In this webinar, Dr. Osama Hamdy, the medical director of the obesity program at the Joslin Diabetes Center, discusses, “Dietary Fat: Should We Change Recommendations.”

He begins with basic information on dietary fats. There are three types of lipids: free fatty acids, compound lipids (phospholipids, sterols/cholesterol). When we discuss fatty acids, we mean a chain of carbon atoms, one end called the alpha end, and one called the omega end. It is from that structure that we get the names of poly-unsaturated fatty acids, Omega-3 and Omega-6, for example.

The quality, not quantity, of fat is important and should not comprise more than 30-35% of total calories. Saturated fats should be limited in the diet, including red meat and full-fat dairy. Trans fats, present in fast food and other highly processed foods should also be avoided. Fatty fish, nuts, avocado, and other healthy fat sources are recommended.

For more detail on these general recommendations, including the history of the science and recommendations, please watch the whole video.

Part of the Healthy Fats video lecture series, Osama Hamdy, MD, PhD, presents: Dietary Fat: Should We Change Recommendations?

Listen to the podcast below

Share this:

Resources from our research partners and collaborations

Sign up for the MHICN Newsletter

Your Weekly Nutrition Bulletin features the latest content on topics spanning our therapeutic platforms from MHICN research staff and clinical partners. Receive videos, clinical modules, research reviews and more by email each week. Sign up here or view previous weeks' newsletters.

Subscribe View Newsletter Archives

Continuing Education

MHICN has partnered with leaders in preventive medicine, integrative medicine, and medical education to provide cutting-edge education for providers of all backgrounds with an interest in functional and lifestyle medicine. We are excited to share these free educational modules featuring podcasts, videos, and print articles.

Learn More