Cardiometabolic benefits of replacing saturated fatty acids with unsaturated fatty acids

To inform about the current evidence on the potential cardiometabolic benefits of replacing saturated fatty acids with unsaturated fatty acids. This review will highlight the recent data from prospective cohort studies that have used substitution analyses to evaluate cardiometabolic [with a focus on cardiovascular disease (CVD)] and total mortality risk when replacing intakes of saturated fatty acids (SFA) with either monounsaturated fatty acids (MUFA) or polyunsaturated fatty acids (PUFA).

Results from recent, prospective cohort studies suggest that replacing SFA (e.g. from butter, meats, or palm oil) with unsaturated fats, particularly PUFA from vegetable oils, nuts, and fatty fish, are not only associated with reduced all-cause mortality and CVD risk but also from other cardiometabolic diseases.

The current evidence supports replacing SFA with unsaturated fatty acids from MUFA and PUFA on all-cause mortality and CVD risk. Replacing foods rich in SFA such as butter, red meat, and processed red meat with either plant-based MUFA or PUFA-rich sources such as vegetable oils, nuts, or fatty fish is associated with lower risk of all-cause mortality and CVD. These recent findings accord with international dietary recommendations, and also support the use of more plant-based diets for public health.