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World Health Organization: Keep Saturated Fat Intake to 10 Percent of Calories

World Health Organization: Keep Saturated Fat Intake to 10 Percent of Calories


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The World Health Organization is overhauling their nutritional recommendations and may drastically reduce their saturated fat guidelines.

The World Health Organization, or WHO, are updating nutritional guidelines on sodium, potassium and sugar consumption, and are also now developing nutritional guidelines on saturated fat intake.

According to the proposal, saturated fats, which can naturally be found in beef, butter, cheese, chocolate, whole milk, palm oil, and yes, coconut oil, shouldn't exceed more than 10 percent of an adult or child's total daily intake of calories.

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From now until June 1, 2018, the public is able to comment on the World Health Organization's suggested updates right here—and the organization will also undergo a consultation from an external, unaffiliated group of experts. Later this year, the WHO Guidelines Review Committee will review all input and make a final decision before releasing official guidelines. We'll update this story should any changes to their proposal be made after the review period.

And the WHO's guidelines aren't too far off from what the health industry has already heard from other experts: 10 percent or under of total daily calories coming from saturated fat is nearly the same recommendation made within the current Dietary Guidelines for Americans.

After a controversial study, published in the Annals of Internal Medicine back in 2014, claimed that cutting back on saturated fat was not linked to a reduced chance of heart disease, lots of dieters were led to believe that saturated fats weren't as bad as they'd once thought.

But other pieces of published research highlights how saturated and trans fats increase heart attack risks by increasing levels of LDL cholesterol, known as the "bad" cholesterol by many knowledgeable home cooks. Previously, Cooking Light's Nutrition Director Brierley Horton, MS, RD, explained why LDL cholesterol can be harmful for you, and also addresses why it's important to replace saturated fats with more heart-healthy fats instead.

The WHO's proposal advises home cooks to replace saturated fats with healthy fats, polyunsaturated fats in particular, that are found in healthy staples like fish, walnuts, and vegetable oils. The organization points out that monounsaturated fats found in avocados and olive oils aren't as strong of a preventative agent against LDL cholesterol as polyunsaturated fats—but are still a solid option.

What are some of the ways you can avoid saturated fats every day, you might ask? Make educated swaps: Choose low-fat options of milk, lean cuts of beef, and lean towards vegetable or olive oils over ample use of butter and coconut oil. And for those who are enjoying a balanced, wholesome diet incorporating whole foods versus pre-packaged, processed products, you're already off to an amazing start.


What to Eat When Recovering From a Stroke

It’s no secret that Americans struggle with proper nutrition and healthy living on a daily basis. According to the the World Health Organization, it is estimated that over 80 percent of diagnoses of heart disease, stroke, and type II diabetes, along with nearly 40 percent of cancer diagnoses, could be prevented by people improving their eating and exercise habits and reducing their dependence on tobacco products.

Adjusting the way you live in order to stay healthy is important, though not everybody is willing or able to. According to a study published in the Journal of the American Medical Association, while women are more likely to make lifestyle changes following a stroke or major cardiac event, only one quarter of men are likely to. The study also found that patients in urban areas were more likely to make a minimum of two changes to their lifestyle to prevent subsequent cardiac events than those who resided in rural areas.

If you have suffered a stroke, you may need to modify your diet to lower blood pressure and cholesterol and improve your cardiovascular health. Dr. Argye Beth Hillis, MD, an expert from Johns Hopkins School of Medicine, states that “the recommendations from the American Heart Association (AHA) for reducing cardiac risk are the same for reducing stroke risk.” So, in addition to eating foods that lower blood pressure and cholesterol, you also need to choose ones that help you maintain a healthy weight to reduce your risk of suffering another stroke. Besides the preventative power inherent in improved eating habits, a nutritious diet can help you stay energized during physical and occupational therapy and other daily tasks while you’re recovering from a stroke.


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Dietary Guidelines and Your Health

The Dietary Guidelines for Americans 2015-2020 are slightly different from previous versions, as they focus on eating patterns rather than individual dietary components. Overall, the main recommendation is to follow a healthy eating pattern that incorporates a variety of nutrient-dense foods and beverages. The Guidelines recommend that you:

  1. Consume mostly nutrient-dense foods, which include fruits, vegetables, whole grains, fat-free and low-fat dairy products, lean meats, and seafood
  2. Consume fewer foods with sodium (salt), saturated fats, trans fats, cholesterol, added sugars, and refined grains. (The Advisory Committee behind the guidelines specifically recommends reducing consumption of sugar-sweetened sodas.)
  3. Balance calories with physical activity to maintain a healthy weight and reduce the risk of chronic disease

Use plant foods as the foundation of meals

Most of the calories in your diet should come from a variety of whole-grain products, vegetables, and fruits. Plant foods provide a variety of vitamins and minerals essential for health, and most are naturally low in fat.

