Fat is calorific, too much of the wrong type of fat can promote excess inflammation which is a key player in increasing risks of CVD (cardiovascular disease) and certainly when combined with too much starch or sugar (including alcohol), dietary fat can increase the tendency to store fat in the wrong places e.g. in the liver/on the waist and promote high levels of triglycerides.

So, yes increase your intake of fats, just make sure you are:

• Avoiding ”no/low-fat” products where chemicals (sweeteners) and sugar have been added. I have no issue with people who are trying to lose fat choosing "low fat" products if they choose to - but only if nothing else has been added - weight loss requires a calorie deficit after all. Unfortunately, most "no/low fat" products have replaced the fat with sugar and/or sweeteners to help improve the taste. This creates an increased insulin response which defeats the purpose of trying to manage blood sugar to promote weight loss. Read the label.
  

• Avoiding artificial trans fats where the oil has been hydrogenated or hardened to help increase the shelf life of a food. Try to keep away from processed foods like cakes and biscuits where “partially hydrogenated fat or oil” is listed on the label as these can increase LDL and promote narrowing of the arteries.
  

• Incorporating more “good” fats like avocados, olive oil, nuts and seeds (handful a day max.), oily fish like mackerel, salmon and tuna which will provide good levels of essential fatty acids which our body can’t manufacture itself. They help to decrease LDL and increase HDL cholesterol and the Omega 3, found mostly in fish, flaxseeds and walnuts, can help to reduce inflammation.
  

• Not avoiding saturated fats as they too are important for our good health. The problem comes when they are eaten in too large amounts and/or with too much starchy carbohydrates or refined sugary “foods” e.g. cakes, biscuits, ice cream, cream tea scones, salted peanuts with a beer etc - combinations best left for the rare occasion. In the meantime, stick with a finger sized piece of cheese with a meal, a small amount butter and the leaner cuts of meat
  

• Dropping any fat phobia. Don’t be scared of fat – fat is necessary for the absorption of vitamins A, D, E and K, it provides satiety and energy, it keeps the skin supple and hair shiny. It's a key component in the manufacture of hormones and is important for memory, mood and cognition – afterall our brains are around 65% fat!
  

• Eating plenty of above ground veg with your increased intake of healthy fats. As my clients all know, half of the lunch and dinner plates should compromise of above ground veg/salad. Along with a good dose of micronutrients for general health and extra fibre for satiety, regularity, blood sugar, cholesterol and hormone balance, the calorie count of the meal will also be suitably adjusted. The recommended protein, starch and fat components along with meal/snack timings of course depend on an individuals energy requirements and goals.
  

• Choosing wholefoods as Mother Nature provided over packaged refined products with 50 different additives provided by the corporations. Chose foods that our great grandparents would have recognised - because, back in the day it was full fat all the way- butter, lard, heavy cream, meat etc - these were all eaten at liberty within a clean fibre rich wholefood diet. Things started to get refined and "TV dinnerish" and after that came the "fat free" faddy diets which funnily enough has coincided with the huge rise in obesity and diabetes type 2....
  

So there you go, "Low fat diets are bad for us" (more sugar/more refined carbs), "Eat more healthy fat" (and vegetables!) would be a better headlines nutrition wise - but I guess that headline wouldn't be as appealing.....!

Kim