The New York Times has recently shared an interesting piece with their readers. Since 1980’s Dietary Guidelines and Federal food policies recommended limiting dietary fat in the American diet to less than 30% of a daily caloric intake. This recommendation has remained active since and is still used in the Nutrition Facts panel on all packaged foods. A number of recent studies of low-fat diets revealed no significant benefits in major cardiovascular diseases, diabetes, cancer risk and weight gain. In fact, the only research that suggested a reduction in these conditions related to a Mediterranean-style diet with a higher 40% of total fat intake. Additionally, a harmful increase in the consumption of refined carbohydrates has occurred over the past several decades. For the first time the advisory committee for the 2015 Dietary Guidelines omitted the upper limit on total fat, focusing the recommendation on promoting healthy food consumption and improving the food quality rather than concentrating on the total fat content. In your opinion, is an average American ready to abandon the low-fat trend?
For additional information please read The NewYork times
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