Reducing Saturated Fats in Patients at High Risk Reduces Death and Heart Attack

At the KAHN CENTER, we teach a diet low in saturated fats from meats, butter,  cheese and eggs. 

We also advise avoiding coconut oil and palm oil as they are very high in saturated fat. Nonetheless, debates about optimal saturated fat advice continue.

The study was designed to systematically summarize randomized trial data on reducing or modifying saturated fat intake on cholesterol, mortality, and major cardiovascular events. Eligible trials enrolled adults with or without cardiovascular disease and studied the effect of reducing or modifying saturated fat intake.

 

There were 17 eligible trials (66,337 participants). Risk stratified evidence provides low to moderate certainty that reducing saturated fat intake may result in a reduction in all-cause mortality, cardiovascular mortality, nonfatal myocardial infarction (heart attack), and fatal and nonfatal stroke.

 

For those at high risk for heart disease, the results suggested there may be important absolute reductions.

 

The effects were more pronounced when replacing saturated fat with polyunsaturated fat for nonfatal MI (25% reduction). 

For persons at low cardiovascular risk, reducing or modifying saturated fat intake has little or no benefit over a period of 5 years (a short time to assess heart risk in lower risk persons).

 

Among persons at high cardiovascular risk, important reductions in mortality and major cardiovascular events were measured, particularly for MI, with respect to replacing saturated fat with polyunsaturated fat.

At the KAHN CENTER, we will continue to advise avoidance of food high in saturated fats like:

• fatty cuts of meat
• meat products, including sausages and pies
• butter, ghee, and lard
• cheese, especially hard cheese like cheddar
• cream, soured cream and ice cream
• some savoury snacks, like cheese crackers and some popcorns
• chocolate confectionery
• biscuits, cakes, and pastries
• palm oil
• coconut oil and coconut cream