Saturated fat intake has long been associated with elevated blood cholesterol levels and subsequent increases in cardiovascular disease (CVD) risk. The current emphasis in cardiovascular nutrition is to limit consumption of fat overall and to limit saturated fatty acids while simultaneously promoting unsaturated lipids like omega-3 (n-3) polyunsaturated fatty acids (PUFA) from seafood. This perspective was shaped largely by observations of the strong correlation of saturated fat intake to risk of coronary events, based on decades of epidemiological and clinical findings, and the evidence that low fat intake can lower LDL levels.
What Is Muscle Mass and How to Measure It What Are Obesogens, and Should We Be Concerned?