Dietary fat intake and risk of cardiovascular disease and all-cause mortality in a population at high risk of cardiovascular disease.

@article{GuaschFerr2015DietaryFI,
  title={Dietary fat intake and risk of cardiovascular disease and all-cause mortality in a population at high risk of cardiovascular disease.},
  author={Marta Guasch-Ferr{\'e} and Nancy Babio and Miguel {\'A}ngel Mart{\'i}nez-Gonz{\'a}lez and Dolores Corella and Emilio Ros and Sandra Mart{\'i}n-Pel{\'a}ez and Ram{\'o}n Estruch and Fernando Ar{\'o}s and Enrique G{\'o}mez-Gracia and Miquel {\`A}ngel Fiol and Jos{\'e} Manuel Santos-Lozano and Llu{\'i}s Serra-Majem and M{\`o}nica Bull{\'o} and Estefan{\'i}a Toledo and Roc{\'i}o Barrag{\'a}n and Montserrat Fito and Alfredo Gea and Jordi Salas-Salvad{\'o}},
  journal={The American journal of clinical nutrition},
  year={2015},
  volume={102 6},
  pages={1563-73}
}
BACKGROUND Dietary fat quality and fat replacement are more important for cardiovascular disease (CVD) prevention than is total dietary fat intake. OBJECTIVE The aim was to evaluate the association between total fat intake and fat subtypes with the risk of CVD (myocardial infarction, stroke, or death from cardiovascular causes) and cardiovascular and all-cause death. We also examined the hypothetical effect of the isocaloric substitution of one macronutrient for another. DESIGN We… CONTINUE READING