Replacing saturated fats and trans fats with monounsaturated and polyunsaturated oils:
a. reduces LDL and HDL cholesterol and significantly decreases blood triglycerides while keeping the calo
b. raises total and LDL cholesterol but significantly decreases blood triglycerides and reduces HDL choleste
C. raises LDL cholesterol, decreases blood triglycerides, and significantly reduces HDL cholesterol
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d. raises LDL and HDL cholesterol, in addition to significantly increasing blood triglycerides
e. reduces LDL cholesterol levels in blood while keeping the calorie intake reasonable

Saturated fatty acids (SFA) in dietary fat raise the serum low-density lipoproteins (LDL), triglycerides, total cholesterol but decrease the high-density lipoprotein (HDL) levels.

SFAs are formed with double bonds and leads to increased calorie content. However, when the SFAs are replaced by mono or polyunsaturated fatty acids (MUFA, PUFA), the LDL, triglycerides and total cholesterol reduces while the HDL level increases, without compromising the calorie content

MUFA and PUFA are beneficial to heart since they reduce the risk factors for cardiovascular diseases as they contain omega-3 fatty acids - the essential fatty acids.

Consuming foods rich in unsaturated fatty acids like vegetable oil, nuts, fatty fish, avocado etc are good for the heart

Thus the replacement only changes the type of fat without compromising calorie content but at the same time helps to maintain a healthy heart.