Big fat controversy: changing opinions about saturated fats

June 2015

  • Nutritionists have long vilified saturated fat for its propensity to raise LDL (“bad”) cholesterol levels in the blood.
  • Although initial epidemiological studies associated saturated fat intake with heart disease risk, subsequent studies have failed to confirm the link.
  • Saturated fat raises HDL (“good”) cholesterol levels, perhaps ameliorating its effects on LDL cholesterol.
  • An unintended consequence of a low-fat diet may be increased carbohydrate intake, which could actually raise heart disease risk compared with a higher-fat diet.

In the early hours of September 24, 1955, US President Dwight D. Eisenhower suffered a massive heart attack. The popular president and war hero was visiting in-law in Denver, Colorado, where he had enjoyed 27 holes of golf before retiring early that evening with what he thought was indigestion. Although Eisenhower recovered and went on to win a second term in office, his sudden incapacitation heightened populace awareness of the growing epidemic of cardiovascular disease. once a rare ailment, by the 1950s heart disease had become the leading cause of death in the United States. What diet, life style, or other factors were responsible for this dramatic change ? People were looking for a scapegoat, and nutritional scientists were soon to provide one .
Researchers were already beginning to implicate dietary fats, particularly saturated fats, in cardiovascular disease. The logic went like this : impregnate fats such as those found in butter, meat, tall mallow, and eggs raised serum cholesterol in testing ground animals and humans. Because cholesterol is a major component of atherosclerotic plaques, and early studies had linked high serum cholesterol levels to heart disease, then saturated fatty must cause heart disease .
In 1970, long-familiar nutrition research worker Ancel Keys, who developed the US Army K-rations during World War II, published his celebrated Seven Countries Study ( Keys, A., ed., Circulation 41 ( 4 Suppl. ) : I 1–200, 1970 ). Keys compared the health and diet of 12,700 middle-aged men in Italy, Greece, Yugoslavia, Finland, the Netherlands, Japan, and the United States. His conclusion : Populations that ate big amounts of impregnate fats in kernel and dairy had more deaths from center disease than those that ate largely grains, fish, nuts, and vegetables.

When the US Department of Agriculture ( USDA ) and the US Department of Health and Human Services jointly released the first Dietary Guidelines for Americans in 1980, saturated fat played a leading nefarious character. The Guidelines, which are updated every five years by an technical committee and form the basis of US nutritional policy, advised citizens to “ avoid besides much fat, saturated fat, and cholesterol. ” The United Kingdom issued similar dietary guidelines in 1984. Both guidelines recommended reducing overall fat pulmonary tuberculosis to 30 % of total calories, and saturated fat to no more than 10 % of calories—values that have remained basically unaltered in subsequent iterations .
Yet recent testify, a well as reevaluation of older studies, has questioned whether dietary fatness is actually a bad as the experts have been saying for the past three decades. A paper published in the January 29, 2015, edition of the BMJ ’ s Open Heart examined the datum on fat and cardiovascular disease available to US and UK regulative committees at the fourth dimension the 1980 and 1984 guidelines were issued ( Harcombe, Z., et al., hypertext transfer protocol : //dx.doi.org/10.1136/openhrt-2014-000196, 2015 ). The psychoanalysis revealed that the six randomized controlled trials available back then did not provide sufficient attest that cutting total fat or saturated fatten inhalation reduces deaths from heart disease. The authors conclude that the “ dietary advice not merely needs review ; it should not have been introduced. ”
now, 35 years since the first gear guidelines were issued, a continued miss of coherent attest showing that dietary saturated fats cause heart disease, arsenic well as an better understand of how adipose tissue affect unlike types of cholesterol particles in the body, has cast doubt on the government ’ second recommendations. Some experts say it is clock time to increase or even nix the limit on saturated fat found in the Dietary Guidelines for Americans. Doing so would have far-reaching consequences, from changing school lunch programs to readjusting the priorities of food manufacturers. Although the Scientific Report of the 2015 Dietary Guidelines Advisory Committee recommends maintaining the condition quo with regard to saturated fatness, the official guidelines will not be released until the third base quarter of 2015. meanwhile, some experts argue that the stream recommendations on saturate fat are not only ineffective at reducing rates of cardiovascular disease, fleshiness, and type 2 diabetes, they may actually be doing more injury than good .

