Is PUFA the Preferred Replacement Macronutrient for SFA? Weighing the Evidence

Over seven decades ago, clinician scientists discovered that saturated fats worsened total cholesterol levels while the L-plus factor, aka linoleic acid, lowered cholesterol.  Building on that fundamental discovery, clinical evidence has further elucidated that linoleic acid, when substituted for saturated fats, lowers LDL cholesterol while increasing HDL cholesterol in patients with dyslipidemia.  In parallel to these findings, work from several investigators began observing that higher linoleic acid in the body was associated with reduced risk for type 2 diabetes and better insulin sensitivity. From these findings, work has consistently shown that, whether substituting in the diet for saturated fats or fortifying the diet with linolic acid, risk for cardiometabolic diseases is reduced.  After reviewing seminal studies, new mechanisms to explain these links will be presented.