Dossier Fat | Observatoire de la prévention de l'Institut de Cardiologie de Montréal

The cardiovascular benefits of avocado

26 April 2022

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Dr Martin Juneau, M.D., FRCP

A study reports that regular consumption of avocado is associated with a significant reduction in the risk of coronary heart disease.

Omega-3 fatty acid supplements are ineffective for the prevention of cardiovascular disease

7 June 2021

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Dr Martin Juneau, M.D., FRCP

Recent studies indicate that omega-3 fatty acid supplements are ineffective in preventing major cardiovascular events, in primary prevention and most likely also in secondary prevention.

The benefits of extra virgin olive oil on cardiovascular health

16 March 2021

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Dr Martin Juneau, M.D., FRCP

A large number of studies show that the phenolic compounds found in extra virgin olive oil play an important role in the prevention of cardiovascular disease associated with the Mediterranean diet.

Reducing calorie intake by eating more plants

17 February 2021

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Dr Martin Juneau, M.D., FRCP

A low-fat, plant-only diet restricts caloric intake while improving cardiovascular health.

Olive oil, the best source of fat for cooking

30 March 2020

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Dr Martin Juneau, M.D., FRCP

A new U.S. study confirms that regular consumption of olive oil is associated with a reduced risk of coronary heart disease.

Choosing dietary sources of unsaturated fats has many health benefits

5 February 2020

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Dr Martin Juneau, M.D., FRCP

It is now clearly established that replacing saturated fats with unsaturated fats (monounsaturated or polyunsaturated) is associated with a significant reduction in the risk of cardiovascular disease.

Eggs: To consume with moderation

2 September 2019

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Dr Martin Juneau, M.D., FRCP

A recent study found a significant, albeit modest, association between the consumption of eggs or dietary cholesterol and the incidence of cardiovascular disease and all-cause mortality.

Beyond Burger, Impossible Burger and other products that mimic meat: are they good for health and the environment?

1 July 2019

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Dr Martin Juneau, M.D., FRCP

New products made from plants but designed to look, feel, and taste like meat have recently appeared on the market. These products do much less harm to the environment than meat production, but they are ultra-processed foods that contain significant amounts of salt and saturated fat.