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Breast Cancer Risk","publishDate":1442248443,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/09/20150914_me_mediterranean_diet_with_extra_olive_oil_may_lower_breast_cancer_risk_.mp3\u003c/p>\n\u003cp>By now, surely you've heard of the Mediterranean diet.\u003c/p>\n\u003cp>It's a pattern of eating that emphasizes fish, nuts, legumes, fruits, vegetables and olive oil — lots of olive oil.\u003c/p>\n\u003cp>The evidence of its benefits has been piling up. For instance, a 2013 \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMoa1200303\">study\u003c/a> in the \u003cem>New England Journal of Medicine\u003c/em> showed that the diet can protect against heart disease. Another study published earlier this year revealed it can help \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/12/406164802/brain-boost-mediterranean-diet-may-fend-off-memory-loss\">fend off\u003c/a> memory loss.\u003c/p>\n\u003cp>Now, researchers say that eating a Mediterranean diet supplemented with four tablespoons per day of extra-virgin olive oil reduces the risk of breast cancer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We found a strong reduction in the risk of breast cancer,\" says \u003ca href=\"http://www.unav.edu/departamento/preventiva/sun\">Miguel Martinez Gonzalez\u003c/a>, an author of the study and a leading researcher on the preventive health effects of the Mediterranean diet at the University of Navarra in Spain.\u003c/p>\n\u003cp>For his latest study, which appears Monday in \u003cem>JAMA: Journal of the American Medical Association\u003c/em>, Martinez Gonzales assigned about 4,000 women between the ages of 60 and 80 to follow either the Mediterranean-plus-olive-oil diet or a low-fat diet.\u003c/p>\n\u003cp>He found that the women following the Mediterranean diet had a 68 percent lower relative risk of developing breast cancer during a five-year follow-up period compared with women on the low-fat diet.\u003c/p>\n\u003cp>One of \u003cem>JAMA's\u003c/em> editors, Mitchell Katz, weighed in on the study in a separate editor's note.\u003c/p>\n\u003cp>\u003cem>\u003c/em> \"Of course, no study is perfect,\" he wrote. And there are certainly limitations to this one, including the fact that this was a homogeneous group of white women.\u003c/p>\n\u003cp>But, Katz points out, the Mediterranean diet is known to reduce the risk of cardiovascular disease and \"may also prevent breast cancer.\"\u003c/p>\n\u003cp>In conclusion, he wrote, \"we hope to see more emphasis on Mediterranean diet to reduce cancer and cardiovascular disease and improve health and well-being.\"\u003c/p>\n\u003cp>What's tricky about the findings, Katz tells The Salt in an interview, is that it's hard to know which compound, or compounds, in the Mediterranean diet could be most beneficial.\u003c/p>\n\u003cp>But given that the group of women with the lowest rate of breast cancer consumed about four tablespoons of olive oil in their diet each day, \"it makes you wonder whether it's something in the extra-virgin olive oil.\"\u003c/p>\n\u003cp>As we've reported, extra-virgin olive oil is, in essence, the fresh-squeezed juice of an olive. \"It's a fruit juice,\" Tom Mueller, author of a book on olive oil, \u003cem>Extra Virginity\u003c/em>, \u003ca href=\"http://www.npr.org/sections/thesalt/2013/09/30/226844915/to-get-the-benefits-of-olive-oil-fresh-may-be-best\">told us\u003c/a> a few years back.\u003c/p>\n\u003cp>And inside are a whole range of potentially beneficial compounds known as polyphenols. One of them is oleocanthal, which \"possesses similar anti-inflammatory properties to ibuprofen [pain reliever],\" according to a study \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21443487\">published\u003c/a> in 2011.\u003c/p>\n\u003cp>And, as we've told you before: When it comes to choosing extra virgin olive oil, \u003ca href=\"http://www.npr.org/sections/thesalt/2013/09/30/226844915/to-get-the-benefits-of-olive-oil-fresh-may-be-best\">fresh is best,\u003c/a> so look for a harvest date on the bottle.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"A study finds that women who ate a Mediterranean diet plus four tablespoons of extra-virgin olive oil per day had a significantly lower risk of breast cancer compared with women on a low-fat diet.","status":"publish","parent":0,"modified":1442248443,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":511},"headData":{"title":"Mediterranean Diet With Extra Olive Oil May Lower Breast Cancer Risk | KQED","description":"A study finds that women who ate a Mediterranean diet plus four tablespoons of extra-virgin olive oil per day had a significantly lower risk of breast cancer compared with women on a low-fat diet.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Mediterranean Diet With Extra Olive Oil May Lower Breast Cancer Risk","datePublished":"2015-09-14T16:34:03.000Z","dateModified":"2015-09-14T16:34:03.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"100476 http://ww2.kqed.org/bayareabites/?p=100476","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/14/mediterranean-diet-with-extra-olive-oil-may-lower-breast-cancer-risk/","disqusTitle":"Mediterranean Diet With Extra Olive Oil May Lower Breast Cancer Risk","nprByline":"Allison Aubrey, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"439241950","nprApiLink":"http://api.npr.org/query?id=439241950&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/09/14/439241950/mediterranean-diet-with-extra-olive-oil-may-lower-breast-cancer-risk?ft=nprml&f=439241950","nprRetrievedStory":"1","nprPubDate":"Mon, 14 Sep 2015 11:59:00 -0400","nprStoryDate":"Mon, 14 Sep 2015 05:31:00 -0400","nprLastModifiedDate":"Mon, 14 Sep 2015 11:59:46 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/09/20150914_me_mediterranean_diet_with_extra_olive_oil_may_lower_breast_cancer_risk_.mp3?orgId=1&topicId=1053&d=111&p=3&story=439241950&t=progseg&e=440152965&seg=13&ft=nprml&f=439241950","nprAudioM3u":"http://api.npr.org/m3u/1440173618-eee618.m3u?orgId=1&topicId=1053&d=111&p=3&story=439241950&t=progseg&e=440152965&seg=13&ft=nprml&f=439241950","path":"/bayareabites/100476/mediterranean-diet-with-extra-olive-oil-may-lower-breast-cancer-risk","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/09/20150914_me_mediterranean_diet_with_extra_olive_oil_may_lower_breast_cancer_risk_.mp3?orgId=1&topicId=1053&d=111&p=3&story=439241950&t=progseg&e=440152965&seg=13&ft=nprml&f=439241950","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/09/20150914_me_mediterranean_diet_with_extra_olive_oil_may_lower_breast_cancer_risk_.mp3\u003c/p>\n\u003cp>By now, surely you've heard of the Mediterranean diet.\u003c/p>\n\u003cp>It's a pattern of eating that emphasizes fish, nuts, legumes, fruits, vegetables and olive oil — lots of olive oil.\u003c/p>\n\u003cp>The evidence of its benefits has been piling up. For instance, a 2013 \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMoa1200303\">study\u003c/a> in the \u003cem>New England Journal of Medicine\u003c/em> showed that the diet can protect against heart disease. Another study published earlier this year revealed it can help \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/12/406164802/brain-boost-mediterranean-diet-may-fend-off-memory-loss\">fend off\u003c/a> memory loss.\u003c/p>\n\u003cp>Now, researchers say that eating a Mediterranean diet supplemented with four tablespoons per day of extra-virgin olive oil reduces the risk of breast cancer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We found a strong reduction in the risk of breast cancer,\" says \u003ca href=\"http://www.unav.edu/departamento/preventiva/sun\">Miguel Martinez Gonzalez\u003c/a>, an author of the study and a leading researcher on the preventive health effects of the Mediterranean diet at the University of Navarra in Spain.\u003c/p>\n\u003cp>For his latest study, which appears Monday in \u003cem>JAMA: Journal of the American Medical Association\u003c/em>, Martinez Gonzales assigned about 4,000 women between the ages of 60 and 80 to follow either the Mediterranean-plus-olive-oil diet or a low-fat diet.\u003c/p>\n\u003cp>He found that the women following the Mediterranean diet had a 68 percent lower relative risk of developing breast cancer during a five-year follow-up period compared with women on the low-fat diet.\u003c/p>\n\u003cp>One of \u003cem>JAMA's\u003c/em> editors, Mitchell Katz, weighed in on the study in a separate editor's note.\u003c/p>\n\u003cp>\u003cem>\u003c/em> \"Of course, no study is perfect,\" he wrote. And there are certainly limitations to this one, including the fact that this was a homogeneous group of white women.\u003c/p>\n\u003cp>But, Katz points out, the Mediterranean diet is known to reduce the risk of cardiovascular disease and \"may also prevent breast cancer.\"\u003c/p>\n\u003cp>In conclusion, he wrote, \"we hope to see more emphasis on Mediterranean diet to reduce cancer and cardiovascular disease and improve health and well-being.\"\u003c/p>\n\u003cp>What's tricky about the findings, Katz tells The Salt in an interview, is that it's hard to know which compound, or compounds, in the Mediterranean diet could be most beneficial.\u003c/p>\n\u003cp>But given that the group of women with the lowest rate of breast cancer consumed about four tablespoons of olive oil in their diet each day, \"it makes you wonder whether it's something in the extra-virgin olive oil.\"\u003c/p>\n\u003cp>As we've reported, extra-virgin olive oil is, in essence, the fresh-squeezed juice of an olive. \"It's a fruit juice,\" Tom Mueller, author of a book on olive oil, \u003cem>Extra Virginity\u003c/em>, \u003ca href=\"http://www.npr.org/sections/thesalt/2013/09/30/226844915/to-get-the-benefits-of-olive-oil-fresh-may-be-best\">told us\u003c/a> a few years back.\u003c/p>\n\u003cp>And inside are a whole range of potentially beneficial compounds known as polyphenols. One of them is oleocanthal, which \"possesses similar anti-inflammatory properties to ibuprofen [pain reliever],\" according to a study \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21443487\">published\u003c/a> in 2011.\u003c/p>\n\u003cp>And, as we've told you before: When it comes to choosing extra virgin olive oil, \u003ca href=\"http://www.npr.org/sections/thesalt/2013/09/30/226844915/to-get-the-benefits-of-olive-oil-fresh-may-be-best\">fresh is best,\u003c/a> so look for a harvest date on the bottle.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/100476/mediterranean-diet-with-extra-olive-oil-may-lower-breast-cancer-risk","authors":["byline_bayareabites_100476"],"categories":["bayareabites_1245"],"tags":["bayareabites_9719","bayareabites_10897","bayareabites_11518","bayareabites_11260","bayareabites_12699"],"featImg":"bayareabites_100477","label":"bayareabites"},"bayareabites_97438":{"type":"posts","id":"bayareabites_97438","meta":{"index":"posts_1591205157","site":"bayareabites","id":"97438","score":null,"sort":[1435340338000]},"guestAuthors":[],"slug":"farewell-low-fat-why-scientists-applaud-lifting-a-ban-on-fat","title":"Farewell, Low-Fat: Why Scientists Applaud Lifting A Ban On Fat","publishDate":1435340338,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>There were plenty of tasty tidbits packed into the Dietary Guidelines Advisory Committee report that came out back in February.