McMaster University
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| "The Last Supper" sculpted entirely from butter |
The findings were published today by the British Medical
Journal(BMJ). The lead author is Russell de Souza, an assistant
professor in the Department of Clinical Epidemiology and Biostatistics with the
Michael G. DeGroote School of Medicine.
"For years everyone has been advised to cut out fats. Trans
fats have no health benefits and pose a significant risk for heart disease, but
the case for saturated fat is less clear," said de Souza.
"That said, we aren't advocating an increase of the
allowance for saturated fats in dietary guidelines, as we don't see evidence
that higher limits would be specifically beneficial to health."
Guidelines currently recommend that saturated fats are limited to less than 10 per cent, and trans fats to less than one per cent of energy, to reduce risk of heart disease and stroke.
Saturated fats come mainly from animal products, such as butter,
cows' milk, meat, salmon and egg yolks, and some plant products such as
chocolate and palm oils. Trans unsaturated fats (trans fats) are mainly
produced industrially from plant oils (a process known as hydrogenation) for
use in margarine, snack foods and packaged baked goods.
Contrary to prevailing dietary advice, a recent evidence review
found no excess cardiovascular risk associated with intake of saturated fat. In
contrast, research suggests that industrial trans fats may increase the risk of
coronary heart disease.
To help clarify these controversies, de Souza and colleagues
analysed the results of 50 observational studies assessing the association
between saturated and/or trans fats and health outcomes in adults.
Study design and quality were taken into account to minimise
bias, and the certainty of associations were assessed using a recognized
scoring method developed at McMaster.
The team found no clear association between higher intake of
saturated fats and death for any reason, coronary heart disease (CHD),
cardiovascular disease (CVD), ischemic stroke or type 2 diabetes.
However, consumption of industrial trans fats was associated
with a 34 per cent increase in death for any reason, a 28 per cent increased
risk of CHD mortality, and a 21 per cent increase in the risk of CHD.
Inconsistencies in the studies analysed meant that the
researchers could not confirm an association between trans fats and type 2
diabetes. And, they found no clear association between trans fats and ischemic
stroke.
The researchers stress that their results are based on
observational studies, so no definitive conclusions can be drawn about cause
and effect. However, the authors write that their analysis "confirms the
findings of five previous systematic reviews of saturated and trans fats and
CHD."
De Souza, a registered dietitian, added that dietary guidelines
for saturated and trans fatty acids "must carefully consider the effect of
replacement foods.
"If we tell people to eat less saturated or trans fats, we
need to offer a better choice. Unfortunately, in our review we were not able to
find as much evidence as we would have liked for a best replacement choice, but
ours and other studies suggest replacing foods high in these fats, such as
high-fat or processed meats and donuts, with vegetable oils, nuts, and whole
grains."
