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by tpush
960 days ago
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Straight from the actual current guidelines: "A note on trans fats and dietary cholesterol: The
National Academies recommends that trans fat
and dietary cholesterol consumption to be as low
as possible without compromising the nutritional
adequacy of the diet. The USDA Dietary Patterns are
limited in trans fats and low in dietary cholesterol.
Cholesterol and a small amount of trans fat occur
naturally in some animal source foods. As of June
2018, partially hydrogenated oils (PHOs), the major
source of artificial trans fat in the food supply, are no
longer Generally Recognized as Safe (GRAS). Therefore,
PHOs are no longer added to foods." Source: https://www.dietaryguidelines.gov/sites/default/files/2020-1... |
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The quote appears on page 44. On the same page, before the quote, there's additional information about saturated fats:
> Healthy U.S.-Style Dietary Pattern include saturated fat. Approximately 5 percent of total calories inherent to the nutrient-dense foods in the Healthy U.S.-Style Dietary Pattern are from saturated fat from sources such as lean meat, poultry, and eggs; nuts and seeds; grains; and saturated fatty acids in oils. As such, there is little room to include additional saturated fat in a healthy dietary pattern while staying within limits for saturated fat and total calories.
Following that, on page 45, there's figure 1-11 called "Top Sources and Average Intakes of Saturated Fat: U.S. Population Ages 1 and Older". It breaks down the average saturated fat consumption by food types. It's summarized on the page 44:
> The main sources of saturated fat in the U.S. diet include sandwiches, including burgers, tacos, and burritos; desserts and sweet snacks; and rice, pasta, and other grain-based mixed dishes.
The Figure 1-11 shows that eggs amount to 3% of the average saturate fat intake; same as starchy vegetables (3%) and slightly less than non-starchy vegetables (4%). The main sources, as mentioned before, are sandwiches (19%) and desserts and snacks (11%).
Right after that there are practical recommendations about limiting saturated fats intake:
> Strategies to lower saturated fat intake include reducing intakes of dessert and sweet snacks by consuming smaller portion sizes and eating these foods less often. Additional strategies include reading food labels to choose packaged foods lower in saturated fats and choosing lower fat forms of foods and beverages (e.g., fat-free or low-fat milk instead of 2 percent or whole milk; lean rather than fatty cuts of meat). When cooking and purchasing meals, select lean meat and lower fat cheese in place of high-fat meats and regular cheese—or replace them with ingredients with oils, such as nuts, seeds, or avocado. Cook and purchase products made with oils higher in polyunsaturated and monounsaturated fat (e.g., canola, corn, olive, peanut, safflower, soybean, and sunflower) rather than butter, shortening, or coconut or palm oils.
Careful readers will notice eggs don't appear in the above paragraph.