Get to know your fats

Dietary fats are classified by their chemical composition, and can be either saturated (as found in animal products such as butter) or unsaturated (found in vegetable-based products such as spreads and  margarine).

When choosing fats, we are advised to choose unsaturated fats over saturated fats, as part of a healthy diet and lifestyle[1]. This is because clinical research clearly illustrates that risk of developing heart disease is reduced when saturated fats are replaced with unsaturated fats[2].

Sorting fact from fiction

A worrying new report suggests that Britons are increasingly shunning evidence-based advice and are choosing butter over spreads and margarine, believing it to represent a purer, more natural alternative.

Commenting on these findings, nutritionist Dr Emma Derbyshire from the Fat information Service (FIS) says: “Consumers should not be concerned about the notion of margarines and spreads being ‘highly processed’ or ‘packed full of additives’.

“The primary ingredients in margarine include vegetable or plant seed oils, water, milk and salt; all of which are naturally sourced.

“Processing of spreads is necessary to ensure that the natural oils are combined with other ingredients to develop a smooth consistency for spreading. The only additional step used in making margarine compared to the production of butter is the initial process of extracting the oil from seeds.

“Although spreads do contain additives, many of the colours used are natural and vitamins A and D are added by law. And whilst they contain preservatives, their use is strictly controlled and regularly reviewed to ensure they are entirely safe in the quantities consumed.

“The bottom line is that margarines, when consumed in moderation, represent a healthy, natural choice for consumers”.

Dangerous consequences

So what consequences might these unfounded myths regarding spreads and margarine have on the UK population if they remain unaddressed?

Sara Stanner adds: “With heart disease already the UK’s biggest killer[3], the recent surge in butter sales is worrying news for the health of the UK population.

“More than  half of the fat found in butter is saturated fat.  Scientists agree that a high dietary intake of saturated fat raises the level of total and bad cholesterol in the blood, which increases the risk of heart disease.

“In contrast, spreads made with vegetable oils contain less saturates and a higher proportion of heart-healthy polyunsaturated fats, which help reduce cholesterol levels when substituted for saturated fat.

“At the end of the day our food choices are driven by what we enjoy, but consumers who prefer the taste of butter should be advised to use it sparingly and opt for vegetable oil blends where possible, in order to maintain good health. ”

Fat Information Service tips

As in all aspects of a healthy diet, balance is key and dietary fats are no exception. While unsaturated fats (such as monounsaturated and polyunsaturated fats) offer significant health benefits, getting too much of any type of fat can be damaging to your health.

Whilst it’s not desirable to increase the total fat content of the diet by simply adding them to your diet, replacing saturated fats with polyunsaturated fats and monounsaturated fats will help you achieve a better balance for your heart and overall health (along with a healthy diet and lifestyle).

These tips will help show you how:

ü  Switch to lower-fat dairy products, like reduced-fat cheese, low fat yogurts, and skimmed or semi-skimmed milk to reduce your intake of saturated fats.

ü  Swap butter for small amounts of spread or margarine as this can help reduce your saturated fat intake. Spreads are also fortified with other vitamins and can help supplement your diet with key nutrients. Additionally, spreads made from seed oils contain essential fats, omega 3 & 6; these are fats that your body cannot make and you thus have to take in via your diet.

ü  Choose lean cuts of meat, poultry or oily fish rather than fatty or processed meat products. Make sure you trim any excess fat and remove the skin from chicken or turkey before cooking.