Mayo Clinic Proceedings
April 2014 Volume 89, Issue 4, Pages 451–453
Uffe Ravnskov, MD, PhD
For many years we have been told that to prevent cardiovascular disease (CVD), we must lower our intake of saturated fatty acids (SFAs) and instead eat more carbohydrates and polyunsaturated fatty acids (PUFAs). Backed up by the National Cholesterol Education Program, the National Institutes of Health, and the American Heart Association, the medical profession has promoted this idea eagerly, although the number of contradictory scientific reports is almost endless. There is in fact much evidence that doing the opposite is more relevant.