Scientists Call for Improved Fat Contents Food Labeling

Not all fats are bad. Let's be clear about this; we actually need to consume fats or oils to be healthy. Indeed, the essential vitamins D and K are fat soluble and while vitamin D can be manufactured within your skin given sufficient direct sunshine exposure and vitamin K can be manfactured within your bowel given the right number and types of intestinal microflora, we do generally rely on dietary sources and they should be consumed with fats and oils to facilitate their absorption.

However, not all fats are created equal, to say the least. When fats and oils break down in the digestive process and are absorbed into the bloodstream they circulate as what we call lipids. You have no doubt been exposed to the avalanche of health information explaining that there are "good fats" (low density lipoproteins - LDL) and "bad fats" (high desnsity lipoproteins - HDL) followed by the later avalanche explaining that actually both are needed but the correct or "optimum" ratio of LDL to HDL should be achieved.

You can be excused for finding this all rather confusing and for wondering: what next? That's a good question given all the information, misinformation, disagreements, debates and extraorinary marketing claims. Don't expect too much headway while pharmaceutical companies are making many billions from the confusion and "wooley" science that support them in pedalling their poisons called statins.

However, there is quite sound-looking evidence to suggest that we do need to ensure ample Omega-3 fatty acids and that we should maintain a good ratio between Omega-3 and Omega-6. We also know beyond any serious doubt that trans fats are pretty lethal and best avoided completely.

Given that some things about fats and oils are indeed well known and thoroughly documented, some scientists from Britain's prestigious Oxford University have proposed the use of food labels that should list all fats to help cut heart disease. This may be a good idea, but only if the right knowledge can also be provided.

It is imperative that people understand that not all fats and ois are bad. Recent research has demonstrated that essential fatty acids are essential for brain health and play a role in preventing diabetes.

Writing in this week's British Medical Journal (BMJ Vol. 333 p214), the Oxford experts argue that labeling products with their individual fats contents is vital in the fight to combat the UK's number one killer, cardiovascular disease. Being excessively heart focussed could send the wrong signals, just like dermatologists' obsession with avoiding sunshine has backfired badly, reducing people's levels of vitamin D and thereby increasing risk of cancer, and of death from cancer.

Actions to reduce consumption of trans fats will contribute to health improvements. Let's just hope that we get this message right. Of course, one other thing to consider is whether food labels work. Would more details about fat contents work or would actual warning labels be required? This could grow into an interesting debate in time.