M
MMu
Guest
"Enrico C" <[email protected]> schrieb im Newsbeitrag
news:[email protected]...
>
> I don't understand why on earth the American Heart Association web site
> recommends:
>
> "Use margarine as a substitute for butter...".
>
> even if
>
> "In clinical studies, trans fatty acids or hydrogenated fats tend to raise
> total blood cholesterol levels and LDL ("bad") cholesterol and lower HDL
> ("good") cholesterol when used instead of cis fatty acids or natural oils.
> These changes may increase the risk of heart disease."
you you aware that butter contains trans fats as well?
>
> Why don't they just recommend olive oil instead of butter (in most cases)?
>
because olive oil and honey doesn't go so well on your breakfast bread.
>
> Here is the complete AHA recommendation I am referring to.
>
> http://www.americanheart.org/presenter.jhtml?identifier=4776
>
> =========
> Trans Fatty Acids, Butter and Margarine
>
> Is butter better than margarine?
>
> Studies on the potential cholesterol-raising effects of trans fatty acids
> have raised public concern about using margarine and whether other
> options,
> such as using butter (despite its high level of saturated fat and
> cholesterol), might be better choices. Some stick margarines contribute
> more trans fatty acids than unhydrogenated (HI'dro-jen-a-tid or
> hi-DROJ'en-a-tid) oils or other fats.
>
> While studies have shown that using margarine can lower LDL ("bad")
> cholesterol when compared with butter, trans fatty acids can raise LDL and
> lower HLD ("good") cholesterol.
>
> AHA Recommendation
>
> Butter is rich in both saturated fat and cholesterol, so it's potentially
> highly atherogenic (ATH'er-o-JEN'ik). That means it contributes to the
> build up of cholesterol and other substances in artery walls. Such plaque
> deposits increase the risk of heart attack and stroke.
>
> Most margarine is made from vegetable fat and provides no dietary
> cholesterol. The more liquid the margarine (in tub or liquid form), the
> less hydrogenated it is and the less trans fatty acids it contains. On the
> basis of current data, we recommend that consumers follow these tips:
>
> * Use naturally occurring, unhydrogenated oil such as canola or olive
> oil when possible.
> * Look for processed foods made with unhydrogenated oil rather than
> hydrogenated oil or saturated fat.
> * Use margarine as a substitute for butter, and choose soft (liquid or
> tub) margarines over harder, stick forms. Use margarine with no more than
> 2
> grams of saturated fat per tablespoon and with liquid vegetable oil as the
> first ingredient.
>
> The American Heart Association's Nutrition Committee strongly advises that
> healthy Americans over age 2 limit their intake of saturated fat and trans
> fat to less than 10 percent of total calories. Healthy people should
> adjust
> their total fat intake to match their energy expenditure so they don't
> gain
> weight. To lose weight, it's helpful to limit total fat to no more than
> 30
> percent of calories.
>
> Minimize trans fat intake. If you limit your daily intake of fats and oils
> to 5-8 teaspoons, you aren't likely to get an excess of trans fatty acids.
> The Food and Drug Administration (FDA) is requiring that food
> manufacturers
> list trans fat on food labels so it will be easier for consumers to avoid
> trans fats. Manufacturers have until January 1, 2006 to comply.
>
> What are fatty acids?
>
> Fats and oils are mixtures of fatty acids. Each fat or oil is designated
> "saturated," "monounsaturated" or "polyunsaturated," depending on what
> type
> of fatty acid predominates.
>
> * Saturated fatty acids have all the hydrogen the carbon atoms can
> hold. Saturated fats are usually solid at room temperature, and they're
> more stable -- that is, they don't combine readily with oxygen and turn
> rancid. Saturated fatty acids raise blood cholesterol, which raises the
> risk of coronary heart disease and stroke.
>
> * Monounsaturated fatty acids have only one unsaturated bond.
> Monounsaturated oils are liquid at room temperature but start to solidify
> at refrigerator temperatures. For example, salad dressing containing olive
> oil turns cloudy when refrigerated but is clear at room temperature.
> Monounsaturated fatty acids seem to lower blood cholesterol when
> substituted for saturated fats.
