Saturated fats still increase risk of heart disease, new study confirms

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Saturated fats studies have been going back and forth regarding the health risks this type of fat impose. Nutrition experts say that too much consumption can lead to heart problems while other studies argue that cutting back on fried foods and butter do not actually lower the chances of experiencing a heart attack. As if that is not confusing enough, a new study confirms saturated fats are indeed bad for the heart and while this is known for a long time, the study also tackles why other studies might think otherwise.

Eureka Alert reports that based on the research published in the Journal of the American College of Cardiology, swapping saturated fats with low-quality carbohydrates like refined grains have been the common practice of individuals thus there is no visible change in heart disease prevention. However, if saturated fats are replaced by foods which are rich in complex carbohydrates and healthy fats, then this practice creates a positive impact in reducing heart disease risks.

Dr. Frank B. Hu, a nutrition professor and lead author from the Harvard T.H. Chan School of Public Health, explains that there are many physicians who can benefit from the study because it can provide them with a deeper nutritional knowledge that can be useful during counseling. Cardiologists, in particular, should encourage their patients to consume unsaturated fats and high-quality carbohydrates when they are making a change in their diets, Dr. Hu adds.

The Harvard study was able to come up with the findings by analyzing the data of about 85,000 women and more than 42,000 men, TIME Magazine writes. For thirty years, the participants were observed and followed up, answering questions regarding their food consumption and heart-related problems. As a result, the team discovered that the more saturated fats are consumed, the higher the risk of getting a heart problem while the more polyunsaturated fats are eaten together with whole grain carbohydrates, the better the heart health becomes.

Due to the detailed report, the team was also able to understand the diet changes and its pattern among the participants. This was where they have discovered how some people replaced saturated fats with refined carbohydrates that are easily converted to fat. Dr. Hu believes this is the main reason why former studies about unsaturated fats discovered little to no change in the lowering of heart disease risks.

In relation to the study, the American Health Association (AHA) warns the public of the harmful effects of unsaturated fats, such as raising cholesterol levels and increasing the chances of stroke and heart attacks, Medical News Today adds. These fat molecules should be limited to only 120 calories or about 13 grams in a day. As they are mainly from animal food sources, AHA suggests replacing them with plant-based alternatives like olive and palm oil.