Research Library

The Soft Science of Dietary Fat

Taubes, G., "The Soft Science of Dietary Fat," Science, 291, 2001, pages 2536-2545.

During the past 30 years, the concept of healthy eating in the United States has become synonymous with avoiding dietary fat. This article discusses the historical perspective and politics behind the current dietary guidelines. Dietary fat, specifically saturated fat, has been implicated in raising blood cholesterol levels. However, after decades of research, it is still debatable whether the consumption of saturated fats presents a risk for heart disease. The premise that dietary fat raises blood cholesterol, which will clog arteries (atherosclerosis), increasing risk of coronary heart disease, heart attack and untimely death has never been conclusively proven. The author points out that an obesity epidemic began just as the government began “bombarding” Americans with the low-fat message, suggesting the possibility that low-fat diets may have unintended consequences—among them, weight gain. When the federal government began advocating low-fat diets, it was hoped that Americans would replace fat calories with fruits and vegetables, but that did not happen. Instead, Americans increased consumption of low-fat, sugar-laden foods, snacks and beverages. Numerous studies now suggest that high-carbohydrate diets can raise levels of triglycerides, create small, dense LDL “bad” cholesterol particles and reduce levels of HDL “good” cholesterol, all of which increase risk for heart disease several fold. Research has shown that when men eat high-carbohydrate diets, their cholesterol profiles may shift from normal to that of a Syndrome X profile. High-carbohydrate diets can also lead to weight gain. Eating high-glycemic carbohydrates, the body releases excessive amounts of insulin rapidly. Thus, blood glucose is removed and quickly stored in the cells. When blood glucose levels become low, hunger increases because the brain thinks that there is no more energy (glucose) left to use. The result is the consumption of another similar high-glycemic meal, and a repeat of the cycle.

The findings of this article can be applied to the Atkins Principle of Disease Prevention. According to this article, the rationale behind the cessation of high-fat diets was never warranted. Low-fat/high-carbohydrate diets provide no added cardiovascular benefits and may actually be more harmful in terms of increasing incidence of Syndrome X. Controlled carbohydrate nutrition, by effectively lowering triglycerides and favorably altering blood cholesterol profiles, can reduce risk of cardiovascular disease. In addition, regulating blood insulin levels by lowering carbohydrate intake may reduce the risk of developing Syndrome X.