The American Dietetic Association is a low fat bastion, with member dietitians rarely advising patients to embrace a low-carb lifestyle. Doctors routinely refer their patients to Registered Dietitians for guidance, and their advice is normally horrendous. So it was with great interest that I read the news item regarding a presentation at the American Dietetic Association’s (ADA) Food and Nutrition Conference and Expo this month (November, 2010). From a news story in Food Navigator USA:
During a symposium called “The Great Fat Debate: Is There Validity In the Age-Old Dietary Guidance?” at the American Dietetic Association’s (ADA) Food and Nutrition Conference and Expo, four leading experts presented evidence suggesting that low fat diets may be less healthy than those containing at least a moderate amount of fat. In particular, all four agreed that replacing saturated fat with carbohydrates – as has been widely recommended in the United States – is likely to raise the risk of cardiovascular disease.
Emphasis mine. Just thought I’d bold that statement in case any deaf Dietitians were in attendance.
It is not that this is “new news”. The evidence has been mounting, and Low Carb Age has been documenting the end of the low fat diet craze for over a year now. But to have the ADA admit it is a very big deal indeed.
Just to recap some stories in the past year:
Dietary intakes of saturated fats are not linked to cardiovascular disease, so says a meta-analysis of 21 studies from across the world.
Data from almost 350,000 subjects obtained from 21 studies indicated that dietary intakes of saturated fat are not associated with increases in the risk of either coronary heart disease (CHD) or cardiovascular disease (CVD), US researchers report in the American Journal of Clinical Nutrition.
“Our meta-analysis showed that there is insufficient evidence from prospective epidemiologic studies to conclude that dietary saturated fat is associated with an increased risk of CHD, stroke, or CVD,” wrote the researchers, led by Dr Ronald Krauss from the Children’s Hospital Oakland Research Institute in California.
Japanese researchers noted an increase in mortality – that means death, folks – from strokes in those that adopted a low fat diet:
Very low intakes of saturated fats may be just as bad for you as very high intakes, and could lead to an increased risk of death from stroke – according to new Japanese research.
The study, published by the American Journal of Clinical Nutrition, suggests that a very low dietary intake of saturated fatty acids (SFA) is associated with an increased risk of stroke.
“SFA [saturated fatty acids – saturated fat] intake was inversely associated with mortality from stroke. This inverse association was similarly observed for intraparenchymal hemorrhage and ischemic stroke,” wrote the researchers.
Some of the stories show the conflicted nature of researchers facing unpleasant results. One study looked at low fat diets and concluded that it was the type of carbohydrates in the diet that were at fault:
People who cut saturated fats while increasing intake of refined carbohydrates like white bread and pasta have a higher risk of heart attack, according to a study published in the American Journal of Clinical Nutrition.
However, the Danish researchers found that reducing saturated fats while increasing intake of non-refined carbohydrates – such as wholegrain bread and vegetables – could improve heart health. A recent meta-analysis published in the same journal earlier this year called into doubt the widely held theory that high saturated fat intake is linked to high rates of heart disease – but the researchers behind that review said that other dietary elements of the 350,000 subjects involved could be more important.
. . .
They found a statistically significant correlation between replacing saturated fat calories with refined carbohydrates – those described as ‘high-GI’ and thought to cause a spike in blood sugar levels – and heart attack risk. For those subjects with the highest average dietary glycemic index, heart attack risk increased by 33 percent for every five percent increase in calorie intake from carbohydrates.
See the disconnect? I have emphasized the pertinent passage. They are still preaching the “whole grain breads” line while simultaneously saying that High Glycemic Index (GI) foods should be avoided. Yet whole grain bread often has a higher GI than plain old white bread (average of 62 vs. 59). You can see the official GI of different foods at http://www.glycemicindex.com/
Not that the gycemic index should really be a guide. For most Americans, cutting out refined carbs, including all breads, cookies, muffins and cakes, would go a long way toward curing the obesity problem in this country. Whole wheat and whole grain breads are still refined carbs, and spike blood sugar. Wheat may be implicated in numerous health issues due to allergies and sensitivities, sometimes hidden behind nebulous diagnoses of Chronic Fatigue Syndrome or PCOS.
Following a true low carb lifestyle, or adopting a paleo outlook to eating, would greatly enhance health while avoiding the hunger that plagues low fat dieters, and may clear up other health issues (as I found with eliminating GERD and insomnia).
Welcome to the club, dietitians!