Mary G. Enig

Dr Enig

Mary G. Enig (1931–2014) was an American biochemist and nutritionist known for her research on the health effects of dietary fats and oils. She was a prominent advocate for the health benefits of saturated fats and a critic of trans fats. Enig's work significantly influenced the understanding of lipid biochemistry and nutrition.

Early Life and Education

Mary Gertrude Enig was born in 1931. She earned her Bachelor's degree in Foods and Nutrition from the University of Maryland, College Park. She later completed her Master's degree and Ph.D. in Nutritional Sciences from the same institution.

Career

Enig began her career as a researcher at the University of Maryland, College Park, where she focused on the biochemistry of lipids. Her groundbreaking research in the 1970s and 1980s challenged the prevailing views on dietary fats, particularly the negative perception of saturated fats and the safety of trans fats.

Research on Trans Fats

Enig's research was among the first to highlight the dangers of trans fats, which are found in partially hydrogenated oils. She published several studies demonstrating the adverse health effects of trans fats, including their role in increasing the risk of cardiovascular disease.

Advocacy for Saturated Fats

Contrary to the mainstream dietary guidelines of her time, Enig argued that saturated fats were not the primary cause of heart disease. She advocated for the inclusion of natural saturated fats, such as those found in butter, coconut oil, and animal fats, in a healthy diet.

Publications and Contributions

Enig authored and co-authored numerous scientific papers and books on lipid biochemistry and nutrition. One of her most notable works is "Know Your Fats: The Complete Primer for Understanding the Nutrition of Fats, Oils, and Cholesterol," which provides an in-depth analysis of different types of dietary fats and their health implications.

Legacy

Mary G. Enig's research and advocacy have had a lasting impact on the field of nutrition. Her work contributed to the growing awareness of the health risks associated with trans fats, leading to regulatory changes and the eventual ban of trans fats in many countries. Enig's promotion of saturated fats has also sparked ongoing debates and further research into the role of dietary fats in health.

Related Pages

• Trans fat
• Saturated fat
• Cardiovascular disease
• Nutritional Sciences
• University of Maryland, College Park

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