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Saturated Fats and Coronary Heart Disease - Palm Oil Today
Making sense of recent research findings on saturated fats We are in the midst of a dramatic evolution in our understanding of dietary fats and their impact on health and disease. Mounting evidence shows that our opinions on saturated fat have been shaped by years of misinformation with little scientific support. These challenges are emerging from a number of eminent research teams specializing in diet and nutrition with emphasis on fat consumption trends and impacts. We now understand that saturated fat from healthy sources — such as Malaysian palm oil or even grass-fed meat and the like — are not only harmless, they’re actually good for us. Have we been eating wrong for the last 30 years goaded by incomplete dietary recommendations? During the first half of the 20th century when saturated fat in the diet was plentiful and “low-fat” hadn’t yet been invented, heart disease was far less common than it is today, as was obesity and diabetes. In the 1960s, researcher Ancel Keys was heralded for establishing an epidemiological connection between dietary fats, serum cholesterol, and atherosclerotic and vascular disease. That led to recommendations to reduce our intake of saturated fats such as butter, meat, etc. People were tossing out their butter and buying margarine spreads. We thought we were making a better health choice. In the mid-1980s a major anti-tropical campaign was mounted and palm oil was villified. Then came the research showing that trans fats – created during the hydrogenation process that turns a liquid vegetable oil into a solid – …