Fig 3 Linoleic acid and saturated fat compositions of MCE control and intervention group diets. Values in figure are based on chemical analysis of study foods.¹⁶ Intervention group reduced saturated fat intake by about 50% and increased linoleic acid intake by >280%. Control group maintained high saturated fat intake but increased linoleic acid intake by about 38%. Based on Keys equation, these diet changes are predicted to lower cholesterol in both groups (table 2)