>
> * Polyunsaturated fatty acids have more than one unsaturated bond.
> Polyunsaturated oils, which contain mostly polyunsaturated fatty acids,
> are
> liquid at room temperature and in the refrigerator. They easily combine
> with oxygen in the air to become rancid. Polyunsaturated fatty acids help
> lower total blood cholesterol when substituted for saturated fats.
>
> In addition, dietary cholesterol found in animal fats also raises total
> blood cholesterol and LDL ("bad") cholesterol.
>
> What are trans fatty acids and where do they come from?
>
> A fatty acid molecule consists of a chain of carbon atoms in carbon-carbon
> double bonds with hydrogen atoms "attached." In nature most unsaturated
> fatty acids are cis fatty acids. This means that the hydrogen atoms are on
> the same side of the double carbon bond. In trans fatty acids the two
> hydrogen atoms are on opposite sides of the double bond.
>
> Trans double bonds can occur in nature as the result of fermentation in
> grazing animals. People eat them in the form of meat and dairy products.
>
> Trans double bonds are also formed during the hydrogenation
> (hi"dro-jen-A'shun or hi-DROJ'en-a"shun) of either vegetable or fish oils.
> French fries, donuts, cookies, chips and other snack foods are high in
> trans fatty acids. In fact, nearly all fried or baked goods have some
> trans
> fats.
>
> How does hydrogenation create trans fatty acids?
>
> To help foods stay fresh on the shelf or to get a solid fat product, such
> as margarine, food manufacturers hydrogenate polyunsaturated oils.
> Hydrogenate means to add hydrogen.
>
> How are trans fatty acids harmful?
>
> In clinical studies, trans fatty acids or hydrogenated fats tend to raise
> total blood cholesterol levels and LDL ("bad") cholesterol and lower HDL
> ("good") cholesterol when used instead of cis fatty acids or natural oils.
> These changes may increase the risk of heart disease. It's not clear if
> trans fats that occur naturally have the same effect on cholesterol and
> heart disease as those produced by hydrogenating vegetable oils.
>
> ======
news:[email protected]...
>
> I don't understand why on earth the American Heart Association web site
> recommends:
>
> "Use margarine as a substitute for butter...".
>
> even if
>
> "In clinical studies, trans fatty acids or hydrogenated fats tend to raise
> total blood cholesterol levels and LDL ("bad") cholesterol and lower HDL
> ("good") cholesterol when used instead of cis fatty acids or natural oils.
> These changes may increase the risk of heart disease."
you you aware that butter contains trans fats as well?
>
> Why don't they just recommend olive oil instead of butter (in most cases)?
>
because olive oil and honey doesn't go so well on your breakfast bread.
>
> Here is the complete AHA recommendation I am referring to.
>
> http://www.americanheart.org/presenter.jhtml?identifier=4776
>
> =========
> Trans Fatty Acids, Butter and Margarine
>
> Is butter better than margarine?
>
> Studies on the potential cholesterol-raising effects of trans fatty acids
> have raised public concern about using margarine and whether other
> options,
> such as using butter (despite its high level of saturated fat and
> cholesterol), might be better choices. Some stick margarines contribute
> more trans fatty acids than unhydrogenated (HI'dro-jen-a-tid or
> hi-DROJ'en-a-tid) oils or other fats.
>
> While studies have shown that using margarine can lower LDL ("bad")
> cholesterol when compared with butter, trans fatty acids can raise LDL and
> lower HLD ("good") cholesterol.
>
> AHA Recommendation
>
> Butter is rich in both saturated fat and cholesterol, so it's potentially
> highly atherogenic (ATH'er-o-JEN'ik). That means it contributes to the
> build up of cholesterol and other substances in artery walls. Such plaque
> deposits increase the risk of heart attack and stroke.
>
> Most margarine is made from vegetable fat and provides no dietary
> cholesterol. The more liquid the margarine (in tub or liquid form), the
> less hydrogenated it is and the less trans fatty acids it contains. On the
> basis of current data, we recommend that consumers follow these tips:
>
> * Use naturally occurring, unhydrogenated oil such as canola or olive
> oil when possible.
