July 18, 2016 – Fats and Mortality

July 15, 2016

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Anchor lead: Fats of certain types really are deadly, Elizabeth Tracey reports

Certain dietary fats really do increase the risk of death from a number of diseases, the most recent research confirms. Redonda Miller, president of the Johns Hopkins Hospital, comments.

Miller:  I think the results of this study confirms what we already know and suspect.  That not all fats are created equal. Our trans saturated fats are clearly the worst culprits, they’re our biggest enemy.  Right behind them are our saturated fats, and we should really focus our consumption on polyunsaturated fats or the good fats. The olive oils of the world.:22

Miller says the strategies are simple.

Miller: You have to be really cognizant of what you’re putting in your mouth. You have to pay attention to food labels, make sure you stock your kitchen cabinets with all the rights oils, packaged snacks on the grocery store shelves, not always a very good idea.  :13

The study shows that even replacing 5% of calories with fats like olive oil can cut mortality by 27%. At Johns Hopkins, I’m Elizabeth Tracey.

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