The debate over the health risks of saturated fats has been ongoing in Spain for years. A new large-scale study by an international team of scientists has once again raised the question: does everyone really need to give up their favorite foods? The research focused on people with varying levels of cardiovascular risk. The findings show there is no universal advice—what works for one group may not be relevant for others, and the usual dietary recommendations may not be as applicable to most people.
Experts from seven countries, including the US, Canada, and the UK, took part in the study. They analyzed data from 17 randomized trials involving more than 66,000 participants. In these experiments, saturated fats in the diet were replaced with monounsaturated fats, polyunsaturated fats, or proteins. The results were surprising: reducing saturated fat intake does impact health, but only for those already at high risk of heart and vascular disease.
Cardiovascular risk and nutrition
For Spaniards concerned about their health, these findings may prompt a rethink of attitudes toward traditional foods. Cheeses, cured meats, jamón, and even butter have long been on nutritionists’ blacklist. However, the analysis showed that for people with low or moderate cardiovascular risk, strict restrictions offer little real benefit. Moreover, replacing saturated fats with other nutrients does not always reduce mortality or the incidence of heart attacks.
In Spain, where the Mediterranean diet is considered the gold standard, the study’s findings have sparked lively debate among doctors and nutritionists. Many experts point out that a personalized approach to nutrition is becoming increasingly important. Blanket restrictions are fading into the past, with a focus now on assessing individual risk factors.
New Recommendations
The authors of the study emphasize that if a person has already been diagnosed with heart issues or is at high risk of developing them, limiting saturated fats can indeed reduce the likelihood of complications. In other cases, strict diets are not necessary. This discovery could change how cardiovascular disease prevention is approached in Spain and other European countries.
Doctors advise against going to extremes or cutting all animal-based products from your diet. It is far more important to maintain overall nutritional balance, stay physically active, and have regular medical check-ups. For most Spaniards who are not at risk, moderate consumption of traditional foods poses no significant threat.
Spanish Context
In recent years, Spain has seen a growing interest in healthy lifestyles and proper nutrition. However, despite the popularity of the Mediterranean diet, many people in the country continue to consume significant amounts of saturated fats. New data could prompt a review of national dietary guidelines and heart disease prevention strategies.
Experts emphasize that it’s important not only to monitor the amount of fat in your diet, but also to pay attention to its quality. Monounsaturated and polyunsaturated fats found in olive oil, nuts, and fish are still considered beneficial for health. On the other hand, excessive consumption of processed foods can have negative effects, even when saturated fat intake is low.
Outlook for Spain
The study’s findings are already being discussed within Spain’s medical community. Updated public guidelines—taking into account individual characteristics and risk levels—are expected in the near future. Doctors urge the public not to panic or give up their favorite dishes without good reason.
For those concerned about their health, it’s important to remember: regular check-ups, physical activity, and a varied diet are the main factors for longevity. And as science has shown, saturated fats aren’t as dangerous as they’re sometimes made out to be, unless you fall into a high-risk group.
In case you didn’t know, Bradley Johnston is a professor at Texas A&M University specializing in nutrition and epidemiology. His team is known for large-scale meta-analyses in the field of dietetics. In recent years, Johnston has actively collaborated with European colleagues, including from Spain, contributing to the development of new nutritional standards for the population. His research is often discussed at international medical conferences and influences the formation of national health guidelines.
