Replacing saturated fats—such as butter—in the diet with polyunsaturated fats—such as vegetable oil—may reduce the risk of heart disease.

Harvard School of Public Health researchers reviewed eight studies with a total of 13,614 participants and found that those who replaced saturated fats in their diet with polyunsaturated fats had a 19 percent lower risk of coronary heart disease than those who didn’t make the switch.

In addition, they found that for every 5 percent increase in polyunsaturated fat consumption, coronary heart disease risk was reduced by 10 percent.

Researchers say their study proves the long-standing belief that switching from saturated fats to polyunsaturated fats has benefits for cardiovascular health.

"The specific replacement nutrient for saturated fat may be very important. Our findings suggest that polyunsaturated fats would be a preferred replacement for saturated fats for better heart health," said the study’s lead author Dariush Mozaffarian.

According to the American Heart Association (AHA), polyunsaturated fats include essential fats that your body needs but can’t produce itself including omega-3s and omega-6s.

Dietary sources of polyunsaturated fats include soybean oil, corn oil and safflower oil, as well as fatty fish such as salmon, mackerel, herring and trout. Other sources include walnuts and sunflower seeds.

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