Can Fats be Healthy?
Fats were once the villain of the food pyramid but after biochemical analysis they may be different that you think!
One of the common stereotypes associated with nutrition and chemistry is that all types of fats are unhealthy for humans. In the past, people were advised to stop eating fats altogether and substitute them with foods that contain either low or no fat at all. Yet, according to today's knowledge about chemistry and nutrition, this approach is extremely naive. Indeed, different fats work differently in the body, and there are types of fat that cannot be eliminated since they are essential for humans. Science News' article presents the history of discrimination against fats in previous nutritional recommendations and explains the current scientific knowledge about fats from a chemical point of view.
Based on the article, it is quite evident that in past nutrition advice, there was an attempt by nutritionists to cut down on fat consumption since fats were seen to be responsible for causing heart disease and obesity. However, this led to the manufacture of foods with low fat, which were packed with sugar and carbohydrates. In the end, it was realized that cutting down on fat intake was dangerous since it caused obesity and diabetes.
The chemistry of fat gives an understanding of what makes a better type of fat. The fats that are known as saturated fats are the ones where all the hydrogen atoms in the carbon chain are present without any double bonds. On the other hand, unsaturated fats are the ones that have double bonds in their carbon chain and can be found in foods like olive oil, nuts, and fish. Unsaturated fats are typically viewed as a healthier type of fat because they assist in maintaining your body's cholesterol at healthy levels and help regulate your body. It is from the article that the negative impacts of trans fats are understood. Trans fats are man-made fats obtained through hydrogenation. They are very hard to digest and present serious health problems, such as susceptibility to cardiovascular diseases.
The old rules concerning healthy nutrition were developed on the basis of no science at all, but once the chemists learned the chemical composition of fats, new rules emerged. In other words, it needs to be taken into consideration that chemistry does not apply solely to laboratories but also to nutritional decisions in real life. Unsaturated fats are liquid at room temperature; examples are olive oil, eggs, seeds, and nuts, which are polyunsaturated fats. Within the polyunsaturated field, there are two important types of unsaturated fats. There are omega-3’s and omega-6s. They are both fats that are needed because we are not able to synthesize them ourselves and must get them from our diet.
Another important note is that all fats, no matter the saturation state, have 120 calories per tablespoon. Also, the fact that saturated fats are non-essential fats means humans have the ability to make all of the saturated fats we need to maintain ourselves. The article states, “all they do is raise [cardiovascular risk] and add calories without really adding much else.” Unsaturated fats are not necessary, so I would recommend getting your daily intake of your unsaturated omega-3’s and 6’
Article Used: What the new nutrition guidelines get wrong about fat
