Coverage from Harvard School of Public Health, featuring Walter Willet, Frank Hu, and Lilian Cheung
Coverage from the New York Times, featuring HSPH’s Frank Hu
Coverage from Huffington Post, featuring HSPH’s Lilian Cheung
Coverage from The Boston Globe, featuring HSPH’s Frank Hu
Coverage from CBS news Boston, featuring HSPH’s Walter Willett
Coverage from cnn.com, featuring HSPH’s Walter Willett
1. Use liquid vegetable oils for cooking and baking. Olive, canola, and other plant-based oils are rich in heart-healthy unsaturated fats. Try dressing up a salad or roasted vegetables with an olive oil-based vinaigrette.
2. Avoid trans fat. Read labels to find foods without trans fats. You should also scan the ingredient list to make sure it does not contain partially hydrogenated oils.
Coverage from abc.com, featuring HSPH’s Walter Willett
Coverage from marshfieldnewsherald.com, featuring HSPH’s Eric Rimm
Saturated fat has long been considered detrimental to health, so when a recently published research paper suggested there is no evidence supporting the recommendation to limit saturated fat consumption, media outlets reported extensively on the subject.
Even after errors in the paper were identified and corrected, popular media coverage touted the benefits of saturated fat despite nutrition experts’ warnings. This media coverage – often based on sensationalizing study results – surrounding saturated fat may be detrimental to public health, as it contributes to a haze of confusion rather than offering sound scientific clarification.