Chewing the fat:

Dr. Roger McLeod investigates protective effects of healthy fats

Lipid researcher Dr. Roger McLeod studies how dietary fats are transported, broken down, stored and used in the body – and how different fats can lead to, or prevent, chronic disease. He’s particularly interested in obesity, type 2 diabetes and cardiovascular disease – related diseases which are skyrocketing, despite widespread attempts to counter the deadly trends.

“I focus on the good fat story,” says Dr. McLeod, associate professor in Dalhousie Medical School’s Department of Biochemistry & Molecular Biology and a member of the Cardiovascular Research Group. “I like the balanced approach of appreciating good food rather than demonizing ‘bad’ foods.”

Among many projects, Dr. McLeod is investigating how healthy fats help the liver burn other dietary fats more efficiently. He studies omega 3 fatty acids in fish oils, along with a lesser-known fatty acid called CLA (conjugated linoleic acid). CLA is found naturally in beef and fat-containing dairy products… shunned by many health-conscious people. “My research shows that CLA plays an important role in how fat is metabolized,” says Dr. McLeod. “It may help prevent the build-up of fatty deposits in the blood vessels.”

But not all CLA is created equal. Synthetic CLA – made from hydrogenated plant fats – is a popular weight-loss supplement. “Lab studies show that synthetic CLA interferes with fat-tissue function, which plays a major role in cardiovascular health,” says Dr. McLeod. He is working with physicians and clinical nutritionists at University of Manitoba and Laval University to compare synthetic and natural CLA supplements in humans. “We’re monitoring our subjects for weight loss, but also for cholesterol, insulin sensitivity, toxicity and other indicators of healthy metabolism.”

An avid runner and consumer of full-fat milk products and fresh fish, Dr. McLeod does not put much faith in extreme diets and ‘magic bullets.’ “We need to pay attention to the kinds and quantities of fats we eat,” he says. “Most of all, we need to be active to burn the energy we consume.”