Polyunsaturated fatty acids and cardiovascular disease

  • Doriane RichardEmail author
  • Pedro Bausero
  • Charlotte Schneider
  • Francesco Visioli


Replacing saturated with polyunsaturated (PUFAs) rather than monounsaturated fatty acids or carbohydrates results in cardiovascular prevention over a wide range of intakes. The mechanisms by which PUFAs reduce cardiovascular risk are manifold, and the extent and precise nature of their activities is the subject of several investigations, spanning from in vitro mechanistic studies to human intervention trials. This article reviews the most up-to-date evidence of the association between PUFA consumption and reduced cardiovascular mortality.


Fatty acids Cardiovascular disease Omega 3 Omega 6 Cholesterol Inflammation 



Work in our laboratory is supported by the Institut de Recherche Pierre Fabre.


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Copyright information

© Birkhäuser Verlag, Basel/Switzerland 2009

Authors and Affiliations

  • Doriane Richard
    • 1
    Email author
  • Pedro Bausero
    • 1
  • Charlotte Schneider
    • 1
  • Francesco Visioli
    • 1
  1. 1.Laboratory of Micronutrients and Cardiovascular DiseaseUniversité Pierre et Marie CurieParisFrance

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