A surprising study finds that processed fats may not harm heart health
Two types of solid, processed fats commonly found in foods such as baked goods, margarine and spreads appear to have little effect on heart health when consumed in reasonable amounts.
Researchers from King’s College London and Maastricht University conducted the study, which was published in the journal American Journal of Clinical Nutrition. The study focused on ionized fats (IE) that contain a high percentage of palmitic acid (sourced from palm oil) or stearic acid (derived from other plant fats).
These fats are often used in place of trans fats and animal fats, both of which are known to increase the risk of heart disease.
Testing the health effects of processed fats
In this trial, forty-seven healthy adults participated in a randomized, double-blind trial. This design ensures that neither participants nor researchers know what type of fat is being consumed during each phase.
Each participant followed two separate diets for six weeks that included cakes and spreads made from either palmitic acid-rich fats or stearic acid-rich fats. These fats provided about 10% of the participants’ total daily energy intake.
The researchers then evaluated a range of heart health indicators, including cholesterol, triglycerides, insulin sensitivity, liver fat levels, inflammation, and blood vessel function.
The results showed no meaningful differences between the two types of fat in blood cholesterol or triglyceride levels, including the ratio of total cholesterol to HDL cholesterol, a key measure of cardiovascular disease risk.
The study also found no signs of harm related to inflammation, insulin resistance, fat accumulation in the liver, or blood vessel health.
“Not all food processing is bad for us.”
Professor Sarah Berry, senior author and Professor of Nutritional Sciences at King’s College London, explained: “With the current demonization of everything processed, this research highlights that food processing is not all bad for us! The processing process allows the beneficial generation of solid fats rather than harmful trans fats, while also enabling manufacturers to reduce the saturated fat content in spreads.” And foods. “Given the widespread use of fat processing and the raising of concerns about food processing, this research is timely.”
The results indicate that both palmitic acid and stearic acid-rich fats, when consumed in normal dietary amounts, do not appear to increase short-term risk factors associated with heart disease.
Professor Wendy Hall, lead author and Professor of Nutritional Sciences at King’s College London, said: “Our findings provide reassuring evidence that the industrially processed fats currently used in everyday foods, whether rich in palmitic acid or stearic acid, are unlikely to have harmful effects on cardiovascular health when consumed in amounts that people can achieve in their diets.” Daily. “This is important given the widespread use of these fats in processed foods such as margarine, pastries and sweets.”
More research is needed for long-term effects
Although the six-week study was long enough to detect significant changes in cholesterol and related markers, the researchers note that longer studies are needed to explore potential long-term effects.
This research was conducted jointly by King’s College London and Maastricht University and supported by the Malaysian Palm Oil Board.
Post Comment