from Journal of the American College of Cardiology
Studies have shown that consuming
saturated fats in our diet may increase
the risk of coronary heart disease, but
did not specify a replacement, such as
unsaturated fats or carbohydrates. A
new study published in the Journal of the
American College of Cardiology offers
some clarity. Researchers found that
when study participants consumed less
saturated fats, they replaced them with
low quality carbohydrates, such as
refined grains, refined starches and
added sugars. This study distinguishes
between various types of fatty acids and
quality of carbs. The Harvard
researchers found that replacing
saturated fats with unsaturated fats, like
vegetable oils, nuts and seeds and high
quality carbohydrates such as whole
grains does best at reducing the risk of
heart disease.