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Thrive^® Algae Oil is Heart-Check certified by the American Heart Association as a source of good monounsaturated fat.

heart.org

“Dietary Saturated Fat and Cardiovascular Health: A Review of the Evidence Nutrition Insight 44”

BACKGROUND Dietary fats and oils provide calories and essential fatty acids and are sources of fat-soluble vitamins A, D, E, and K. Certain types of fat, however, can increase risk of chronic cardiovascular diseases that affect the heart, blood vessels, and brain. The type of fat that is consumed can have either positive or negative effects on risk of cardiovascular disease (CVD). Saturated fatty acids (SFA) and trans fatty acids are generally considered unhealthy; whereas, monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) are considered beneficial.

1. Q. “What is the effect of dietary intake of monounsaturated fatty acids (MUFA) when substituted for saturated fatty acids on increased risk of cardiovascular disease and type 2 diabetes, including intermediate markers such as lipid and lipoprotein levels and inflammation? (DGAC 2010)”

CONCLUSION. Strong evidence indicates that dietary monounsaturated fatty acids (MUFA) are associated with improved blood lipids related to both cardiovascular disease (CVD) and type 2 diabetes (T2D), when they are a replacement for dietary saturated fatty acids (SFA). The evidence shows that five percent energy replacement of SFA with MUFA decreases intermediate markers and the risk of CVD and T2D in healthy adults and improves insulin responsiveness in insulin resistant and T2D subjects.

2. Q. “What is the effect of replacing a high carbohydrate diet with a high monounsaturated fatty acid (MUFA) diet in persons with type 2 diabetes? (DGAC 2010)”

CONCLUSION. Moderate evidence indicates that increased monounsaturated fatty acid (MUFA) intake, rather than high carbohydrate intake, may be beneficial for persons with type 2 diabetes. High MUFA intake, when replacing a high carbohydrate intake, results in improved biomarkers of glucose tolerance and diabetic control.

Limited and not conclusive scientific evidence suggests that eating about 2 tablespoons (23 grams) of olive oil daily may reduce the risk of coronary heart disease due to the monounsaturated fat in olive oil. To achieve this possible benefit, olive oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day. One serving of this product contains [x] grams of olive oil.

American Heart Association (AHA) Recommendation:

“For good health, the majority of the fats that you eat should be monounsaturated or polyunsaturated. Eat foods containing monounsaturated fats and/or polyunsaturated fats instead of foods that contain saturated fats and/or trans fats.”

“In people with type 2 diabetes, a Mediterranean-style, MUFA-rich eating pattern may benefit glycemic control and CVD risk factors and can therefore be recommended as an effective alternative to a lower-fat, higher-carbohydrate eating pattern.”

Position of the Academy of Nutrition and Dietetics: Dietary Fatty Acids for Healthy Adults (2014): “Based on currently available information, consumption of MUFA at a moderate level (15% to 20%) to account for appropriate PUFA intake, while keeping within 20% to 35% of energy as fat is desirable.”