Changing diets

Before 1910, people in the United States used butter and animal fats about entirely for cooking and baking. These were rich in saturate fatso acids, which are defined chemically as fat molecules with no double bonds between carbon atoms of the hydrocarbon chain. Saturated fats are solids at room temperature. In contrast, most vegetable oils such as corn whiskey, soy, and canola/rapeseed oils are liquids at room temperature and contain chiefly unsaturated fats, either monounsaturated ( one double bond in the hydrocarbon chain ) or polyunsaturated ( multiple double bonds ). In 1910, cooking with vegetable oils was virtually unheard of—oils were rather used to make soaps, candles, lubricants, and other nonedible products .
But then a dramatic change occurred. As the work of hull and pressing seeds and beans was mechanized, vegetable oils became cheaper than raising and slaughtering animals for butter or animal fatness. aggressive commercialize by vegetable vegetable oil companies claimed that vegetable oils were a more healthful, easier-to-digest, and more sanitary alternative to animal fats. In 1911, Proctor & Gamble applied for a US apparent for the process of hydrogenating vegetable vegetable oil ; in other words, adding hydrogen molecules to remove some of the double bonds in unsaturated fatty acids. This process enabled the product of solid vegetable oils such as Crisco shortening and margarine, increasing the ledge lives of oils and paving the means for their use in baking and electrocute .
From 1909–1999, consumption of soy anoint in the United States increased by more than 1,000-fold per person and margarine consumption increased 12-fold, whereas consumption of butter and lard decreased by about quadruple each ( Blasbalg, T. L., et al., hypertext transfer protocol : //dx.doi.org/10.3945/ajcn.110.006643, 2011 ). These changes in pulmonary tuberculosis are depicted in Fig. 1 .
June 2015 Fig 1a
June 2015 Fig 1b

FIG. 1 Trends in the apparent consumption of a. major fat categories between 1909-C and 1999, unadjusted for changes in total energy consumption ; b. vegetable and seed oils between 1909-C and 1999, unadjusted for changes in sum department of energy consumption. Reprinted with license from Blasbalg, T. L., et al., “ Changes in consumption of omega-3 fatty acid and omega-6 fatty acid fatty acids in the United States during the twentieth century. ” Am. J. Clin. Nutr. 93:950–962, 2011. department of the interior : 10.3945/ajcn.110.006643. © u Government .

yet at the lapp time these purportedly “ heart-healthy ” changes were taking place, affection disease was on the rise. In the past ten, deaths from heart disease in the United States have dropped ( Mozaffarian, D., et al., hypertext transfer protocol : //dx.doi.org/10.1161/CIR.0000000000000157, 2015 ), chiefly ascribable to reduced smoke and better emergency worry, but kernel disease remains the No. 1 killer of people worldwide ( World Health Organization, Fact Sheet No. 317, 2015 ) .
Another major dietary change that has taken place in the by 50 years is the substitution of fats in the diet with carbohydrates such as pasta, grains, carbohydrate, fruit, and starchy vegetables. According to Nina Teicholz, writer of The New York Times bestselling reserve The Big Fat Surprise : Why Butter, Meat & Cheese Belong in a Healthy Diet, in 1960 approximately adequate numbers of calories in the american diet came from fats and carbohydrates ( 40 % each ). then, the low-fat diet craze hit the state. People began avoiding foods such as full-fat dairy, eggs, and red kernel and substituted low-fat or nonfat foods, many of which had added sugar to make them more palatable. now, carbohydrates comprise about 50 % of total calories in the US diet, while sum fats are down to about 30 %. interim, saturated fatty consumption has dropped to about 11 % of sum calories ( Wright, J.D., and Wang, C.-Y., NCHS Data Brief, No. 49, 2010 ) .
ironically, these values are correct in line with the u politics ’ sulfur recommendations, so far fleshiness, heart disease, and diabetes continue to be problems. “ The experts like to claim that Americans are fat and unhealthy because they don ’ thymine follow the guidelines—it ’ s their own blame, ” says Teicholz. “ But if you look at the broad data it ’ s very clear that, in terms of macronutrients, we have been following the guidelines. ”

