In food, the best ratio of saturated fatty acid, monounsaturated fatty acids, polyunsaturated fatty acid should be ( )

The passage suggests that which of the following would be LEAST important in determining whether a research subject is likely to contract coronary heart disease A: The ratio of LDL to HDL in the subject's blood B: The subject's level of blood cholesterol C: The subject's percentage of body fat D: The subject's degree of physical inactivity E: The consumption ratio of polyunsaturated fats to monounsaturated fats