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Maxalt (Rizatriptan)

###table###Maxalt(Rizatriptan)
CONTROLLING WEIGHT: POLYUNSATURATED FATS
In natural diets polyunsaturated fats provide up to about 7 percent of energy intake. In the U.S.A., intake has risen to 5 to 6 percent, almost twice the consumption in the U.K.
Eskimos have a high intake, for fish is rich in ‘poly’ fats. For research purposes many thousands of people have received very high intakes of ‘poly’ fats in the past twenty years. So we nave learned a lot about their effects. Though there is little evidence of ill-effects even from very high intakes, most authorities recommend that we eat moderate amounts, similar to those in the natural diets of substantial numbers of people. It is often suggested that we should obtain 8 to 10 per cent of our energy from polyunsaturated fats.
At very high ‘poly’ fat intakes, doctors suspect that some people could have an increased chance of developing gallstones. This could be because the diet causes the body to get rid of more cholesterol in the bile. But we have no evidence that gallstones are a problem when diets contain moderate amounts of ‘poly’ fats.
There is good reason to think that obesity is a major cause of gallstones. One of the goals of the prudent diet is to avoid or treat obesity, which probably reduces the risk of forming gallstones.
There have been five large-scale trials in which intake of ‘poly’ fat was considerably increased. Naturally the participants were carefully scrutinized for signs of any ill-effects. Dr Ederer has pooled together the results of all five studies to check the frequency of cancer among the dieters. He did not find a significant difference between those on the diet and those eating their usual food. Elsewhere we have mentioned the possibility that a low intake of saturated fat might reduce the risk of certain cancers. If this proves to be true, the prudent diet will be doubly vindicated.
When the intake of ‘poly’ fat is high, the body requires increased amounts of vitamin E. Natural fats and oils rich in ‘poly’ fat also contain this vitamin, and manufacturers of foods made from these oils need to ensure that adequate vitamin E is present in their products.
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