Fats posses the label of villain. Over the past three decades, fats were cast as the scapegoat. They have been linked to obesity, heart attacks, and cardiovascular disease. So in order to make their foods more appealing, large food manufacturers have made a concerted effort to limit fats. However, newer research suggests that fats don't deserve their bad rap.
Two doctors, Dariush Mozaffarian, an adjunct professor at Harvard, and David Ludwig MD, PhD, a doctor at Boston Children’s Hospital, co-authored an article in The Journal of the American Medical Association denouncing the government’s negative policy towards fat. On July 9, 2015, they wrote an op-ed published by the New York Times. In their opinion piece, they highlight the negatives of low fat diets and call attention to how many Americans subscribe to the misnomer that reduced fat foods are healthier than non-reduced products. They point to the FDA’s inability to accept the 2005 Dietary Guidelines, which raised the percent calories-from-fat ceiling from 30% to 35%. To this day, the FDA still has not acknowledged the change, and keeps its ceiling at 30%. Ultimately, the authors suggest that the FDA change the 2015 Dietary Guidelines and that we finally “exonerate dietary fat.”
Here are five reasons why we're completely behind that suggestion.