\u003c/p>\n\u003cp>As we \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/19/387517506/nutrition-panel-egg-with-coffee-is-a-ok-but-skip-the-side-of-bacon\">reported\u003c/a>, the panel of nutrition experts that wrote the report said it was OK to eat an egg a day. The scientific evidence now shows it won't raise the amount of LDL cholesterol – the bad kind of cholesterol — in your blood or raise the risk of heart disease.\u003c/p>\n\u003cp>The panel, which advises the government on how to update the Dietary Guidelines every five years, also pushed the envelope a bit by recommending a plant-focused diet — not only because it promotes health, but because it's also \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/15/370427441/congress-to-nutritionists-dont-talk-about-the-environment\">more environmentally sustainable\u003c/a>.\u003c/p>\n\u003cp>But as two leading nutrition researchers argue in an \u003ca href=\"http://jama.jamanetwork.com/article.aspx?articleid=2338262\">opinion\u003c/a> piece out this week in \u003cem>JAMA\u003c/em>, the journal of the American Medical Association, there was another, even more important recommendation in the committee's report that's largely been overlooked: It's all about fat.\u003c/p>\n\u003cp>For many years, the government has put a cap on how much fat we consume – recommending that we get only 20 to 35 percent of our daily calories from this nutrient.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What the new report advised instead was to \"put the emphasis on optimizing types of dietary fat and not reducing total fat.\" The advice to limit total fat to prevent obesity was also gutted.\u003c/p>\n\u003cp>This is a subtle but powerful change, Dariush Mozaffarian and David Ludwig write: \"With these quiet statements, the DGAC report reversed nearly four decades of nutrition policy that placed priority on reducing total fat consumption throughout the population.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.nutrition.tufts.edu/about/welcome-dean-mozaffarian\">Dariush Mozaffarian\u003c/a> is dean of the Friedman School of Nutrition Science and Policy at Tufts University, and \u003ca href=\"http://www.childrenshospital.org/researchers/david-ludwig\">David Ludwig\u003c/a> is a professor of pediatrics and nutrition at Harvard University and the director of the New Balance Foundation Obesity Prevention Center at Boston Children's Hospital. They've both authored research that has, over the years, done a lot to help shift the thinking on both macronutrients – like carbs and fat – and patterns of eating.\u003c/p>\n\u003cp>But let's back up a second. When and why did fat become such a big villain? As Allison Aubrey has \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">reported\u003c/a>, it started back in the 1970s, and with the first set of dietary guidelines for Americans in 1980. The message was: Decrease fat and you'll decrease saturated fat.\u003c/p>\n\u003cp>Back then, scientists were mostly concerned with saturated fat. And indeed, the latest evidence shows that saturated fats can raise levels of artery-clogging LDL cholesterol. But demonizing all fat set off the fat-free boom, and a big increase in carbohydrate and sugar intake followed, which led to Americans becoming \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">even fatter\u003c/a>.\u003c/p>\n\u003cp>And, as Mozaffarian and Ludwig point out, another problem with telling people to limit total fat is that people end up eating fewer monounsaturated and polyunsaturated fats – the kind found in nuts, vegetable oils and fish – which are really healthful.\u003c/p>\n\u003cp>Now, it seems, the government has an opportunity to set the record straight on fat. The U.S. Department of Agriculture and the Department of Health and Human Services are now reviewing the committee's report and will update the guidelines later this year.\u003c/p>\n\u003cp>\u003ca href=\"http://nutrition.hhd.psu.edu/directory/Bio.aspx?id=PennyKris-Etherton\">Penny Kris-Etherton\u003c/a>, professor of nutrition at Penn State and the chair of the American Heart Association's nutrition committee, says she thinks it's unlikely that lifting limits on total fat intake will be much of a sticking point. \"There is a pretty solid consensus now that it's the type of fat that's really important,\" she tells The Salt.\u003c/p>\n\u003cp>The American Heart Association still recommends \"selecting fat-free, 1 percent fat and low-fat dairy products\" on its \u003ca href=\"http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/HealthyEating/The-American-Heart-Associations-Diet-and-Lifestyle-Recommendations_UCM_305855_Article.jsp\">website\u003c/a>. But Kris-Etherton says that advice is out of date. \"They need to change that,\" she says.\u003c/p>\n\u003cp>Kris-Etherton says that in practice, the association isn't defending the low-fat position anymore. The AHA's new lifestyle guideline implies that it's best to substitute polyunsaturated fats — found in things like almonds and avocados — for saturated fats.\u003c/p>\n\u003cp>\"A lot of people still look at how much fat [is in foods], and we're now saying don't focus on that: Look at the quality of fat you're consuming,\" she says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The Dietary Guidelines Advisory Committee report that came out in February contained some pretty game-changing advice that's largely been overlooked: Don't worry about the total amount of fat you eat.","status":"publish","parent":0,"modified":1435340338,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":712},"headData":{"title":"Farewell, Low-Fat: Why Scientists Applaud Lifting A Ban On Fat | KQED","description":"The Dietary Guidelines Advisory Committee report that came out in February contained some pretty game-changing advice that's largely been overlooked: Don't worry about the total amount of fat you eat.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Farewell, Low-Fat: Why Scientists Applaud Lifting A Ban On Fat","datePublished":"2015-06-26T17:38:58.000Z","dateModified":"2015-06-26T17:38:58.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"97438 http://ww2.kqed.org/bayareabites/?p=97438","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/06/26/farewell-low-fat-why-scientists-applaud-lifting-a-ban-on-fat/","disqusTitle":"Farewell, Low-Fat: Why Scientists Applaud Lifting A Ban On Fat","nprByline":"Eliza Barclay, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"416936527","nprApiLink":"http://api.npr.org/query?id=416936527&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/06/25/416936527/farewell-low-fat-why-scientists-applaud-lifting-a-ban-on-fat?ft=nprml&f=416936527","nprRetrievedStory":"1","nprPubDate":"Thu, 25 Jun 2015 17:58:00 -0400","nprStoryDate":"Thu, 25 Jun 2015 17:58:00 -0400","nprLastModifiedDate":"Thu, 25 Jun 2015 17:58:53 -0400","path":"/bayareabites/97438/farewell-low-fat-why-scientists-applaud-lifting-a-ban-on-fat","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>There were plenty of tasty tidbits packed into the Dietary Guidelines Advisory Committee report that came out back in February.\u003c/p>\n\u003cp>As we \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/19/387517506/nutrition-panel-egg-with-coffee-is-a-ok-but-skip-the-side-of-bacon\">reported\u003c/a>, the panel of nutrition experts that wrote the report said it was OK to eat an egg a day. The scientific evidence now shows it won't raise the amount of LDL cholesterol – the bad kind of cholesterol — in your blood or raise the risk of heart disease.\u003c/p>\n\u003cp>The panel, which advises the government on how to update the Dietary Guidelines every five years, also pushed the envelope a bit by recommending a plant-focused diet — not only because it promotes health, but because it's also \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/15/370427441/congress-to-nutritionists-dont-talk-about-the-environment\">more environmentally sustainable\u003c/a>.\u003c/p>\n\u003cp>But as two leading nutrition researchers argue in an \u003ca href=\"http://jama.jamanetwork.com/article.aspx?articleid=2338262\">opinion\u003c/a> piece out this week in \u003cem>JAMA\u003c/em>, the journal of the American Medical Association, there was another, even more important recommendation in the committee's report that's largely been overlooked: It's all about fat.\u003c/p>\n\u003cp>For many years, the government has put a cap on how much fat we consume – recommending that we get only 20 to 35 percent of our daily calories from this nutrient.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What the new report advised instead was to \"put the emphasis on optimizing types of dietary fat and not reducing total fat.\" The advice to limit total fat to prevent obesity was also gutted.\u003c/p>\n\u003cp>This is a subtle but powerful change, Dariush Mozaffarian and David Ludwig write: \"With these quiet statements, the DGAC report reversed nearly four decades of nutrition policy that placed priority on reducing total fat consumption throughout the population.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.nutrition.tufts.edu/about/welcome-dean-mozaffarian\">Dariush Mozaffarian\u003c/a> is dean of the Friedman School of Nutrition Science and Policy at Tufts University, and \u003ca href=\"http://www.childrenshospital.org/researchers/david-ludwig\">David Ludwig\u003c/a> is a professor of pediatrics and nutrition at Harvard University and the director of the New Balance Foundation Obesity Prevention Center at Boston Children's Hospital. They've both authored research that has, over the years, done a lot to help shift the thinking on both macronutrients – like carbs and fat – and patterns of eating.\u003c/p>\n\u003cp>But let's back up a second. When and why did fat become such a big villain? As Allison Aubrey has \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">reported\u003c/a>, it started back in the 1970s, and with the first set of dietary guidelines for Americans in 1980. The message was: Decrease fat and you'll decrease saturated fat.\u003c/p>\n\u003cp>Back then, scientists were mostly concerned with saturated fat. And indeed, the latest evidence shows that saturated fats can raise levels of artery-clogging LDL cholesterol. But demonizing all fat set off the fat-free boom, and a big increase in carbohydrate and sugar intake followed, which led to Americans becoming \u003ca href=\"http://www.npr.org/sections/thesalt/2014/03/28/295332576/why-we-got-fatter-during-the-fat-free-food-boom\">even fatter\u003c/a>.\u003c/p>\n\u003cp>And, as Mozaffarian and Ludwig point out, another problem with telling people to limit total fat is that people end up eating fewer monounsaturated and polyunsaturated fats – the kind found in nuts, vegetable oils and fish – which are really healthful.\u003c/p>\n\u003cp>Now, it seems, the government has an opportunity to set the record straight on fat. The U.S. Department of Agriculture and the Department of Health and Human Services are now reviewing the committee's report and will update the guidelines later this year.\u003c/p>\n\u003cp>\u003ca href=\"http://nutrition.hhd.psu.edu/directory/Bio.aspx?id=PennyKris-Etherton\">Penny Kris-Etherton\u003c/a>, professor of nutrition at Penn State and the chair of the American Heart Association's nutrition committee, says she thinks it's unlikely that lifting limits on total fat intake will be much of a sticking point. \"There is a pretty solid consensus now that it's the type of fat that's really important,\" she tells The Salt.