Diet and Coronary Heart Disease

 

Q: How do saturated and trans fats, unsaturated fats, and dietary cholesterol relate to heart disease?

A: Higher intakes of saturated and trans fats, and dietary cholesterol raise low density lipoprotein (LDL or "bad") cholesterol in the blood. An elevated LDL cholesterol increases the risk of developing coronary heart disease (CHD). To decrease LDL cholesterol and the risk of CHD, substitute monunsaturated and polyunsaturated fats for saturated and trans fats and decrease the intake of cholesterol.

Q: Do saturated and trans fats affect blood cholesterol in different ways?

A: Yes. Like saturated fat, trans fat also raises the low density lipoprotein (LDL or "bad") cholesterol in the blood. But, unlike saturated fat, trans fat lowers high density lipoprotein (HDL or "good") cholesterol in the blood. An elevated LDL cholesterol increases the risk of developing coronary heart disease.

Q: Is it better to eat butter instead of margarine to avoid trans fat?

A: No, because the combined amount of saturated fat and trans fat (the cholesterol-raising fats) and cholesterol for butter is usually higher than margarine, even though some margarines contain more trans fat than butter.

It is better to eat softer or liquid margarines that contain a lower combined amount of saturated fat and trans fat and a lower amount of cholesterol. For a healthful alternative, nonstick cooking spray can be substituted for other fats when "greasing" the pan.

The table compares the amounts and types of fats and amount of cholesterol in butter and some margarines.

FAT TYPE PER SERVING (*) (Serving Size - 1 tbsp.)
Product	Total Fat g	Saturated Fat g	Trans Fat g	Combined Saturated and Trans Fats g	Cholesterol mg
Butter*	10.8	7.2	0.3	7.5	31.1
Margarine, stick†	11	2.1	2.8	4.9	0
Margarine, spread†	9.7	1.8	2.7	4.5	0
Margarine, tub†	6.7	1.2	0.6	1.8	0.1
Margarine, bottle‡	0.4	0.1	0	0.1	0.2
(*) Butter values from FDA Table of trans Values, dated 1/30/95. † Values derived from 2002 USDA National Nutrient Database for Standard Reference, Release 15. ‡ Prerelease values derived from 2003 USDA National Nutrient Database for Standard Reference, Release 16.

Answer: Choose the product with the lower combined amount of saturated fat and trans fat and the lower amount of cholesterol. In this case, the correct answer is margarine in a bottle.

Q: Is there a shortage of oils that do not contain trans fat?

A: Based on informal reports from industry, the requirement to declare trans fat on product labeling is already changing consumer demand and prompting product reformulation, which was anticipated by FDA. Representatives from industry have indicated to FDA that the transition from use of oils containing trans fats to healthier oils that are both suitable for various processing techniques and continue to meet consumer taste preferences will take time as supplies of healthier oils catch up with demand. High consumer demand for healthier oils, and the accompanying industry response, is a testament to the success of the agency's trans fat labeling rule and industry's move to using healthier oils.

Q: When I eat or order out, how do I know if the food contains saturated and trans fats?

A: You may not know unless you ask. Restaurants are not required to provide full nutrition labeling for their food products, unless nutrient claims are made, such as "Low Fat" or "Low Sodium." To know which fats are being used in the preparation of the food you're eating or ordering, a good tip to remember is "ask before you order". Also, many fast food or chain restaurants have tables of the nutritional content of their food products that they will provide upon request.

   

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