As seen in this video,
all fats of animal origin are directly tied to an increase risk of Pancreatic Cancer (http://nutritionfacts.org/videos/largest-study-ever/).
One aspect of the work, the evidence that higher levels of linoleic acid in the circulation are associated with a reduced risk of diabetes, seems consistent with dietary guidelines recommending use of cooking fats and other products based on vegetable oils in preference to saturated
fats of animal origin.
Not exact matches
Saturated
fat from
animal origin is most definitely linked to heart disease and meat is also the only natural source
of deadly trans -
fat.
For example, a study comparing Jews when they lived in Yemen, whose diets contained
fats solely
of animal origin, to Yemenite Jews living in Israel, whose diets contained margarine and vegetable oils, revealed little heart disease or diabetes in the former group but high levels
of both diseases in the latter.14 (The study also noted that the Yemenite Jews consumed no sugar but those in Israel consumed sugar in amounts equaling 25 - 30 %
of total carbohydrate intake.)
Many people have the opinion that fish oil, particularly cod liver oil, would be a complete substitute for the
fat soluble vitamins
of land plant
origin [that is,
of land
animals that eat plants].
Include a little
fat at all meals too, but choose
fats of plant
origin (vs.
animal fats) like extra virgin olive oil, olives, nuts and seeds.
Monounsaturated fatty acids (MUFAs) are produced by the body and are found in
fats of both plant and
animal origin.
The
origin was often obscured in larger
animals with large amounts
of muscle or
fat, and may also be obscured by gas shadowing from the colon.
Food
of plant and
animal origin contain vitamins, minerals,
fats, carbohydrates, and proteins that become muscle and bone, nourish organs, and provide energy for daily living.