\u003c/p>\n\u003cp>The American Heart Association still recommends \"selecting fat-free, 1 percent fat and low-fat dairy products\" on its \u003ca href=\"http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/HealthyEating/The-American-Heart-Associations-Diet-and-Lifestyle-Recommendations_UCM_305855_Article.jsp\">website\u003c/a>. But Kris-Etherton says that advice is out of date. \"They need to change that,\" she says.\u003c/p>\n\u003cp>Kris-Etherton says that in practice, the association isn't defending the low-fat position anymore. The AHA's new lifestyle guideline implies that it's best to substitute polyunsaturated fats — found in things like almonds and avocados — for saturated fats.\u003c/p>\n\u003cp>\"A lot of people still look at how much fat [is in foods], and we're now saying don't focus on that: Look at the quality of fat you're consuming,\" she says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/97438/farewell-low-fat-why-scientists-applaud-lifting-a-ban-on-fat","authors":["byline_bayareabites_97438"],"categories":["bayareabites_10028","bayareabites_1245","bayareabites_10916","bayareabites_358"],"tags":["bayareabites_12081","bayareabites_663","bayareabites_11518"],"featImg":"bayareabites_97439","label":"bayareabites"},"bayareabites_95973":{"type":"posts","id":"bayareabites_95973","meta":{"index":"posts_1591205157","site":"bayareabites","id":"95973","score":null,"sort":[1431120941000]},"guestAuthors":[],"slug":"promises-promises-is-big-food-marketing-less-junk-to-kids-on-tv","title":"Promises, Promises: Is Big Food Marketing Less Junk To Kids On TV?","publishDate":1431120941,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>It's not hard to connect the dots between what kids see on TV and what they eat. Advertising works.\u003c/p>\n\u003cp>And researchers have \u003ca href=\"http://www.iom.edu/Reports/2005/Food-Marketing-to-Children-and-Youth-Threat-or-Opportunity.aspx\" target=\"_blank\">documented\u003c/a> that marketing practices that push items like sugary cereals, salted snacks and fast food put children's long-term health at risk, by promoting unhealthy eating habits.\u003c/p>\n\u003cp>But shifting marketing away from products high in salt, sugar and fat — as the \u003ca href=\"http://www.iom.edu/\">Institute of Medicine of the National Academies\u003c/a> urged back in 2006 — has proven to be a tough challenge.\u003c/p>\n\u003cp>The food industry has been policing itself on this front. Through a collaborative known as the \u003ca href=\"http://www.bbb.org/council/the-national-partner-program/national-advertising-review-services/childrens-food-and-beverage-advertising-initiative/\" target=\"_blank\">Children's Food and Beverage Advertising Initiative\u003c/a>, which was launched at the end of 2006, companies pledged to cut back on marketing unhealthy foods to children under 12.\u003c/p>\n\u003cp>Lots of the biggest names in food are part of this initiative: from Kraft Foods and Kellogg to McDonald's USA and The Coca-Cola Company. And from their perspective, there's been lots of progress.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The foods being advertised to kids are healthier than ever,\" Elaine Kolish, the director of the industry's initiative, wrote to us in an email. And as \u003ca href=\"http://www.ajpmonline.org/article/S0749-3797(15)00095-1/abstract\" target=\"_blank\">research\u003c/a> published this week in the \u003cem>American Journal of Preventive Medicine\u003c/em> concludes, the companies have indeed met their targets.\u003c/p>\n\u003cp>For instance, Kellogg pledged that all child-targeted food ads would feature foods that contain no more than 200 calories, 2 grams of saturated fat and 12 grams of added sugar per serving. According to the new study, this promise has been kept. \"Examination of compliance with industry self-regulation revealed complete conformity with company pledges,\" the study concludes.\u003c/p>\n\u003cp>But it's too soon to give the industry a congratulatory high-five, according to \u003ca href=\"http://comm.arizona.edu/user/dale-kunkel\">Dale Kunkel\u003c/a>, a professor emeritus of communications at the University of Arizona and one of the authors of the study.\u003c/p>\n\u003cp>He tells us that the companies' efforts \u003cem>\u003c/em> \"have barely moved the needle in terms of shifting food advertising to children to genuinely healthy products.\"\u003c/p>\n\u003cp>Kunkel and his co-authors used a \u003ca href=\"http://www.nhlbi.nih.gov/health/educational/wecan/eat-right/choosing-foods.htm\" target=\"_blank\">food-grading system\u003c/a> known as \"Go\" (good to eat every day), \"Slow\" (good to eat a few times a week) and \"Whoa\" (eat only on occasion) to evaluate the kinds of foods advertised to kids.\u003c/p>\n\u003cp>Their analysis shows that in 2013, 75 percent of food ads targeted toward children by companies participating in the initiative \"promoted products in the poorest nutritional category.\"\u003c/p>\n\u003cp>Simply put, most foods marketed on TV to kids are \"Whoa\" foods. Companies may be reducing the amount of sugar or sodium in their products, or shaving down portion sizes, but they're still not promoting nutrient-dense \"Go\" foods.\u003c/p>\n\u003cp>The CFBAI's Elaine Kolish takes issue with this evaluation. She says the Go/Slow/Whoa system is flawed, and argues that contrary to what the study finds, \"progress under the Children's Food and Beverage Advertising Initiative has been substantial.\"\u003c/p>\n\u003cp>She points to cereals, one of the foods most frequently advertised to kids.\u003c/p>\n\u003cp>\"Before our program started, some cereals had as much as 15 grams of sugar per serving. To be advertised to children, they now can have no more than 10 grams of sugar, and many have even less. At the same time, their whole grain content has gone up,\" Kolish wrote in a statement to \u003ca href=\"http://www.npr.org/blogs/thesalt/\" target=\"_blank\">The Salt\u003c/a>.\u003c/p>\n\u003cp>So, do these changes give the industry credibility in arguing that it has met its goal to only advertise \"better-for-you foods\" to children, as the initiative \u003ca href=\"http://www.bbb.org/council/the-national-partner-program/national-advertising-review-services/childrens-food-and-beverage-advertising-initiative/about-the-initiative/\" target=\"_blank\">pledged\u003c/a> to do in its mission statement?\u003c/p>\n\u003cp>In Kunkel's opinion, the answer is no: \"There's a disconnect between what they say they're doing and what the study finds,\" he tells The Salt.\u003c/p>\n\u003cp>The companies participating in CFBAI \"have very self-interested definitions of what constitutes a healthy food,\" he argues.\u003c/p>\n\u003cp>In other words, if you can call a food \u003cem>better-for-you\u003c/em> because it contains a bit less sugar, this may be letting the industry off the hook a little too easily. At a time when Americans are being told to \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/04/390726878/dump-the-lumps-the-world-health-organization-says-eat-less-sugar\" target=\"_blank\">limit sugar to fewer than 10 percent of daily calories\u003c/a>, and fill half of our plates — at every meal — with fruits and vegetables, it's clear that the ideal pattern of eating doesn't line up with what's being advertised on TV. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"Back in 2006, food-industry giants pledged to market only \"better-for-you\" foods to children. A new study concludes they kept to the letter of that pledge, but not the spirit.","status":"publish","parent":0,"modified":1431120941,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":720},"headData":{"title":"Promises, Promises: Is Big Food Marketing Less Junk To Kids On TV? | KQED","description":"Back in 2006, food-industry giants pledged to market only "better-for-you" foods to children. A new study concludes they kept to the letter of that pledge, but not the spirit.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Promises, Promises: Is Big Food Marketing Less Junk To Kids On TV?","datePublished":"2015-05-08T21:35:41.000Z","dateModified":"2015-05-08T21:35:41.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"95973 http://ww2.kqed.org/bayareabites/?p=95973","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/08/promises-promises-is-big-food-marketing-less-junk-to-kids-on-tv/","disqusTitle":"Promises, Promises: Is Big Food Marketing Less Junk To Kids On TV?","nprByline":"Allison Aubrey, \u003ca href=http://ww2.kqed.org/bayareabites/author/nprfood/>NPR Food\u003c/a>","nprStoryId":"404977153","nprApiLink":"http://api.npr.org/query?id=404977153&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/05/08/404977153/promises-promises-is-big-food-marketing-less-junk-to-kids-on-tv?ft=nprml&f=404977153","nprRetrievedStory":"1","nprPubDate":"Fri, 08 May 2015 14:21:00 -0400","nprStoryDate":"Fri, 08 May 2015 13:58:00 -0400","nprLastModifiedDate":"Fri, 08 May 2015 14:21:43 -0400","path":"/bayareabites/95973/promises-promises-is-big-food-marketing-less-junk-to-kids-on-tv","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's not hard to connect the dots between what kids see on TV and what they eat. Advertising works.\u003c/p>\n\u003cp>And researchers have \u003ca href=\"http://www.iom.edu/Reports/2005/Food-Marketing-to-Children-and-Youth-Threat-or-Opportunity.aspx\" target=\"_blank\">documented\u003c/a> that marketing practices that push items like sugary cereals, salted snacks and fast food put children's long-term health at risk, by promoting unhealthy eating habits.\u003c/p>\n\u003cp>But shifting marketing away from products high in salt, sugar and fat — as the \u003ca href=\"http://www.iom.edu/\">Institute of Medicine of the National Academies\u003c/a> urged back in 2006 — has proven to be a tough challenge.\u003c/p>\n\u003cp>The food industry has been policing itself on this front. Through a collaborative known as the \u003ca href=\"http://www.bbb.org/council/the-national-partner-program/national-advertising-review-services/childrens-food-and-beverage-advertising-initiative/\" target=\"_blank\">Children's Food and Beverage Advertising Initiative\u003c/a>, which was launched at the end of 2006, companies pledged to cut back on marketing unhealthy foods to children under 12.\u003c/p>\n\u003cp>Lots of the biggest names in food are part of this initiative: from Kraft Foods and Kellogg to McDonald's USA and The Coca-Cola Company. And from their perspective, there's been lots of progress.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The foods being advertised to kids are healthier than ever,\" Elaine Kolish, the director of the industry's initiative, wrote to us in an email. And as \u003ca href=\"http://www.ajpmonline.org/article/S0749-3797(15)00095-1/abstract\" target=\"_blank\">research\u003c/a> published this week in the \u003cem>American Journal of Preventive Medicine\u003c/em> concludes, the companies have indeed met their targets.\u003c/p>\n\u003cp>For instance, Kellogg pledged that all child-targeted food ads would feature foods that contain no more than 200 calories, 2 grams of saturated fat and 12 grams of added sugar per serving. According to the new study, this promise has been kept. \"Examination of compliance with industry self-regulation revealed complete conformity with company pledges,\" the study concludes.\u003c/p>\n\u003cp>But it's too soon to give the industry a congratulatory high-five, according to \u003ca href=\"http://comm.arizona.edu/user/dale-kunkel\">Dale Kunkel\u003c/a>, a professor emeritus of communications at the University of Arizona and one of the authors of the study.