Deciphering Between Fats

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Fat may be the most confusing nutrient in our diet. Some sources recommend eating as little fat as possible while other sources tell us to consume certain types of fat in certain amounts. In the March/April issue of the Academy of Nutrition and Dietetics Food & Nutrition magazine, Kathleen Zelman, MPH, RD, LD discusses the current findings surrounding dietary fats in her article “From low-fat to pro-fat: Making sense of the latest evidence on dietary fats.”

In 2013, the American Heart Association, along with the American College of Cardiology Lifestyle Management, recommended that saturated fat be no more than 5 to 6 percent of daily calories to assist in preventing cardiovascular disease. While limiting saturated fat intake is beneficial, Penny Kris Etherton, PhD, RD, a heart health researcher at Penn State University, said many factors other than saturated fats play a role in heart disease, such as lifestyle and obesity (Zelman, 2014).

One fat that has been shown to be advantageous in our diets is omega-3 fatty acids, found in plants and marine sources. Both the American Heart Association and the Academy of Nutrition and Dietetics recommend consuming 2 servings of fish rich in omega-3s each week, as it decreases and protects against cardiovascular mortality (Zelman, 2014).

Many health sources are continuing to recommend steering clear of trans fats by limiting them to ≤ 1 percent of total calories. The Food and Drug Administration has even proposed to eliminate trans fats from our food supply (Zelman, 2014).

To get the full scope on dietary fats, Zelman’s article can be found here: http://www.foodnutrimag-digital.com/foodnutrimag/march_april_2014?pg=28#pg28

Zelman, K. (2014). From low-fat to pro-fat: Making sense of the latest evidence on dietary fats. Food & Nutrition, 3(2), 26-27.


-SH

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