Hold the patty, not the lettuce: processing foods for over a quarter century in the Nurses' Health Study.

摘要

Nearly a century ago, Anichkov's keen experimental observations linking dietary cholesterol to accelerated atherosclerosis spawned an era of investigation assessing macronutrient intake in the development and progression of coronary heart disease (CHD). To this end, epidemiological studies identified total fat, saturated fatty acid, and trans fatty acid (TFA) intake as positively correlated with CHD risk, whereas intake of monounsaturated and polyunsaturated fatty acids was inversely correlated.