Title: Dietary fat modification and the risk of future cardiovascular events and mortality.
Abstract: According to the authors of this Cochrane review, reducing or modifying a patient's dietary fat intake did not lower the rates of either total or cardiovascular-related mortality when compared with usual or control diets. Reducing the intake of total or saturated fats decreased the risk of cardiovascular events by 22 percent in those patients who were able to sustain the modified diet for at least two years. Replacing saturated fat with monounsaturated and polyunsaturated fats reduced the risk of cardiovascular events, whereas replacing saturated fat with a protein or a carbohydrate (i.e., a low-fat diet) did not.
Publication Year: 2013
Publication Date: 2013-05-01
Language: en
Type: article
Indexed In: ['pubmed']
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