Despite extensive research into the environmental factors that affect cardiovascular health, the consensus regarding what constitutes a heart-healthy diet appears, once again, to have been thrown into a state of flux.
In addition to their function in high-temperature processing and in providing texture and mouthfeel; shortness in baking; and body in emulsifications and other formulations, oils and fats are powerful carriers of flavor.
Four decades of medical wisdom that cutting down on saturated fats reduces the risk of heart disease may be wrong, a top cardiologist has said.
December 1, 2013
Fatty foods that have not been processed -- such as butter, cheese, eggs and yogurt -- can even be good for the heart, and repeated advice that consumers should cut their fat intake may have actually increased risks of heart disease.
“Is saturated fat really the route of all health evils?” questioned Dariush Mozaffarian, MD DrPH in an engaging talk entitled “Fats, Oils and Health: What Does the Science Say About Fats & Oils in the American Diet” presented at the Food Technology, Innovation, and Safety Summit, held in Chicago on May 18 and 19, 2011.
The U.S. Dietary Guidelines Advisory Committee's (DGAC) recommendations for new nutritional guidelines were released in mid-June and included saturated fat guidelines to...limit saturated fatty acid intake to less than 7% of total calories and substitute instead food sources of mono- or polyunsaturated fatty acids...and limit cholesterol-raising fats (saturated fats exclusive of stearic acid and trans fatty acids) to less than 5-7% of energy.