Health effects of dietary fats have been extensively studied for decades. However,
controversies exist on the effects of various types of fatty acids, especially saturated fatty acid
(SFA), on cardiovascular disease (CVD). Current evidence supports that different types of
dietary fatty acids have divergent effects on CVD risk, and the effects also depend strongly
on the comparison or replacement macronutrient. A significant reduction in CVD risk can be
achieved if SFAs are replaced by unsaturated fats, especially polyunsaturated fatty acids …