‘Reduce your fat intake.’ Over the years, this has been the slogan of the American Heart Association, World Health Organization and the National Institute of Health. They propose to reduce the fat intake to 30% of the required calories in a day. But, this general reduction of fat deprives the body of the good fats, which are essential for it, along with the bad ones. Sometimes, people resort to take fat-free products like sugar or refined carbohydrates that are easily digested, in lieu of the good fats.

There has been a misconception about the fact that a low fat diet goes a long way in preventing the occurrence of cardiac ailments. In fact, many findings by different health organizations have also busted this popular myth. (3(#references)) A report of Women’s Health Initiative Dietary Modification Trial, published in the February 8, 2006 issue of the Journal of American Medical Association, has been quite emphatic on this aspect. (2(#references))

Different type of oil.

Interestingly, the findings of this case study, conducted on 49,000 women, over a trial period of eight years, showed that the rate of occurrence of cardiac attacks, strokes and other heart diseases amongst women, who were regularly on a low fat diet, was almost similar to women, who consistently took fat-rich foods. Also, there wasn’t any appreciable difference in their weights by following a low-fat diet. (1(#reference))

Earlier findings from Nurses’ Health Study (4(#reference)) and Health Professional’s Follow-up Study (4(#reference)) also corroborates it and there was lack of any conclusive relationship between the amount of calories that the body received thorough the intake of fats and the incidence of any major health problems like obesity, heart diseases or even cancer. But, these studies did shed some lights with regards to the kind of fat that is responsible of creating health problems. (5(# reference))

It was found that the trans-fats, rather than the saturated fats are the main culprits in this respect. In fact, the Nurses’ Health Study pointed out that the chances of occurrence of heart diseases increases by hundred percent by taking 30 calories of trans-fats (4 grams) in lieu of 30 calories of carbohydrates (7grams).(6(#reference)).

Although saturated fats also increase the risk, but it is far less, compared to the trans-fats. But, most of the studies show that taking good amount of good fats, particularly the polyunsaturated fats, appreciably reduces the risks of cardiac ailments. The Nurses’ Health Study showed that there can be reduction in the occurrence of heart diseases by 30 to 40 percent, by replacing the calories of carbohydrates by the same amount of calories of monounsaturated or polyunsaturated fats. (5(#reference))

References:

  1. (1) Howard BV, Manson JE, Stefanick ML, et al. Low-fat dietary pattern and weight change over 7 years: the Women’s Health Initiative Dietary Modification Trial. JAMA. 2006; 295:39-49.
  2. (2) Howard BV, Van Horn L, Hsia J, et al. Low-fat dietary pattern and risk of cardiovascular disease: the Women’s Health Initiative Randomized Controlled Dietary Modification Trial. JAMA. 2006; 295:655-66.
  3. (3) Willett W. Nutritional Epidemiology. New York: Oxford University Press, 1998.
  4. (4) Ascherio A, Rimm EB, Giovannucci EL, Spiegelman D, Stampfer M, Willett WC. Dietary fat and risk of coronary heart disease in men: cohort follow up study in the United States. BMJ. 1996; 313:84-90.
  5. (5) Hu FB, Manson JE, Willett WC. Types of dietary fat and risk of coronary heart disease: a critical review. J Am Coll Nutr. 2001; 20:5-19.
  6. (6) Willett WC, Stampfer MJ, Manson JE, et al. Intake of trans fatty acids and risk of coronary heartdisease among women. Lancet. 1993; 341:581-585.

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