What you need to know: The type of dietary fat one consumes affects their risk of coronary artery disease. Fat types include trans fats, saturated fats, and unsaturated fats. Research shows that the greatest benefit may be achieved by not only removing saturated fat but also replacing it with unsaturated fat (monounsaturated and polyunsaturated fats). This article shares practical, evidence-based recommendations for swapping sources of saturated fat to unsaturated fat which can lead to improved LDL cholesterol and decreased cardiovascular disease risk.

What you need to know: Metabolic dysfunction-associated steatotic liver disease (MASLD), formerly called non-alcoholic fatty liver disease (NAFLD), is common in the U.S. – approximately one in four adults have the condition that usually accompanies central obesity and is a major risk factor for metabolic syndrome and type 2 diabetes. The essential omega-6 fatty acid linoleic acid (LA; 18:2n6) may retard lipid accumulation in the liver; dietary intake of linoleic acid (LA) is inversely associated with mortality in women and with risk of type 2 diabetes mellitus in adults. This article examines observational and intervention studies that show beneficial effects of diets rich in LA, including increases in lean mass and HDL cholesterol, and decreases in trunk fat, C-reactive protein (a marker of inflammation), glucose, and the cardioprotective cytokine adiponectin.

What you need to know: The term “seed oil” has gained popularity and is used to refer to oils derived from plant seeds. Misinformation about their health effects, such as inflammation and type 2 diabetes, is rife on social media and has led to an “anti-seed oil movement”, resulting in consumers avoiding seed oils. This article reviews epidemiological evidence that demonstrates that increased consumption of essential fatty acids like omega-6 PUFA is associated with lower risk of cardiovascular disease and type 2 diabetes.

Breast cancer continues to be the most common cancer among women in the U.S. and worldwide, and it is the second most common cause of cancer-related death in the U.S., after lung cancer. With breast cancer incidence gradually increasing and mortality rates from breast cancer decreasing, the American Cancer Society (ACS) now estimates that there are more than four million breast cancer survivors in the U.S. today.

Despite 30 years’ worth of research, the question of whether postdiagnosis soy intake impacts breast cancer outcomes cannot be definitively answered because the necessary clinical data to do so are not available. However, dietary advice based on imperfect data is routinely issued. In fact, most of the understanding about diet/health relationships, especially as related to chronic disease risk, is based on the results of observational studies (which do not allow cause and effect relationships to be established).