In this webinar, Dr. Osama Hamdy, the medical director of the obesity program at the Joslin Diabetes Center, discusses, “Dietary Fat: Should We Change Recommendations.”
He begins with basic information on dietary fats. There are three types of lipids: free fatty acids, compound lipids (phospholipids, sterols/cholesterol). When we discuss fatty acids, we mean a chain of carbon atoms, one end called the alpha end, and one called the omega end. It is from that structure that we get the names of polyunsaturated fatty acids, omega-3 and omega-6, for example.
The quality, not quantity, of fat is important and should not comprise more than 30-35% of total calories. Saturated fats should be limited in the diet, including red meat and full-fat dairy. Trans fats, present in fast food and other highly processed foods should also be avoided. Fatty fish, nuts, avocado, and other healthy fat sources are recommended.
For more details on these general recommendations, including the history of the science and recommendations, please watch the whole video.
