Diets high in healthy fats are all the rage, but you can have too much of a good thing.
More people are eating fats, especially ‘good’ fats like avocados and eggs, due to the increasing popularity of the ketogenic diet, Kim Kardashian’s lifestyle of choice which cuts down on carbs in favor of more protein and, of course, ‘good’ fat.
Studies have even shown there are many health benefits including improved memory and a longer lifespan.
However, speaking with Daily Mail Online, registered dietitian-nutritionist Vanessa Rissetto warns this new trend isn’t all that it’s cracked up to be, and there are some rules you need to play by to reap the benefits.
What is the difference between ‘good’ and ‘bad’ fats?
Not all fats are created equal.
People are told to avoid trans and saturated fats, which are often found in french fries, cake mixes and margarine, because they raise low-density lipoprotein levels, or ‘bad’ cholesterol, which increases the risk of heart disease and heart attacks.
Low-density lipoprotein collects in the walls of the arteries, causing them to harden and narrow, or atherosclerosis. People with this condition are vulnerable to heart failure, heart attack, stroke and other problems caused by clogged arteries.
Meanwhile monounsaturated fats and polyunsaturated fats, which are found in avocado and salmon, respectively, are dubbed ‘good’ fats.
This is because they reduce low-density lipoprotein levels and raise high-density lipoproteins, or the ‘good’ cholesterol.
Saturated fats can also raise high-density lipoproteins, but American Heart Association recommends limiting these fats since they also raise ‘bad’ cholesterol.
According to the American Heart Association, this form of cholesterol protects against heart attack and stroke. Experts believe it acts as a ‘scavenger’ by seeking out and carrying ‘bad’ cholesterol away from the arteries and back to the liver where it’s broken down.
This is why many believe these types of fat are better for the heart.