“Eat a low-fat, low-cholesterol diet” was the mantra for healthful eating for decades. Touted as a way to lose weight and prevent or control heart disease and other chronic conditions, millions of people have followed (or, more likely, tried to follow) this advice. Seeing a tremendous marketing opportunity, food companies re-engineered thousands of foods to be lower in fat or fat free, often increasing the salt, sugar, or refined grains in these foods to make up for lost flavor and texture.
Well it’s time to end the low-fat myth. The low-fat approach to eating may have made a difference for the occasional individual, but as a nation it hasn’t helped us control weight or become healthier. In the 1960s, fats and oils supplied Americans with about 45 percent of calories; (1) about 13 percent of adults were obese and under 1 percent had type 2 diabetes, a serious weight-related condition. (2,3) Today, Americans take in less fat, getting about 33 percent of calories from fats and oils; (4) yet 34 percent of adults are obese and 11 percent have diabetes, most with type 2 diabetes. (5,6)
Why hasn’t cutting fat from the diet paid off as expected? Detailed research—much of it done at Harvard—shows that the total amount of fat in the diet isn’t really linked with weight or disease. What really matters is the type of fat and the total calories in the diet. (7-15) Bad fats, meaning trans and saturated fats, increase the risk for certain diseases. Good fats, meaning monounsaturated and polyunsaturated fats, do just the opposite. They are good for the heart and most other parts of the body.
Much more at the link. This is pretty remarkable, I think, as Harvard has been in the lead in propagating the “low-fat myth”. Truth is busting out all over, and just like the fall of Communism, we could see the low-fat myth collapse in short order.