Sugar vs. Fat: Have We Been Misled?
An editorial published in The New York Times has exposed that scientists in the 1960’s were paid by the Sugar Association known as the Sugar Research Foundation, or the SRF to publish information on the effects of sugar and the dietary fat on coronary heart disease the CHD that in fact downplayed the link between disease and sugar, focusing on saturated fat as the most important culprit. A historical investigation of decades of documents printed in JAMA Internal Medicine exposed that while it was recommended as early as in the 1950’s that sugar might have an effect on heart disease, it was not stated that the SRF had supported research in the 1960’s that recommended that dietary fat not sugar is the main contributor to coronary heart diseases.
While this news is inadequate, it is not completely surprising to someone who has been an expert as a dietitian for twenty years. It is complicated, yet essential, to keep up with the most current research so that the patients with the best information could get help and they could manage and prevent chronic disease. As new research is published each year, our blog would help them interpret new information and put it into practice. This article validates that patients must frequently take a look at the source of all published nutritional information, particularly the ones about fad diets.
Earlier in the year 1916, the first USDA food guide “Food for Young Children” was published mainly to fight against malnutrition. It was based on five main food groups: milk/meat, fats, fruits and vegetables, grains, and sugars. In 1956, the USDA printed a food guide encouraging the basic four milk, fruits/vegetables, meat, and grain products, which encouraged consuming a minimum portion from each food group to make sure a person would get all necessary nutrients.
The “Basic Four” suggestions were in position for a number of years, till the time Surgeon General’s report on health and nutrition published in the 1980’s relied greatly on the commendation for low-fat food utilization and an overall reduction in saturated fat, total fat and cholesterol intake. As an outcome, the USDA Food Guide Pyramid was published in 1992, which convinced all Americans to devour 6-11 servings of grains i.e. bread, rice, pasta, and cereal every day. Oils, fats, and sweets had a place at the pinnacle of the pyramid, to be used only carefully. In the meantime, the food developing industry was flooding the market with fat-free and low-fat products.
As a consequence, The Food Guide Pyramid was substituted by My Pyramid in 2005; this was designed in order to emphasize equal portions and moderations of food from each food category. Still it was felt that this produced even more bewilderment amongst the patients, as they could not comprehend how much from each food category they are supposed to be consuming every day.
CHD is still the principal cause of death globally. While the utilization of carbohydrates and their role in CHD is still hotly discussed, we know that refined carbohydrates in sweetened beverages and food items can increase the risk for disease, as revealed in this review. As new investigation unfolds, it will be significant to look at the supporting sources behind the investigations made to make certain that there is no variance of interest.