AIM: Reducing Saturated Fat Intake Lowers the Risk of Heart Disease

Reducing saturated fat intake is associated with lower all-cause mortality and a reduced risk of cardiovascular events; however, this effect is observed mainly in people at high cardiovascular risk. This conclusion was reached by an international team of researchers. The study was published in the Annals of Internal Medicine (AIM).

The researchers analyzed data from 17 randomized clinical trials involving more than 66,000 participants that examined the effects of reducing saturated fat intake or replacing it with other nutrients. Among individuals at high risk of cardiovascular disease, a lower proportion of saturated fats in the diet was associated with reduced overall mortality, as well as a likely decrease in the incidence of heart attacks and strokes.

The greatest benefit was observed when saturated fats were replaced with polyunsaturated fatty acids. Such substitution led to a significant reduction in the risk of nonfatal myocardial infarction. In contrast, no similar benefits were identified over a five-year follow-up period among people with low to moderate cardiovascular risk.

The authors noted that these findings highlight the need for more targeted dietary recommendations that take individual cardiovascular risk into account, rather than universal restrictions for the entire population.

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