Abstract
Early investigation into the effects of diet on serum cholesterol showed that vegetable oils were hypocholesterolemic when substituted for saturated fatty acids. Subsequent work by many investigators seemed to indicate that polyunsaturated fats (PFAs) were cholesterol-lowering, saturated fats (SFAs) were cholesterol-raising, and monounsaturated fats (MFAs) were neutral. Linoleic acid became the polyunsaturated fat of choice. The conclusions of these studies gained wide acceptance in the medical and scientific world. For nearly two decades following this early work, research on the connection between diet and coronary heart disease was focused almost exclusively on the ratio of polyunsaturated to saturated fats (expressed as the PIS ratio), with MFAs receiving little attention.
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Spiller, G.A. (1991). Physiological Effects of Monounsaturated Oils. In: Spiller, G.A. (eds) The Mediterranean Diets in Health and Disease. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-6497-9_9
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DOI: https://doi.org/10.1007/978-1-4684-6497-9_9
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