I’m on a panel for the NYAS’s conference on Conflicts of Interest in Healthcare: Opportunities for Self-Reflection and Action, June 24-25. Location: 7 World Trade Center. 250 Greenwich St, 40th Floor. Information and registration are here. My panel is on the 25th at 10:45 a.m. , Session VI: Hot topic discussion: getting to the truth in nutrition science. Other panelists are Mona Calvo fro Penn State, Mehmood Khan from Life Biosciences, and Linda Van Horn from Northwestern. Moderator is Julia Belluz from Vox.
Oops. Fat replacing sugar in US diets.
In the late 1980s, nutrition scientists identified fat and saturated fat as key nutrients that needed to be reduced in US diets.
One result was the Snackwell’s phenomenon in the early 1990s—“no-fat” cookies with just as many calories as the ones with fat. They flew off the shelves.
Now the push is to get rid of carbs, especially sugars. The result? Fat is back, along with its calories (fat has more than twice the calories per gram as carbohydrates, 9 as opposed to 4).
Why are Americans getting fatter? A food love-story in six graphs. (P.S. It's not the carbs or the sugar.) pic.twitter.com/8V2BmIs97k
— Kevin Bass, MS (@kevinnbass) December 3, 2017
These products may be more satiating, but watch the calories!
Also watch out for the saturated fat: