Proactive health care providers are wise to encourage patients to lower total dietary fat consumption because replacing fats with carbohydrates decrease cardiovascular risk factors.

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One of the most important facts for decreasing risk of cardiovascular disease (CVD) is the types of foods chosen to lower saturated fat intake. Current research indicates that while total dietary fat might not be a risk factor for CVD, the types of fat eaten have a greater impact. Health care providers should be thorough when educating patients about the risks and benefits of various fats. Replacing damaging saturated and trans fats with polyunsaturated fatty acids can benefit lipid profiles, but replacing them with refined carbohydrate foods would increase risk factors. It is thought that previous recommendations to decrease total dietary fat intake have resulted in increased consumption of refined carbohydrates. The unfortunate consequences include increased CVD risk.

Proactive Health Care Providers Are Wise to Encourage Patients to Lower