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2010 Dietary Guidelines Advisory Committee Systematic Reviews

Systematic Review Question

What is the effect of dietary polyunsaturated fatty acids (PUFA) intake on health and intermediate health outcomes?

Conclusion Statement

Strong and consistent evidence indicates that dietary n-6 polyunsaturated fatty acids (PUFA) are associated with improved blood lipids related to cardiovascular disease (CVD), in particular when PUFA is a replacement for dietary saturated fatty acids (SFA) or trans fatty acids. Evidence shows that energy replacement of SFA with PUFA decreases total cholesterol, LDL cholesterol and triglycerides, as well as numerous markers of inflammation. Polyunsaturated fatty acid intake significantly decreases risk of CVD and has also been shown to decrease the risk of type 2 diabetes.

2010 DGAC Grade: Strong