Researchers have found that a diet rich in fish, seafood, and grains -- also called polyunsaturated fats -- is better at preventing heart disease than a diet containing olive oil, nuts, and avocados -- called monounsaturated fats. Although both types of fats are healthy, people should probably include more of the first than the second in their diet to keep a healthy heart, the scientists say.
Too much cholesterol has long been linked to increasing risks of developing heart disease, but it has been less clear how the various dietary fats -- saturated, monounsaturated and polyunsaturated -- make people susceptible to the disease.
Lawrence L. Rudel and colleagues developed a method to determine the effects of the three types of dietary fats on acyl-coenzyme A, a key molecule involved in the metabolism of fatty acids. The scientists found that mice fed diets high in saturated and monounsaturated fat showed an increase in acyl-coenzyme A compared to mice fed a diet enriched in polyunsaturated fat. These results suggest that polyunsaturated fat is a more suitable replacement than monounsaturated fat for dietary saturated fat, the scientists concluded.
Article: "Monounsaturated fatty acyl-CoA is predictive of atherosclerosis in human ApoB100 transgenic, LDLr-/- mice" by Thomas A. Bell III, Martha D. Wilson, Kathryn Kelley, Janet K. Sawyer, and Lawrence L. Rudel
The above story is based on materials provided by American Society for Biochemistry and Molecular Biology. Note: Materials may be edited for content and length.
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