Table 2.

Effect of Decreasing Dietary Saturated Fatty Acids on Lipid Levels

Dietary ComponentLDL-C (mg/dL)TGs (mg/dL)HDL-C (mg/dL)
PUFA−9.0-2.0-1.0
MUFA-6.5+1.0-6.0
CHO-6.0+9.5-2.0

PUFA- polyunsaturated fatty acids; MUFA- monounsaturated fatty acids; CHO- carbohydrates.

Effects on lipoprotein lipids of replacing 5% of energy from SFA with the 5% of energy from the specified dietary component. Table adapted from references (26,60).

From: The Effect of Diet on Cardiovascular Disease and Lipid and Lipoprotein Levels

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