Fats: Fact and Fiction. Gretchen Gruender MS, RD, CD Seattle Cancer Care Alliance. Pouring over the fats. Dietary fat and cancer Role of fats in our body Types of fat Sources of fat in food Cooking with fat. Cancer Survivors. Increased risk for lingering effects:
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Gretchen Gruender MS, RD, CD
Seattle Cancer Care Alliance
Increased risk for lingering effects:
Where can the quantity and quality of fat make a difference?
Does a low fat diet prevent breast cancer (BC) recurrence?
Chlebowski, J Nat’l Cancer Inst 98, 2006
24% reduction in breast cancer recurrence in the low fat diet group compared to the control group
Prostate cancer intensive nutrition & lifestyle change study:
After one year, participants had no need for conventional therapies
Dean Ornish, 2005
is a nutrient
is a source of energy
adds taste and texture to foods
makes us feel full longer
helps absorb fat-soluble vitamins (A, D, E, K)
Regulates immune function, inflammation and cell membrane integrityRole of Fat in our Body
Polyunsaturated fats (PUFA) Results
Monounsaturated fats (MUFA)
Trans fatsTypes of Fat
The ratio of omega-6 to omega-3 is more important than the absolute amount of omega-3.
Was 1:1 or 2:1 Now 15:1 or 20:1
Role of omega-3 fatty acids in chronic disease
Conversion of ALA to DHA and EPA is inefficient and is reduced with:
It is estimated that only 2-5% of ALA is converted to EPA/DHA.
Examples: butter, cakes and pastries, chocolate bars, coconut, coffee creamer, meat, poultry, dairy products, coconut oil
Trans Fats Results
Made by hydrogenating vegetable oils
More dangerous than saturated fats in the body
Inhibits the conversion of ALA to DHA
Makes membranes more rigid
Interferes with intercellular communication
Increases LDL cholesterol
Increases insulin resistanceFats in Food
A product can say trans-fat free and still have hydrogenated oils.
Refine, oxidize, heat
Refining grains, nuts and seed oils
How are oils extracted from the nut/seed?
If possible, choose oils that have not been refined, expeller pressed or extracted with solvents
Best options: unrefined and/or cold pressed
Avoid exposing oils to heat, light and airCooking with Fats
Best choices for fish:
20 – 35% of total Calories from fat
= 44 – 78 grams of fat
or 11 – 19 ½ teaspoons
= 33 – 58 grams of fat
or 8 ¼ – 14 ½ teaspoons
Recipe: Triple A Salad
Smell and Taste