Is Fat Making a Comeback?
Not really. But experts say low-fat diets aren't the answer.
May 15, 2000 -- Don't butter your bread. Try marinara sauce instead of alfredo. Go easy on fried foods. We Americans have heard it all. And nutritionists' goading has worked. We've cut back on fat -- from 40% of calories in 1968 to only 33% today. We've also lessened the amount of saturated fat in our diets from 18% to only 11%, according to the U.S. Department of Agriculture. By all rights, we should be throwing a party for ourselves, complete with low-fat chips and a piece of fat-free cake for everyone.
But just when it seems like it's time to break out the noisemakers, naysayers have crashed the party, warning that low-fat diets aren't a good idea for everyone. Some of the country's leading diet and health experts, in fact, now say that a low-fat, high-carbohydrate diet -- precisely the diet recommended by the American Heart Association -- could actually increase your risk of getting coronary heart disease rather than decrease it.
The Lowdown on Low-Fat Diets
It's easy to understand why experts might have first begun recommending low-fat, high-carbohydrate diets. Gram for gram, fat contains more than twice the number of calories as carbohydrates. Cutting back on the amount of total fat in the diet and replacing it with carbs would seem to be a great way to lose weight.
Fat, in its saturated form, can also raise cholesterol in the blood, which increases your risk for heart disease. "Cut back on total fat, the thinking went, and you'll cut back on saturated fat," says Marion Nestle, PhD, head of New York University's food sciences department.