The Guidelines recommend incorporating all the vegetable subgroups—dark green, red and orange, legumes (such as beans and peas), and starchy—into your eating patterns. (You can have some of each throughout the week, for example.)

Plant foods—such as whole-grain breads and cereals, vegetables, and fruits—provide fiber, which is important for proper bowel function and may lower the risk for heart disease and some cancers. Because there are different types of fiber in foods, choose a variety of foods daily. You want whole grains to make up at least half of your overall grain intake.

Get enough calcium-rich foods

Consume some low-fat or fat-free milk or an equivalent amount of calcium each day through other calcium rich foods or a dietary supplement. Soy beverages that are fortified with calcium (like soy milk) are considered equivalent to milk in nutritional and calcium content, but plant-based “milks” (almond, rice, coconut, hemp) are not.

Note: There is some controversy about the amount of dairy you should consume each day. The Dietary Guidelines recommend 3 cups of low-fat or fat-free milk or equivalent dairy each day for adults. The Harvard School of Public Health recommends only one to two servings per day and argues that there is little, if any, evidence that high dairy intakes protect against osteoporosis, while high intakes are associated with increased risk of prostate cancer and possibly ovarian cancer.

Keep saturated and trans fats low (and total fat intake moderate)

Saturated fat and trans fatty acids raise blood cholesterol more than other forms of fat. Keep saturated fats to less than 10 percent of calories and keep trans fatty acids as low as possible. The fats from meat, milk, and milk products are the main sources of saturated fats in most diets, so select lean meats, poultry, fish, and low-fat milk products. (The Advisory Committee behind the guidelines specifically recommends reducing consumption of red and processed meats to help prevent chronic diseases.) Many bakery products are also sources of saturated fats and trans fatty acids, such as palm oil and partially hydrogenated oils.

The Dietary Guidelines recommend shifting from solid fats to oils in food preparation (for example, using vegetable oil instead of butter in cooking).

Restrict sugar and salt

The best way to avoid unwanted sugar, salt, and other additives is to prepare whole food from scratch as much as possible. This gives you total control not only over the flavor and quality of your food, but also over any unwanted ingredients hidden through processing. The naturally occurring sugars, salts, and fats in our food are important components of a healthy diet and are not to be mistaken for the multitude of artificial sugars, salts, and fats commonly added to foods.

Because maintaining a nutritious diet and a healthy weight is very important, sugars should be used in moderation. People with low-calorie needs should limit sugar intake even more. The Dietary Guidelines recommend that you consume less than 10% of your daily calories from added sugars.

Many studies in diverse populations have shown that a high sodium intake is associated with higher blood pressure. Most evidence suggests that many people at risk for high blood pressure reduce their chances of developing this condition by consuming less salt or sodium. The Dietary Guidelines recommend keeping sodium intake below 2,300 mg/day.

Eat moderate portions

Pay particular attention to portion sizes—the portions in restaurants and on food labels are often far larger than recommended for weight management. Be especially careful to limit portion sizes of foods high in calories, such as baked goods, French fries, and fats and oils.

Use alcohol in moderation

Alcohol provides empty calories and is harmful when consumed in excess. Some people should not drink at all, such as children and adolescents, pregnant women, those with liver or other diseases, those taking certain medications that interact with alcohol, and those who can't restrict their drinking. Moderation is defined as one drink per day for women and two drinks per day for men. (One drink is 12 ounces of beer, 5 ounces of wine, or 1.5 ounces of hard liquor.)

Criticisms of the 2015-2020 Dietary Guidelines

The USDA’s 2015-2020 Dietary Guidelines are based in part upon scientific evidence gathered in a report by an Advisory Committee made up of nutritionists and health experts. But many of those experts have voiced loud criticism about key findings that were not mentioned in the final Guidelines, including:

  1. Sodas and sugary beverages contribute to chronic disease.
  2. Red and processed meats contribute to cancer.
  3. Beef production has a significantly negative impact on the environment.

