Why you shouldn't fear fatty foods: Decades-old myth debunked
Should you really be afraid of fatty foods? (Photo: Magnific)
For decades, fat was considered the main enemy of a slim figure and a healthy heart. Starting in the 1950s, people rushed to buy low-fat products, while butter, eggs, and whole milk gained a reputation as unhealthy foods.
Professor and dietitian Oleh Shvets explains why this approach turned out to be wrong.
The biggest myth about fat has been debunked
In the mid-20th century, researchers claimed that saturated fat raised cholesterol levels and caused heart disease. Governments began urging people to cut back on meat and butter.
Food manufacturers quickly adapted by adding large amounts of sugar to low-fat products to preserve their taste.
Years later, it emerged that the sugar industry had funded many of those studies, deliberately shifting attention away from the real dangers of refined carbohydrates and onto fat.
The consequences of the low-fat trend
The advice to eat less fat had serious consequences. People began consuming more empty calories and sugary foods.
In countries where these recommendations were followed most strictly, obesity and type 2 diabetes rates increased dramatically.
Meanwhile, people in France, Spain, and Italy continued eating cheese, cured pork fat, and olive oil, while heart disease rates in those countries remained consistently low.
Why your body needs fat
Today, doctors have officially rehabilitated fatty foods. Fat is essential for absorbing vitamins, supporting the nervous system, and building healthy cells. High-quality fats also keep you feeling full longer, reducing the urge to snack constantly.
Experts now recommend choosing the right fats rather than avoiding them altogether. Healthy unsaturated fats should make up the foundation of your diet.
They are found in olive oil, oily fish, nuts, and avocados. Butter can still be part of a healthy diet, but it should be consumed in moderation. The only fats experts strongly advise avoiding are industrial trans fats, which have been shown to damage blood vessels.
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