Say ‘no’ to but­ter, sat­u­rated fats are bad for health

Hindustan Times (Patna) - Live - - Lifestyle -

Sat­u­rated fats in but­ter, lard and red meat raise the risk of early death, but re­plac­ing these with fats like olive oil can of­fer sub­stan­tial health ben­e­fits, a three-decade study con­firmed on Tues­day.

The re­search in­volv­ing more than 120,000 peo­ple was pub­lished in the Jour­nal of the Amer­i­can Med­i­cal As­so­ci­a­tion (JAMA) In­ter­nal Medicine. “There has been wide­spread con­fu­sion in the bio­med­i­cal com­mu­nity and the gen­eral pub­lic in the last cou­ple of years about the health ef­fects of spe­cific types of fat in the diet,” said lead author Dong Wang, a doc­toral can­di­date at Har­vard Univer­sity adding, “This study doc­u­ments im­por­tant ben­e­fits of un­sat­u­rated fats, es­pe­cially when they re­place sat­u­rated and trans fats.”

Among the key find­ings of the study were that peo­ple who ate more sat­u­rated and trans fats had higher mor­tal­ity rates than those who con­sumed the same num­ber of calo­ries from car­bo­hy­drates. Trans fats, in­clud­ing par­tially hy­dro­genated oil prod­ucts like mar­garine, had the most se­vere im­pact on health.

The study found that ev­ery two per­cent higher in­take of trans fat was as­so­ci­ated with a 16 per­cent higher chance of dy­ing early. Ev­ery five per­cent higher in­crease in con­sump­tion of sat­u­rated fats was linked to an eight per­cent greater risk of dy­ing.

But eat­ing large amounts of un­sat­u­rated fats “was as­so­ci­ated with be­tween 11 per­cent and 19 per­cent lower over­all mor­tal­ity com­pared with the same num­ber of calo­ries from car­bo­hy­drates,” said the study. These in­cluded poly un­sat­u­rated fats like omega3 and omega-6 found in fish oils as well and soy and canola oils. “Peo­ple who re­placed sat­u­rated fats with un­sat­u­rated fats — es­pe­cially poly un­sat­u­rated fats — had sig­nif­i­cantly lower risk of death over­all dur­ing the study pe­riod, as well as lower risk of death from car­dio­vas­cu­lar dis­ease, can­cer, neu­rode­gen­er­a­tive dis­ease, and res­pi­ra­tory dis­ease, com­pared with those who main­tained high in­takes of sat­u­rated fats,” said the study. The find­ings are con­sis­tent with the con­cept of a ben­e­fi­cial Mediter­ranean style diet, rich in un­sat­u­rated fats from plants, fish and olive oil.



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