\u003c/p>\n\u003cp>He tells us that the companies' efforts \u003cem>\u003c/em> \"have barely moved the needle in terms of shifting food advertising to children to genuinely healthy products.\"\u003c/p>\n\u003cp>Kunkel and his co-authors used a \u003ca href=\"http://www.nhlbi.nih.gov/health/educational/wecan/eat-right/choosing-foods.htm\" target=\"_blank\">food-grading system\u003c/a> known as \"Go\" (good to eat every day), \"Slow\" (good to eat a few times a week) and \"Whoa\" (eat only on occasion) to evaluate the kinds of foods advertised to kids.\u003c/p>\n\u003cp>Their analysis shows that in 2013, 75 percent of food ads targeted toward children by companies participating in the initiative \"promoted products in the poorest nutritional category.\"\u003c/p>\n\u003cp>Simply put, most foods marketed on TV to kids are \"Whoa\" foods. Companies may be reducing the amount of sugar or sodium in their products, or shaving down portion sizes, but they're still not promoting nutrient-dense \"Go\" foods.\u003c/p>\n\u003cp>The CFBAI's Elaine Kolish takes issue with this evaluation. She says the Go/Slow/Whoa system is flawed, and argues that contrary to what the study finds, \"progress under the Children's Food and Beverage Advertising Initiative has been substantial.\"\u003c/p>\n\u003cp>She points to cereals, one of the foods most frequently advertised to kids.\u003c/p>\n\u003cp>\"Before our program started, some cereals had as much as 15 grams of sugar per serving. To be advertised to children, they now can have no more than 10 grams of sugar, and many have even less. At the same time, their whole grain content has gone up,\" Kolish wrote in a statement to \u003ca href=\"http://www.npr.org/blogs/thesalt/\" target=\"_blank\">The Salt\u003c/a>.\u003c/p>\n\u003cp>So, do these changes give the industry credibility in arguing that it has met its goal to only advertise \"better-for-you foods\" to children, as the initiative \u003ca href=\"http://www.bbb.org/council/the-national-partner-program/national-advertising-review-services/childrens-food-and-beverage-advertising-initiative/about-the-initiative/\" target=\"_blank\">pledged\u003c/a> to do in its mission statement?\u003c/p>\n\u003cp>In Kunkel's opinion, the answer is no: \"There's a disconnect between what they say they're doing and what the study finds,\" he tells The Salt.\u003c/p>\n\u003cp>The companies participating in CFBAI \"have very self-interested definitions of what constitutes a healthy food,\" he argues.\u003c/p>\n\u003cp>In other words, if you can call a food \u003cem>better-for-you\u003c/em> because it contains a bit less sugar, this may be letting the industry off the hook a little too easily. At a time when Americans are being told to \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/04/390726878/dump-the-lumps-the-world-health-organization-says-eat-less-sugar\" target=\"_blank\">limit sugar to fewer than 10 percent of daily calories\u003c/a>, and fill half of our plates — at every meal — with fruits and vegetables, it's clear that the ideal pattern of eating doesn't line up with what's being advertised on TV. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/95973/promises-promises-is-big-food-marketing-less-junk-to-kids-on-tv","authors":["byline_bayareabites_95973"],"categories":["bayareabites_10028","bayareabites_1245","bayareabites_1246","bayareabites_12555","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_11518","bayareabites_14438","bayareabites_14437","bayareabites_1853","bayareabites_511"],"featImg":"bayareabites_95974","label":"bayareabites"},"bayareabites_94091":{"type":"posts","id":"bayareabites_94091","meta":{"index":"posts_1591205157","site":"bayareabites","id":"94091","score":null,"sort":[1426705644000]},"guestAuthors":[],"slug":"do-tv-cooking-shows-make-us-fat","title":"Do TV Cooking Shows Make Us Fat?","publishDate":1426705644,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_94092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968.jpg\" alt=\"Celebrity chef Giada De Laurentiis during a guest appearance on ABC's The Chew last fall. She can cook rich foods and keep her trim figure, but new research suggests that's a difficult feat for amateur cooks watching along at home. Photo: Lou Rocco/ABC/Getty Images\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-94092\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celebrity chef Giada De Laurentiis during a guest appearance on ABC's The Chew last fall. She can cook rich foods and keep her trim figure, but new research suggests that's a difficult feat for amateur cooks watching along at home. Photo: Lou Rocco/ABC/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/03/20150318_me_do_tv_cooking_shows_make_us_fat.mp3\u003c/p>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/18/393385977/do-tv-cooking-shows-make-us-fat\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/18/15)\u003c/p>\n\u003cp>If you've ever watched \u003ca href=\"http://www.giadadelaurentiis.com/\">Giada de Laurentiis\u003c/a> make \u003ca href=\"http://www.foodnetwork.com/shows/giada-at-home/videos/gh400/chocolate-heaven.0190139.html\">gooey chocolate-hazelnut spread\u003c/a> or a rich \u003ca href=\"http://blog.foodnetwork.com/fn-dish/2015/02/giada-de-laurentiis-proves-you-can-have-pasta-for-breakfast/\">carbonara \u003c/a>pasta dish, you may have wondered: How can she cook like this and maintain her slim figure?\u003c/p>\n\u003cp>Well, sorry to say, but a new study \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0195666315000902\">published\u003c/a> in the journal\u003cem> \u003c/em>\u003cem>Appetite\u003c/em> suggests that many of of us home cooks who watch cooking shows can't pull this off.\u003c/p>\n\u003cp>\"Our main finding is that it seems that if you watch food television and then actually cook the recipes that you see, you're at risk for having a higher BMI [body mass index],\" says study author \u003ca href=\"http://www.uvm.edu/nfs/?Page=pope.php&SM=peoplesubmenu.html\">Lizzy Pope\u003c/a>, who's a researcher in nutrition and food science at the University of Vermont.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pope, along with colleagues at Cornell University, surveyed about 500 women in their 20s and 30s. The researchers asked a range of questions about the women's cooking habits. And they documented the women's weight and height to calculate their BMIs.\u003c/p>\n\u003cp>\"In terms of weight, those who watched cooking shows and cooked frequently from scratch had a mean weight of 164 lbs,\" according to the paper. By comparison, women who watched the shows but didn't cook much from scratch weighed, on average, about 153 pounds.\u003c/p>\n\u003cp>That's an 11-pound difference between the \"doers\" (the women watching and cooking) compared with the \"viewers\" (the women who watched but didn't cook).\u003c/p>\n\u003cp>\"Being a doer,\" Pope says, \"may put you at risk for packing on extra pounds.\"\u003c/p>\n\u003cp>This is not the first study to suggest that home cooking can potentially be bad for our waistlines — and perhaps our health.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/09/376098496/is-cook-at-home-always-good-health-advice\">reported\u003c/a>, a study published in the journal \u003cem>Preventive Medicine\u003c/em> found that the more time middle-aged women spent cooking at home, the more likely they were to develop symptoms of metabolic syndrome, which increases the risk of heart disease and diabetes.\u003c/p>\n\u003cp>And these findings challenge the going belief — put forth by advocates such at \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> — that home cooking, compared to eating out or buying prepared foods, is best.\u003c/p>\n\u003cp>But Pope says she doesn't want to turn people off to cooking: \"As a dietitian, I want to encourage everyone to [cook at home] as often as possible.\"\u003c/p>\n\u003cp>But she says you've got to be mindful of how and what you cook. And you may not find inspiration for healthy cooking by watching TV cooking shows.\u003c/p>\n\u003cp>\"If you're just watching \u003ca href=\"http://www.foodnetwork.com/shows/the-pioneer-woman.html\">Pioneer Woman\u003c/a>, or \u003ca href=\"http://www.foodnetwork.com/shows/giada-at-home.html\">Giada at Home\u003c/a>, or \u003ca href=\"http://www.barefootcontessa.com/\">Barefoot Contessa\u003c/a> — which are great shows that I sometimes watch to relax — they're not necessarily portraying healthy recipes,\" Pope says.\u003c/p>\n\u003cp>Take, for instance, de Laurentiis' chocolate hazelnut pie, which is loaded with butter.\u003c/p>\n\u003cp>\"Butter in your kitchen is still butter,\" Pope says. \"And it has the same calories as if you ate it in a restaurant meal.\"\u003c/p>\n\u003cp>And, please, we're not trying to pick on de Laurentiis. She's been asked about her rich recipes and her own eating habits. In one i\u003ca href=\"http://pagesix.com/2014/11/20/skinny-giada-spits-out-everything-she-cooks/\">nterview\u003c/a>, she said it's the No. 1 question from fans of her show.\u003c/p>\n\u003cp>\"And the answer is,\" de Laurentiis is quoted as saying, \"I eat a little bit of everything and not a lot of anything. Everything in moderation.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Women who cooked the meals they saw prepared on television weighed more, on average, than those who simply watched, a study shows. The findings challenge the notion that home cooking is always best.","status":"publish","parent":0,"modified":1426705741,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":622},"headData":{"title":"Do TV Cooking Shows Make Us Fat? | KQED","description":"Women who cooked the meals they saw prepared on television weighed more, on average, than those who simply watched, a study shows. The findings challenge the notion that home cooking is always best.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Do TV Cooking Shows Make Us Fat?","datePublished":"2015-03-18T19:07:24.000Z","dateModified":"2015-03-18T19:09:01.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"94091 http://blogs.kqed.org/bayareabites/?p=94091","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/03/18/do-tv-cooking-shows-make-us-fat/","disqusTitle":"Do TV Cooking Shows Make Us Fat?","nprByline":"Allison Aubrey","nprStoryId":"393385977","nprApiLink":"http://api.npr.org/query?id=393385977&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/03/18/393385977/do-tv-cooking-shows-make-us-fat?ft=nprml&f=393385977","nprRetrievedStory":"1","nprPubDate":"Wed, 18 Mar 2015 13:37:00 -0400","nprStoryDate":"Wed, 18 Mar 2015 03:12:00 -0400","nprLastModifiedDate":"Wed, 18 Mar 2015 13:39:58 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/03/20150318_me_do_tv_cooking_shows_make_us_fat.mp3?orgId=1&topicId=1134&e=393385977&d=129&ft=nprml&f=393385977","nprAudioM3u":"http://api.npr.org/m3u/1393748192-f210bd.m3u?orgId=1&topicId=1134&e=393385977&d=129&ft=nprml&f=393385977","path":"/bayareabites/94091/do-tv-cooking-shows-make-us-fat","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/03/20150318_me_do_tv_cooking_shows_make_us_fat.