Animals Fats: Are the Tides Turning?

Some of you may have read the recent article by Carly Weeks in the Globe and Mail: "Butter v. margarine - which is better?"

This is an age-old tug-of-war between margarine and butter. Both are jockeying for position as a healthier option. As an example, many of these margarines contain a lot of Omega-6 fatty acids and not all of them contain the same quality of Omega-3 fatty acids found in fatty fish. Is manipulating the properties of these oils safe...long-term? So is butter, in moderation, a healthier option? Many naysayers would point towards the saturated fat content of butter. In the article, they reference a meta-analysis study published in the March issue of the American Journal of Clinical Nutrition. Siri-Tarino and others found that intake of saturated fat was not associated with an increased risk of CHD, stroke, or CVD.

There appears to be a theme to the questions raised by this once, steadfast rule. I recall reviewing, with some intensity, reports recommending a maximum of 400 grams of red meat (uncooked), or less, per week. By contrast to the aforementioned study, there are a number of meta-analysis studies cited in support of reducing red meat consumption. However, the question constantly raised by proponents of consuming all meat in moderation, is that red meat is not all the same?

We understand the importance of controlling the multitude of compounding variables in these studies, but do we have all the science behind the inter and intra-variability of saturated fats. In other words, do all saturated fats get an "F" on their healthfulness report card? There is consensus within the nutrition research field, that the main culprit is processed meats - for reasons largely linked to preservation, and the science is pretty consistent there. However, there are only theories as to why red meat increases the risk of diseases such as bowel cancer. Some believe that it is the haemoglobin and myoglobin that trigger nitrosation in the gut. Or, it could be caused by heterocylcic amines, created during the cooking process. Maybe those that argue from an anthropological view in support of vegetarianism are right - our intestines are not short like a carnivore, therefore we were never meant to eat and digest meat. Perhaps it's environmental toxins, provided through feed. Maybe composition of the feed itself or how the animals were raised...can we say "Factory Farms and feedlots?" What's in the meat that increases the risk? I raise these last few points because this is exactly were research and public opinion are headed. The closer to the natural source (e.g., butter from organic, grass, fed, pasture raised, stress-free animals, living on small local farms) may not be the same as butter processed from dairy cows living in institutions. Margarine is so far removed from the original source that we don't know how many evolutions it will go threw, before those that originally abandoned butter realize, they would be better served having a 1/2 teaspoon of butter versus 1 tablespoon of margarine. Unfortunately, trying to pin down the exact variable responsible for these nutritional differences is a challenge. BUT, that is exactly where research is headed. In fact there is research studying the health properties of vaccenic acid...and yes, its a naturally occurring trans fat. This is one of the healthy conjugated linoleic acids and it's found at various concentrations in ruminant animals (e.g., cattle, deer, bison, goats, etc.). In fact, the type of feed provided directly impacts the formation of these healthy fats. Again, the closer to nature we get and the less technology applied, the healthier it is for us. Examples are abound on this topic, so maybe there are healthy reasons to ration, costly, leaner cuts of pasture raised organic beef and have organic butter on your toast.

If I look into my crystal ball, there are three changes on the horizon: first, Michael Schmidt is able to convince health authorities to exercise our right to purchase raw milk in major grocery stores; second, we will see the Heart and Stroke Foundation's Health Check seal on a variety of cuts of red meat; finally, when I Dietitian uses PEN, they will find well-vetted, peer-reviewed, longitudinal, meta-analysis studies all revealing the same evidence on the healthfulness of saturated fat and that it's not as negative as once thought.

Please note, predicting the future is not a strength of mine. Also, I don't advocate for the paleolithic diet, in fact my meat consumption is limited. My favorite meals are vegetarian, and this includes raw food.