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Reduction in saturated fat intake for cardiovascular disease
Lee Hooper1, Nicole Martin2, Oluseyi F Jimoh1
1Norwich Medical School, University of East Anglia, Norwich, UK.
The Cochrane Database of Systematic Reviews
|May 20, 2020
Summary
Reducing saturated fat intake lowers cardiovascular events, particularly when replaced with polyunsaturated fats or carbohydrates. This dietary change, sustained for at least two years, shows benefits for cardiovascular health without adverse effects.
Area of Science:
- Cardiovascular Health and Nutrition
- Dietary Fat Metabolism and Health Outcomes
- Evidence-Based Medicine and Clinical Trials
Background:
- While reducing saturated fat lowers serum cholesterol, its impact on other health markers and optimal dietary replacements remain unclear.
- The study addresses the uncertainty regarding the best energy sources to replace dietary saturated fats, including polyunsaturated fats, monounsaturated fats, carbohydrates, and protein.
Purpose of the Study:
- To evaluate the effects of reducing saturated fat intake and replacing it with other macronutrients on mortality and cardiovascular morbidity.
- To synthesize evidence from all available randomized clinical trials on dietary saturated fat reduction and its health consequences.
Main Methods:
- Systematic review and meta-analysis of 15 randomized controlled trials (RCTs) involving approximately 59,000 participants.
- Searches conducted across major databases (CENTRAL, MEDLINE, Embase) and clinical trial registries up to October 2019.
- Data extraction, risk of bias assessment, meta-regression, subgrouping, and GRADE assessment were performed.
Main Results:
- Reducing dietary saturated fat intake for at least two years significantly decreased the risk of combined cardiovascular events by 21% (moderate-quality evidence).
- Greater reductions in saturated fat intake correlated with greater risk reduction for cardiovascular events.
- No significant effect was observed on all-cause mortality, cardiovascular mortality, or cancer outcomes; minor reductions in weight and cholesterol were noted.
Conclusions:
- Reducing saturated fat intake, especially when replaced by polyunsaturated fats or carbohydrates, leads to a significant reduction in combined cardiovascular events.
- The benefits of reduced saturated fat intake on cardiovascular events were consistent across different study durations, sexes, and baseline cardiovascular risk levels.
- While replacement with monounsaturated fats showed unclear effects, no harmful effects of reducing saturated fat were identified.
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