Dietary fat: From foe to friend?

• Published in: Science (American Association for the Advancement of Science) Vol. 362; no. 6416; pp. 764 - 770
• Main Authors: Ludwig, David S., Willett, Walter C., Volek, Jeff S., Neuhouser, Marian L.
• Format: Journal Article
• Language: English
• Published: United States The American Association for the Advancement of Science 16.11.2018
• Subjects: Cancer; Carbohydrates; Cardiovascular diseases; Chronic Disease - epidemiology; Coronary artery disease; Diabetes mellitus; Diet, Fat-Restricted; Dietary Carbohydrates - adverse effects; Dietary Fats; Heart diseases; High fat diet; Humans; Nutrition; Obesity; Oils & fats
• ISSN: 0036-8075; 1095-9203; 1095-9203
• DOI: 10.1126/science.aau2096

For decades, dietary advice was based on the premise that high intakes of fat cause obesity, diabetes, heart disease, and possibly cancer. Recently, evidence for the adverse metabolic effects of processed carbohydrate has led to a resurgence in interest in lower-carbohydrate and ketogenic diets with high fat content. However, some argue that the relative quantity of dietary fat and carbohydrate has little relevance to health and that focus should instead be placed on which particular fat or carbohydrate sources are consumed. This review, by nutrition scientists with widely varying perspectives, summarizes existing evidence to identify areas of broad consensus amid ongoing controversy regarding macronutrients and chronic disease.