What is the effect of dietary intake of n-6 polyunsaturated fatty acids (PUFA) on increased risk of cardiovascular disease and type 2 diabetes, including intermediate markers such as lipid and lipoprotein levels and inflammation? (DGAC 2010)
Strong and consistent evidence indicates that dietary n-6 polyunsaturated fatty acids (PUFA) are associated with improved blood lipids related to cardiovascular disease (CVD), in particular when PUFA is a replacement for dietary saturated fatty acids (SFA) or trans fatty acids. Evidence shows that energy replacement of SFA with PUFA decreases total cholesterol, LDL cholesterol and triglycerides, as well as numerous markers of inflammation. Polunsaturated fatty acid intake significantly decreases risk of CVD and has also been shown to decrease the risk of type 2 diabetes.