8 march 2018
Fats in Foods: Current Evidence for Dietary Advice
Joyce A. Nettleton, Ingeborg A. Brouwer, Ronald P. Mensink, Connie Diekman, Gerard Hornstra
Current discussion of the importance of food fats in the risk of coronary heart disease (CHD) often suffers from preconceptions, misunderstandings, insufficient knowledge and selective reasoning. As a result, the sustained controversy about dietary fat recommendations can be contradictory and confusing.To clarify some of these issues, the International Expert Movement to Improve Dietary Fat Quality (IEM) in cooperation with the International Union of Nutritional Sciences (IUNS) organized a symposium at the 21st meeting of the IUNS, Oct. 17, 2017, Buenos Aires, Argentina, to summarize the key scientific evidence underlying the controversy on the relationship between the saturated and unsaturated fat consumption and CHD risk. Presenters also discussed, using examples, the rationale for and implications of the partial replacement of foods rich in saturated fats by those rich in unsaturated fats. Presentations included strategies to fit healthier fats into meals. This report summarizes the symposium presentations.
