dietary components high in saturated fats such as red meat are thought to be risk factors for colon cancer.They implicate red meats and obfuscate with Long Chain Fatty Acid (LCFA). You & I know the nature of LCFA; for the record, since the paper fails to cite the nature of their oft-repeated "high fat diet":
Saturated fatty acids:Long-Chain Fatty Acids (LCFA)
Myristic acid or tetradecanoic acid (C14:0) (in nutmeg)
Palmitic acid or hexadecanoic acid (C16:0) (in palm, palm kernel and coconut oil)
Arachidic acid or eicosanoic acid (C20:0) (in peanut and corn oil)
Monounsaturated omega-9 fatty acids:
Oleic acid (C18:1)
Erucic acid (C22:1) (in rapeseed, wallflower seed, and mustard seed)
Polyunsaturated fatty acids
Omega-3:
Eicosapentaenoic acid (EPA) or timnodonic acid (C20:5) (in oily fish and fish oil)
Docosahexaenoic acid (DHA) or cervonic acid (C22:6) (in oily fish and fish oil, microalgae Crypthecodinium cohnii)
Omega-6:
Linoleic acid (C18:2) (in seeds and oils: poppy seed, safflower, sunflower, corn oil)
I'll take "What long chain fatty acids are prolific in the SAD?" for $1 Trillion, Alex.
Thanks for posting!
My wife and I purposely stay away from sources of Omega-6, which necessarily brings down several other additional concerning fats.
We do use coconut oil and grass-fed butter. Coconut oil is noted for having as its vast majority of fatty acids caproic, caprylic, capric, and lauric. These are technically known as “saturated fat,” but also “medium chain triglycerides.” I realize lauric is a borderline medium chain triglyceride with only 20% of its absorption like the other MCTs.
We also eat avocados most days and use olive oil (EVOO) unheated.
There are mighty fine fats out there.