New results Saturated fats do not increase cardiovascular risk

A high-fat diet can lead to some health benefits
For years, nutrition experts have suggested that people should eat little saturated fat. But the validity of this hypothesis seems quite doubtful. Researchers now found that high levels of saturated fat intake did not increase cardiovascular risk. Consumption of a very high-fat diet even leads to a significant improvement in some important cardiometabolic risk factors.

Researchers at the University of Bergen found in an investigation that current nutritional guidelines may need to be revised. For more than half a century, the nutritional hyptohesis has been dominating that saturated fat is particularly unhealthy for most people. But apparently, this basic statement is not true. Saturated fat does not increase the cardiovascular risk, it can even lead to the reduction of some risk factors. The researchers published the results of their study in the journal "The American Journal of Clinical Nutrition".

Some foods, such as cold pressed oils, contain a lot of saturated fat. Physicians found that these can help to reduce some cardiovascular risk factors. (Image: Reicher / fotolia.com)

Study examines effects of high fat diet
In their randomized controlled trial, the physicians examined 38 men with abdominal obesity. These subjects were given a diet rich in carbohydrates or fat, with half of the fats consumed being saturated. The fat mass in the abdominal region, the liver and the heart was then measured with accurate analysis along with a number of important risk factors for cardiovascular disease, explain the physicians.

Positive effects of a high-fat diet:
The very high intake of fat and saturated fats did not increase the cardiovascular risk, says cardiologist Professor Ottar Nygård. The participants in the high-fat diet group even showed significant improvements in some important cardiometabolic risk factors. These include, for example, beneficial effects on ectopic fat storage, blood pressure, blood lipids (triglycerides), insulin and blood sugar, the expert adds.

Subjects consume fresh, poorly processed foods
Both groups had a similar intake of energy, proteins and polyunsaturated fatty acids. We examined the effects of total and saturated fat in a healthy diet with fresh, low-processed and nutritious foods, the authors of the University of Bergen said in a press release. The study consumed high amounts of vegetables and rice instead of flour products. The sources of fat were also poorly processed and consisted mainly of butter, cream and cold-pressed oils.

The quality of the food is crucial
The total energy intake was in the normal range, say the medical profession. Even those who increased their energy intake during the study showed significant reductions in fat storage and disease risk. The results show that the overriding principle of a healthy diet is not the amount of fat or carbohydrates, but the quality of the food, the experts add.

Increased fat intake does not lead to a significant increase in LDL cholesterol
It has long been believed that saturated fat promotes cardiovascular disease by increasing unhealthy LDL cholesterol in the blood. But also by an increased fat intake, no significant increase in LDL cholesterol could be found, explain the scientists. However, healthy HDL cholesterol tends to increase through such diet.

Many healthy people tolerate a high intake of fat well
These results show that most healthy people are likely to tolerate high intake of saturated fat. "As long as the fat quality is good and the total energy intake is not too high, the fat can even be healthy," says Ottar Nygård. Future studies should closely examine which individuals or patients need to limit the intake of saturated fat, adds Professor Simon Nitter Dankel of the Haukeland University Hospital in Bergen.

Health risks of high quality fats are exaggerated
The alleged health risks of consuming high-quality fats were greatly exaggerated, according to the researchers. For public health, it may even be more important to reduce the intake of processed flour-based products as well as highly processed fats and foods with added sugar, the authors explain. (As)