Reduction Of Butter In Diet Reduces The Incidence Of Heart Diseases

It is known that there is a close relationship between saturated fats and heart diseases. Saturated fats are those that consist of triglycerides containing only fatty acid radicals. Foods like cream, cheese, butter, ghee, fatty meat, coconut oil, palm oil and chocolates are few examples of foods containing saturated fatty acid radicals. Consumption of these products increases the cholesterol level in the blood and increase the risk for heart attacks and strokes. This risk is high in people with lack of exercise, heavy smokers and alcoholics. Obesity also further increases the risk.

The food Standard Agency (F.S.A) recently held an awareness camp to explain the risks and dangers of the saturated fats consumption and heart diseases. They strongly recommended that butter containing saturated fatty acids should be banned to reduce the incidence of deaths by heart attacks or other cardiovascular diseases.

Sinilarly, Shyam Kolvakar from the University College London Hospital also suggested to reduce saturated fatty acid in the diets to reduce the incidence of heart attacks and bypass surgeries in young patients of 33 years.

All these organizations suggested banning butter and introducing another safe product with lower fat content to reduce the incidence of cardio vascular diseases. They have cited a reference that in North Karelia in Finland could reduce the incidence of heart diseases by 82% in men by reducing the butter in the diet during the last 40 years.

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