by Sue Redmond
First, let’s ask where did the idea for the low diet come from?
In the late 50’s and early 60’s the AMA worked on a theory and published a report that a low fat diet could help prevent and/or lower heart disease.
In the 70s, the US government published a report, Dietary Goals for the United States, advocating a low-fat diet.
In the 80’s the World Health Organization and the Surgeon General began promoting a low-fat diet to reduce the risk of heart disease and cancer.
How has that worked out for us?
What went wrong? Many low fat foods are unhealthy and laden with sugars, high fructose corn syrup, and other things to make them taste better. They have a tendency to be high in carbohydrates. Excess carbohydrates turn into fat in the liver causing high triglycerides. Elevated triglycerides can cause heart disease (Broad Institute Study – 2013).
It’s become clear that avoiding fat is not the key to a healthy diet, says Mary Flynn, professor of medicine at Brown University. At a minimum, it would seem like the American medical field should re-consider fats in our diet.
Aubrey, Allison. “Why We Got Fatter During The Fat-Free Food Boom.” Eating and Health. The Salt: NPR Food, 28 Mar 2014. Web. 11 Sep 2014.
CDC – image