For every gram of fat, we get nine calories of energy; carbs and proteins both only yield four each for the same amount. But they also come with potential health risks; fats—especially the ones that come from meat—have long been thought to be the cause of heart disease. According to STAT, Mayo Clinic researchers tracked down stowed-away punch cards and magnetic tape that contained the results from a study that ran from to The study followed the diets of 9, men and women aged 20 to 97 living in either mental health hospitals or a nursing home in Minnesota. Patients—who subsisted entirely on food provided by the facilities—were randomly assigned to eat meals with fats from traditional animal sources, like butter or margarine, or meals where these fats had been replaced with things like vegetable or olive oil. Traditional thinking was that animal fats—which are called saturated fats because of the extra hydrogen atoms they carry, and are solid at room temperature—cause a buildup of low-density lipoprotein LDL cholesterol in veins and arteries, leading to a condition called coronary artery disease. But they actually had higher risks of any kind of death than their animal-fat-eating peers.
Low-fat, no-fat, fat-free. Fat has been shamed for so long, it’s easy to think there’s no place for it in a heart-healthy diet. But the opposite is true. Frank Sacks, professor of cardiovascular disease prevention at the Harvard T. Chan School of Public Health. To understand the role of fat in heart health, you first have to look at where it’s found in food. There are two types of fat: saturated and unsaturated. This “bad” fat is found in animal products like beef, pork, and dairy products such as butter, cream, and cheese. If it’s considered junk food, odds are it contains saturated fat.
We serve personalized stories based on the selected city. Views expressed are those of the author or other attributed individual and do not necessarily represent the official opinion of the related Department s, University of Pennsylvania Health System Penn Medicine, or the University of Pennsylvania, unless explicitly stated with the authority to do so. This article is published in collaboration with Quartz. They differ from saturated fats by having fewer hydrogen atoms bonded to their carbon chains. Louis, Missouri. Good sources of omega-3 fatty acids include fatty fish such as salmon, mackerel, and sardines, flaxseeds, walnuts, canola oil, and unhydrogenated soybean oil. Repeat testing may be needed if lifestyle changes occur, such as large increase in weight or a change in diet. In an email, Sacks wrote that the authors used an “obsolete methodology” in their analysis. In an article published in the British Journal of Sports Medicine an affiliate of BMJ on April 25, researchers from the UK and California reviewed all the existing studies about cholesterol and heart disease.