Processed Fats May Not Harm Heart Health, Study Finds

A new study from King’s College London and Maastricht University challenges the long-held belief that all processed fats are bad for the heart. Published in the American Journal of Clinical Nutrition, the research examined interesterified (IE) fats—commonly used in baked goods, margarines, and spreads—as substitutes for trans and animal fats.

Forty-seven healthy adults followed two six-week diets containing muffins and spreads made with either palmitic acid-rich or stearic acid-rich IE fats, providing about 10% of daily energy intake. Researchers found no significant differences in cholesterol, triglycerides, insulin sensitivity, inflammation, or vascular health between the two diets.

The findings suggest that, when eaten in normal amounts, these processed fats do not increase short-term heart disease risk. While longer studies are needed, the results indicate that not all food processing is harmful and may even offer safer alternatives to trans fats.

01-11-2025