Fat facts

The reason dietary fats garnered such a bad repute in the 1950s is that a high fat intake, particularly saturated fat, raises the flat of total cholesterol in the lineage, which is a hazard agent for kernel disease. But it wasn ’ deoxythymidine monophosphate until the 1980s that researchers began to appreciate that all forms of cholesterol are not created equal .
Cholesterol and other fats are transported in the bloodstream by different lipoprotein complexes. low-density lipoproteins ( LDL ), or “ regretful cholesterol, ” can contribute to plaques in the arteries, increasing the gamble for cardiovascular disease. however, high-density lipoproteins ( HDL ), or “ commodity cholesterol, ” have the opposite consequence : They transport cholesterol away from artery walls, reducing the gamble of heart disease .
The aptness of saturated fatten in the diet to raise LDL cholesterol is what nutrition researchers have found so distressing. In contrast, mono- and polyunsaturated fats tend to lower LDL cholesterol, which is why the Dietary Guidelines recommend replacing saturated fats in the diet with unsaturated fats. however, saturated fats besides raise HDL cholesterol more than any other type of fat, possibly mitigating the harmful effects of LDL cholesterol. Trans fats, the intended refilling for saturated fats, raise LDL cholesterol even more than saturated fats, while lowering HDL cholesterol levels .
total cholesterol levels in the blood do not constantly correlate well with a person ’ mho risk for kernel disease risk because the measurement includes both LDL and HDL cholesterol. A more sensitive and particular forecaster is the proportion of full cholesterol to HDL cholesterol ( total : high-density lipoprotein ) ( Kinosian, B., et al., J. Investig. Med. 43:443–450, 1995 ). Mono- and polyunsaturated fats lower sum : HDL cholesterol, suggesting that they reduce the risk of kernel disease. In contrast, trans fats increase the ratio, presumably increasing the risk of affection disease. however, because of their effects on both types of cholesterol particles, saturated fats neither raise nor lower full : HDL cholesterol ( Mensink, R. P., et al., Am. J. Clin. Nutr. 77:1146–1155, 2003 ), suggesting little or no consequence on cardiovascular disease hazard .
2015 June Fig 2

FIG. 2 Effects of fatty acids on LDL and HDL cholesterol. ( Left ) Saturated and trans fats increase the serum levels of LDL, or “ bad, ” cholesterol. ( Center ) Saturated and unsaturated fatty acids increase HDL, or “ full, ” cholesterol. ( Right ) Unsaturated fats decrease the proportion of sum cholesterol to HDL, indicating a reduction in kernel disease risk. Trans fatness increase this ratio, while saturated fats do not substantially increase or decrease the ratio. credit : Gerald McNeill, prepared from data in Mensink, R. P., et alabama., “ Effects of dietary fatso acids and carbohydrates on the proportion of serum total to HDL cholesterol and on serum lipids and apolipoproteins : a meta-analysis of 60 operate trials. ” Am. J. Clin. Nutr. 77 : 1146-1155, 2003 .

In the 1990s, Ronald Krauss, director of atherosclerosis research at Children ’ s Hospital Oakland Research Institute in Oakland, California, USA, and a commit doctor, discovered that the situation is even more complex than “ good ” and “ bad ” cholesterol. Krauss developed a proficiency to separate LDL cholesterol into unlike types of particles : large, buoyant particles and small, dense particles. As it turns out, the modest, dense LDL particles are more powerfully associated with cardiovascular disease risk than the large, buoyant particles ( reviewed in Berneis, K. K., and Krauss, R. M., hypertext transfer protocol : //dx.doi.org/10.1194/jlr.R200004-JLR200, 2002 ). The belittled LDL particles are more easily oxidized and more likely to trigger excitement and plaque geological formation, leading to atherosclerosis .
Krauss has studied the effects of diet on these two LDL subpopulations. “ What we found is that the modest, dense form of LDL is raised by carbohydrates, and the larger shape is raised by saturated fatten, ” he says. “ And sol we started to wonder if the dietary effects of saturate adipose tissue on LDL cholesterol could be misleading in terms of heart disease risk. ” Krauss notes that because the larger particles contain more cholesterol, they contribute more to the measurement of LDL cholesterol in the lineage than the smaller particles. therefore, total LDL cholesterol measurements, normally used by doctors to gauge heart disease gamble, could fail to identify the patients at highest risk .
Although methods for measuring particular types of LDL are now commercially available, the tests aren ’ thyroxine wide utilized, says Krauss. “ The testing is cheap, but it ’ s not well known, and there ’ s a lot of controversy regarding its clinical habit, ” says Krauss. “ But for people who are concerned about their heart disease risk, have early hazard factors, or are considering treatments, it provides a much fine cock than the blunt LDL cholesterol measurement, which can in truth miss the boat in terms of LDL particle subtypes. ”
not everyone is convinced that particle size matters, however. “ I don ’ thyroxine think we can say that any LDL is good, ” says Penny Kris-Etherton, distinguished professor of nutrition at The Pennsylvania State University. “ Some people are saying the big particles are lessharmful, but the American College of Cardiology and the American Heart Association are saying just expect at entire LDL. All of it ’ s regretful, and you want to get it down. ” Kris-Etherton notes that the American Heart Association ’ s dietary recommendations for lowering cholesterol include reducing saturated fatty to merely 5–6 % of total calories, even lower than the 10 % recommended by the USDA.

