American Heart Association Highlights the Coronary Benefits of Polyunsaturated Fat
A newly published presidential advisory from the American Heart Association (AHA) strongly advocates for Americans to replace the saturated fat in their diet with polyunsaturated fat. This advisory is timely because there has been a lot of confusion of late among the public about the role that dietary fat plays in heart disease. Actually, it is fairly obvious that the AHA advisory was written in response to this confusion. Well, the jury is in and saturated fat is out.
Despite all the public confusion, according to the AHA, evidence in support of replacing saturated fat with polyunsaturated as a means of reducing risk of coronary heart disease has actually strengthened over the years. That is good news for consumers of soyfoods and soybean oil because the predominant type of fat in soybean oil is polyunsaturated.
In fact, a key piece of information upon which the AHA based their conclusions was a statistical analysis of four clinical trials which showed that replacing saturated fat with polyunsaturated fat reduced heart disease risk by a statistically significant 29%. Of those four trials, soybean oil was the sole replacement in one and was a main source of polyunsaturated fat in two others. In the fourth trial the source of polyunsaturated fat was described only as “vegetable oil,” which likely was soybean oil. Therefore, the AHA advisory not only highlights the benefit of polyunsaturated fat but soybean oil in particular.