The Journal of the American College of cardiology published a research paper recently. This new paper, which uses data from studying 135,000 people overtime.
- Saturated fat from meat, egg yolks and dairy do not cause an increase in cardiovascular disease, and reduce stroke risk. Same goes with Cholesterol as well.
- Polyunsaturated fats may increase risk of cardiovascular disease. These are generally high in refined oils we use for cooking.
- Different fats do different functions in our body. Cutting saturated fat does not reduce death rate.
- The 25% of people eating the highest saturated fat intake (about ∼14% of calories) had lower risk of stroke.
- Saturated fat in our diet does not necessarily raise cholesterol and it is not so bad.
- Eating in moderation and a balanced diet is important.
- Do not vilify any single macronutrient like Fats are bad or Carbohydrate are bad. Eating wholesome food in its natural form is well digested and accepted by our bodies. It is also apparent that the health effects of foods cannot be predicted by their content in any nutrient group, without considering the overall macronutrient distribution.
- Whole-fat dairy, unprocessed meat, eggs and dark chocolate are saturated fat rich foods with a complex matrix that are not associated with increased risk of heart disease. The totality of available evidence does not support further limiting the intake of such foods.
- Prefer oils in their natural unaltered form like unrefined or cold pressed oils. Examples: Olive oil, cold pressed coconut oil, unrefined groundnut oil, unrefined mustard oil, Ghee, Unprocessed Butter.
For your reference: https://www.onlinejacc.org/content/76/7/844
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