Critics of the Dietary Guidelines believe that these findings should have produced clear recommendations to avoid sodas, sugary drinks, and red and processed meat. While the Dietary Guidelines do not endorse these foods directly, it does not emphasize the health and environmental risks of consuming them.

Where can I learn more?

When trying to understand information about health, it’s always a good idea to look for the source and read up on the entire conversation. What scientific studies is this information based upon? Who is funding the dissemination of information? Where does the consensus in the scientific community lie?

If you would like to learn more, you can start by reading the Advisory Committee’s original scientific report. Dr. David Katz, the President of the American College of Lifestyle Medicine, outlined his criticisms of the Guidelines in an article on Huffington Post. And the Boston Globe published an article that describes the concerns of many nutritionists, including Walter Willett from the Harvard School of Public Health. The American Cancer Society and the World Health Organization also recommend avoiding red meat.

Sample Mediterranean menu

Check out these healthy meal ideas that focus on whole, natural foods that are low in trans-fatty acids.

Breakfast

Lunch

  • Roasted Red Pepper and Tomato Soup (Pacific Foods brand, as an example)
  • Pre-made humus, whole grain crackers and baby carrots
  • Yogurt spooned over cut up grapes and strawberries

Mid-Afternoon Snack

Dinner

  • Halibut sautéed in olive oil with lemon and thyme
  • Boxed couscous with added diced tomatoes, parsley, and chickpeas
  • Asparagus drizzled with olive oil sprinkled with pepper
  • Mixed greens salad with olives (green or black), cucumbers, tomatoes, and parmesan cheese dressed with oil and vinegar

Special nutrition needs

An individual's age and health must be factored into their nutritional choices. Growing children, teenagers, women, pregnant women, and older adults have a higher need for some nutrients. For example:

Older adults need extra vitamin D.

Adult women need almost one-third more calcium intake than adult men of similar age. (Women will most likely need to add calcium supplements to achieve adequate calcium intake.)

Pregnant women (and those considering pregnancy) should take folic acid supplements to prevent birth defects. They frequently need to add iron supplements and calcium rich foods to supplement their diet.


World Health Organisation: Saturated fat should be less than 10 per cent of diet

Saturated fat found in foods from animal sources should make up less than 10 per cent of our daily calorie intake, says the WHO. Photo: William Meppem

Adults and children should consume a maximum of 10 per cent of their daily calories in the form of saturated fat such as meat and butter and one per cent from trans fats to reduce the risk of heart disease, the World Health Organisation said on Friday.

The draft recommendations, the first since 2002, are aimed at reducing non-communicable diseases, led by cardiovascular diseases, blamed for 72 percent of the 54.7 million estimated deaths worldwide every year, many before the age of 70.

"Dietary saturated fatty acids and trans-fatty acids are of particular concern because high levels of intake are correlated with increased risk of cardiovascular diseases," Dr Francesco Branca, Director of WHO's Department of Nutrition for Health and Development, told reporters.

Go easy on the cheesy dishes, recommends WHO. Photo: Edwina Pickles

The dietary recommendations are based on scientific evidence developed in the last 15 years, he added.

The United Nations agency has invited public comments until June 1 on the recommendations, which it expects to finalise by year-end.

Saturated fat is found in foods from animal sources such as butter, cow's milk, meat, salmon and egg yolks, and in some plant-derived products such as chocolate, cocoa butter, coconut, palm and palm kernel oils.

An active adult needs about 2,500 calories per day, Branca said.

"So we are talking about 250 calories coming from saturated fat and that is approximately a bit less than 30 grams of saturated fat," he said.

That amount of fat could be found in 50 grams of butter, 130-150 grams of cheese with 30 percent fat, a litre of full fat milk, or in 50 grams of palm oil, he said.


Obesity on the rise

&ldquoConsumption of free sugars, including products like sugary drinks, is a major factor in the global increase of people suffering from obesity and diabetes,&rdquo says Dr Douglas Bettcher, Director of WHO&rsquos Department for the Prevention of NCDs. &ldquoIf governments tax products like sugary drinks, they can reduce suffering and save lives. They can also cut healthcare costs and increase revenues to invest in health services.&rdquo

In 2014, more than 1 in 3 (39%) adults worldwide aged 18 years and older were overweight. Worldwide prevalence of obesity more than doubled between 1980 and 2014, with 11% of men and 15% of women (more than half a billion adults) being classified as obese.

