Coronary heart disease (CHD) continues to be a major cause of mortality globally. Among the risk factors that can be modified are dietary habits of an individual. In this context, reduction of excess consumption of dietary fat and especially saturated fatty acids has been advocated as a tool to reduce CHD risk. Depending on the type and amount of fat consumed, blood total (TC) and low-density lipoprotein cholesterol (LDL-C) may be adversely modulated. In line with this reasoning, a number of expert panels have drawn various recommendations aimed at reducing blood lipid associated CHD risk factors.

Main Research: Kalyana Sundram