New research finds that fat is not what’s making you fat
Low-fat has been the narrative of our dietary recommendation for over 20 years now.
However, a new research published in the lancet has shown that people on low-fat diets are raised the risk of death by up to 25 percent.
The study tracked the eating habits and death rates of more than 135000 people across 18 countries for an average of seven and a half years in the Prospective Urban Rural Epidemiology Trial (PURE).
The major finding was that individuals who consumed a higher fat diet had a lower risk of death than those who consumed a greater amount of processed carbohydrate at the expense of higher fat foods such as meat and dairy.
A higher fat diet was not associated to an increased risk of death.
Health professionals have stated that when dietary fat is reduced, people generally eat more carbohydrates, most which are processed. In an inactive population, high carbohydrates intake mean increased insulin release, which can cause weight gain, insulin resistance, Type 2 diabetes and obesity.