Dietary polyunsaturated fatty acids linked to reduced risk of coronary heart disease

Dietary polyunsaturated fatty acids may reduce the risk of coronary heart disease, a recent study has found. The sources of polyunsaturated fatty acids include fish, vegetable oils, and nuts. The present study shows, in line with earlier research, that the risk of cardiovascular diseases can be reduced by replacing saturated fats with polyunsaturated fats.



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