A diet with 9% saturated fat and 14% polyunsaturated fat resulted in a 41% reduction in cardiovascular disease events and mortality compared to a control diet of 18% saturated fat and 4% polyunsaturated fat.

“41% reduction in the treatment group. That was and just to give folks what the actual intervention was. So the highsaturated fat or control arm was 18% saturated fat, 4% polyunsaturated fat, 3 to four. They gave some wiggle room. The treatment group was 14%. So they increased to 14% polyunsaturated and cut saturated fat in half to 9%.”