22/10/2015
THE SKINNY ON FATS
The issue of dietary fat is probably one of the most confusing to people. Should you eat as little as possible? More of the “good” fats? The answer lies somewhere in between. Here are some things to remember:
• Fats are categorized as saturated, polyunsaturated or monounsatured, depending on the predominant fatty acid they contain.
• Generally speaking, saturated fats (found in animal products like meats, cheese and ice cream as well as hydrogenated vegetable oils) tend to raise blood cholesterol levels. The process of hydrogenating oils, which makes them harder at room temperature, produces trans-fatty acids–which also raise blood cholesterol and should be avoided.
• Polyunsaturated fats can be “good” or “bad,” depending on whether they are primarily omega-6 fats (which are pro-inflammatory) or omega-3 fats (which are anti-inflammatory).
• While small amounts of omega-3 and omega-6 fatty acids are called “essential,” meaning our bodies can’t make them, the amounts required are very small and can be met from plant products, which have a good balance of the two fats.
• Our diet is typically overloaded with omega-6 fatty acids, with inadequate amounts of omega-3.
This imbalance, with too many “bad” fats relative to “good” fats, promotes the inflammatory process, which is believed to be at the root of asthma, heart disease and many common forms of
cancer.
• Monounsaturated fats, found in olive oil and avocado, have neutral effects on cholesterol and do not promote cancer. These fats are “healthy” fats and can be eaten in moderation.