Year: 2019 | Month: January | Volume: 9 | Issue: 1 | Pages: 270-074
Dietary Fats: Health and Consumers
Maeena Naman Shafiee
Research Assistant, Dept. of Community Medicine, Govt. Medical College, Srinagar, Kashmir, India
Communication among nutrition experts and consumers is required to convey the nutrition information of foods usually consumed. A case study is presented from Experimental biology symposium that addresses issues between public health and fats. Many researchers have laid their focus on balanced calorie intake and reduction of saturated fats in order to reduce CVD probability in individuals. It has been proven by many scientific evidences that replacement of fats by carbohydrates has no effect on the probability while replacing it with poly unsaturated fats reduces the risk, many significant research centres support this evidence of unsaturated fat benefitting the health, yet a lot of confusion is still prevalent among number of food manufactures and restaurant owners on the risk of CVDs and relation of fat with it.
Key words: Fats, CVDs, Dietary Intake