Friday, 26 August 2016
New Zealand nutrition experts are calling for an end to the pitting of carbohydrates against fats and say we should instead focus on what is most important – the quality of food in our diets.
Current nutrition guidelines have been criticised by some who claim that carbs should be restricted in diets rather than fats.
A commentary on dietary guidelines published today in the prestigious medical UK journal, The Lancet, includes leading nutrition and public health researchers from the University of Otago’s Edgar Diabetes and Obesity Research Centre (EDOR), the University of Auckland and the Healthier Lives National Science Challenge (HLNSC).
“Dietary guidelines produced by expert panels around the world are largely consistent in advising that the quality of fats and carbohydrates we eat is more important than the proportion of fat versus carbohydrate that we consume,” says Professor Jim Mann, Director of EDOR and HLNSC.
“There are good fats, just as there are good carbohydrates that are associated with a reduced risk of heart disease, diabetes and colon cancer.”
“Pitting one nutrient against another – such as fat versus carbs – risks confusing the public, health professionals and policy makers, and undermines confidence in evidence-based nutrition advice.”
The researchers have defended dietary guidelines, saying that they are based on the “totality of international evidence” from objective, systematic and thorough expert reviews of a range of different types of studies, which evaluate the effects of foods and nutrients on health outcomes.
Professor Mann says a clear recommendation from studies undertaken in New Zealand and internationally, is that we should be aiming for substantial reductions in our intakes of free sugars and saturated fats. But there are a wide range of healthy fats and carbohydrates that are associated with a reduced risk of disease.
“What’s more these recommendations can be easily met by culturally diverse dietary patterns; from the traditional high carbohydrate, low-fat diet of Japan, which is associated with the greatest longevity, to relatively high fat high carbohydrate Mediterranean diets which are associated with low risk of non-communicable diseases.
“What dietary patterns associated with the lowest risk of non-communicable diseases all have in common is that they tend to include lots of fibre-rich fruit and vegetables, legumes, pulses, nuts, wholegrains, and plant oils.”
For more information, please contact:
Professor Jim Mann
Edgar National Centre for Diabetes and Obesity Research
University of Otago
Dr Lisa Te Morenga
Department of Human Nutrition and Edgar National Centre for Diabetes and Obesity Research
University of Otago
A list of Otago experts available for media comment is available elsewhere on this website.
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