Healthy Oils Receive a Place at Harvard’s Table
In response to USDA’s MyPlate launch this summer, Harvard recently announced its own Healthy Eating Plate that prominently includes healthy oils.
In June, the USDA revealed the new MyPlate symbol to replace the food pyramid as a consumer communications tool. The new plate visual is intended to convey simplicity through an icon that consumers equate with mealtime. However, health professional and industry feedback has been mixed with many claiming that USDA’s MyPlate is oversimplified.
 Source: USDA |
Harvard School of Public Health worked with Harvard Health Publications to address some of these concerns with its Healthy Eating Plate. Harvard’s plate differs from MyPlate because it:
- Calls out whole grains vs. refined grains
- Provides messaging to distinguish “healthier” or leaner protein from processed meats
- Includes healthy oils as part of the picture
- Displays water as the foundational beverage for every meal with messaging around moderate dairy consumption and limitation of sugary drinks
- Reminds people to stay active
- Visually suggests approximate relative proportions of each of the food groups, slightly more so than MyPlate
 Source: Harvard School of Public Health |
While earlier versions of the USDA food pyramid included healthy oils as a key component to a balanced diet, the organization removed them in the plate makeover. Because of this oversight, Harvard felt strongly that consumers could be steered toward a low-fat, high-carbohydrate diet. Knowing that science supports the health benefits of certain plant oils and that fats are intended to provide 20 to 35 percent of total calories per day, Harvard included fats in their rebuttal.
According to Harvard, “The glass bottle near the Healthy Eating Plate is a reminder to use healthy vegetable oils, like olive, canola, soy, corn, sunflower, peanut and others in cooking, on salad and at the table. Limit butter, and avoid unhealthy trans fats from partially hydrogenated oils.”
This is good news for foodservice operators and food manufacturers who often use oils for functionality and flavor. It’s important for consumers to recognize that all fats should not be lumped into one category and that certain fats actually promote health. Whether it’s a healthier fried menu item or packaged snack, oils with high levels of monounsaturated and polyunsaturated fats are the best bet.