> * Look for processed foods made with unhydrogenated oil rather than
> hydrogenated oil or saturated fat.
> * Use margarine as a substitute for butter, and choose soft (liquid or
> tub) margarines over harder, stick forms. Use margarine with no more than
> 2
> grams of saturated fat per tablespoon and with liquid vegetable oil as the
> first ingredient.
>
> The American Heart Association's Nutrition Committee strongly advises that
> healthy Americans over age 2 limit their intake of saturated fat and trans
> fat to less than 10 percent of total calories. Healthy people should
> adjust
> their total fat intake to match their energy expenditure so they don't
> gain
> weight. To lose weight, it's helpful to limit total fat to no more than
> 30
> percent of calories.
>
> Minimize trans fat intake. If you limit your daily intake of fats and oils
> to 5-8 teaspoons, you aren't likely to get an excess of trans fatty acids.
> The Food and Drug Administration (FDA) is requiring that food
> manufacturers
> list trans fat on food labels so it will be easier for consumers to avoid
> trans fats. Manufacturers have until January 1, 2006 to comply.
>
> What are fatty acids?
>
> Fats and oils are mixtures of fatty acids. Each fat or oil is designated
> "saturated," "monounsaturated" or "polyunsaturated," depending on what
> type
> of fatty acid predominates.
>
> * Saturated fatty acids have all the hydrogen the carbon atoms can
> hold. Saturated fats are usually solid at room temperature, and they're
> more stable -- that is, they don't combine readily with oxygen and turn
> rancid. Saturated fatty acids raise blood cholesterol, which raises the
> risk of coronary heart disease and stroke.
>
> * Monounsaturated fatty acids have only one unsaturated bond.
> Monounsaturated oils are liquid at room temperature but start to solidify
> at refrigerator temperatures. For example, salad dressing containing olive
> oil turns cloudy when refrigerated but is clear at room temperature.
> Monounsaturated fatty acids seem to lower blood cholesterol when
> substituted for saturated fats.
>
> * Polyunsaturated fatty acids have more than one unsaturated bond.
> Polyunsaturated oils, which contain mostly polyunsaturated fatty acids,
> are
> liquid at room temperature and in the refrigerator. They easily combine
> with oxygen in the air to become rancid. Polyunsaturated fatty acids help
> lower total blood cholesterol when substituted for saturated fats.
>
> In addition, dietary cholesterol found in animal fats also raises total
> blood cholesterol and LDL ("bad") cholesterol.
>
> What are trans fatty acids and where do they come from?
>
> A fatty acid molecule consists of a chain of carbon atoms in carbon-carbon
> double bonds with hydrogen atoms "attached." In nature most unsaturated
> fatty acids are cis fatty acids. This means that the hydrogen atoms are on
> the same side of the double carbon bond. In trans fatty acids the two
> hydrogen atoms are on opposite sides of the double bond.
>
> Trans double bonds can occur in nature as the result of fermentation in
> grazing animals. People eat them in the form of meat and dairy products.
>
> Trans double bonds are also formed during the hydrogenation
> (hi"dro-jen-A'shun or hi-DROJ'en-a"shun) of either vegetable or fish oils.
> French fries, donuts, cookies, chips and other snack foods are high in
> trans fatty acids. In fact, nearly all fried or baked goods have some
> trans
> fats.
>
> How does hydrogenation create trans fatty acids?
>
> To help foods stay fresh on the shelf or to get a solid fat product, such
> as margarine, food manufacturers hydrogenate polyunsaturated oils.
> Hydrogenate means to add hydrogen.
>
> How are trans fatty acids harmful?
>
> In clinical studies, trans fatty acids or hydrogenated fats tend to raise
> total blood cholesterol levels and LDL ("bad") cholesterol and lower HDL
> ("good") cholesterol when used instead of cis fatty acids or natural oils.
> These changes may increase the risk of heart disease. It's not clear if
> trans fats that occur naturally have the same effect on cholesterol and
> heart disease as those produced by hydrogenating vegetable oils.
>
> ======
