Fats and Diet
For more than two decades, fats have been in the limelight. With the health advice of today’s experts, we’re advised to moderate the total fat and lower the saturated fats, trans fat, and cholesterol in out food choices.
Certainly media continues to report new research linking various types of fats and cholesterol to health outcomes.
Culinary experts provide flavorful ways to use sensible amounts of fat in food prep.
And the food industry has launched many fat modified products; “reduced fat,” “0 grams trans fat,” and “with omega-3s.”
Not surprisingly, many consumers hear the message and consider the “fat facts” as they buy and prepare food.
While other nutrition-related concerns have emerged, attention to fat likely will be around for some time.
Evidence indicates that a diet high in saturated fats, trans fat and cholesterol increases risks for unhealthy levels of blood cholesterol, and therefore cardiovascular disease.
High fat eating is likely high in saturated fat and risky for heart health.
Managing excess calories is also harder harder with high fat eating.
There may be a link to some cancers, too. As science reveals more, it’s also becoming clear that the links between the different types of fat and health are more complex than once thought.
Aging baby boomers are being forced to face the “fat facts of life.” And people of all ages recognized that cutting back to a moderate fat intake – and eating less “sat fats,” tans fat” and cholesterol and replacing some with healthy oils – will promote good health in the long run.
Many people especially Americans already have cut down on their total fat intake to moderate levels. Yet there’s still room to improve, to make healthier food and fat choices and to consume less saturated and trans fats.
Fats and Diet
