Reducing saturated fat intake and increasing polyunsaturated fat intake led to increased levels of oxidized LDL and Lp(a) in healthy women, regardless of vegetable intake.

“in this study changes in dietary fat intake alter plasma levels of oxidized low-density lipoprotein and lipoprotein little a there were two groups of people 37 healthy women they were fed to diets and what both diets reduced saturated fat intake from 28 grams to 20 grams and the amount of poly saturated fat intake increased from 11 to from 11 to 19 grams so polyunsaturated fat went up quite a bit because 19 grams of PUFA polyunsaturated fat is a lot and they decreased saturated fat by about 30% and so what did they find in this study in both groups one group ate a lot of vegetables one group ate small amount of vegetables so that's the second intervention but both groups decreased saturated fat increased buffa in both groups levels of oxidized LDL and levels of LP little-a went up went up”