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A new study by Wageningen University and Charles University in Prague takes into account nutritional and environmental influences, leading to new insights into dietary oils and fats
Choosing the right oil and fat sources involves a complex balance of delicate and changing issues
The research, published in the journal Frontiers in Nutrition, provides a framework for predicting the likely impact of changes in oil production and trade on poor and malnourished people and the global environment
Douglas Hill, senior author and professor at Wageningen University's School of Research, said: "In our search for good food, I've seen time and time again that we're too keen to accept simple answers like dietary fat is bad, avoid it The idea of palm oil saving forests
Erik Meijaard, the study's lead author and visiting professor at Charles University, said: "Amid the heated debate about oils and fats, many believe that fats should be excluded from the diet, we forget that as humans, We are really 'fat hunters'
This study highlights that any simplistic conclusions about oils and fats risk ignoring the facts
