Dietary Fat Intake
Daily Portions (tbsp)
Direct Culinary Fat Swap
Projected Clinical Outcome
Active Model Loaded
ApoB Shift
-8.2
mg/dL serum ApoB
LDL-C Shift
-11.4
mg/dL serum LDL
SFA Reduction
-14.4
grams / day
MUFA Increase
+19.6
grams / day
10-Year CVD Risk Trajectory
-1.8%
Absolute projected reduction in 10-year major coronary events
Substituting 2 tablespoons of butter with extra virgin olive oil decreases saturated fat intake by 14.4 grams, increases monounsaturated fat by 19.6 grams, lowers serum LDL cholesterol by 11.4 mg/dL, lowers ApoB by 8.2 mg/dL, and reduces projected 10-year CVD risk by 1.8 percentage points.
Serum Lipid Response (mg/dL)
Daily Fatty Acid Profile (g)
Nutritional Meta-Analysis Mechanism
Replacing dietary Saturated Fatty Acids (SFAs, notably lauric, myristic, and palmitic acids found in butter) with Monounsaturated Fatty Acids (MUFAs, abundant in oleic acid in EVOO) upregulates hepatic LDL receptor activity. This increases clearing of ApoB-100 containing atherogenic particles from systemic circulation.