Bengaluru, Sept. 29:
As the world observes World Heart Day with the theme “Don’t Miss a Beat,” health experts are cautioning against the growing trend of completely cutting oils from diets. Cardiovascular disease (CVD) remains the leading cause of death worldwide, claiming 20.5 million lives annually—over one-third of global fatalities. Yet, studies show that up to 80% of early heart attacks and strokes are preventable with balanced nutrition and lifestyle changes.
According to Dr. Varun Bansal, eliminating oils is neither practical nor healthy. Fats, alongside proteins and carbohydrates, are essential macronutrients that provide energy, support hormones, build cell membranes, aid brain function, and enable the absorption of fat-soluble vitamins A, D, E and K. Removing them entirely, he warns, can lead to nutritional deficiencies, hormonal imbalance, and cognitive decline.
Sorting Good and Bad Fats
Dr. Bansal notes that not all fats are harmful:
Saturated fats (ghee, coconut oil, butter) can raise LDL cholesterol but are safe in moderation.
Unsaturated fats (olive, flaxseed, avocado, canola oils) improve cardiovascular health by supporting HDL cholesterol.
Trans fats, common in fried foods and baked products, are the most dangerous, contributing directly to artery blockage and heart disease.
Oils and Inflammation
Lifestyle factors such as smoking, hypertension, diabetes, and chronic inflammation also heighten heart risks. Oils rich in omega-3 fatty acids, like flaxseed and walnut, along with compounds in palm oil, have shown anti-inflammatory benefits. Traditional oils such as desi ghee and palm oil continue to provide balanced nutrition, while modern options like olive and avocado oils are also beneficial.
Balance Over Elimination
“Heart disease prevention requires moderation, exercise, and healthy choices—not the complete elimination of oils,” Dr. Bansal said. He added that selecting the right oils, maintaining physical activity, and addressing vitamin deficiencies are key to reducing cardiovascular risk.
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