In addition, an estimated 42 million children aged under 5 years were overweight or obese in 2015, an increase of about 11 million during the past 15 years. Almost half (48%) of these children lived in Asia and 25% in Africa.

The number of people living with diabetes has also been rising, from 108 million in 1980 to 422 million in 2014. The disease was directly responsible for 1.5 million deaths in 2012 alone.


Nutrition Facts Label Better Informs Your Food Choices

A lot has changed in the American diet since the Nutrition Facts label was introduced in 1993 to provide important nutrition information on food packages. The U.S. Food and Drug Administration (FDA) has brought this familiar rectangular box—one of the most recognized graphics in the world—up to date with changes to its design and content.

The changes are based on more recent information in nutrition science, consensus reports from public health agencies, and public health and nutrition surveys.

For instance, people are eating larger portions of certain foods. Rates of obesity, heart disease and stroke remain high. And more is known about the relationship between diet and the risk of chronic diseases.

“While the label’s iconic look is staying the same, the newer version emphasizes important items, such as calories and serving sizes—items that can help consumers make healthier choices for themselves and their families,” says Susan Mayne, Ph.D., director of FDA’s Center for Food Safety and Applied Nutrition. “In addition, the new label will require the listing of added sugars.”

This is consistent with the 2010 and 2015-2020 Dietary Guidelines for Americans, which recommend reducing calories from added sugars.

Claudine Kavanaugh, Ph.D., M.P.H., R.D., a health scientist at FDA, explains what you will see within the next two years.

A Refreshed Design

  • The first thing you may notice is a greater emphasis—with larger and bolder type—on calories. “The number of calories is especially important to maintaining a healthy weight,” says Kavanaugh.
  • Calories from fat are no longer listed. “We know that the type of fat is more important than the total amount of fat,” says Kavanaugh. Declarations for total, saturated, and trans fat are still required.
  • The number of servings per package is more prominent. And the serving size is bolded. FDA has updated serving sizes to reflect how much people currently eat, according to more recent food consumption data.
  • The footnote is changing to better explain what percent Daily Value means. It will read: “*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.”

Added sugars

  • For the first time “Added Sugars” is included on the label. On average, Americans eat 13 percent of their daily calories from added sugars. But scientific data shows that it is difficult to meet nutrient needs while staying within calorie limits if you consume more than 10 percent of your daily calories from added sugars.

Added sugars must be listed both in grams and as the percent Daily Value, which tells you how much of a nutrient in a serving of food contributes to a daily diet.

“Some people are eating too many foods with ‘added sugars’ and are not getting all the other nutrients they need,” says Kavanaugh.

An Institute of Medicine (IOM) report stated that many foods and beverages that are major sources of added sugars have low levels of nutrients such as vitamins. Expert groups such as the American Heart Association, the American Academy of Pediatrics and the World Health Organization also recommend decreasing the intake of calories from added sugars in the diet.

Daily Values Updated, Nutrients Added

  • FDA wants to help you put nutrient information in context, so it has updated Daily Values for various nutrients, such as dietary fiber, Vitamin D and sodium. Daily Values are used to calculate the Percent Daily Value (%DV) on the label.
  • Potassium and Vitamin D are now required on the label. Vitamin D is important for healthy bones, especially among women and the elderly. And potassium helps to lower blood pressure and prevent hypertension. “We have evidence that people are not consuming enough of these nutrients to protect against chronic diseases,” says Kavanaugh. Manufacturers must also declare the actual amount, in addition to percent Daily Value, of Vitamin D, calcium, iron and potassium. They can voluntarily declare the gram amount for other vitamins and minerals.
  • Mandatory labeling is no longer required for Vitamins C and A because the data indicate that deficiencies of those vitamins are not as common.

What’s the Goal?

“All of us are at risk of developing cardiovascular disease, high blood pressure, and stroke over our lifetime, and many of us simply want to eat fewer calories,” Kavanaugh says. For example,

  • If you are concerned about high blood pressure and stroke, you may want to pay particular attention to sodium and potassium amounts on food labels.
  • For cardiovascular health, seek foods lower in saturated fats, trans fats and sodium. Because products labeled “0” trans fat may contain up to 0.5 grams of trans fat, also check the ingredient statement and avoid partially hydrogenated oils, which are the largest contributor to artificial trans fat.
  • For weight control, keep in mind your caloric intake.