The problem with epidemiology

When the first base Dietary Guidelines for Americans were released in 1980, few clinical trials had been conducted on saturated fat and affection disease risk, and those that had been conducted were inconclusive. As a result, the first Dietary Guidelines Advisory Committee relied about entirely on epidemiologic data to formulate their recommendations for saturate adipose tissue .
In this arena, Keys ’ Seven Countries Study loomed big. After all, Keys had shown that people from countries that consumed higher amounts of saturated fats ( for case, the United States and Finland ) died from heart disease at a greater rate than those who ate less saturate fatty ( such as Japan and Greece ). however, epidemiologic studies can entirely prove correlation coefficient, not causing. It ‘s possible that early diet or life style factors could explain the difference in heart disease deaths. For model, a reanalysis of the Seven Countries Study conducted in 1999 concluded that sugar consumption correlated more strongly than saturated fat inhalation with heart disease deaths ( Menotti, A., et al., Eur. J. Epidemiol. 15:507–515, 1999 ). Populations that ate lower amounts of saturated fat besides tended to consume fewer sugary desserts and pastries .
In late years, the Seven Countries study has been criticized and largely discredit because of troubling methodological problems. Keys obviously included only those countries that would confirm his hypothesis that saturated fat causes heart disease, while excluding countries such as France and Switzerland that consume relatively large amounts of saturated fat yet do not suffer high rates of heart disease deaths. besides, although 12,770 men were asked about their diet and followed for 10 years to see if they died of heart disease, the researchers actually sampled the diets of alone about 500 of them. One of the diet surveys in Greece occurred during Lent, when many people were measuredly avoiding animal products. And, ultimately, although a diet low in saturated adipose tissue correlated with fewer deaths from heart disease, saturated fat intake had no impression on total deaths. In other words, people from countries that consumed broken amounts of saturate fatness had equitable vitamin a high a risk of dying, but they died from early causes .
early epidemiologic studies, angstrom well as controlled clinical trials, have produced conflict results as to whether saturated fatten inhalation modulates heart disease risk. Pooling data from multiple studies ( called a meta-analysis ) can help researchers identify patterns when individual studies disagree. In 2010, Krauss and his colleagues performed a meta-analysis of 21 prospective age group studies of broadly healthy people who differed in saturated fatness intake ( Siri-Tarino, P. W., et al., hypertext transfer protocol : //dx.doi.org/10.3945/ajcn.2009.27725 ). The meta-analysis revealed that among the about 350,000 people included in the 21 studies, a higher consumption of saturated fatten was not associated with an increased risk of coronary thrombosis kernel disease, stroke, or cardiovascular disease .
More recently, researchers led by Rajiv Chowdhury at the University of Cambridge, in the UK, performed a meta-analysis of 32 experimental studies that examined people ’ s inhalation of different types of fat and their hazard of heart disease ( hypertext transfer protocol : //dx.doi.org/10.7326/M13-1788, 2014 ). Because study participants sometimes misreport what they eat, the researchers besides analyzed 17 studies that actually measured fatty acids circulating in people ’ south rake as an indication of their diet. In addition, the researchers examined 27 randomized controlled trials of purportedly beneficial fatso acidic supplements ( for example, omega-3 fatty acid polyunsaturated fatso acids ) given to prevent heart attacks. In total, the meta-analysis included more than 600,000 participants from 18 countries .
Chowdhury and his colleagues found no significant associations between dietary, circulating, or supplementary fatso acids and heart disease risk, with the exception of dietary trans fats, which slenderly increased risk in the five studies analyzed. “ current testify does not distinctly support guidelines that encourage eminent consumption of polyunsaturated fatso acids and low consumption of sum saturated fats, ” the authors conclude. “ Nutritional guidelines on fatso acids and cardiovascular guidelines may require reappraisal to reflect the current evidence. ” A revision of the paper retracted its initial conclusions on polyunsaturated acids because of an erroneous analysis of omega-3 fatty acid polyunsaturated acids, which were indeed associated with cardiovascular benefit. however, the study ’ randomness conclusions regarding saturated fatty stay unchanged .
Critics of the Krauss and Chowdhury reports point out that the meta-analyses lumped together studies that replaced saturated fat with polyunsaturated fat and those that replaced saturated adipose tissue with carbohydrates. “ When you look at meta-analyses that actually distinguish between the refilling components, there ’ s a absolved profit of replacing saturated adipose tissue with polyunsatured fat but not of replacing saturated adipose tissue with carbohydrates, ” says Alice Lichtenstein, professor of nutrition science and policy at Tufts University and vice-chair of the 2015 Dietary Guidelines Advisory Committee. In other words, saturated fatten may be bad for you compared with polyunsaturated fat, but its damaging effects could be masked by the fact that carbohydrates are evening worse .
Krauss agrees that the overall dietary context is significant to consider when interpreting these studies. When people are asked to lower their inhalation of one alimentary, such as saturated fatty, they compensate by increasing their intake of another, such as carbohydrates. “ In the context of our findings we tried to explain that impregnate fat per southeast can not easily be connected to adverse effects, ” says Krauss. “ We ’ re trying to broaden the discussion from this monomaniacal focus on one single chemical in foods, saturated fat. ”

