New research is challenging widely held beliefs about the dietary benefits of unsaturated fats, showing that some types long considered healthy, such as corn and safflower oil, may actually harm people with heart problems.
The new results stem from a study published in 1978 that examined links between diet and heart disease. A re-examination of the original research, including some data not part of the previous analysis, found that eating fats identified as omega 6s was linked to higher death rates among research subjects, all men with a history of heart attacks.
“What we found didn’t go along with the dietary advice that has been given out for the past half century,” said Daisy Zamora, a nutrition epidemiologist with the University of North Carolina’s Gillings School of Health in Chapel Hill, who was involved in the latest research.
The study was published earlier this month in the British Medical Journal.
Saturated fats, found in butter, red meats, cheeses and other animal-based products, have been known to build up in arteries, hamper blood flow and cause cardiovascular problems. In the 35 years since publication of the landmark Sydney Diet Heart Study, Americans have been urged to replace saturated fats with unsaturated fats derived from vegetables, nuts and fish.
Unsaturated fats are divided into two categories: omega 6 and omega 3.
Omega 6 fats come from a wide range of vegetable oils, such as safflower, sunflower and corn oil, and are used heavily by the food industry because they are widely available and inexpensive, said Elisabetta Politi, nutrition director at the Duke Diet and Fitness Center.
She said the new study findings should be considered as useful information by anyone considering day-to-day food choices, but added that she would need to see more research before advising people to stop eating omega 6 fats.
“I think it’s better to focus on trying to include more omega 3s, such as salmon or flaxseed, in your diet,” Politi added.