Saturated Fats

Saturated Fats Might Help Reduce Severity of Pancreatitis

A recent study found evidence that suggests people, who are eating foods with saturated fats, might have fewer symptoms than others if they develop pancreatitis. The researchers have reached this conclusion after comparing the data on patients with pancreatitis and their diets.

The Obesity Paradox

Medical scientists have been left wondering for many years about the obesity paradox where several obese patients have responded well while being treated for certain conditions than non-obese patients. This new effort helped researchers put their focus on pancreatitis to get a better understanding of why the paradox happens.

Saturated Fats

What is Pancreatitis?

Pancreatitis is the inflammation of the pancreas. It might be caused or triggered by a wide variety of events including abdominal surgery or excessive consumption of alcohol. Obese people have relatively higher chances of developing pancreatitis. Researchers tried to find the link between the condition and consumption of fat – whether saturated or unsaturated.

Saturated and Unsaturated Fats

The kind of fats found in meat, cheese, butter, and other foods are saturated fats. Unsaturated fats are those found in plants and fish. Experts suggest less consumption of saturated fats and more consumption of unsaturated fats for a healthy life. Saturated fats often lead to heart disease and obesity. However, researchers have found an exception to this rule, which leads us to the obesity paradox.

The Research Findings

The research included data from 20 clinical reports from 11 countries around the world. The fat consumption of patients with obesity was monitored to create these extensive reports. Researchers found that the obese patients who included fats in their diet and also developed pancreatitis showed less severe symptoms than those who ate only unsaturated diets.

When they took a closer look, they found that fats did not interact well with pancreatic triglyceride lipase, leading to less production of long-chain non-esterified fatty acids, and reduced symptoms of pancreatitis.