Menus in hospitals and long term care settings are specially planned to be lower in saturated fat and may limit butter, cream and fattier cuts of meat. This ensures that patients and residents are served healthy meals that are good for their heart and help keep cholesterol levels in check. However, a study published in the March 2010 American Journal of Clinical Nutrition shines new light on the evidence of saturated fat and cholesterol, and the story is not as clear as it once seemed.
Researchers examined more than 20 previous studies on saturated fat and heart health that involved nearly 350,000 adults over 23 years. They found that while 11,000 study subjects developed heart disease or stroke, there was no difference in the risk of developing these conditions based on intake of saturated fat alone.
Does this mean we can safely serve a buttery croissant or bacon-wrapped filet mignon? Not quite yet. More research is needed before any recommendations can be made. However, we do know that it’s not possible to focus solely on one nutrient to combat heart disease. The overall diet matters more than just how much saturated fat is consumed.
Saturated Fat and Cholesterol
LDL, also known as “bad cholesterol,” is a type of cholesterol particle found in the human body that comes in two sizes — small or large. Research indicates that people with small LDL particles have a threefold higher risk of developing heart disease compared to those with large LDL particles.
However, it seems that cutting back on saturated fat only reduces large LDL particles – not the small ones. While removing meat and cheese from the diet can help lower cholesterol, it doesn’t seem to affect the sub-type of cholesterol that is worse for your heart.
Plan a Better Menu
You may have seen patients who have successfully lowered their cholesterol by following a low saturated fat diet – so how can this discrepancy be explained? Scientists believe that it’s not one single nutrient that can lower cholesterol, and that the makeup of the diet matters more than just saturated fat intake. Plus, people who eat a diet that’s in lower saturated fat also may get more polyunsaturated “good” fat and eat more fibre. These factors work together in promoting heart health.
To optimize patient health, your menu should:
- be higher in polyunsaturated fat than saturated fat – swap butter or lard for oil, nuts, seeds and non-hydrogenated margarine
- never replace saturated fat with foods that are high in refined carbohydrates — don’t remove pot roast and replace it with pasta. On some menus, cutting down saturated fats typically leads to an increase in carbohydrate-rich foods (white bread, rice, pasta). This swap can promote insulin resistance and, ultimately, heart disease.
- Continue to offer appropriate portion sizes (2.5 oz) of lean cuts of meat such as products from Maple Leaf’s Healthy Selections line: Grilled Chicken Thigh, Sliced Pork, Sliced Roast Beef and Sliced Turkey breast. Or try Maple Leaf’s new Thick Carved Pot Roast (33550) or Boneless Raw 3.5oz Pork Chops (57422). And remember that according to this study, saturated fat alone does not cause heart disease.
- be full of high fibre foods such as vegetables, fruit, beans, legumes, soy and whole grains (brown rice, oatmeal, etc)