Dietary Fatty Acids, Macronutrient Substitutions, Food Sources and Incidence of Coronary Heart Disease: Findings From the EPIC-CVD Case-Cohort Study Across Nine European Countries
Publication: Journal of the American Heart Association
Marinka Steur, Laura Johnson, Stephen J. Sharp, Fumiaki Imamura, Ivonne Sluijs, Timothy J. Key, Angela Wood, Rajiv Chowdhury, Marcela Guevara, Marianne U. Jakobsen, Ingegerd Johansson, Albert Koulman, Kim Overvad, Maria‐José Sánchez, Yvonne T. van der Schouw, Antonia Trichopoulou, Elisabete Weiderpass, Maria Wennberg, Ju‐Sheng Zheng, Heiner Boeing, Jolanda M. A. Boer, Marie‐Christine Boutron‐Ruault, Ulrika Ericson, Alicia K. Heath, Inge Huybrechts, Liher Imaz, Rudolf Kaaks, Vittorio Krogh, Tilman Kühn, Cecilie Kyrø, Giovanna Masala, Olle Melander, Conchi Moreno‐Iribas, Salvatore Panico, José R. Quirós, Miguel Rodríguez‐Barranco, Carlotta Sacerdote, Carmen Santiuste, Guri Skeie, Anne Tjønneland, Rosario Tumino, W. M. Monique Verschuren, Raul Zamora‐Ros, Christina C. Dahm, Aurora Perez‐Cornago, Matthias B. Schulze, Tammy Y. N. Tong, Elio Riboli, Nicholas J.Wareham, John Danesh, Adam S. Butterworth, and Nita G. Forouhi
7 December 2021
Summary
Once thought to be the best dietary advice for the prevention of heart attacks, reducing saturated fat in the diet is increasingly questioned as a strategy for improving heart health. This change, which is evident in the increasing popularity of low carbohydrate, not low fat diets, is happening for a variety of reasons.
Researchers conducted research across nine countries of Europe testing the link between different types of dietary fats and the future risk of developing heart disease. This study involved 10,529 people who developed heart disease over time and compared them with 16,730 people who did not develop heart disease, who were randomly selected from 385,747 European Prospective Investigation into Cancer (EPIC) study volunteers in the EPIC-CVD Study.