Focusing on Dietary Fats
Are Some Fats Better than Others?

Fat is a great source of calories for patients with Cystic Fibrosis because it has 9 calories for every gram eaten, more than twice the calorie density of carbohydrates or proteins. This is why we are often encouraging you to add extra fats to your foods and recipes. But while all fats are good sources of calories, they are not all equal in their contributions to overall health.

Most people are aware that the fats found in animal products (such as meats and dairy) are generally more saturated and can increase the risk for heart disease. Vegetable oils and fish oils on the other hand contain more unsaturated fats and thus are considered healthier. But even among the vegetable fats, some choices may be better than others for people with CF.

For reasons that are not totally clear, people with CF (both pancreatic sufficient and pancreatic insufficient) are more likely to have low stores of certain essential fatty acids including the Omega 6 and Omega 3 fatty acids (also known as DHA—docosahexaenoic acid and EPA—eicosapentaenoic acid). The Omega 3 fatty acids, found in the greatest quantity in the fats of cold water fish (salmon, sardines, and mackerel), or in vegetable oils such as canola, soybean, flax and walnut oils are also felt to play a role in minimizing inflammation.

At this time, there is not enough data available to suggest that people with CF should take supplements of DHA and EPA, but we do recommend eating fatty fish (e.g. salmon, sardines) several times per week, using canola and soybean oils for cooking whenever possible, and including nuts and seeds in your diet on a regular basis.

Nuts and nut butters, and seeds like sunflower seeds and pumpkin seeds are excellent sources of these healthier unsaturated fats, and have the advantage of making easy, portable snacks as well as nice additions to salads, baked goods (cookies, brownies, quick breads), granolas and gorp mixes. Avocado is also a great source of healthy fat. See the tips and recipes to help increase your intake of these healthier fats.

EASY WAYS TO ADD HEALTHY FATS TO YOUR CURRENT DIET:

*Cook with canola, soybean or olive oils instead of butter or margarine whenever possible.
*Eat fatty fish several times per week.
*Use nuts and seeds when making desserts, granola, or gorp mixes.
*Sprinkle soy nuts, sunflower seeds and other nuts or seeds on oatmeal, salads, or casseroles.
*Use peanut butter, almond butter or cashew butter on crackers, toast, in sandwiches or on slices of apple or banana for a healthy snack.
*Add avocado to salads or cut one in half, fill with a few tablespoons of oil and vinegar dressing, and eat it out of the shell as an appetizer.

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Nutrition Spotlight Archives

Recipes

Maple Granola with Nuts and Seeds—adapted from a recipe from Bon Appetit, December 1999

Ingredients: (note granola ingredients are very easy to play with, feel free to change the kind of nuts and seeds to meet your preferences!)
-3 cups old-fashioned oats
-1/4 cup wheat germ
-1 cup walnut pieces (or chopped almonds or pecans may be used instead)
-1/3 cup sunflower seeds
-6 Tablespoons pure maple syrup
-6 Tablespoons (packed) dark brown sugar
-¼ cup canola oil
-2 Tablespoons warm water
-½ teaspoon salt
-1 cup raisins

Instructions:
Preheat oven to 300 degrees. Lightly spray cookie sheet with nonstick spray. Toss oats, nuts, and seeds together. Whisk maple syrup, brown sugar, oil, warm water and salt together in a small bowl and pour this over the oat and nut mixture. Stir to combine. Transfer to cookie sheet and spread evenly in pan. Bake until evenly browned, stirring occasionally. Takes about 45 minutes to bake. Watch closely the first few times making this recipe as the cooking time varies with different ovens.
Cool granola thoroughly, add raisins, and store in an airtight container for up to 2 weeks.

Salmon Cakes (serves 6)—adapted from a recipe from Bon Appetit, October 1994

Ingredients:
-2 cups loosely packed cooked salmon (can be canned)
-½ cup crushed cornflakes or breadcrumbs
-2 chopped green onions
-¼ cup finely chopped celery
-¼ cup mayonnaise
-2 Tablespoons fresh or 2 teaspoons dried thyme
dash of Worcestershire sauce
-1 large egg
olive or canola oil for cooking

For optional lemon herb mayonnaise sauce:
¾ cup mayonnaise
1 Tablespoon fresh lemon juice
1 Tablespoon prepared horseradish
2 ½ teaspoons fresh or 1 teaspoon dried thyme

Instructions:
Combine first 7 ingredients in a bowl and stir mix gently. Season to taste with salt and pepper. Mix in the egg. Shape into 6 patties about ¾ inch thick. Heat 1-2 Tablespoons oil in skillet over medium-low heat. Saute salmon cakes until brown and cooked through (about 5 minutes per side). Serve warm with or without the optional sauce.

To make the optional sauce, combine all 4 ingredients in a small bowl, add salt and pepper to taste.

Please give me a call if you have any questions or concerns about your vitamin levels or prescriptions, or any other nutrition questions for that matter!

Carlie Geer, CF dietitian
802-847-0683