In an article by Healthday, Michelle Cardel, Ph.D., R.D., assistant professor in the Department of Health Outcomes & Policy, provided expert commentary on recent findings about dieters replacing saturated fat with high-quality carbohydrates and polyunsaturated fats. Cardel was consulted to contribute to the article, “Dieters: Don’t Replace Saturated Fats with Processed Carbs,” due to her role as a spokesperson for the Obesity Society.
The article was based on a recent study published in the Journal of the American College of Cardiology, which found that when the participants replaced 5 percent of their calories from saturated fat with healthier polyunsaturated fats, the risk for coronary heart disease dropped by 25 percent.