News on Wellness

Saturated Food Does Not Risk Heart Disease: Study

There’s an old theory that saturated fat intake increases the risk of heart disease, but a new study finds no clear evidence between the two.

A report published in the Annals of Internal Medicine on Monday writes cutting of the saturated fat intake does not mean promoting heart health. Researchers reviewed about 50 observational studies and also 27 randomized trials on the risk of heart disease. The data included over 600,000 people in Asia, North America and Europe. It was based on diets of the people.

It is reported the polyunsaturated fats usually are liquid such as safflower oil, canola oil and olive oil where as the foods which are saturated fats are high in poultry, red meat, butter and coconut oil.

Lead author of the study, Dr Dariush Mozaffarian, said even though the focus on saturated fat dates back to 1970s, but it has not been proved the saturated fat itself may increases the risk of heart disease.

Dr Mozaffarian is from the department of epidemiology at Harvard University in Boston. He further added that present evidence does not show any guideline that encourages low consumption of saturated fats and increase consumption of polyunsaturated fatty acids.

In an interview Dr Mozaffarian said it is time to move to food-based guidelines and not nutrients as it does not make sense focusing on nutrients, single nutrients and more for preventing chronic diseases.

The US Centers for Disease Control and Prevention lists Omega-6 sources, soybean oil, corn oil, canola oil, walnuts, flaxseed, safflower oil and fish like trout, herring and salmon as polyunsaturated fats (PUFAs).

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