Most manufacturers will have until July 26, 2018, to comply with the final requirements, and manufacturers with less than $10 million in annual food sales will have an additional year to make the changes.

Kavanaugh stresses that the primary goal is not to tell consumers what they should be eating, but to expand and highlight the information they most need. “It’s all about providing information that people can use to make their own choices,” she says.


Fat Consumption and Consumer Knowledge Statistics

  • Since 1971, the average fat intake in the U.S. decreased from 37% to 34%, while carbohydrate intake, total calorie intake and obesity rates have increased.
  • A global survey found that 95% of respondents knew that vitamins were needed for a healthy diet, but only 41% knew certain fats were essential nutrients.
  • The median intake of saturated fat currently is 11%, and half of the adult population consumes greater than the recommended level of 10% of calories from solid (saturated) fat.
  • Three out of four consumers identified olive and fish oils as being healthful, but only half of consumers identified avocados and nuts as healthy whole food sources of fat. When asked about monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs), only 16% believed they were healthful, illustrating how the chemistry terms for categorizing fats do not resonate with consumers.

World Health Organization: Keep Saturated Fat Intake to 10 Percent of Calories - Recipes

Advice to limit intake of saturated fat has been official government policy in many countries, including the UK, for decades.

But many people are ignoring this advice, preferring to believe that saturated fat – which is in high amounts in foods such as meat products, full fat dairy, butter, ghee, cakes and biscuits, as well as coconut and palm oils – isn’t bad for us, even at high intakes.

Coconut oil has more saturated fat than butter – and a single tablespoon has more than half of the recommended daily limit for women (Credit: Getty Images)

You’ll almost certainly be having more saturated fat than the officially recommended amount if you’re doing one of the popular low carbohydrate regimens, like the keto or paleo diet, or if you’re following the trend of spooning a butter or fat into your coffee each morning. Eat much more than 100g of fatty meat, pastries, or cheese each day and you’ll also easily get beyond the limit, given by UK dietary guidelines as 20g for women or 30g for men.

Mainstream nutrition science says too much saturated fat raises cholesterol levels in the blood, which can lead to arteries becoming "furred up" and an increased chance of having a heart attack or stroke. But a few scientists argue that saturated fat isn't the issue in heart disease, pointing to chronic inflammation instead.

Low carbohydrate, high fat (LCHF) proponents also – controversially – suggest that the current “low fat, high carb” dietary guidelines are wrong and that obesity and diabetes would be better tackled by eating fat, including saturated fat, alongside reducing carbohydrates and avoiding snacking – a position that’s been challenged by experts at the British Dietetic Association and others, who believe it’s less that the guidelines are wrong, and more that we aren’t following them.

For the general population, most countries’ health organisations recommend limiting fat, particularly saturated fat. UK dietary guidelines, for example, advocate up to 35% of our dietary energy (calories) should come from fat and about 50% from carbohydrates. (It’s worth noting that this could actually be considered a moderate fat, moderate carbohydrate diet, not a low fat, high carbohydrate one).

For saturated fat specifically, the numbers are even lower. The UK recommends that it should comprise no more than 11% of our food and drink calories, while the US and the World Health Organization recommend less than 10%. That would be roughly 20g a day in women (the equivalent of 2.5 tablespoons butter or four supermarket sausages) and 30g a day in men (a quarter-pounder hamburger with cheese, plus four tablespoons of double cream).

Two slices of pizza have about 10g of saturated fat, half of the suggested daily limit for a women and a third the daily amount for men (Credit: Getty Images)

The American Heart Association goes further, suggesting a figure of 5-6%.

As headlines are often contradictory and experts seem to disagree, it’s no wonder people don’t know what to believe about saturated fat. What is the reality?

Lynne Garton, a registered dietitian and dietetic advisor to the cholesterol charity Heart UK, says the latest trend to embrace saturated fats over other types is very worrying: we’re already eating too much. UK adults overshoot recommendations by consuming 12.5% of calories from saturated fat, even though their total fat intake is approximately on target. Americans average 11% of their calories from saturated fat and Australians 12%.

Three ounces or 85g of bacon fat has about 30g of saturated fat, the recommended daily limit for men (Credit: Getty Images)

“Several factors contribute to raised blood cholesterol, but a diet high in saturated fat is definitely one of them, and this has been confirmed in studies going as far back as the 1950s,” says Garton.

