We found a greater risk of heart disease with saturated fats from red meat and butter – but a lower risk with saturated fats from cheese, yoghurt and fish.
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Articles on Saturated fat
Displaying 1 - 20 of 34 articles
B.C. recently began taxing sugary drinks. Examples from Europe show the scientific basis for taxing unhealthy foods may have little impact on whether these taxes are adopted or remain in place.
Even health authorities can’t seem to agree on dietary guidelines.
A recent research study found that cheese reduced insulin resistance in prediabetic rat models.
A recent study revisited the issue about eating foods high in cholesterol, such as eggs. The findings are nuanced but suggest that those with high cholesterol may want to limit food with cholesterol.
When did eating become so confusing? In the 1960s, studies began to show a link between heart disease and dietary fat, and fat was demonized. As it turns out, fat is nuanced and may not be so bad.
Recent research suggests that biomarkers for dairy fat are inversely associated with the risk of developing type 2 diabetes.
It’s been trendy for some time – but these nuts are filled with saturated fat.
From donuts to avocados, food impacts your heart health. Here we delve into the science of how to eat – to reduce your chances of cardiovascular disease.
Coconut oil is being hailed as the new “superfood”, helping us lose weight and kill harmful bugs. But how do the claims stand up to scientific scrutiny?
A number of media reports claimed that saturated fats are safe to consume. Here’s why you should treat those reports with caution.
We need to eat a healthy diet, do some exercise and avoid stress rather than blame saturated fat for heart disease, says a recent editorial. But does the evidence stack up?
Rats were less able to find food after only three days on a diet high in sugar and saturated fat. So could a bad diet also be affect the human brain?
It’s no wonder people are confused about whether it’s good to eat cheese, when even food experts are divided.
A prominent new paper reflects growing global sentiment amongst scientists and dieticians to review advice relating to the types of dietary fats we should consume for optimal health.
Sugar and saturated fat aren’t ‘evil’ and kale and avocado aren’t ‘good’.
Saturated fats are linked to metabolic disorders and heart disease. That may be because thes fats make some cells lose track of time, causing inflammation.
Arguing about the pros and cons of fat in our diet takes the focus away from the real nutritional demon: processed foods.
When you buy commercially baked goods such as pies, pastries, cakes and biscuits, there’s a good likelihood they’ll contain one of the nastier types of fatty acids: trans fats.
National dietary guidelines have become an easy target for those looking for a scapegoat for bad diets in rich countries. And a BMJ article about draft US guidelines adds further fuel for the fire.
Top contributors
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Senior Visiting Fellow, School of Medical Sciences, UNSW Sydney
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Clinical Associate Professor, University of Sydney
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Programme Leader, MRC Epidemiology Unit, University of Cambridge
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Senior Lecturer, University of Newcastle
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Professor of Nutrition, University of South Australia
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Associate Professor, Deakin University
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Professor, Food Policy. Director of World Health Organization Collaborating Centre on Population Salt Reduction, George Institute for Global Health
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Laureate Professor in Nutrition and Dietetics AO, University of Newcastle
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Associate Professor of Food Politics and Policy, The University of Melbourne
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Head of School of Allied Health and Professor of Human Nutrition and Dietetics, La Trobe University
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Director, Shrapnel Nutrition Consulting, University of Sydney
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Senior Lecturer, School of Medicine, Griffith University
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Senior Lecturer in the School of Health Sciences, University of Newcastle
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Professor of Public Health and Director of the Human Potential Centre, Auckland University of Technology
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Emeritus Professor of Nutrition & Dietetics, King's College London