Time for a change?

With an update adaptation of the Dietary Guidelines for Americans set to be released in the third quarter of 2015, some researchers were aspirant that, given modern evidence over the past five years, saturated fatten would be at least partially exonerated. however, the Scientific Report of the 2015 Dietary Guidelines Advisory Committee continues to identify saturated fat as a “ food of concern for overconsumption ” that should be limited to less than 10 % of total calories. Although the union government will have the final examination say on the Dietary Guidelines, it is improbable that the guidelines will diverge importantly from the scientific report of the committee .
Krauss considers it a thoroughly gestural that the Dietary Guidelines Advisory Committee hasn ’ t recommended cutting saturated fat even further, toss off to the draconian 5–6 % of sum calories suggested by the American Heart Association. “ Ten percentage is a reasonable amount of saturated fat, ” he says. “ But preferably than the notion that people should be fanatically adding up the saturated fats in their diet and figuring out how much they should be eating, people should be more concerned about their overall dietary convention and the types of foods they choose. ”
He notes that the type of food in which the saturated fatness is contained, or the “ food matrix, ” may influence heart disease hazard. For exercise, some studies suggest that fermented dairy products such as cheese—often avoided because of its high saturated fat content—may hold specific saturated fatty acids that, in the context of other components in the tall mallow, may actually lower the risk of heart disease and type 2 diabetes.

With esteem to food choices, Krauss was dismayed when wardrobe coverage of his 2010 meta-analysis tended toward arresting headlines proclaiming it ’ mho all right to load up on sticks of butter and ternary burgers with cheese. “ That ’ s not the message, ” says Krauss. “ The message is to make food choices that are balanced in the overall diet and not to consider any given food the redemption of health or the kiss of death. ”
Teicholz believes that, in light of late tell, the Dietary Guidelines should ditch limits on saturated fat, but she thinks that change is improbable to occur. “ We ’ re in the third coevals of scientists who believe adipose tissue, and particularly impregnate fat, is bad for health, ” she says. “ The bias is deeply entrenched, and it ’ s identical hard to reverse that. ”
She points out that the Scientific Report of the 2015 Dietary Guidelines Advisory Committee states that a healthy dietary blueprint should be one low in lean meat ( both for dietary and environmental reasons ). “ They ’ re recommending an basically meatless diet for all Americans, and that ’ s based chiefly on this saturated adipose tissue concept, ” she says. not only is a vegetarian diet impractical for many, but Teicholz worries that people will get the erroneous message that it ’ sulfur more sanitary to replace meats with carbohydrates such as rice, pasta, or bread. Counter to popular sensing, carbohydrates contribute more to fleshiness and cardiovascular disease risk than saturated fatty, she says .
Gerald McNeill, frailty president of the united states of research and development at IOI Loders Croklaan, an edible oil supplier with US headquarters in Channahon, Illinois, notes that calls to further specify saturated fatness would necessitate drastic changes in the US diet. “ seventy-five percentage of all dietary saturated fatten is contained in meats, dairy products, and eggs, ” he says. “ To reduce saturated fatty to 5 % of sum calories, a reduction of approximately 65 % of these foods in the diet is required. ” McNeill notes that, in accession to the decimation of the kernel and dairy industries, the near-elimination of these foods would deprive people of crucial sources of vitamins, minerals, proteins, and fats. “ Implementation of such a recommendation could plunge the dietary status of the nation into the dark ages, ” he predicts .
Teicholz questions the wisdom of solomon of replacing saturated fats with polyunsaturated fats, as recommended by the Dietary Guidelines. Although polyunsaturated fats do lower LDL cholesterol and sum : HDL cholesterol, their double bonds make them more prone to oxidation than impregnate fats, particularly when heated during food preparation. Aldehydes produced from polyunsaturated fats can react with DNA, proteins, and lipids in the body, possibly interfering with their functions ( Grootveld, M., et al., Inform 25:614–624, 2014 ). Some studies suggest that omega-6 fatty acid polyunsaturated fatso acids, contained in many vegetable oils, increase excitement and flush promote diseases such as cancer, cardiovascular disease, and type 2 diabetes ( reviewed in Lawrence, G. D., hypertext transfer protocol : //dx.doi.org/10.3945/an.113.003657, 2013 ). Teicholz calls the massive increase in vegetable oil pulmonary tuberculosis over the past century “ the biggest change in the american diet ” —a dietary experiment for which we may not yet appreciate the consequences .
In a promise sign that the Dietary Guidelines Advisory Committee is, in some instances, will to change its naturally, the 2015 Committee recommended withdrawing its longstanding warnings about dietary cholesterol. This reversion comes after years of studies showing that eating foods rich in cholesterol, like eggs, doesn ’ metric ton actually raise cholesterol levels in the blood or contribute to heart disease. possibly in 2020 saturated fatness will join cholesterol in vindication, but the permeant messages that these dietary components are bad for health will probable take decades to erase in the minds of nutritionists and the general public alike .
Laura Cassiday is a science writer for Inform magazine. She is based in the Denver area and can be reached at laura.cassiday @ aocs.org .