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_94092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968.jpg\" alt=\"Celebrity chef Giada De Laurentiis during a guest appearance on ABC's The Chew last fall. She can cook rich foods and keep her trim figure, but new research suggests that's a difficult feat for amateur cooks watching along at home. Photo: Lou Rocco/ABC/Getty Images\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-94092\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/457283146_slide-43a84b9fa50496406611aa099b5aef82d0b4e96a-e1426705461968-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celebrity chef Giada De Laurentiis during a guest appearance on ABC's The Chew last fall. She can cook rich foods and keep her trim figure, but new research suggests that's a difficult feat for amateur cooks watching along at home. Photo: Lou Rocco/ABC/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/03/20150318_me_do_tv_cooking_shows_make_us_fat.mp3\u003c/p>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/18/393385977/do-tv-cooking-shows-make-us-fat\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/18/15)\u003c/p>\n\u003cp>If you've ever watched \u003ca href=\"http://www.giadadelaurentiis.com/\">Giada de Laurentiis\u003c/a> make \u003ca href=\"http://www.foodnetwork.com/shows/giada-at-home/videos/gh400/chocolate-heaven.0190139.html\">gooey chocolate-hazelnut spread\u003c/a> or a rich \u003ca href=\"http://blog.foodnetwork.com/fn-dish/2015/02/giada-de-laurentiis-proves-you-can-have-pasta-for-breakfast/\">carbonara \u003c/a>pasta dish, you may have wondered: How can she cook like this and maintain her slim figure?\u003c/p>\n\u003cp>Well, sorry to say, but a new study \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0195666315000902\">published\u003c/a> in the journal\u003cem> \u003c/em>\u003cem>Appetite\u003c/em> suggests that many of of us home cooks who watch cooking shows can't pull this off.\u003c/p>\n\u003cp>\"Our main finding is that it seems that if you watch food television and then actually cook the recipes that you see, you're at risk for having a higher BMI [body mass index],\" says study author \u003ca href=\"http://www.uvm.edu/nfs/?Page=pope.php&SM=peoplesubmenu.html\">Lizzy Pope\u003c/a>, who's a researcher in nutrition and food science at the University of Vermont.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pope, along with colleagues at Cornell University, surveyed about 500 women in their 20s and 30s. The researchers asked a range of questions about the women's cooking habits. And they documented the women's weight and height to calculate their BMIs.\u003c/p>\n\u003cp>\"In terms of weight, those who watched cooking shows and cooked frequently from scratch had a mean weight of 164 lbs,\" according to the paper. By comparison, women who watched the shows but didn't cook much from scratch weighed, on average, about 153 pounds.\u003c/p>\n\u003cp>That's an 11-pound difference between the \"doers\" (the women watching and cooking) compared with the \"viewers\" (the women who watched but didn't cook).\u003c/p>\n\u003cp>\"Being a doer,\" Pope says, \"may put you at risk for packing on extra pounds.\"\u003c/p>\n\u003cp>This is not the first study to suggest that home cooking can potentially be bad for our waistlines — and perhaps our health.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/09/376098496/is-cook-at-home-always-good-health-advice\">reported\u003c/a>, a study published in the journal \u003cem>Preventive Medicine\u003c/em> found that the more time middle-aged women spent cooking at home, the more likely they were to develop symptoms of metabolic syndrome, which increases the risk of heart disease and diabetes.\u003c/p>\n\u003cp>And these findings challenge the going belief — put forth by advocates such at \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> — that home cooking, compared to eating out or buying prepared foods, is best.\u003c/p>\n\u003cp>But Pope says she doesn't want to turn people off to cooking: \"As a dietitian, I want to encourage everyone to [cook at home] as often as possible.\"\u003c/p>\n\u003cp>But she says you've got to be mindful of how and what you cook. And you may not find inspiration for healthy cooking by watching TV cooking shows.\u003c/p>\n\u003cp>\"If you're just watching \u003ca href=\"http://www.foodnetwork.com/shows/the-pioneer-woman.html\">Pioneer Woman\u003c/a>, or \u003ca href=\"http://www.foodnetwork.com/shows/giada-at-home.html\">Giada at Home\u003c/a>, or \u003ca href=\"http://www.barefootcontessa.com/\">Barefoot Contessa\u003c/a> — which are great shows that I sometimes watch to relax — they're not necessarily portraying healthy recipes,\" Pope says.\u003c/p>\n\u003cp>Take, for instance, de Laurentiis' chocolate hazelnut pie, which is loaded with butter.\u003c/p>\n\u003cp>\"Butter in your kitchen is still butter,\" Pope says. \"And it has the same calories as if you ate it in a restaurant meal.\"\u003c/p>\n\u003cp>And, please, we're not trying to pick on de Laurentiis. She's been asked about her rich recipes and her own eating habits. In one i\u003ca href=\"http://pagesix.com/2014/11/20/skinny-giada-spits-out-everything-she-cooks/\">nterview\u003c/a>, she said it's the No. 1 question from fans of her show.\u003c/p>\n\u003cp>\"And the answer is,\" de Laurentiis is quoted as saying, \"I eat a little bit of everything and not a lot of anything. Everything in moderation.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/94091/do-tv-cooking-shows-make-us-fat","authors":["byline_bayareabites_94091"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_34","bayareabites_358","bayareabites_1593"],"tags":["bayareabites_10655","bayareabites_663","bayareabites_11518","bayareabites_2613","bayareabites_12139","bayareabites_11318","bayareabites_10921"],"featImg":"bayareabites_94092","label":"bayareabites"},"bayareabites_93326":{"type":"posts","id":"bayareabites_93326","meta":{"index":"posts_1591205157","site":"bayareabites","id":"93326","score":null,"sort":[1424288129000]},"guestAuthors":[],"slug":"salty-sweet-sour-is-it-time-to-make-fat-the-sixth-taste","title":"Salty, Sweet, Sour. Is It Time To Make Fat The Sixth Taste?","publishDate":1424288129,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_93330\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fat.jpg\" alt=\"A slice of pork belly, with a thick layer of fat. "If we confirm that fat is a basic taste quality, it's the equivalent of saying chartreuse is a primary color," Richard Mattes of Purdue University says. "It changes our basic understanding of what taste is." Photo: Xiao He/Flickr \" width=\"800\" height=\"533\" class=\"size-full wp-image-93330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/fat.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fat-320x213.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A slice of pork belly, with a thick layer of fat. \"If we confirm that fat is a basic taste quality, it's the equivalent of saying chartreuse is a primary color,\" Richard Mattes of Purdue University says. \"It changes our basic understanding of what taste is.\" Photo: \u003ca href=\"https://www.flickr.com/photos/praguewatermelon/6991503695\" target=\"_blank\">Xiao He/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348776169/maanvi-singh\" target=\"_blank\">Maanvi Singh\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/18/386100165/salty-sweet-sour-is-it-time-to-make-fat-the-sixth-taste\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/18/15)\u003c/p>\n\u003cp>Your tongue doubtless knows the difference between a high-fat food and the low-fat alternative. Full-fat ice cream and cream cheese feel silkier and more sumptuous. Burgers made with fatty meat are typically juicer than burgers made with lean meat.\u003c/p>\n\u003cp>OK, so, we've long known fat gives food a desirable texture. But some scientists are now making the case that we should also think of fat as the sixth primary taste, along with sweet, salt, sour, bitter and umami.\u003c/p>\n\u003cp>Early in February, researchers from Deakin University in Australia published a \u003ca href=\"http://www.flavourjournal.com/content/4/1/5\">paper\u003c/a> in the journal \u003cem>Flavour\u003c/em> arguing that \"the next 5 to 10 years should reveal, conclusively, whether fat can be classified as the sixth taste.\"\u003c/p>\n\u003cp>So what would it take for fat to become an official taste?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Strictly speaking, taste is a chemical function,\" \u003ca href=\"http://www.deakin.edu.au/profiles/russell-keast\">Russell Keast\u003c/a>, a sensory scientist at Deakin and lead author of the paper, tells The Salt. He says that when a chemical substance – a salt or sugar crystal, for example — comes into contact with sensory cells in our mouths, it triggers a series of reactions. The cells in our mouths tell other nerve cells that they're perceiving something sweet or salty and those nerve cells eventually pass this information on to the brain.\u003c/p>\n\u003cp>According to the paper, there are five criteria that need to be met to call something a primary taste. It starts with a chemical stimuli (like sugar or salt), which then trigger specific receptors on our taste buds. Then, there has to be a viable a pathway between these receptors and our brains, and we've got to be able to perceive and process the taste in the brain. And finally, this whole process has to trigger downstream effects in the body.\u003c/p>\n\u003cp>When it comes to fat, scientists know what the stimuli are: fatty acids — the building blocks of oil, butter and lard. And scientists also know that we have taste receptors for these fatty acids in our mouths and intestines.\u003c/p>\n\u003cp>But researchers have yet to pin down exact how our the receptors on our tongues signal the presence of fat to our brains, though they have some promising leads.\u003c/p>\n\u003cp>And here's another place where thinking about fat as a taste gets interesting, and controversial: \"When we eat something sweet, we have that instant perception of sweetness. With fatty acids, we don't have a conscious perception,\" Keast says.\u003c/p>\n\u003cp>In his experiments, Keast says, people usually can't even describe what a solution with pure fatty acids tastes like. \"They'll say they know it's different from water, but they don't know why,\" he says. \"We don't have any vocabulary to describe the sensation.\"\u003c/p>\n\u003cp>There's one exception to that, says Keast: When food goes rancid, it's usually a sign that mold or bacteria have degraded the triglycerides in oil and lard. We are able to taste fatty acids once they've reached this foul state.\u003c/p>\n\u003cp>But generally, our inability to perceive fat taste is why some say there's not enough evidence to say fat is a true taste.\u003c/p>\n\u003cp>If fat is a taste, it isn't like any of the others, says \u003ca href=\"http://www.purdue.edu/hhs/nutr/directory/index.php/profile/mattes\">Richard Mattes\u003c/a>, a professor of nutrition science at Purdue University, who wasn't involved with the \u003cem>Flavour\u003c/em> paper.\u003c/p>\n\u003cp>\"If we confirm that fat is a basic taste quality, it's the equivalent of saying chartreuse is a primary color,\" Mattes says. \"It changes our basic understanding of what taste is.\"\u003c/p>\n\u003cp>There's some evidence that fat may meet the criteria of having downstream effects on the body. Fat is a key nutrient that our body wants and needs — and even though we may not perceive fatty acids specifically, there's evidence that the presence of fatty acids on our tongues signals to our digestive system to get enzymes ready to digest fat.