The ongoing debate over whether a high-fat or low-fat diet is healthier has influenced dietary guidelines for many years, according to Emily Sonestedt from Lund University in Sweden.
Sonestedt, a leading author of a recent study, found that high-fat dairy products—particularly fermented items like cheese and full-fat cream—are linked to a decreased risk of dementia among Swedes.
The stigma against dietary fat originates from mid-20th century guidelines that labeled saturated fat as a primary contributor to heart disease. This perspective was significantly influenced by American physiologist Ancel Keys’ Seven Countries Study, which identified a correlation between saturated fat consumption and cardiovascular mortality, as noted by nutritional therapist Katia Demekhina in Hong Kong.
Critics argue that the study had limitations, as Keys focused on data from only seven countries and disregarded others that did not align with his findings. Despite these flaws, the research dramatically shaped nutritional policies, according to Demekhina.
“It resulted in years of low-fat dietary recommendations and the proliferation of low-fat products. While well-meaning, these guidelines failed to differentiate between the various types of fats and did not make a clear distinction between whole foods and processed options,” she explains.
In summary, while the understanding of dietary fat’s role in our health has evolved, the historical context reminds us of the complexities involved in nutritional science. A balanced perspective on fatty acids and their various sources may lead to better health outcomes, particularly concerning cognitive function.