Information
Berneis, K. K., and Krauss, R. M. ( 2002 ) “ Metabolic origins and clinical significance of LDL heterogeneity. ” J. Lipid Res., 43:1363–1379. hypertext transfer protocol : //dx.doilorg:10.1194/jlr.R200004-JLR200 .
Blasbalg, T. L., et alabama. ( 2011 ) “ Changes in pulmonary tuberculosis of omega-3 fatty acid and omega-6 fatty acid fatty acids in the United States during the twentieth century. ” Am. J. Clin. Nutr. 93:950­–962. department of the interior : 10.3945/ajcn.110.006643 .
Chowdhury, R., et alabama. ( 2014 ) “ Association of Dietary, Circulating, and Supplement Fatty Acids with Coronary Risk. ” Ann. Intern. Med. 160:398–406. department of the interior : 10.7326/M13-1788 .
Harcombe, Z., et aluminum. ( 2015 ) “ evidence from randomised controlled trials did not support the introduction of dietary fat guidelines in 1977 and 1983 : a systematic review and meta-analysis. ” Open Heart 2 : e000196. department of the interior : 10.1136/openhrt-2014-000196 .
Grootveld, M., et aluminum. ( 2014 ) “ Detection, monitor, and deleterious health effects of lipid oxidation products generated in culinary oils during thermal stressing episodes. ” Inform 25:614–624 .
Keys, Ancel, erectile dysfunction. ( 1970 ) “ coronary thrombosis Heart Disease in Seven Countries. ” Circulation 41 ( 4 Suppl. ) : I 1–200 .
Kinosian, B., et aluminum. ( 1995 ) “ Cholesterol and coronary thrombosis center disease : bode risks in men by changes in levels and ratios. ” J. Investig. Med. 43:443–450 .
Menotti, A., et aluminum. ( 1999 ) “ Food intake patterns and 25-year mortality from coronary heart disease : cross-cultural correlations in the Seven Countries Study. ” Eur. J. Epidemiol. 15:507–515 .
Mensink, R. P., et alabama. ( 2003 ) “ Effects of dietary fatso acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins : a meta-analysis of 60 see trials. ” Am. J. Clin. Nutr. 77:1146­­–1155 .
Mozaffarian, D., et alabama. ( 2015 ) “ Heart Disease and Stroke Statistics—2015 Update. A report from the american Heart Association. ” Circulation 131:434–441. department of the interior : 10.1161/CIR.0000000000000157
Scientific Report of the 2015 Dietary Guidelines Advisory Committee. Downloaded from www.health.gov/dietaryguidelines/2015-scientific-report .
Siri-Tarino, P. W., et alabama. ( 2010 ) “ Meta-analysis of prospective age group studies evaluating the association of saturated fat with cardiovascular disease. ” Am. J. Clin. Nutr. 91:535–546. department of the interior : 10.3945/ajcn.2009.27725, 2010 .
Teicholz, Nina. The Big Fat Surprise : Why Butter, Meat & Cheese Belong in a Healthy Diet. New York : Simon & Schuster, Inc., 2014 .
World Health Organization, Fact Sheet No. 317, “ Cardiovascular Disease, ” Updated January 2015. Downloaded from www.who.int/mediacentre/factsheets/fs317/en .
Wright, J.D., and Wang, C.-Y. ( 2010 ) “ Trends in consumption of energy and macronutrients in adults from 1999–2000 through 2007–2008. ” NCHS Data Brief, No. 49. Downloaded from www.cdc.gov/nchs/data/databriefs/db49.pdf .

Sidebar

Saturated and trans fat alternatives
The fact that dietary guidelines in many countries continue to vilify saturated fats, along with more recent warnings about trans fats, has put many food manufacturers between a rock candy and a difficult place. “ partially hydrogenated vegetable oils were meant to replace saturated fats, ” says Nina Teicholz, author of The New York Times bestselling reserve The Big Fat Surprise : Why Butter, Meat & Cheese Belong in a Healthy Diet. “ now, because of the trans fatness panic, the food industry can ’ triiodothyronine habit partially hydrogenated vegetable oils, which the FDA is on the verge of banning anyhow, and they can ’ triiodothyronine use saturated fats because people are indeed afraid of them. ”
solid fats are particularly needed in the bakery industry. “ In bakery products, fatty plays respective roles beyond equitable relish and succulence, ” says Charles Speirs, baking skill and engineering coach at Campden BRI, a membership-based food and beverage research facility with headquarters in Gloucestershire, UK. “ For exemplar, in cakes you need saturated fats to help sustain the burp structure that you get during rising and baking. ” Speirs says that liquid vegetable oils do not have the same functional properties and therefore can not replace impregnate fats in products such as cakes, cookies, and pastries .
In his research at Campden BRI, Speirs has explored the use of next-generation emulsions to reduce saturated fat in bakery products. average water-in-oil emulsions don ’ t have the same properties as hard fats such as butter or lard. So Speirs and his colleagues developed techniques to fill water-in-oil emulsions with an alginate gel derived from seaweed. “ By a clever act of chemistry, we can make an alginate mousse in the aqueous phase, within a continuous vegetable oil phase, that gives you the body of a hard fat, ” he says .
Speirs has had to adjust baking conditions to compensate for the higher moisture content of products containing the emulsion. however, he says that the mouthfeel of the bakery products is signally similar to versions containing higher amounts of saturated fat. “ There is a lighten of the color, but surely with the testing we ’ ve done, people don ’ metric ton take care that, ” he says .
other food companies are turning to tropical oils such as palm oil to replace trans fats. Palm oil contains about 50 % unsaturated and 50 % impregnate fats. According to Gerald McNeill, vice president of research and development at IOI Loders Croklaan, an comestible oil supplier with US headquarters in Channahon, Illinois, palm anoint is making a huge comeback after being decimated by anti-saturated-fat media campaigns in the 1970s. When McNeill beginning started working with handle petroleum, he thoroughly researched the literature on saturated adipose tissue. “ If saturated adipose tissue was very that unhealthy and artery-clogging, I didn ’ deoxythymidine monophosphate want to be involved with that, ” he says. “ I read all the literature, and I decided there was no evidence any that saturated fat has any effect on center disease, estimable or bad. ”
By heating palm petroleum to different temperatures and then cooling it and collecting the crystals that form, IOI Loders Croklaan has been able to separate decoration petroleum into about a twelve fractions containing fatso acids with different properties, ranging from liquids to buttery textures to waxy solids. In addition, interesterification can be used to swap positions of fatty acids on the glycerol spinal column, which confers extra running properties to palm oil fractions .
McNeill and his coworkers can precisely match the physical properties of diverse partially hydrogenated oils used in baking and fry by blending the handle oil fractions in different proportions. “ so far we ’ ve been able to match every partially hydrogenated vegetable oil that anybody has come to us to make a match for, ” says McNeill .
frankincense, many food manufacturers have come full circle, from saturated fat to trans fat to saturated fat again, albeit in a unlike form. “ The solution for trans fat is saturated fatness, which is amusing because trans fat was invented to replace saturated fatty, ” says McNeill .

