Is mono-unsaturated fat as good as polyunsaturated fat?
In recent years a series of reports have suggested that the cholesterol-lowering potential of mono-unsaturated fat compares favourably with that of polyunsaturates, lowering LDL without lowering HDL [15,16]. This claim is surprising in light of data indicating that monounsaturated fatty acids are relatively neutral. We believe that total substitution with a mono-unsaturated fat in the experimental settings (which seldom occurs in Western diets because other fatty acids are present) does two important things: it potentially removes all the myristic acid from the diet, and it supplies more than enough 18:2 (about 4 en%) to maximize the LDL-receptor efficiency in the absence of 14:0 [16]. Our data suggest that 18:1 is not as effective as 18:2 when either 14:0 or cholesterol has down-regulated the receptors at a fatty acid intake below this critical 18:2 threshold. In addition, on the basis of the above premise and as discussed previously [17, 18], it follows that any data obtained with a
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