Current detailed research, shows that the total amount of fat in the diet, (high or low), has no real link to disease. What really matters is the type of fat in the diet. There are bad fats which increase the risk of certain diseases and good fats which lower the risk. Now let’s try to sort it out and substitute good fats for the bad fats!

Blood Cholesterol, is different from dietary cholesterol, in that it is the amount of cholesterol circulating in your blood as opposed to the amount of cholesterol ingested through your diet. High blood cholesterol levels greatly increases the risk for heart disease. The amount of cholesterol in food is not strongly linked to blood cholesterol. The biggest influence on blood cholesterol levels is the mix of fats in the diet.

Bad Fats (Low-Density Lipoproteins) – carry cholesterol from the liver to the rest of the body. When there is too much LDL cholesterol in the blood, it can be deposited on the wall of the coronary arteries – Thus “Bad Fat”

Good Fats (High-Density Lipoproteins) – carry cholesterol from the blood back to the liver, which processes the cholesterol for elimination from the body. HDL makes it less likely that excess cholesterol in the blood will be deposited in the coronary arteries – Thus, “Good Fat”

Monounsaturated Fats is a liquid that lowers LDL and raises HDL (Olive Oil; canola oil; peanut oil)

Polyunsaturated Fats is a liquid that Lowers LDL and raises HDL (Corn Oil; soybean oil; safflower, cottonseed and fish oils)

Saturated Fats is a solid that raises both LDL and HDL (Whole milk, butter,
cheese, red meat, coconut oil)

Trans Fats are a solid or semi-solid that raises LDL (*Most margarines; vegetable shortening; deep fried foods)

*Soft tub margarines are usually made with minimal amounts of Trans Fatty Acids – read the labels carefully!

Link to Canada Food Guide
www.hc-sc.gc.ca/hpfb-dgpsa/onpp-bppn/food_guide_rainbow_e.html

Link to Heart & Stroke Foundation of Canada
www.heartandstroke.ca

< Misconceptions