Saturated Fats Adversely Affect Fertility Treatment Outcomes

A U.S. study investigating the impact of various types of dietary fats on in vitro fertilization (IVF) has found that women who eat higher amounts of saturated fats tend to have fewer mature eggs available for the IVF process. Dietary fats studied in 147 women included saturated, monounsaturated, polyunsaturated, omega 6, omega 3 and trans fats. Women with higher intakes of total fat had fewer acceptable eggs (oocytes) retrieved than women with lower intakes. Fat consumption was also inversely associated with embryo quality and number of live births.