How effective is reduction and/or modification of dietary fat for preventing cardiovascular disease and cancer?
Reducing saturated fat by reducing and/or modifying dietary fat
reduced the risk of cardiovascular events by 14%. Subgrouping
suggested this reduction in cardiovascular events was seen in
studies of fat modification but not reduction of at least 2 years’
duration, and in studies of men (not of women). There were no
clear effects of dietary fat changes on total mortality or cardiovascular
mortality. This did not alter with subgrouping or sensitivity
analysis. No evidence was found on the long-term health effects
of altering trans fat intake. There was no effect of altering dietary
fat intake on cancer diagnoses or deaths.
Few studies compared reduced with modified fat diets, so direct
comparison was not possible. The ideal type of unsaturated fat
Reduction and modification of dietary fats have differing effects
on cardiovascular risk factors (such as serum cholesterol), but
their effects on important health outcomes are less clear.