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dietary guidelines, diet and heart disease Stephanie Ronco dietary guidelines, diet and heart disease Stephanie Ronco

Fat and Your Health

All fat is composed of different fatty acids. There are saturated, monounsaturated and polyunsaturated types. The kinds of fatty acids consumed are more important in influencing health than the total amount of fat in the diet. Animal fats tend to have a higher proportion of saturated fatty acids, and plant foods tend to have a higher proportion of monounsaturated and/or polyunsaturated fatty acids.

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dietary guidelines, cooking, practitioner ideas and..., weight control, nutrition basic Stephanie Ronco dietary guidelines, cooking, practitioner ideas and..., weight control, nutrition basic Stephanie Ronco

Fat 101

Whether you follow a low-fat diet or prefer a higher-fat Mediterranean eating style, the reality is that fat is an essential component of our food choices, necessary for good health. We’ve see-sawed between fat-free eating plans to high-fat plans that involve adding butter to coffee. Just like in so many things, the middle ground may be the right place. Let’s take a closer look at fat!

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practitioner ideas and..., weight control, diet and heart disease, vitamins and supplements Stephanie Ronco practitioner ideas and..., weight control, diet and heart disease, vitamins and supplements Stephanie Ronco

CLA Supplements Remain Unproven

The FDA appears poised to reverse its serious error of classifying TFA as GRAS, which should lead to the elimination of PHVOs in foods. Only if large placebo-controlled clinical trials can demonstrate the safety and efficacy of CLA supplements should the FDA consider exempting them from its looming ban of PHVOs...

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nutrition facts panel Judy Doherty, MPS, PCII nutrition facts panel Judy Doherty, MPS, PCII

Which Foods Still Contain Trans Fat?

The U.S. Food and Drug Administration announced its preliminary determination that partially hydrogenated oils (PHOs), the primary dietary source of artificial trans fat in processed foods, are not “generally recognized as safe” for use in food. The FDA’s preliminary determination is based on available scientific evidence and the findings of expert scientific panels. This article offers an overview of trans fat and where we are today with consumption and sources.

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