Daijiworld Media Network - Washington

Washington, Dec 17: For decades, health authorities across the world have cautioned against high consumption of saturated fats, linking foods such as red meat, full-fat dairy products and fried items to increased cholesterol levels and a higher risk of cardiovascular disease. However, remarks by US Health Secretary Robert F Kennedy Jr suggesting a possible shift in long-standing dietary advice have sparked fresh debate among nutrition experts.

Kennedy, along with some federal health officials and supporters of the Make America Healthy Again (MAHA) movement, has argued that saturated fats have been unfairly demonised and that evidence proving their harm is insufficient. He has indicated that the next edition of the Dietary Guidelines for Americans, expected in early 2026, will “stress the need to eat saturated fats”, marking a potential departure from decades of established guidance.

Nutrition experts note that fats are broadly categorised into saturated and unsaturated fats based on their molecular structure. Saturated fats, which are typically solid at room temperature, are found largely in animal products such as butter, cheese, beef and pork, as well as in coconut and palm oils. Unsaturated fats, which are usually liquid at room temperature, are abundant in fish, avocados, nuts, seeds and plant-based oils like olive, soybean and canola oil.

“Since the 1950s and 1960s, studies have consistently shown cardiovascular benefits from limiting saturated fats,” said Kevin Klatt, assistant professor of nutritional sciences at the University of Toronto.

Early clinical trials found that replacing saturated fats with unsaturated fats led to lower blood cholesterol levels. Observational studies from the same period also showed lower rates of coronary heart disease among those consuming less saturated fat. On the basis of such evidence, the American Heart Association began recommending limits on saturated fat intake as early as 1961, advice that was later adopted in the first Dietary Guidelines for Americans in 1980 and maintained in subsequent editions.

Dr Deirdre K Tobias, an epidemiologist at Brigham and Women’s Hospital in Boston, said decades of research since then have reinforced these conclusions. “In numerous trials, higher intake of saturated fat was associated with increased levels of LDL, or ‘bad’ cholesterol, raising the risk of heart attack and stroke,” she said.

Long-term observational studies following large populations over decades also linked lower saturated fat intake and higher unsaturated fat consumption with reduced heart disease and premature death, experts added.

Supporters of the MAHA movement argue that humans evolved eating diets rich in animal fats and that seed oils such as soybean and canola oil have contributed to modern health problems. However, leading nutrition scientists strongly dispute these claims.

“There is no evidence that seed oils are harmful, or that saturated fats are beneficial,” said Walter Willett, professor of epidemiology and nutrition at Harvard’s TH Chan School of Public Health. “In fact, replacing saturated fats with unsaturated fats is likely one reason deaths from cardiovascular disease have dropped by around 75 per cent since the 1950s.”

Prof Alice H Lichtenstein of Tufts University echoed this view, saying there is broad scientific agreement that swapping saturated fats for healthier unsaturated fats lowers cholesterol and heart disease risk. She suggested dietary guidelines should focus more on healthy substitutions rather than simply setting limits.

Experts have warned that encouraging higher consumption of saturated fats could have serious public health consequences. “If new guidelines promote eating more saturated fats, it could worsen Americans’ health and lead to a rise in cardiovascular disease,” Willett cautioned.

To reduce risk, nutritionists advise prioritising unsaturated fats by cooking with olive, soybean or canola oil instead of butter or beef tallow, choosing fish over red and processed meats, and incorporating nuts, seeds, fruits, vegetables, whole grains and legumes into daily diets.

“Shifting toward a plant-forward diet rich in healthy fats offers broad health benefits,” experts said, stressing that the scientific consensus on saturated fats remains firmly unchanged despite political debate.