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Laurel wrote:Dear Jeff,
I am using a computer-based diet tracker that allows me to specify the ideal ratio of fats in my diet. I have already set my ideal carb/fat/protein percentages, and I am further able to choose the ideal amount of saturated, monounsaturated, and polyunsaturated fats in the fats in my foods. The program's default is set at 40% saturated fat, 30% monounsaturated fat, and 30% polyunsaturated fat.
What would you say is the ideal saturated / monounsaturated / polyunsaturated mix?
Laurel wrote: I am not sure where to find this kind of ideal allocation info.
Laurel wrote:You wrote not to exceed 7% of dietary calories in saturated fat, but I am wondering if you have an ideal percentage.
Laurel wrote:If your 1.1% Omega 3 and 4.4% for Omega 6 are ideal percentages
Laurel wrote: then that covers 5.5% of dietary calories for polyunsaturated fat. If I can just get the info for ideal monounsaturated fat and ideal saturated fat (if the 7% is really a maximum rather than ideal), then I can add those up to see what your ideal fat percentage of calories is and then calculate what percentage each of the three fats (saturated, monounsaturated, polyunsaturated) comes out to with respect to total fat eaten in a day.
Laurel wrote:Thanks for your detailed reply.
I have been following for many years the same general guidelines as the McDougall program and also follow the guidelines of Drs. Campbell and Esselstyn. The reason for my inquiry today is that I am using a new diet tracker from the one I used to use, and I would like my dietary reports to be meaningful. If I do not set my own fat allocation in the program, the default will stand, which is 40% saturated fat, 30% polyunsaturated fat, and 30% monounsaturated fat. I was hoping to find the ideal allocation so that I don't have to be faced with and then ignore the program's encouragement to eat more saturated fat, if the default allocation is excessive for this fat component. This situation also made me realize that I could learn more about what an ideal allocation would be. I did not have luck elsewhere online and have long respected the advice given on the McDougall web site, so I thought I'd see if I could learn more about this topic here.
If this information is not available, a workaround could be for me to take a look at my results over a long period of time as I continue to eat according to the guidelines and then see what the healthy ratios are. It may be that my quest for ideal ratios comes from the strong advice I have read with respect to carb/fat/protein percentages.
Thanks again for your quick replies and your time in addressing my questions.
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