Many people are confused about the role of carbs & fats in our diet and the effect they have on cardiovascular health. I talk to people about this on a daily basis and try to emphasis that you don’t have to reduce dietary fat – or at least good fats – to improve your health.
Of course, if you eat a diet with a lot of junk foods then you’ll be getting processed carbs and ‘bad’ fats so this is obviously where the change should start. However, there’s no need to reduce intake of foods like eggs, avocados, nuts & olive oil which have so many health benefits; most importantly their effect on improving cardiovascular health.
A recent study in The Lancet, a leading medical magazine, supported this by finding "High carbohydrate intake was associated with higher risk of total mortality, while total fat and individual types of fat were related to lower total mortality." A high carbohydrate intake is linked to a higher risk of death from cardiovascular disease. Higher fat intake leads to a lower risk. Even saturated fat, given a particularly bad rap, was shown to reduce the incidence of stroke.
For decades we have been told that fat is bad and more & more evidence supports that fat is key in a healthy diet, whereas the intake of sugar & processed carbs should be reduced; or even eliminated.