From: young@serum.kodak.com [Rich Young (x37176)]
Subject: Re: Oils: what's the answer?
Originator: young@sasquatch
Reply-To: young@serum.kodak.com
Organization: Clinical Products Division, Eastman Kodak Company
Date: Wed, 22 Jul 92 16:44:38 GMT

In article <5ffm9#p.judic@netcom.com> judic@netcom.com (Judi Clark) writes:

>I'm confused about dietary fats. On one hand, I hear that
>all fats are bad and should be limited to 70-90 grams or less
>per person per day. As I understand it, all saturated fats 
>should be avoided in favor of polyunsaturated fats.  On the 
>other hand, I hear that there is new information which 
>indicates that monounsaturated fats are more desirable.

   ALL fats contain 9 Calories (actually kilocalories) per gram.  Therefore,
   the degree of saturation of a fat is immaterial when talking about the
   caloric content of foods.

   THE BODY MUST HAVE FAT in order to synthesize hormones, repair cells,
   maintain the myelin nerve fiber sheath, etc.  A "no fat" diet would be
   fatal.  Given this requirement, however, the evidence is that saturated
   fats (at least in large quantities) can contribute to formation of excess
   serum cholesterol and thus, atherosclerosis.

   SATURATED fats have been linked with serum cholesterol increases...this
   includes such highly saturated fats as coconut, palm, and palm kernel oil,
   all of which are of vegetable origin (and are, in fact, more highly
   saturated than lard).

   POLYUNSATURATED fats have been linked to serum cholesterol decreases.

   MONOUNSATURATED fats (as in olive oil) have been shown by some to have
   a beneficial effect on serum cholesterol levels., but, like all fats,
   carry a heavy caloric penalty.

   The term SATURATED in reference to fats refers to the number of binding
   sites available on the molecule's carbon "backbone" that are occupied by
   hydrogen atoms.  Thus, a SATURATED fat has all possible sites occupied by
   hydrogen, a MONOUNSATURATED fat has all but one site thus occupied, and a
   POLYUNSATURATED fat has more than one site occupied by other than hydrogen.
   "Hydrogenated vegetable oil", then, is simply polyunsaturated fat to which
   hydrogen atoms have been added, resulting in a higher degree of
   "saturation".  Since higher degrees of saturation produce higher melting
   points, hydrogenation is often used to make normally liquid vegetable
   fats solid (of course the increased saturation removes much of the benefit
   of the original polyunsaturated oil, as well).

>Are there any right answers about this?

   The data regarding the effects of saturated and polyunsaturated fats on
   serum cholesterol are reasonably convincing, but the data regarding
   monounsaturated fats are less clear.

>Are these considerations more important for people that are
>of any particular weight/body size? 

   Not that I know, but I'm not the resource of last authority in the field,
   either.  Dietary recommendations range from "10% or less dietary Calories
   from fat, and no saturated fat" to "no more than 30% dietary Calories
   from fat, with no more than 10% from saturated fat."  It depends on
   whether one is talking with McDougall and followers of the late Nathan
   Pritikin, or the American Heart/Diabetes Association.  Total consumption
   of fat is certainly a concern for those trying to lose weight, but ANY
   type of fat would be of concern in this instance.  Otherwise, good health
   practice, as generally accepted today, would indicate minimizing intake
   of saturated fats in favor of one of the unsaturated varieties, and
   limiting intake of ALL fats somewhat to avoid obesity.  I believe that an
   intake of 10% of total Calories as fat is the minimum recommended level
   considered to be consistent with good health.  This would be about 25-30
   grams for the average adult male per day.

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Rich Young                             | Phone: (716) 253-7176
Eastman Kodak Company                  | FAX: (716) 253-7254
Clinical Products Division             | Internet: young@serum.kodak.com
100 Carlson Road                       |
Rochester, New York, USA   14653-9122  | These are MY opinions, not Kodak's!!!
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Don't get angry, get accurate information.
Newsgroups: rec.food.veg