1.  2010 Wellsource, Inc. All rights reserved. Polyunsaturated Fats and CHD Harvard Study 2010

2.  2010 Wellsource, Inc. All rights reserved. Study Details Harvard University School of Public Health Combined 8 randomized controlled trials (RCT) of replacing saturated fat with polyunsaturated fat in the diet Included 13,614 participants Study time was about 4.5 years Results included 1,042 major coronary heart disease events (heart attacks and angioplasties) PLOS Medicine. 2010;7(3):1-10.

3.  2010 Wellsource, Inc. All rights reserved. Polyunsaturated Fat and CHD The intervention group ate 15% of calories as PUFA (polyunsaturated fat). Controls ate 5% as PUFA. Over 4.5 years this resulted in 19% fewer coronary heart disease (CHD) events in the intervention group compared to controls. Note: PUFA = Polyunsaturated fatty acids Major Coronary Events (RR) Polyunsaturated Fat Intake n = 13,614 PLOS Medicine. 2010;7(3):1-10.

4.  2010 Wellsource, Inc. All rights reserved. Primary Prevention The risk of CHD events was 27% lower in those without any heart disease at the start of the study and who continued for 4.25 or more years. –Comparing high PUFA intake (15% of calories) with low PUFA intake (5% of calories) –Total cholesterol dropped 29 mg/dL on average between intervention group and controls. Note: PUFA = Polyunsaturated fatty acids Major Coronary Events (RR) Polyunsaturated Fat Intake PLOS Medicine. 2010;7(3):1-10.

5.  2010 Wellsource, Inc. All rights reserved. Other Research Findings Longer term trials showed greater benefit -- risk of coronary heart disease events dropped 27%. For every 5% of PUFA replacing saturated fat, LDL cholesterol dropped 10 mg/dL, and coronary heart disease events dropped 10%. There was no significant drop in coronary heart disease events if decrease in saturated fat was offset by carbohydrate or monounsaturated fat. PLOS Medicine. 2010;7(3):1-10.

6.  2010 Wellsource, Inc. All rights reserved. Summary Conclusions “The evidence is most consistent and robust for CHD benefits when saturated fat is replaced with PUFA, rather than with MUFA or carbohydrate, suggesting that lower risk may be more strongly related to increased PUFA than decreased saturated fat consumption.” PLOS Medicine. 2010;7(3):1-10.

7.  2010 Wellsource, Inc. All rights reserved. Other Recommendations Focus on n-3 PUFA-containing vegetable oils such as soybean or canola. Consider importance of other dietary factors including: –Eating less sodium/salt –Eating more whole grains –Eating more fruits and vegetables –Eating more omega-3 fats PLOS Medicine. 2010;7(3):1-10.

8.  2010 Wellsource, Inc. All rights reserved. The End