Another observational study found that replacing saturated fat with low glycemic index carbohydrates was associated with a nonsignificant trend toward lower risk of myocardial infarction, while replacement of saturated fat with high glycemic index carbohydrates was associated with significantly higher risk (hazard ratio: 1.33; 95% CI: 1.08, 1.64) [ 37 ].
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A healthy approach to dietary fats: understanding the science and taking action to reduce consumer confusion.
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