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Dairy Products Aren't All That Bad For Heart Health
Further, the ratio of total cholesterol to HDL cholesterol is a better predictor of the effect of saturated fatty acids on CVD risk than LDL-and/or total cholesterol, as individual fatty acids have differential effects on various blood lipids.
When it comes to determining the correlation between CVD and food, the entire components comprised within the food matrix may be more important than concentrating solely on fatty acids content.
According to the experts, current evidence only suggests that substitution of SFA by polyunsaturated fatty acids (PUFAs), but not carbohydrates, results in a lowering of total and LDL cholesterol.
"However, even this conclusion isn't the last word, as there is growing recognition that individual fatty acids within the PUFA category have different physiologic effects," said Cindy Schweitzer of the Global Dairy Platform, referring to a recent analysis published in the British Journal of Nutrition.
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