Trans fats increase risk of heart attack by manifolds

A new research shows that butter as well as other saturated fats are not linked with an increase in deaths or heart diseases. In fact, researchers from McMaster University say that it is trans fats that are associated with a greater risk of death, stroke, type 2 diabetes or coronary artery disease.

Lead author and assistant professor Russell de Souza, said that for years, people have been advised to limit their fat intake. Trans fats do not have any health benefits and tend to pose a significant amount of risk for heart diseases, though the case for saturated fats is not very clear.

Saturated fats are taken from animal products such as cow’s milk, butter, meat, egg yolks, salmon and some types of plant products such as palm oils and chocolate. Trans fats are produced mainly industrially from plant oils to be used in margarine, packaged baking goods and snack foods.

According to the current US guidelines, saturated fats are limited to less than 10 percent and trans fats to less than one percent of energy a day so as to reduce risk of heart disease and stroke.

The team had analysed results of 50 observational studies that assessed association between saturated and/or trans fats and the health outcomes in adults. They did not find any clear association between higher intake of saturated fats as well as death for any reason, cardiovascular disease, coronary heart disease, type 2 diabetes or ischemic stroke. The authors keeping in mind that an alternative must be suggested if intake of less saturated or trans fats is recommended, said that you should replace foods that are high in fats, such as processed meats and donuts with whole grains, nuts and vegetable oils.

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