Which has a greater influence on the risk of developing heart disease, total dietary fat or the type of fat.

eaten?
Answers:
Its the saturated fat that gets depodited in the arteries. We have two types of cholestrol - a good one and a bad one.
Not all the cholesterol in your blood comes from the cholesterol you eat. In fact, your liver knows how to make cholesterol and does so depending on your body's need for cholesterol based substances like hormones and bile. Some researchers have proven that blood cholesterol is fueled more by liver produced cholesterol than cholesterol from food

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Type of Fat, HDLs are better than LDLs. All said and done the type of fat ultimately is determined by the diet.

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type of fat definitely determines the risk of heart disease..there r hdl(high density lipids),ldl(low) and vldl(very low)..the most beneficial lipid is hdl as it is readily absorbed and doesnt contribute to cholestrol formation.but ldl and vldl do contribute..even pufa(poly unsaturated fatty acids) and mufa(mono unsaturated fatty acids) dont form cholestrol in blood..

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type of fat.

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heart disease is a complex disease, and it has many factors that predispose someone to this disease. the risks include diet, genetics, smoking, lifestyle, smoking, etc. As for diet, eating saturated fat has a greater influence in developing heart disease. Saturated fat includes chicken skin, animal fats/oils, etc. This as well as other factors increase a person's risk to developing heart disease.

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This will come as a shocker to people because its not common sense but. Diet in respect to fat amount or type has no statistically measurable effect on risk of heart diseaseThe Women's Health Initiative Randomized Controlled Dietary Modification Trial Low-Fat Dietary Pattern and Risk of Cardiovascular Disease:resultsBy year 6, mean fat intake decreased by 8.2% of energy intake in the intervention vs the comparison group, with small decreases in saturated (2.9%), monounsaturated (3.3%), and polyunsaturated (1.5%) fat; increases occurred in intakes of vegetables/fruits (1.1 servings/d) and grains (0.5 serving/d). Low-density lipoprotein cholesterol levels, diastolic blood pressure, and factor VIIc levels were significantly reduced by 3.55 mg/dL, 0.31 mm Hg, and 4.29%, respectively; levels of high-density lipoprotein cholesterol, triglycerides, glucose, and insulin did not significantly differ in the intervention vs comparison groups. The numbers who developed CHD, stroke, and CVD (annualized incidence rates) were 1000 (0.63%), 434 (0.28%), and 1357 (0.86%) in the intervention and 1549 (0.65%), 642 (0.27%), and 2088 (0.88%) in the comparison group. The diet had no significant effects on incidence of CHD (hazard ratio [HR], 0.97; 95% confidence interval [CI], 0.90-1.06), stroke (HR, 1.02; 95% CI, 0.90-1.15), or CVD (HR, 0.98; 95% CI, 0.92-1.05). Excluding participants with baseline CVD (3.4%), the HRs (95% CIs) for CHD and stroke were 0.94 (0.86-1.02) and 1.02 (0.90-1.17), respectively. Trends toward greater reductions in CHD risk were observed in those with lower intakes of saturated fat or trans fat or higher intakes of vegetables/fruits.

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