The theory that dietary fat causes heart disease remains central to 'healthy eating' strategies.
Hooper and colleagues reviewed 27 trials, involving over 30,000 healthy adult participants to assess the effect of altering dietary fat intake on
|Altering fat intake reduced cardiovascular deaths by 9%.|
They found that cardiovascular deaths were reduced by 9% and cardiovascular events (such as heart attacks and strokes) were reduced by 16%. There was little effect on total mortality.
Interestingly, virtually all protection from cardiovascular events occurred in trials of at least two years' duration.
Despite only limited and inconclusive evidence for optimal intakes of total
or individual fats, say the authors, these findings suggest that less total
fat or less of any individual fatty acid fraction in the diet is beneficial.
These results certainly support the view that dietary fat plays
a central role in the development of cardiovascular disease, they conclude.