Balance of dietary fat types or key to maintaining health

Public health guidelines such as the “American Dietary Guidelines” have long emphasized the need to reduce dietary fat intake, but now nutritionists and other health science researchers have found more evidence that not all fats have side effects, diets. The effects of fat on the health of the body and the risk of chronic diseases vary, especially with regard to the risk of heart disease.

Indeed, some nutritionists believe that certain types of dietary fat can reduce the risk of cardiovascular disease in individuals, and some dietary fats can lower triglycerides in the blood, which may increase the level of beneficial cholesterol in the body and reduce harmful The level of cholesterol. In addition, many diet plans do not strictly limit the total dietary fat intake of a person, which is directly related to better dietary satisfaction, weight loss, and maintenance of muscle mass.

Association with heart health

In the late 1950s and early 1960s, some researchers believed that dietary fat and cholesterol had potential toxic effects on the health of the body. When scientists discovered how to separate fat in the laboratory, they also found that dietary fat intake, There is a correlation between serum total cholesterol and harmful cholesterol, and the risk of cardiovascular disease in solids. Since the 1930s, because heart disease was the leading cause of death in the American population, in 1968, the American Heart Association recommended that the population reduce total fat and saturated fatty acid intake.

In the mid-1980s, it was suggested that a low-fat diet was also an important strategy for weight control. A landmark study from the Framingham Heart Research Program showed that obesity increases the risk of heart disease in individuals, but national data. It shows that many people are getting more and more weight. The American response is to reduce the percentage of calories that are consumed as a lot of fat, but humans have a special preference for the taste of fat. As fat slowly disappears from the table, millions of people start to increase the proportion of carbohydrates in their diet. In order to compensate for the loss of the attractiveness of the food flavor, the end result is that the American waistline began to increase significantly.

another way

Taking into account the mixed evidence that scientists have gained in fat research, and the multiple roles that dietary fatty acids play in health and disease, the researchers have devised a diet that is different in fat balance, the total amount of fat. One-third of it comes from saturated fatty acids, one-third from unsaturated fatty acids, and the last third from polyunsaturated fatty acids. Based on this balanced moderately high-fat diet, the researchers studied the effects of this diet on obese or overweight adults. After a 16-week study of 144 women, the researchers found that Participant body fat and waist circumference decreased significantly, and blood pressure decreased by 6%, vascular inflammatory markers also decreased, overall, participants 5 and 10 years of cardiovascular disease risk decreased by 6% about. Participants said that during the four-month study, the body’s plasma fatty acid profile changed significantly, reflecting the changes in fatty acid composition in its diet menu.

In a subsequent study, the researchers conducted an in-depth analysis of the lipid response in a well-balanced, high-fat diet. They found that there was a significant difference in the lipid levels between white and African American women, namely the white female body. Significant improvements in serum triglycerides and levels of harmful cholesterol have occurred, while the level of beneficial cholesterol in African American women has improved significantly. These data support the view that not everyone responds to a diet. The same, there is no best way to eat for everyone.

In another study, the researchers analyzed the body’s response to a high-fat diet. They found that individuals with specific genotypes showed a strong response, which may vary from gender to gender, especially in Women are better than men in improving cholesterol. Therefore, the researchers believe that the choice of an effective diet must be based on individual goals and their clinical and metabolic responses to genetic and environmental interactions.

Current research on strategies for balancing dietary fat types is very limited, although the current scientific consensus is that extreme dietary fat intake is unhealthy, but researchers believe that a focus on dietary fat type patterns may help them effectively modify populations. A risk factor for metabolic diseases that does not require changes in the fat or calories that people consume.