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

A recent study completed at the University of Eastern Finland shows that dietary polyunsaturated fatty acids may reduce the risk of coronary heart disease. The sources of polyunsaturated fatty acids include fish, vegetable oils, and nuts. The findings were published in Arteriosclerosis, Thrombosis & Vascular Biology, an esteemed journal of the American Heart Association. Recent studies have not found an association between the consumption of saturated fats and the risk of cardiovascular diseases. It seems that the mere reduction of saturated fats from the diet does not reduce the risk of