Figure 1: Fatty Acid Consumption and Cardiorespiratory Fitness in Patients With Heart Failure With Preserved Ejection Fraction

Total fat consumption was associated with improved peak oxygen consumption (Vo2) (A, B). Monounsaturated fat (MUFA) and polyunsaturated fat (PUFA) consumption in grams (C, E) and in percentage of total calories (D, F) was associated with greater peak Vo2. Unsaturated fat (UFA) consumption (cumulative MUFA and PUFA) (G, H) and saturated fat (SFA) consumption presented a significant positive correlation with peak Vo2 (I, J).