Ah, fat. Our love-hate relationship with it is well documented – since the ’80s, public health campaigns have encouraged the average person to cut back on butter, cheese and other high-fat foods, owing to a link between sat fat and heart disease. Then there’s the concern about consuming excess kilojoules, as the number of people carrying unhealthy body fat – linked to chronic disease – rises. After all, gram for gram, fat provides twice the energy of carbs or protein, which has often led to lower-fat foods being hailed as a smarter choice.
But in recent times, the spotlight has shone more favourably on fat. Lowfat products began to be demonized for being high in sugar and sweeteners to replace the taste that fat provides. And, in 2018, there was a buzz after researchers published data showing that eating around three servings of dairy a day was linked with a lower risk of heart disease, with full-fat dairy seeming to have the strongest benefit.
This story is from the April 2020 edition of Women's Health Australia.
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This story is from the April 2020 edition of Women's Health Australia.
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