New Zealand
Favour unsaturated fats
(…) (Cook) with unsaturated fats (canola, olive, rice bran or vegetable oil, or margarine) instead of saturated fats (butter, cream, lard, dripping, coconut oil) (…)
(…)The types of fat people consume affect their risk of cardiovascular disease. • Reducing saturated fat intake and partially replacing it with unsaturated fats, in particular polyunsaturated fats, is linked with a decreased risk of cardiovascular disease (Hooper at al 2015). • The evidence base underpinning these Guidelines Statements supports eating patterns that include plant- and marine-based fats, but that are low in saturated fat. • The recommended intake for saturated fat and trans-fats together is no more than 10 percent of total energy (NHMRC 2006; Nordic Council of Ministers 2014). (…)