FAQ on fat and calories

1.	Does eating unsaturated fats instead of saturated fats help me lose weight?

No, all fats are equally high in calories relative to carbohydrate or protein. Regardless of the source, if you eat more calories than you need, you will gain weight. Replace the saturated and trans fats with the monounsaturated and polyunsaturated fats to reduce your risk of developing heart disease.

2.	Are all foods labeled “trans fat-free” good for me?

Not necessarily. Foods labelled “trans fat-free” may still be high in saturated fats and/or low in nutrients. Consider sweets, fatty and salty foods as treats you eat only once a while instead of often.

3.	How do I read the fat content in the food labels?

Most packaged foods in the grocery store list nutrition information on the package. In a section called “Nutrition Facts”, it tells you the serving size and the amount of various nutrients such as total fat, saturated fat, cholesterol, sodium, and fibre per serving. Nutrient content claims such as “low fat” provide a reliable description of the product. Visit the FDA website for more information.

4.	What cooking methods are advisable in the preparation of low-fat food?

To cook low-fat foods, go for steaming or boiling methods. Avoid deep-frying. If you choose to stir-fry your food, use some vegetable oil spray with a non-stick wok.

5.	Is butter better than margarine?

Recent studies on the potential cholesterol-raising effects of trans-fatty acids (TFA) have raised public concern about the use of margarine and whether other options, including butter, might be a better choice. Most margarine is made from vegetable fat and provides no dietary cholesterol. The more liquid the margarine, i.e. tub or liquid forms, the less hydrogenated it is and the less TFA it contains. In fact, some stick margarines contribute more TFA than unhydrogenated oils or other fats. Butter, on the other hand, is rich in both saturated fat and cholesterol. It potentially causes the arteries to be blocked.