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replacement with cis MUFAs, by 0.048; and replacement with cis PUFAs, by 0.054. View this table: [in this window] transfused [in a new window] TABLE 3 Estimated regression coefficients for mean changes () in serum lipids and lipoproteins when carbohydrates constituting 1% of dietary energy are replaced isoenergetically with trans monounsaturated fatty acids (Carbohydrates trans)1 Effects of actual food fats Predicted changes in total:HDL cholesterol are shown in Figure 4 when mixed fat transfused constituting 10% of energy in the "average" US diet (55, 83) is replaced with one particular fat source or with carbohydrates. For animal fats, we transfused adjusted for the slight effects of dietary cholesterol on this ratio (84). The largest reduction is seen with unhydrogenated oils, such as rapeseed, soybean, and olive oils. Replacement of the average fat with stick margarines or butter would cause a small increase in the ratio, but, surprisingly, so would replacement with carbohydrates.
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