The cover story on this week’s issue of TIME Magazine is making waves – and driving sales at the nation’s checkout counters. The article traces the recent history of nutrition science, specifically the 20th-century vogue for health messages about cutting consumption of saturated fat. It does a nice job laying out how those messages were seized upon by food marketers to create today’s grocery aisles thronged with “fat-free” and “low-fat” processed foods.
But ironically, in its effort to rehabilitate the reputation of saturated fat by showing how that food component has been isolated and demonized, the article effectively demonizes carbohydrates, blaming them for the same health conditions once widely linked with saturated fat.
It’s only the latest article in the popular press to do this. But while it makes a compelling read, singling out any one food or food component for blame oversimplifies a field of study marked by complexity and nuance.
As a cancer research and education organization, we should note that AICR’s expert reports and their updates have found no strong links between dietary fat itself –whether saturated or unsaturated – and cancer risk. Instead, it’s the fat we carry on our bodies that is strongly linked to increased risk for eight different cancers. Continue reading