Perspective: Did the government’s dietary guidelines help make us fat?
Did the idea that we should cut back on fat just cause us to eat more sugar? By Tamar Haspel Tamar Haspel Email Bio Follow Columnist, Food February 25 It’s that time again. Time to revise the Dietary Guidelines for Americans, something that happens every five years. This time, those revisions will happen in the face of charges that, over the past 40 years or so, the guidelines not only haven’t helped Americans eat better, they’ve contributed to our obesity problem.Here’s the theory.
I’m old enough to remember all this, and I, too, was persuaded that fat was a big part of the problem. There was evidence aplenty to support that idea. I even wrote a book about low-fat food, back in the Pleistocene Era. I asked Nesheim if there was pushback at the time. “I don’t remember much pushback,” he said, with the caveat that it was a long time ago.
The guidelines have always advised limiting sugar. They’ve also encouraged robust vegetable consumption and calorie levels consistent with a healthy weight. The lesson is not that the guidelines caused obesity, but rather that we all take the little bits of dietary advice that allow us to eat what we want and ignore the rest. Anyone who actually followed the guidelines did fine.
In super low-carb diets, the lowest-carb are ketogenic, meaning the low level of carbohydrates reduces blood sugar so much that your body converts stored fat into ketone bodies, which are then used as fuel. If you search for weight-loss trials that compare ketogenic to other diets, you find only a handful.
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