Fats and oils: What’s the real story?
ZOE Science & Nutrition
Are You Preoccupied With Labelling?
Labelling can be useful, but it is essential to consider the source and matrix of food rather than solely relying on labels. Preoccupation with labels can lead to selecting less healthy options. For example, whole almonds have a rigid cell structure, allowing only about 60% of the energy to be absorbed, while ground almonds, releasing all the fat, lead to higher energy absorption. Despite this difference, the packaging of whole almonds and ground almonds may show identical energy values, highlighting the importance of considering the food's original form, level of processing, and nutrient composition instead of relying solely on package labels.
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