north shore news

may be your first line of
defence
coronary heart disease,
North America’s
leading cause of death.

According to the latest
dietary recommendations
from the American Heart
Association (AHA), the
foods you choose from
supermarket shelves may
play a crucial role in
determining the likelihood
of heart disease in yourself
and your family.

For the first time in its
history, the AHA has taken a
strong stand regarding the
diet-heart disease issue.
Now, it reommends that
EVERYONE reduce their
intake of cholesterol and fat,
especially saturated fat. In
the past, this advice applied
only to those at risk of heart
disease.

These dietary recom-
mendations were published
in the report of the nutrition
committee’s “Rationale of
the Diet-Heart Statements of
the American Heart
Association”. The 16-page
statement appeared in a
recent issue, of the medical
journal, “Circulation”. The

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against

major heart disease risk
factors that should concern
the average person, the
statement said, include
elevated blood cholesterol,
high blood pressure,

smoking, diabetes and
obesity.
The AHA committee

states that elevated blood
cholesterol is a “well-
established risk factor” in
heart disease, along with
high levels of low density
lipoprotiens, which carry
most of the  blood’s
cholesterol.

REDUCE TOTAL FAT

The average diet provides
about 40% of total calories
as fat an excessive
amount which may surprise
many consumers who are
unaware of all the hidden fat
present in food. Many foods
contain a lot of invisible fat,
such as pasteries, cheese, ice
cream, cold cuts, as well as
those cuts of beef or pork
which can look lean and free
of fat.

By reducing your intake of
these foods, as well as visible
fats like butter, poultry skin
and the fat trim around
meats, you should be able to
lower your total fat intake to
meet the 30% of daily

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calories recommended by
the AHA. This will also
reduce your saturated fat
intake, which research has
repeatedly shown to raise
blood levels of cholesterol
and low density lipopoteins.

The typical diet has about
17% of total calories as
saturated fat, which should
be lowered to 10%, advises
the Association. This change
in saturated fat could result
in a reduction in blood
cholesterol levels by 20
miligrams per 100 milliletres
of blood, according to
findings of carefully con-
trolled clinical studies.
MORE UNSATURATED

FAT

Monounsaturated and
polyunsaturated fats lower
blood cholesterol levels
when substituted for
saturated fats. Linoleic acid,
a special kind of polyun-
saturated fat, is more ef-
fective in reducing blood
cholesterol than the
monunsaturated fats found
in olive and peanut oils,
reports the AHA.

Good sources of linoleic
acid include fish, walnuts,
poultry and vegetable oils
such as corn, sunflower and

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