“Furthermore, despite some claims to the contrary, the wealth of scientific evidence indicates total and LDL (low-density lipoprotein) cholesterol – often referred to as the ‘bad’ cholesterol – are proven contributors to heart disease."

Garton adds that some people might benefit from eating even less saturated fat than the standard recommendation – specifically those who have other risk factors for heart disease.

Fat replacement

That said, saturated fat isn’t as straightforwardly villainous as was once thought. That's because it is only one of several dietary factors affecting heart disease risk, all of which are interrelated.

Not to mention that if you take some saturated fat out of your diet, you’re probably replacing those calories with something else.

A single tablespoon, of butter has 7g of saturated fat – but if it’s replaced with sugar or flour, the effect on health can be even worse (Credit: Getty Images)

“Some studies have questioned a direct link between saturated fat and heart disease, but these have generally not considered what replaces saturated fat when it is reduced in the diet – a point that’s crucial,” says Garton.

Scientific research backs up this advice. In one study, when 5% of calories from saturated fats were replaced by an equal number of calories from polyunsaturated fats (such as from salmon, sunflower oil, nuts and seeds) or monounsaturated fats (such as from olive and rapeseed oils), risk of death from any cause was reduced by 19% and 11% respectively. Both types of “good” fat substitution reduced heart attacks. So did replacing saturated fats with whole grain carbohydrates such as brown rice and wholemeal bread.

Replacing saturated fats with a monounsaturated fat, like olive oil, reduced deaths by 11% in one study (Credit: Getty Images)

However, when sugar and refined starches (such as white flour) replaced saturated fat, the risk of having a heart attack actually increased.

“Most national nutrition guidelines including in the UK, Australia and the US already recognise that swapping out some of the saturated fat in our diet for unsaturated fat is heart-healthy,” says study co-author Peter Clifton, adjunct nutrition professor at the University of South Australia.

“But to this you can add that it's also probably OK to replace some saturated fat-rich food with whole grains, but definitely not OK to swap them with sugar or refined carbohydrates. This could actually be worse than making no reduction to saturated fat at all.

“Unfortunately, when the food industry began creating lower fat versions of foods such as ready meals, puddings and yoghurts, the sugar percentage often went up as a result, which likely wouldn’t have been reducing heart disease risk at all."

It’s also the case that some types of saturated fatty acids that make up saturated fat are less harmful than others. For example, stearic acid, which makes up approximately half of the saturated fats in dark chocolate, does not raise blood cholesterol. (The other saturated fatty acid – palmitic acid – does, though, so best not to eat the whole bar).

Other research indicates that the “food matrix” is important. In cheese and yoghurt, for example, calcium (a mineral that may keep blood pressure normal) could be why these foods have less impact on raising LDL cholesterol than, say, bacon. It could also help explain the observation that consumption of dairy (including full fat dairy) doesn’t appear to be associated with coronary heart disease. (It’s important to take studies like these sceptically, though, since like many nutritional studies, they show correlation, not causation – in other words, people who eat more dairy might simply have healthier lifestyles overall. It’s also important to note that studies focused on dairy have tended to look at milk and yoghurt, but much less on butter or cream).

Most of the fat in yoghurt is saturated fat, but dairy products seem to impact health less than, say, animal fats (Credit: Getty Images)

Of course, good luck and good genes can go a long way too. “We all know someone whose granny lived to 103 eating lots of butter, cream and drippings,” says Garton. “But on a population level, all the evidence suggests the diet that’s healthiest is one with plenty of fruits, vegetables, whole grains, and unsaturated fat-rich sources like nuts and oily fish.

“Rather than focus on individual nutrients, we should be looking at the overall diet and including plenty of these heart healthy foods,” she adds.

In short, that's more advice to eat a healthy Mediterranean-style diet – and steer clear of butter coffees, burgers and bacon.

Disclaimer
All content within this column is provided for general information only, and should not be treated as a substitute for the medical advice of your own doctor or any other health care professional. The BBC is not responsible or liable for any diagnosis made by a user based on the content of this site. The BBC is not liable for the contents of any external internet sites listed, nor does it endorse any commercial product or service mentioned or advised on any of the sites. Always consult your own GP if you're in any way concerned about your health.


Watch the video: WHOs Science in 5 on COVID-19: Do I still need the vaccine if I had COVID-19? (May 2022).


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