Good news, the Harvard School of Public Health (HSPH) is realizing the early conclusions of the Fat/Heart hypothesis is based on questionable 'science'. When you enter a field based on early conclusions that were untested yet you try to build on this faulty foundation, you find more paradoxes then supporting conclusions. This is what has happpened in our dietary guidelines.
It looks like our best and brightest are finally working the problem.
We goofy-ancestral-health-based advocates will no longer be in the monority.
Time to stop talking about low-fat, say HSPH nutrition experts
It is time to end the low-fat myth, Harvard School of Public Health (HSPH) nutrition experts told food industry leaders at the seventh annual World of Healthy Flavors Conference held in Napa, CA, from January 19 to 21, 2011. The conference, co-hosted by the Culinary Institute of America and HSPH, brings together nutrition researchers with representatives from schools, supermarkets, and food industry goliaths such as Burger King, The Olive Garden, and Panera Bread to share strategies for offering Americans healthier menu options.
HSPH nutrition department chair Walter Willett and associate professor of epidemiology Dariush Mozaffarian, along with Ron Krauss of Children’s Hospital Oakland Research Institute, presented on the “Focus on Fat” panel. They encouraged audience members to avoid “low-fat” terminology and thinking, since diets low in fat are often high in sodium and carbohydrates from sources such as white flour and rice, refined snacks, and sugary drinks. Instead, the panelists said, chefs should focus on cutting trans fats from their menus and educating consumers about seeking out healthy fats.
Willett chairs the World of Healthy Flavors Scientific Advisory Committee, which also includes HSPH colleagues Frank Hu, Frank Sacks, and Eric Rimm. Hu, Rimm, David Ludwig and Nutrition Source editorial director Lilian Cheung also presented at the 2011 conference.
Read coverage of the conference (ZesterDaily)
Learn more
Principles of Healthy Menu R&D: A Focus on Fat (presentation from World of Healthy Flavors conference)
World of Healthy Flavors 2011 conference website
The Nutrition Source
HSPH nutrition department chair Walter Willett and associate professor of epidemiology Dariush Mozaffarian, along with Ron Krauss of Children’s Hospital Oakland Research Institute, presented on the “Focus on Fat” panel. They encouraged audience members to avoid “low-fat” terminology and thinking, since diets low in fat are often high in sodium and carbohydrates from sources such as white flour and rice, refined snacks, and sugary drinks. Instead, the panelists said, chefs should focus on cutting trans fats from their menus and educating consumers about seeking out healthy fats.
Willett chairs the World of Healthy Flavors Scientific Advisory Committee, which also includes HSPH colleagues Frank Hu, Frank Sacks, and Eric Rimm. Hu, Rimm, David Ludwig and Nutrition Source editorial director Lilian Cheung also presented at the 2011 conference.
Read coverage of the conference (ZesterDaily)
Learn more
Principles of Healthy Menu R&D: A Focus on Fat (presentation from World of Healthy Flavors conference)
World of Healthy Flavors 2011 conference website
The Nutrition Source
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