\u003c/p>\n\u003cp>The taste of fat may also signal to our brains and digestive systems that we should eat less, because something caloric and satiating about to make its way down to our guts.\u003c/p>\n\u003cp>\"This may be why low-fat foods have been generally unsuccessful so far,\" Mattes says. Most low-fat alternatives are designed to emulate the texture of fat, but not the taste — and our bodies aren't fooled by it.\u003c/p>\n\u003cp>\"If we recognize fat as a taste we could start developing better low-fat products,\" Mattes says, though at this point researchers aren't quite sure what that would entail.\u003c/p>\n\u003cp>Researchers are also looking into the link between the fatty acid receptors in our mouths and obesity. Preliminary evidence suggests that people who are obese may be less sensitive to the taste of fat, and therefore may feel as satiated by high-fat food.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"We don't fully understand all that yet. But we're close,\" Mattes says. \"The evidence is, in my opinion, quite strong and growing. And I think fat will be accepted as a taste soon.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2015 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Fat has a lot in common with the five basic tastes: salty, sweet, sour, bitter and umami. But while people easily recognize the texture of fat, scientists say they can't quite perceive the taste.","status":"publish","parent":0,"modified":1424288129,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":894},"headData":{"title":"Salty, Sweet, Sour. Is It Time To Make Fat The Sixth Taste? | KQED","description":"Fat has a lot in common with the five basic tastes: salty, sweet, sour, bitter and umami. But while people easily recognize the texture of fat, scientists say they can't quite perceive the taste.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Salty, Sweet, Sour. Is It Time To Make Fat The Sixth Taste?","datePublished":"2015-02-18T19:35:29.000Z","dateModified":"2015-02-18T19:35:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"93326 http://blogs.kqed.org/bayareabites/?p=93326","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/02/18/salty-sweet-sour-is-it-time-to-make-fat-the-sixth-taste/","disqusTitle":"Salty, Sweet, Sour. Is It Time To Make Fat The Sixth Taste?","nprByline":"Maanvi Singh","nprStoryId":"386100165","nprApiLink":"http://api.npr.org/query?id=386100165&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/02/18/386100165/salty-sweet-sour-is-it-time-to-make-fat-the-sixth-taste?ft=nprml&f=386100165","nprRetrievedStory":"1","nprPubDate":"Wed, 18 Feb 2015 12:21:00 -0500","nprStoryDate":"Wed, 18 Feb 2015 12:19:00 -0500","nprLastModifiedDate":"Wed, 18 Feb 2015 12:21:16 -0500","path":"/bayareabites/93326/salty-sweet-sour-is-it-time-to-make-fat-the-sixth-taste","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93330\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fat.jpg\" alt=\"A slice of pork belly, with a thick layer of fat. "If we confirm that fat is a basic taste quality, it's the equivalent of saying chartreuse is a primary color," Richard Mattes of Purdue University says. "It changes our basic understanding of what taste is." Photo: Xiao He/Flickr \" width=\"800\" height=\"533\" class=\"size-full wp-image-93330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/fat.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fat-320x213.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A slice of pork belly, with a thick layer of fat. \"If we confirm that fat is a basic taste quality, it's the equivalent of saying chartreuse is a primary color,\" Richard Mattes of Purdue University says. \"It changes our basic understanding of what taste is.\" Photo: \u003ca href=\"https://www.flickr.com/photos/praguewatermelon/6991503695\" target=\"_blank\">Xiao He/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348776169/maanvi-singh\" target=\"_blank\">Maanvi Singh\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/18/386100165/salty-sweet-sour-is-it-time-to-make-fat-the-sixth-taste\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/18/15)\u003c/p>\n\u003cp>Your tongue doubtless knows the difference between a high-fat food and the low-fat alternative. Full-fat ice cream and cream cheese feel silkier and more sumptuous. Burgers made with fatty meat are typically juicer than burgers made with lean meat.\u003c/p>\n\u003cp>OK, so, we've long known fat gives food a desirable texture. But some scientists are now making the case that we should also think of fat as the sixth primary taste, along with sweet, salt, sour, bitter and umami.\u003c/p>\n\u003cp>Early in February, researchers from Deakin University in Australia published a \u003ca href=\"http://www.flavourjournal.com/content/4/1/5\">paper\u003c/a> in the journal \u003cem>Flavour\u003c/em> arguing that \"the next 5 to 10 years should reveal, conclusively, whether fat can be classified as the sixth taste.\"\u003c/p>\n\u003cp>So what would it take for fat to become an official taste?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Strictly speaking, taste is a chemical function,\" \u003ca href=\"http://www.deakin.edu.au/profiles/russell-keast\">Russell Keast\u003c/a>, a sensory scientist at Deakin and lead author of the paper, tells The Salt. He says that when a chemical substance – a salt or sugar crystal, for example — comes into contact with sensory cells in our mouths, it triggers a series of reactions. The cells in our mouths tell other nerve cells that they're perceiving something sweet or salty and those nerve cells eventually pass this information on to the brain.\u003c/p>\n\u003cp>According to the paper, there are five criteria that need to be met to call something a primary taste. It starts with a chemical stimuli (like sugar or salt), which then trigger specific receptors on our taste buds. Then, there has to be a viable a pathway between these receptors and our brains, and we've got to be able to perceive and process the taste in the brain. And finally, this whole process has to trigger downstream effects in the body.\u003c/p>\n\u003cp>When it comes to fat, scientists know what the stimuli are: fatty acids — the building blocks of oil, butter and lard. And scientists also know that we have taste receptors for these fatty acids in our mouths and intestines.\u003c/p>\n\u003cp>But researchers have yet to pin down exact how our the receptors on our tongues signal the presence of fat to our brains, though they have some promising leads.\u003c/p>\n\u003cp>And here's another place where thinking about fat as a taste gets interesting, and controversial: \"When we eat something sweet, we have that instant perception of sweetness. With fatty acids, we don't have a conscious perception,\" Keast says.\u003c/p>\n\u003cp>In his experiments, Keast says, people usually can't even describe what a solution with pure fatty acids tastes like. \"They'll say they know it's different from water, but they don't know why,\" he says. \"We don't have any vocabulary to describe the sensation.\"\u003c/p>\n\u003cp>There's one exception to that, says Keast: When food goes rancid, it's usually a sign that mold or bacteria have degraded the triglycerides in oil and lard. We are able to taste fatty acids once they've reached this foul state.\u003c/p>\n\u003cp>But generally, our inability to perceive fat taste is why some say there's not enough evidence to say fat is a true taste.\u003c/p>\n\u003cp>If fat is a taste, it isn't like any of the others, says \u003ca href=\"http://www.purdue.edu/hhs/nutr/directory/index.php/profile/mattes\">Richard Mattes\u003c/a>, a professor of nutrition science at Purdue University, who wasn't involved with the \u003cem>Flavour\u003c/em> paper.\u003c/p>\n\u003cp>\"If we confirm that fat is a basic taste quality, it's the equivalent of saying chartreuse is a primary color,\" Mattes says. \"It changes our basic understanding of what taste is.\"\u003c/p>\n\u003cp>There's some evidence that fat may meet the criteria of having downstream effects on the body. Fat is a key nutrient that our body wants and needs — and even though we may not perceive fatty acids specifically, there's evidence that the presence of fatty acids on our tongues signals to our digestive system to get enzymes ready to digest fat.\u003c/p>\n\u003cp>The taste of fat may also signal to our brains and digestive systems that we should eat less, because something caloric and satiating about to make its way down to our guts.\u003c/p>\n\u003cp>\"This may be why low-fat foods have been generally unsuccessful so far,\" Mattes says. Most low-fat alternatives are designed to emulate the texture of fat, but not the taste — and our bodies aren't fooled by it.\u003c/p>\n\u003cp>\"If we recognize fat as a taste we could start developing better low-fat products,\" Mattes says, though at this point researchers aren't quite sure what that would entail.\u003c/p>\n\u003cp>Researchers are also looking into the link between the fatty acid receptors in our mouths and obesity. Preliminary evidence suggests that people who are obese may be less sensitive to the taste of fat, and therefore may feel as satiated by high-fat food.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"We don't fully understand all that yet. But we're close,\" Mattes says. \"The evidence is, in my opinion, quite strong and growing. And I think fat will be accepted as a taste soon.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2015 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93326/salty-sweet-sour-is-it-time-to-make-fat-the-sixth-taste","authors":["byline_bayareabites_93326"],"categories":["bayareabites_4084","bayareabites_10916","bayareabites_358"],"tags":["bayareabites_11518","bayareabites_3972","bayareabites_10921"],"featImg":"bayareabites_93330","label":"bayareabites"},"bayareabites_79851":{"type":"posts","id":"bayareabites_79851","meta":{"index":"posts_1591205157","site":"bayareabites","id":"79851","score":null,"sort":[1396382150000]},"guestAuthors":[],"slug":"do-girl-scout-cookies-still-make-the-world-a-better-place","title":"Do Girl Scout Cookies Still Make The World A Better Place?","publishDate":1396382150,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_79852\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/160975416_wide-55bde97e4f2523531c1fca1cf57b55362f1cd7be.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/160975416_wide-55bde97e4f2523531c1fca1cf57b55362f1cd7be.jpg\" alt=\"Girl Scouts sell cookies as a winter storm moves in on February 8, 2013 in New York City. Photo: John Moore/Getty Images\" width=\"1674\" height=\"940\" class=\"size-full wp-image-79852\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Girl Scouts sell cookies as a winter storm moves in on February 8, 2013 in New York City. Photo: John Moore/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/01/295748000/do-girl-scout-cookies-still-make-the-world-a-better-place\">The Salt at NPR Food\u003c/a> (4/1/13)\u003c/p>\n\u003cp>It's a pretty bold move to blast Girl Scout cookies, those precious sugary treats whose limited run from late winter to early spring is just about over for the year.\u003c/p>\n\u003cp>But a few brave voices argue it's no longer all that delightful to see little girls peddling packaged cookies, or to buy them in the name of supporting the community. (And no, this is not an April Fools joke.)