Fats are not the main killers for the heart but the carbohydrates. A study presented in Barcelona during the European cardiology congress puts into question what has been indicated so far in all the guidelines for the prevention of cardiac health and from dozens of studies and scientific documents. 

The PURE study (Prospective Urban Rural Epidemiology), was conducted by the University of Hamilton, Ontario and the results were presented today and published in the Lancet. Fat reduction, according to Mahshid Dehghan, a researcher at the Population Health Research Institute at McMaster University, “would not improve people’s health”.


The advantages would come instead reducing the carbohydrates, that is essentially the carbohydrates under the 60 per cent of the total energy, “and increasing the total fat intake up to 35 percent”.


The results of the analysis on over 135,000 individuals from 18 countries with low, medium and high income, in the prospective epidemiological study show that it is the high intake of carbohydrates that determines a greater risk of cardiovascular mortality. The intake of fat, according to the results presented, is instead, surprisingly, associated with lower risks.

Individuals in the high end of fat consumption showed a 23 percent reduction in the risk of total mortality, but also an 18 percent reduction in the risk of stroke and 30 percent of the risk of mortality from non-cardiovascular causes. Each type of fat was associated with a reduction in the risk of mortality. Less than 14 percent for saturated fats, 19 percent less for monounsaturated fats, minus 29 percent for polyunsaturated fats. Indeed, a higher intake of saturated fat has been associated with a 21 percent reduction in the risk of stroke.