD) at the University of Eastern Finland in 1984-1989. During a follow-up of 21.4 years, 565 men were diagnosed with a coronary heart disease. Out of these, 183 were cardiac events resulting in the death of the patient.

Similar links as those of cardiovascular disease mortality were observed also when studying the relationship of different fatty acids with carotid atherosclerosis.

Story Source:

The above story is based on materials provided by University of Eastern Finland.Note: Materials may be edited for content and length.

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