\u003c/p>\n\u003cfigure id=\"attachment_79853\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/girl-scout-cookies-1511f86cbe6717b5e8cce866803a995e3364712d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/girl-scout-cookies-1511f86cbe6717b5e8cce866803a995e3364712d-290x217.jpg\" alt=\"Could you possibly eat just one Thin Mint or Samoa? Photo: Andrew Prince/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-79853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Could you possibly eat just one Thin Mint or Samoa? Photo: Andrew Prince/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>To some doctors and parents, the tradition increasingly feels out of step with the uncomfortable public health realities of our day.\u003c/p>\n\u003cp>\"The problem is that selling high-fat sugar-laden cookies to an increasingly calorie-addicted populace is no longer congruent with [the Girl Scouts' aim to make the world a better place.]\" That's what John Mandrola, a heart doctor in Louisville, Ky., \u003ca href=\"http://www.drjohnm.org/2014/03/dear-girl-scouts-its-time-to-cut-out-the-cookies/\">wrote\u003c/a> on his blog in March. (He also blogs for Medscape Cardiology.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The sentiment was echoed by Diana Hartman, a writer and editor in Denver, who penned an indignant \u003ca href=\"http://www.denverpost.com/opinion/ci_25418121/why-are-we-letting-girl-scouts-sell-these?source=rss\">op-ed\u003c/a> in the \u003cem>Denver Post\u003c/em>, entitled \"Why are we letting Girl Scouts sell these fattening cookies?\"\u003c/p>\n\u003cp>\"They have some trans fat, some palm oil and are high carb ... all those things you've probably been trying to avoid,\" writes Hartman. As Allison Aubrey \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/31/rethinking-fat-the-case-for-adding-some-into-your-diet/\">just reported\u003c/a>, it's the refined carbs in our diets doctors say we really should be cutting.\u003c/p>\n\u003cp>Unsurprisingly, Hartman and Mandrola took some flack from readers for questioning the tradition, which is almost a century old and touted by the Girl Scouts of America as \"the premier entrepreneurship opportunity for girls.\" Cookie revenue (65 to 75 percent of the cookie retail price), of course, goes to local Girl Scout councils, which typically spend it on Girl Scout activities, camps and properties.\u003c/p>\n\u003cp>And come on, it's not like we eat Girl Scout cookies all year round, right?\u003c/p>\n\u003cp>\"Girl Scout cookies are sold for a short time each year,\" Girl Scouts of the USA's chief communications officer, Kelly Parisi, tells The Salt in an email. \"As such, Girl Scout cookies are considered a snack treat and are intended to be enjoyed in moderation.\"\u003c/p>\n\u003cp>But as \u003ca href=\"http://profiles.ucsf.edu/robert.lustig\">Robert Lustig\u003c/a>, the passionate anti-sugar crusader and pediatric endocrinologist at the University of California, San Francisco, notes, that argument just doesn't fly anymore.\u003c/p>\n\u003cp>That's because Girl Scout cookies are followed by a steady stream of other seasonal snack treats intended to be enjoyed in moderation: like Peeps and Cadbury cream eggs and candy corn and candy canes. (McDonald's knows this trick, and every year rakes in the profits with limited-time-only marketing of its \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/17/167455904/sandwich-monday-the-mighty-mcrib-returns\">McRib sandwich\u003c/a>.)\u003c/p>\n\u003cp>\"If you gorge out on Girl Scout cookies and that's all you did all year, it wouldn't matter,\" says Lustig. \"But you don't. Girl Scout cookies are just another sign of the problem of hyper-consumption ... It's no better than Tony the Tiger selling Frosted Flakes, and in a way it's worse because you're co-opting innocent children.\"\u003c/p>\n\u003cp>Indeed, Girl Scout cookies are addictive. And one glance at Twitter suggests no one's really eating them in moderation:\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>If no one sees me in my dark basement eating a sleeve of Girl Scout cookies, it never really happened.\u003c/p>\n\u003cp>— Kim Bongiorno (@LetMeStart) \u003ca href=\"https://twitter.com/LetMeStart/statuses/446813413608816640\">March 21, 2014\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>When life hands you Girl Scout Cookies.. you eat them all immediately.\u003c/p>\n\u003cp>— The Ceremonies (@theCEREMONIES) \u003ca href=\"https://twitter.com/theCEREMONIES/statuses/449629396773527552\">March 28, 2014\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>\u003cem>The New Yorker\u003c/em> captured our collective guilty tendency to rip through boxes of cookies perfectly in this week's Shouts and Murmurs \u003ca href=\"http://www.newyorker.com/online/blogs/shouts/2014/03/nutrition-facts.html\">column\u003c/a> on revisions to the nutrition label:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Girl Scout Cookies, Samoas, 7 ounces\u003cbr>Serving size: Just one more cookie.\u003cbr>Servings per container: Look, I'm really sorry, O.K.? I know they're your favorite. I don't know what happened. I promise I'll get you some more when I go out later. Just chill out. Jesus.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>OK, so the cookies are a guilty pleasure.\u003c/p>\n\u003cp>But what bothers Mandrola, the doctor whose blog post challenged the Girl Scouts to reconsider the ethics of selling cookies, is that this addictive relationship we now have with sugary foods is showing up every day in his office, in the form of heart rhythm disorders linked to obesity and hypertension.\u003c/p>\n\u003cp>\"I spend my days telling patients to eat less, eat better and exercise,\" he tells us. \"So to me it seems like the Girl Scouts are profiteering off an obvious public health problem.\"\u003c/p>\n\u003cp>Hartman, the writer in Denver, has a suggestions for what the Girl Scouts might sell instead: energy efficient lightbulbs.\u003c/p>\n\u003cp>What do you think? Should the Girl Scouts find something more healthful to sell for their fundraising? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Obesity docs say it's time for the Girl Scouts to ditch the processed, sugary cookies and find another way to raise money. But the tradition is deeply ingrained and has been around for a century.","status":"publish","parent":0,"modified":1396382150,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":824},"headData":{"title":"Do Girl Scout Cookies Still Make The World A Better Place? | KQED","description":"Obesity docs say it's time for the Girl Scouts to ditch the processed, sugary cookies and find another way to raise money. But the tradition is deeply ingrained and has been around for a century.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Do Girl Scout Cookies Still Make The World A Better Place?","datePublished":"2014-04-01T19:55:50.000Z","dateModified":"2014-04-01T19:55:50.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"79851 http://blogs.kqed.org/bayareabites/?p=79851","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/04/01/do-girl-scout-cookies-still-make-the-world-a-better-place/","disqusTitle":"Do Girl Scout Cookies Still Make The World A Better Place?","nprByline":"Eliza Barclay","nprStoryId":"295748000","nprApiLink":"http://api.npr.org/query?id=295748000&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/04/01/295748000/do-girl-scout-cookies-still-make-the-world-a-better-place?ft=3&f=295748000","nprRetrievedStory":"1","nprPubDate":"Tue, 01 Apr 2014 12:14:00 -0400","nprStoryDate":"Tue, 01 Apr 2014 12:05:00 -0400","nprLastModifiedDate":"Tue, 01 Apr 2014 12:14:18 -0400","path":"/bayareabites/79851/do-girl-scout-cookies-still-make-the-world-a-better-place","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79852\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/160975416_wide-55bde97e4f2523531c1fca1cf57b55362f1cd7be.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/160975416_wide-55bde97e4f2523531c1fca1cf57b55362f1cd7be.jpg\" alt=\"Girl Scouts sell cookies as a winter storm moves in on February 8, 2013 in New York City. Photo: John Moore/Getty Images\" width=\"1674\" height=\"940\" class=\"size-full wp-image-79852\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Girl Scouts sell cookies as a winter storm moves in on February 8, 2013 in New York City. Photo: John Moore/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/01/295748000/do-girl-scout-cookies-still-make-the-world-a-better-place\">The Salt at NPR Food\u003c/a> (4/1/13)\u003c/p>\n\u003cp>It's a pretty bold move to blast Girl Scout cookies, those precious sugary treats whose limited run from late winter to early spring is just about over for the year.\u003c/p>\n\u003cp>But a few brave voices argue it's no longer all that delightful to see little girls peddling packaged cookies, or to buy them in the name of supporting the community. (And no, this is not an April Fools joke.)\u003c/p>\n\u003cfigure id=\"attachment_79853\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/girl-scout-cookies-1511f86cbe6717b5e8cce866803a995e3364712d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/girl-scout-cookies-1511f86cbe6717b5e8cce866803a995e3364712d-290x217.jpg\" alt=\"Could you possibly eat just one Thin Mint or Samoa? Photo: Andrew Prince/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-79853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Could you possibly eat just one Thin Mint or Samoa? Photo: Andrew Prince/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>To some doctors and parents, the tradition increasingly feels out of step with the uncomfortable public health realities of our day.\u003c/p>\n\u003cp>\"The problem is that selling high-fat sugar-laden cookies to an increasingly calorie-addicted populace is no longer congruent with [the Girl Scouts' aim to make the world a better place.]\" That's what John Mandrola, a heart doctor in Louisville, Ky., \u003ca href=\"http://www.drjohnm.org/2014/03/dear-girl-scouts-its-time-to-cut-out-the-cookies/\">wrote\u003c/a> on his blog in March. (He also blogs for Medscape Cardiology.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The sentiment was echoed by Diana Hartman, a writer and editor in Denver, who penned an indignant \u003ca href=\"http://www.denverpost.com/opinion/ci_25418121/why-are-we-letting-girl-scouts-sell-these?source=rss\">op-ed\u003c/a> in the \u003cem>Denver Post\u003c/em>, entitled \"Why are we letting Girl Scouts sell these fattening cookies?\"\u003c/p>\n\u003cp>\"They have some trans fat, some palm oil and are high carb ... all those things you've probably been trying to avoid,\" writes Hartman. As Allison Aubrey \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/31/rethinking-fat-the-case-for-adding-some-into-your-diet/\">just reported\u003c/a>, it's the refined carbs in our diets doctors say we really should be cutting.\u003c/p>\n\u003cp>Unsurprisingly, Hartman and Mandrola took some flack from readers for questioning the tradition, which is almost a century old and touted by the Girl Scouts of America as \"the premier entrepreneurship opportunity for girls.\" Cookie revenue (65 to 75 percent of the cookie retail price), of course, goes to local Girl Scout councils, which typically spend it on Girl Scout activities, camps and properties.\u003c/p>\n\u003cp>And come on, it's not like we eat Girl Scout cookies all year round, right?\u003c/p>\n\u003cp>\"Girl Scout cookies are sold for a short time each year,\" Girl Scouts of the USA's chief communications officer, Kelly Parisi, tells The Salt in an email. \"As such, Girl Scout cookies are considered a snack treat and are intended to be enjoyed in moderation.