Quel choix d'huiles en prévention cardio-vasculaire ?

Nutrition has a major impact on cardiovascular disease risk. In particular the different families of fatty acids influence the concentration of plasma lipids (LDL-cholesterol is increased by SFA, decreased by MUFA and PUFA) but also the expression of other risk factors and finally the cardiovascular risk itself. According to these effects and to the results of epidemiologic studies it is recommended to decrease SFA intake and increase MUFA and n-3 PUFA intake with a n-6/n-3 PUFA ratio around 5. Using both olive and rapeseed oil (or some combined oils) is in accordance with this recommendation.