Omega-6 fatty acids and cardiovascular disease: friend, not foe?

The once-settled roles of all dietary fatty acid classes vis-a-vis coronary heart disease (CHD) seem to be under fire these days. For decades it had been received wisdom that saturated fats are bad, and that margarines should replace butter to reduce risk for heart attacks. But a recent Time magazine cover that screamed, EAT BUTTER illustrates this changing perspective1. Olive oil, the poster child of the Mediterranean Diet and a rich source of...