Sidebar

Dietary fat and cancer
The evolution in scientific thinking about dietary fat and cancer has followed a alike narrative to that of dietary adipose tissue and heart disease .
The diet–cancer connection was a corollary to the diet–heart hypothesis pushed by Ancel Keys and others from the early 1950s fore. In fact, a report in 1982 by the National Research Council ( NRC ) suggested the tell supporting the association of dietary fat with cancer was so incontrovertible that the report likened those researchers who remained doubting with “ certain interest parties [ who ] once argued that the association between lung cancer and smoke was not causational. ”
To date, the most across-the-board literature review on cancer prevention is the continuing evaluation undertaken by the World Cancer Research Fund International ( WCRF ; www.wcrf.org ) and the American Institute for Cancer Research ( AICR ; www.aicr.org ). The groups ’ first gear report was published in 1997.

“ At the time of the 1997 WCRF/AICR reappraisal, it was recognized that associations between dietary fat and risk of breast cancer seen in case-control studies had not been confirmed in prospective studies with solid statistical power, ” wrote a team of epidemiologists from the University of Oxford and Harvard University in Public Health Nutrition ( hypertext transfer protocol : //dx.doi.org/10.1079/PHN2003588, 2004 ). “ similar differences in results have now been observed for fat inhalation in relation to incidence of colon and lung cancers. ”
The most holocene WCRF/AICR report card on Food, Nutrition, Physical Activity, and the Prevention of Cancer : A Global Perspective appeared in 2007 and reflects the evolution in think. The groups commissioned nine taxonomic literature recapitulation teams, each with 22 panelists, to synthesize the literature on nutriment, physical activity, and cancer. The panelists studied 7,000 articles, reviews, and meta-analyses in all languages. team findings went to an international panel that synthesized information for many unlike cancers to come up with the report ’ s chief recommendations .
The panel found that there is “ only limited attest suggesting that diets relatively high in fats and oils ( in total, or any type ) are in themselves a campaign of any cancer. ” As the report notes, this witness runs counter to previous reports. overall, the panel decided that the evidence on fats and oils did not justify any sagacity that rose to a “ convincing ” or “ probable ” level to associate dietary fat with the risk of cancer. In particular, the gore said, “ saturated fatty acids. .. have no special relevance to the risk of cancer ” ( p. 371 of the report ; http : //tinyurl.com/WCRF-AICR ) .

reference : https://nutritionline.net
Category : Healthy