It is thought that this effect is due, on the one hand, to the decrease in consumption of saturated fats and the increase in that of polyunsaturate and monounsaturate fats, and on the other to the increase in the ingestion of antioxidant substances contained in this type of food.
Se cree que este efecto se debe, por un lado, a la disminución en el consumo de grasas saturadas y aumento de grasas poli y monoinsaturadas, y por otro lado al aumento de la ingesta de sustancias antioxidantes contenidas en este tipo de alimentos.