Fats (or lipids) are, together with proteins and carbohydrates, one of the macronutrients present in the diet that must be consumed daily, and which perform very important metabolic functions. However, for years its consumption has been linked to a greater risk of developing obesity and cardiovascular disease.
A new guide from the University of the Basque Country (UPV/EHU) provides rigorous and up-to-date information on this nutrient.
The guide is titled “Fats and edible oils. Guide on nutritional and technological aspects”. And it is the result of the work of researchers Iñaki Milton-Laskibar, Laura Arellano-García, Alfredo Fernández-Quintela and María Puy Portillo, from the Nutrition and Obesity group of the University of the Basque Country (UPV/EHU), also members of the Bio-Arab Health Research Institute, as well as the Biomedical Research Network Center for the Pathophysiology of Obesity and Nutrition (CIBEROBN), in Spain. Barbara Nieva-Echevarría and Encarnación Goicoechea-Osés, researchers from the Food Processing, Quality and Safety Group (PROCAYSEAL), at the UPV/EHU, also collaborated.
Lipids (or fats) not only perform an energy function, being the nutrients that provide the most calories per gram (9 kcal), but also perform structural functions (being part of various cell membranes) and regulatory functions (various hormones are lipids in nature), as well as acting as a thermal insulator and mechanical protector in humans. However, due to their energy density, their consumption has for years been linked to a greater risk of developing obesity and cardiovascular disease, and as a result they have become almost “demonized”. However, not all fats and oils are the same nor do they have the same health effects on those who consume them. Perhaps the clearest example is that of unsaturated fats (such as omega-3 fatty acids present in oily fish), which have beneficial effects on cardiovascular health, as numerous clinical studies of great international importance have demonstrated. Tools like this guide are therefore needed, which provide rigorous and up-to-date information on this nutrient.
From left to right: Laura Arellano, Alfredo Fernández-Quintela, María Puy Portillo, Bárbara Nieva and Encarnación Goicoechea (Photo: Nuria Gonzalez / UPV/EHU)
Additionally, oils and fats provide unique sensory and technological properties to foods, such as flavor, texture, and satiety. In fact, compared to other components naturally present in foods, fat is the one that confers greater palatability, that is, it makes the food tasty or appetizing. Likewise, they are often used as a heat transfer medium for cooking other foods, such as frying.
For this reason, and beyond popular beliefs and myths, this guide aims to give a broad vision of the nutritional characteristics of the different types of oils and fats present in the diet, including information on their consumption, as well as technological aspects and related recommendations with its use for culinary purposes and its home preservation. (Source: UPV/EHU)
What are the different types of dietary fats and their effects on health?
Interview: Understanding the Role of Fats in Our Diet
Time.news Editor: Welcome to Time.news! Today, we have a special guest, Dr. Iñaki Milton-Laskibar, a leading researcher from the University of the Basque Country, who recently co-authored the guide “Fats and Edible Oils: Guide on Nutritional and Technological Aspects.” Thank you for joining us, Dr. Milton-Laskibar!
Dr. Iñaki Milton-Laskibar: Thank you for having me! It’s a pleasure to be here.
Time.news Editor: Your guide offers comprehensive insights into fats and oils, challenging the longstanding negative perceptions. Can you start by explaining why fats are essential in our diet?
Dr. Iñaki Milton-Laskibar: Absolutely! Fats, or lipids, are one of the three primary macronutrients—alongside proteins and carbohydrates—that we need for our daily functioning. They provide energy—they’re the most calorie-dense macronutrient, packing 9 calories per gram. Beyond energy, they play critical structural roles, forming cell membranes, and they also have regulatory functions, as many hormones are lipid-based. Lastly, they serve as thermal insulation and mechanical protection for our organs.
Time.news Editor: It’s fascinating that such a misunderstood nutrient has so many vital roles. Why do you think fats have been demonized in recent decades?
Dr. Iñaki Milton-Laskibar: Historically, the association of dietary fat with obesity and cardiovascular disease has led to a very negative image. The energy density of fats sparked concerns about overconsumption, often resulting in blanket statements that all fats are bad. However, this perspective is overly simplistic. Not all fats have the same effects on health—it’s crucial to distinguish between types of fats.
Time.news Editor: That is an important distinction. Can you elaborate on the different types of fats and how they impact our health?
Dr. Iñaki Milton-Laskibar: Certainly! Fats can be categorized into saturated, unsaturated, and trans fats. Unsaturated fats—found in foods like avocados, nuts, and olive oil—are generally heart-healthy. Saturated fats, which come from animal sources and some plant oils, should be consumed in moderation, but they’re not necessarily harmful in the context of a balanced diet. Trans fats are the ones we really need to avoid, as they have been shown to increase the risk of heart disease. The key is to focus on the quality of fats rather than just the quantity.
Time.news Editor: That’s a valuable perspective. How does your guide aim to reshape the understanding of fats in our diets?
Dr. Iñaki Milton-Laskibar: Our guide provides rigorous, evidence-based information about the different types of fats, their functions, and their health implications. We also delve into technological aspects, such as how oils are processed and how cooking methods can influence nutrient retention. Our goal is to empower individuals to make informed dietary choices by understanding the nuance behind fats.
Time.news Editor: With obesity rates and cardiovascular diseases on the rise, how can healthcare professionals utilize your guide in practical settings?
Dr. Iñaki Milton-Laskibar: We hope that healthcare professionals can use our guide as a reference to educate patients about the importance of incorporating healthy fats into their diets. It’s about creating awareness, dispelling myths, and providing guidance on fat consumption as part of an overall balanced diet. This is crucial for preventing obesity and managing cardiovascular health.
Time.news Editor: It sounds like this guide could be a game-changer in nutritional education! Before we wrap up, what message would you like to send to our readers regarding fats?
Dr. Iñaki Milton-Laskibar: I would encourage everyone not to fear fats but to embrace good quality sources as part of a balanced diet. Education and moderation are key. Understanding that fats play essential roles in our bodies can help shift the narrative from demonizing them to recognizing their importance.
Time.news Editor: Thank you, Dr. Milton-Laskibar, for sharing your insights today! We look forward to seeing how your guide influences public perception and dietary practices regarding fats.
Dr. Iñaki Milton-Laskibar: Thank you for having me! It’s been a pleasure discussing this important topic.
