Researcher release their new findings about consuming four higher level of saturated fats-such as those found in butter, lard, dairy fat, red meat and palm oil may risk to coronary heart disease. The study suggests replacing just 1 percent of them with healthier fats, whole grains, nuts and plant proteins reduce the risk by up to 8 percent.

The research- led by Harvard T.H. Chan School of Public Health in Boston, MA - is published in British Medical Journal. Senior author Qi Sun, instructor in the School's Department of Nutrition, says a commentary that the results were "strongly confirmed what the current United States Department of Agriculture (USDA) Dietary Guidelines suggested."

Sun notes that the latest guidelines give an advice to consumer to limit saturated fat consumption at least one tenth of total calories, retained complete healthy diet that includes, vegetables, fruits, whole grains,nuts, fish, legumes, low- fat dairy and use of vegetable cooking oils rich in unsaturated fats like polyunsaturated and monounsaturated fats, according to Medical Times.

Research advocate coronary heart disease occurs in certain factors that cause impairment to the lining of arteries that supply oxygen-rich blood to muscles of the heart. According to Medical News Today, smoking, high levels of cholesterol and certain fats in blood like high blood pressure and high blood sugar - such as from diabetes or insulin resistance are one of the certain factors.

This ailment can start in childhood when fatty deposits (plaque) start to collect at the position of damage. As the plaque construct, it will solidify and break open that restricts blood flow and lead to angina- such as chest pain or discomfort.

When the plaque break it will rise to blood clots that additional narrow the arteries and worsen angina. If the clot is big enough caused by the fatty deposits, it's clearly blocking a coronary artery that roots to the heart attack.

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