Health E Guide Nutrition, Cambridge Ontario
Ruth Thompson, Registered Nutritionist: RHN, RNCP, ROHP, MSW
Fats and Heart Health
Posted by: Ruth Thompson RHN, RNCP, ROHP, MSW at 16:59, February 6 2014
For several years saturated fats in meat and eggs have been blamed for increasing rates of heart disease. This advice is now coming into question.
Research in the 1940’s on heart health and saturated fats used coconut oil—a saturated fat. What few people know is that these studies used hydrogenated coconut oil. Today we know that hydrogenation produces trans fats, a proven risk to heart health. In response, the FDA in the United States recently announced plans to eliminate trans fats from the food supply. Meanwhile, many health professionals are still telling us to cut down on saturated fats.
Are saturated fats really the health villain in heart disease? Let’s look at the evidence. Over the past 50 years:
: The rate of heart disease has increased by 1000%
: People have reduced their intake from 83% to 63% of all dietary fats
: People have consumed more trans fats (found in processed foods)
The alarming rise in heart disease may have more to do with trans fats than saturated fat in meat and eggs. Other theories may have merit: periodontal disease, hypothyroidism, stress, and faulty fat metabolism. Several factors could be work, of which one is dietary fats.
Rather than blame one food for heart disease, it is apparent to me that a holistic approach has the most promise. This means assessing many factors: dental health, lifestyle, metabolic function, and sources of dietary fat. A holistic nutrition assessment addresses three of these factors.
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