Simply substituting 5 percent of calories from saturated fats with the equivalent amount of polyunsaturated fats reduced total deaths by 27 percent, and replacing saturates with monounsaturates (from foods like olive and canola oil, nuts and avocados) reduced deaths by 13 percent. Omega-3 fatty acids from fish also "modestly" lowered total mortality, the researchers found.
However, when saturated fats were consumed in place of carbohydrates, there was no significant drop in cardiovascular death rates and slightly higher death rates from cancer
Should We Be Scared of Butter?
The New York Times
It's back on the table, but not in the quantities the meat, dairy and fast-food industries might have you ingest. Read the full story
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