Conclusions In the context of low SFAs , high-MUFA diets in isocaloric substitution for high-CHO diets did not affect blood pressure in individuals with and without hypertension .
Context Current dietary guidelines for cardiovascular disease risk management recommend restricting intake of saturated fatty acids ( SFAs ) .
However , the optimal macronutrient profile , in the context of a low-SFA diet , remains controversial .
The blood-pressure effect of replacing SFAs in diets with monounsaturated fatty acids ( MUFAs ) compared with carbohydrate has not been quantified to date .
Lack of effect on blood pressure by low fat diets with different fatty acid compositions
We compared the effects on blood pressure ( BP ) of three isocaloric diets with reduced total fat and saturated fatty acid ( SAFA ) contents but with different proportions of monounsaturated ( MUFA ) and polyunsaturated fatty acids ( PUFA ) . Diet LF ( low fat ) provided 20 en% fat ( 7.9 % SAFA , 7.8 % MUFA , 3.0 % PUFA ) ; diet HP ( high PUFA ) 26 en% fat ( 7.5 % SAFA , 8.2 % MUFA , 8.1 % PUFA ) , and diet HM ( high MUFA ) 26 en% fat ( 7.3 % SAFA , 14.1 % MUFA , 3.2 % PUFA ) . The diets were consumed for 8 weeks ( intervention ) preceded by 2 weeks and followed by 8 weeks on a habitual diet ( baseline/ switchback ) with 33–34 en% fat ( 13–14 % SAFA , 12 % MUFA , 6 % PUFA ) . Forty-five free-living couples were r and omly allocated into the three diet groups , and 43 men and 44 women completed the study .  BP was measured weekly with an automatic device . Compliance to diet was monitored by repeated food records , serum fatty acid compositions , and weekly visits to a nutritionist . Both systolic BP ( SBP ) and diastolic BP ( DBP ) remained unchanged throughout the study in all three groups . The weight-adjusted mean ( s.e.m . ) BP values showed changes in SBP of + 1.7 ( 1.8 ) , −0.4 ( 1.7 ) , and + 1.9 ( 1.9 ) mm Hg on the LF , HP , and HM diets , respectively ( difference NS ) , and DBP of + 0.1 ( 1.0 ) , + 0.6 ( 1.0 ) , and −0.3 ( 1.0 ) mm Hg , respectively ( difference NS ) between the last 2 weeks of the baseline and intervention periods . The expected fatty acid intakes were achieved , and there were no between-group differences in change of body weight , intake of dietary fibre and potassium , and 24-h sodium excretion . A reduction in total fat and SAFA intake and changes in the proportions of dietary MUFA and PUFA did not affect the BP levels of this normotensive population with an adequate intake of PUFA at baseline
Conclusions In the context of low SFAs , high-MUFA diets in isocaloric substitution for high-CHO diets did not affect blood pressure in individuals with and without hypertension .
Context Current dietary guidelines for cardiovascular disease risk management recommend restricting intake of saturated fatty acids ( SFAs ) .
However , the optimal macronutrient profile , in the context of a low-SFA diet , remains controversial .
The blood-pressure effect of replacing SFAs in diets with monounsaturated fatty acids ( MUFAs ) compared with carbohydrate has not been quantified to date .