Which type of dietary fats were shown to have no impact on coronary heart disease risk according to research?

The type of dietary fats that have been shown to have no impact on coronary heart disease risk, according to research, are polyunsaturated fats. These fats are typically found in foods such as fish, nuts, seeds, and vegetable oils. Numerous studies have indicated that polyunsaturated fats, particularly omega-3 and omega-6 fatty acids, can potentially lower the risk of heart disease when they replace saturated or trans fats in the diet.

In contrast, trans fats and saturated fats have been consistently associated with an increased risk of coronary heart disease. Trans fats, often found in processed foods, are notorious for raising low-density lipoprotein (LDL) cholesterol levels while lowering high-density lipoprotein (HDL) cholesterol, which negatively impacts heart health. Saturated fats, commonly found in animal products and some plant oils, have also been shown to raise LDL cholesterol levels, thereby increasing cardiovascular risk.

Refined starches and added sugars can also contribute to increased heart disease risk primarily through their effects on body weight, inflammation, and blood sugar dysregulation rather than directly through fat content. While they are not considered fats, their impact on diet quality and overall health underlines the complexity of coronary heart disease risk.

Consequently, the research highlights