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For decades, doctors and nutritionists prescribed low-fat diets to people trying to lower their risk of heart disease. Saturated fats in meats and dairy products were thought to clog our arteries. Grains ― especially “whole” ones ― were thought to help everything from high cholesterol to digestion.
A growing body of research suggests this advice was wrong. For most people, it’s carbohydrates, not fats, that are the true cause of heart disease.
Limiting intake of carbohydrates, rather than fats, is a surer way to decrease the risk of heart disease. An analysis of more than a dozen studies published in the British Journal of Nutrition found that patients on low-carb diets had healthier body weights and cardiovascular systems than those on conventional low-fat diets. I’m a cardiologist in Virginia and my own patients have seen the benefits of a low-carb, high-fat diet firsthand.
The mistaken belief that fats cause heart disease stems from weak, outdated research. Back in 1961, the American Heart Association published its first report recommending that people limit consumption of animal fats and dietary cholesterol. The report cited several studies that showed a correlation between high-fat diets and heart problems. But that hypothesis had never been put to the test in a clinical trial.
Despite the flimsy evidence against saturated fats, mainstream nutritionists still advise people to eat lots of carbohydrates and steer clear of fats. This advice is dooming hundreds of thousands of people to early death and disability.
For decades, our public health leaders have dispensed deadly dietary advice. That needs to change. Many doctors, myself included, have seen with our own eyes how low-carb diets help patients lose weight, reverse their diabetes and improve their cholesterol.
The true cause of heart disease
Eric Thorne (cardiologist)
For decades, doctors and nutritionists have prescribed low-fat diets to people trying to lower their risk of heart disease. Saturated fats in meat and dairy products were thought to clog our arteries. Grains, especially whole grains, were thought to help with everything from high cholesterol to digestion.
A growing body of research suggests that this advice is wrong. For most people, the true cause of heart disease is carbohydrates, not fats.
Limiting your intake of carbohydrates, not fats, is a surer way to reduce your risk of heart disease. An analysis of more than a dozen studies published in the British Journal of Nutrition found that patients on a low-carbohydrate diet had better body weight and cardiovascular health than those on a conventional low-fat diet. As a cardiologist in Virginia, I and my patients have experienced firsthand the many benefits of a low-carb, high-fat diet.
The myth that fat causes heart disease stems from outdated and weak research. In 1961, the American Heart Association published its first report recommending limiting the intake of animal fats and dietary cholesterol. The report cites several studies that have shown a correlation between high-fat diets and heart problems. However, that assumption has never been tested in a clinical trial.
Despite the meager evidence against saturated fats, mainstream nutritionists still advise people to eat lots of carbs and avoid all types of fat. This advice is dooming hundreds of thousands of people to premature death or crippling.
For decades, US health leaders have given deadly dietary advice. It needs to change. Many doctors, myself included, have seen weight loss, improved diabetes, and improved cholesterol levels in low-carb dieters.
Translation = Oh Seong-hwan, Foreign Correspondent, suhwo@segye.com
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