Fat Content of Dairy Products, Eggs, Margarines and Oils: Implications for Atherosclerosis

Background: For appropriate advising on a meal plan aimed at the prevention of ischemic heart disease, it is necessary to know the chemical composition of foods. Objective: To analyze the composition of fats, fatty acids and cholesterol in some Brazilian specimens of edible oils, butters, margarines, dairy products and eggs, using the limits of a diet to prevent coronary artery disease. Methods: We analyzed the composition of edible oils, butters, margarines, dairy products and eggs. The findings were used as recommended by the American Heart Association for a 1,800 calorie diet. Results: Comparing the edible oils, the canola oil was found to be the best. Among the milks, the skimmed milk is most advisable one, but no advantages were found over the semi-skimmed milk. For the eggs, no differences were found in the types of milk found in the market. For cheeses, the minas cheese had the lowest content of cholesterol and saturated fat. Comparing margarine and butter, the former was found to be better when trans fats do not exceed the recommended levels. Conclusion: The composition of foods used in Brazil indicates that diets designed to enable primary and secondary prevention of ischemic heart disease can prioritize the use of semi-skimmed milk, sunflower oil, margarines with low content of trans fats and minas cheese. (Arq Bras Cardiol. 2010; [online]. ahead print, PP.0-0)