The Soy Connection for Health Professionals

Health & Nutrition - Winter 2016 - Vol 24, No 1 Fatty Acids

In This Issue: 

  • So what or who should we believe? Have we been over-estimating the importance of saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA) to cardiovascular health, or have these meta-analyses produced an erroneous outcome that is leading consumers away from dietary guidelines that should be reinforced, rather than ignored? The answers to these questions are of vital importance to nutrition practitioners who have a duty to deliver the correct information to their patients and clients, and the general public, who are the ultimate benefactors of evidence-based dietary guidelines.

FATTY ACIDS AND CHD: IS REPLACING SATURATES WITH POLYUNSATURATES THE KEY?

The replacement of dietary saturated fat with polyunsaturated fat has been the mainstay of our dietary guidelines for reducing the risk of coronary heart disease (CHD) for over 30 years. However, the validity of these guidelines has now been challenged by the outcome of meta-analyses that could find no evidence for a direct relationship between the intake of saturated fat and CHD. Read more

FATS AND OILS: Many Challenges Faced by Industry, Consumers

The food industry has aggressively decreased the level of saturated fats in processed foods, but such a switch has not been easy since solid fats play an important role in the shelf-life and acceptability of foods. For example, the textural properties of dairy, meat, and some plant foods such as chocolate, are very dependent on their solid fat content. Read more

Informed Choices Essential When Cooking With Fat

Using fat is essential to most of our cooking techniques, but how do you pick which type is best? Making an informed decision is important when it comes to cooking with fat. Read more

Soybean Oil Can be Part of a Healthy Diet

In recent years industry initiatives have drastically reduced the amount of trans fats consumed in the U.S. diet, but the concern now lies with what types of fats and oils should be used as replacements. The United Soybean Board (USB) is taking specific measures to help consumers eliminate trans fats in their diets. Read more