\"\u003c/p>\n\u003cp>But as \u003ca href=\"http://profiles.ucsf.edu/robert.lustig\">Robert Lustig\u003c/a>, the passionate anti-sugar crusader and pediatric endocrinologist at the University of California, San Francisco, notes, that argument just doesn't fly anymore.\u003c/p>\n\u003cp>That's because Girl Scout cookies are followed by a steady stream of other seasonal snack treats intended to be enjoyed in moderation: like Peeps and Cadbury cream eggs and candy corn and candy canes. (McDonald's knows this trick, and every year rakes in the profits with limited-time-only marketing of its \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/17/167455904/sandwich-monday-the-mighty-mcrib-returns\">McRib sandwich\u003c/a>.)\u003c/p>\n\u003cp>\"If you gorge out on Girl Scout cookies and that's all you did all year, it wouldn't matter,\" says Lustig. \"But you don't. Girl Scout cookies are just another sign of the problem of hyper-consumption ... It's no better than Tony the Tiger selling Frosted Flakes, and in a way it's worse because you're co-opting innocent children.\"\u003c/p>\n\u003cp>Indeed, Girl Scout cookies are addictive. And one glance at Twitter suggests no one's really eating them in moderation:\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>If no one sees me in my dark basement eating a sleeve of Girl Scout cookies, it never really happened.\u003c/p>\n\u003cp>— Kim Bongiorno (@LetMeStart) \u003ca href=\"https://twitter.com/LetMeStart/statuses/446813413608816640\">March 21, 2014\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>When life hands you Girl Scout Cookies.. you eat them all immediately.\u003c/p>\n\u003cp>— The Ceremonies (@theCEREMONIES) \u003ca href=\"https://twitter.com/theCEREMONIES/statuses/449629396773527552\">March 28, 2014\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>\u003cem>The New Yorker\u003c/em> captured our collective guilty tendency to rip through boxes of cookies perfectly in this week's Shouts and Murmurs \u003ca href=\"http://www.newyorker.com/online/blogs/shouts/2014/03/nutrition-facts.html\">column\u003c/a> on revisions to the nutrition label:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Girl Scout Cookies, Samoas, 7 ounces\u003cbr>Serving size: Just one more cookie.\u003cbr>Servings per container: Look, I'm really sorry, O.K.? I know they're your favorite. I don't know what happened. I promise I'll get you some more when I go out later. Just chill out. Jesus.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>OK, so the cookies are a guilty pleasure.\u003c/p>\n\u003cp>But what bothers Mandrola, the doctor whose blog post challenged the Girl Scouts to reconsider the ethics of selling cookies, is that this addictive relationship we now have with sugary foods is showing up every day in his office, in the form of heart rhythm disorders linked to obesity and hypertension.\u003c/p>\n\u003cp>\"I spend my days telling patients to eat less, eat better and exercise,\" he tells us. \"So to me it seems like the Girl Scouts are profiteering off an obvious public health problem.\"\u003c/p>\n\u003cp>Hartman, the writer in Denver, has a suggestions for what the Girl Scouts might sell instead: energy efficient lightbulbs.\u003c/p>\n\u003cp>What do you think? Should the Girl Scouts find something more healthful to sell for their fundraising? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/79851/do-girl-scout-cookies-still-make-the-world-a-better-place","authors":["byline_bayareabites_79851"],"categories":["bayareabites_1653","bayareabites_1245","bayareabites_1763","bayareabites_10916"],"tags":["bayareabites_11518","bayareabites_1911","bayareabites_2613","bayareabites_9224","bayareabites_511","bayareabites_10921"],"featImg":"bayareabites_79859","label":"bayareabites"},"bayareabites_79754":{"type":"posts","id":"bayareabites_79754","meta":{"index":"posts_1591205157","site":"bayareabites","id":"79754","score":null,"sort":[1396284276000]},"guestAuthors":[],"slug":"rethinking-fat-the-case-for-adding-some-into-your-diet","title":"Rethinking Fat: The Case For Adding Some Into Your Diet","publishDate":1396284276,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_79755\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/4532239153_2427705448_o_wide-3c9f385395f8b7a6db21deaa704c4da378932acc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/4532239153_2427705448_o_wide-3c9f385395f8b7a6db21deaa704c4da378932acc.jpg\" alt=\"Nutrition researchers are reaching a new consensus: Cut back on all those refined carbs. And remember that some fat is good. Photo: Stacy Spensley/Flickr\" width=\"1000\" height=\"561\" class=\"size-full wp-image-79755\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nutrition researchers are reaching a new consensus: Cut back on all those refined carbs. And remember that some fat is good. Photo: Stacy Spensley/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/31/295719579/rethinking-fat-the-case-for-adding-some-into-your-diet\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/03/20140331_me_rethinking_fat_the_case_for_adding_some_into_your_diet.mp3\"] \u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/31/295719579/rethinking-fat-the-case-for-adding-some-into-your-diet\">The Salt at NPR Food\u003c/a> (3/31/14)\u003c/p>\n\u003cp>Remember the fat-free boom that swept the country in the 1990s? Yes, we know from the Salt readers who took our informal \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/22/292389447/remember-fat-free-mania-take-our-survey\">survey\u003c/a> that lots of you tried to follow it. And gave up.\u003c/p>\n\u003cp>\"I definitely remember eating fat–free cookies, fat–free pudding, fat-free cheese, which was awful,\" Elizabeth Stafford, an attorney from North Carolina, told us in the survey.\u003c/p>\n\u003cp>Back then, she avoided all kinds of foods with fat: cheese, eggs, meat, even nuts and avocados. Most of the experts were recommending a low-fat diet to prevent heart disease.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And, as a result, her diet was full of sugar (lots of fat-free, sugary yogurt) and carbohydrates, like bagels.\u003c/p>\n\u003cp>\"Fat was really the villain,\" says \u003ca href=\"http://www.hsph.harvard.edu/walter-willett/\">Walter Willett\u003c/a>, who is chairman of the department of nutrition at the Harvard School of Public Health. And, by default, people \"had to load up on carbohydrates.\"\u003c/p>\n\u003cp>But, by the mid-1990s, Willett says, there were already signs that the high-carb, low-fat approach might not lead to fewer heart attacks and strokes. He had a long-term study underway that was aimed at evaluating the effects of diet and lifestyle on health.\u003c/p>\n\u003cp>\"We were finding that if people seemed to replace saturated fat — the kind of fat found in cheese, eggs, meat, butter — with carbohydrate, there was no reduction in heart disease,\" Willett says.\u003c/p>\n\u003cp>Willett submitted his data to a top medical journal, but he says the editors would not publish his findings. His paper was turned down.\u003c/p>\n\u003cp>\"There was a lot of resistance to anything that would question the low-fat guidelines,\" Willett says, especially the guidelines on saturated fat.\u003c/p>\n\u003cp>Willett's \u003ca href=\"http://www.bmj.com/content/313/7049/84\">paper\u003c/a> was eventually published by a British medical journal, the \u003cem>BMJ\u003c/em>, in 1996.\u003c/p>\n\u003cp>Now, nearly two decades later, a more complicated picture has emerged of how fats and carbohydrates contribute to heart disease.\u003c/p>\n\u003cp>For instance, it's clearer that some fats, namely plant-based fats found in nuts and olive oil, as well as those found in fatty fish, are beneficial. Willett says there's strong evidence that they help reduce the risk of heart disease.\u003c/p>\n\u003cp>But here's where it gets interesting: \"We've learned that carbohydrates aren't neutral,\" explains \u003ca href=\"http://www.hsph.harvard.edu/dariush-mozaffarian/\">Dariush Mozaffarian\u003c/a>, an epidemiologist at Harvard Medical School.\u003c/p>\n\u003cp>\"[Carbs] were the base of the pyramid,\" says Mozaffarian. The message was \"eat all carbohydrates you want.\"\u003c/p>\n\u003cp>Americans took this as a green light to eat more refined grains such as breads, processed snack foods and white pasta.\u003c/p>\n\u003cp>\"But carbohydrates worsen glucose and insulin — they have negative effects on blood cholesterol levels,\" he says. And so the thinking that it's OK to swap saturated fats for these refined carbs \"has not been useful advice.\"\u003c/p>\n\u003cp>He says it's clear that saturated fats can raise LDL cholesterol, the bad cholesterol. But that's only one risk factor for heart disease.\u003c/p>\n\u003cp>There's now evidence that — compared with carbs — saturated fat can raise HDL cholesterol (the good cholesterol) and lower trigylcerides in the blood, which are both countering effects to heart disease, he says.\u003c/p>\n\u003cp>\"When you put all of this together,\" says Mozaffarian, what you see is that saturated fat has a relatively neutral effect compared with carbs. He says it's \"not a beneficial effect but not a harmful effect. And I think that's what the recent studies show.\" He points to a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Siri-Tarino+Meta-analysis+of+prospective+cohort+studies\">review\u003c/a> of studies published in 2010.\u003c/p>\n\u003cp>He also points to a highly publicized \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/18/dont-fear-the-fat-experts-question-saturated-fat-guidelines/\">recent meta-analysis\u003c/a> that concludes there's no convincing evidence to support the dietary recommendations to limit saturated fat.\u003c/p>\n\u003cp>The \u003ca href=\"http://annals.org/article.aspx?articleid=1846638\">findings\u003c/a> in that paper have created quite a bit of controversy. For instance, the American Heart Association \u003ca href=\"http://blog.heart.org/study-raises-questions-about-good-and-bad-fats/\">says\u003c/a> it stands by its recommendations to limit saturated fat.\u003c/p>\n\u003cp>\"This research simply means that we lack the data from controlled clinical trials that truly test this question of how much saturated fat is acceptable,\" writes Linda Van Horn, a spokesperson for the American Heart Association.\u003c/p>\n\u003cp>But what's the message that's getting out?\u003c/p>\n\u003cp>A few days ago, Mark Bittman, an author and op-ed contributor to the \u003cem>New York Times\u003c/em>, wrote a \u003ca href=\"http://www.nytimes.com/2014/03/26/opinion/bittman-butter-is-back.html?_r=0\">column\u003c/a> titled \"Butter is Back\" based on the findings of the recent meta-analysis. \"When you're looking for a few chunks of pork for a stew, you can resume searching for the best pieces — the ones with the most fat,\" he wrote.\u003c/p>\n\u003cp>This didn't sit well with \u003ca href=\"http://nutrition.tufts.edu/faculty/lichtenstein-alice\">Alice Lichtenstein\u003c/a>, a nutrition science and policy researcher at Tufts University, who wrote a \u003ca href=\"http://www.nytimes.com/2014/03/29/opinion/eat-more-butter-and-fat.html\">letter to the editor\u003c/a> arguing that green-lighting the return to butter and fatty pork was off.\u003c/p>\n\u003cp>She pointed to an \u003ca href=\"http://circ.ahajournals.org/content/early/2013/11/11/01.cir.0000437740.48606.d1.full.pdf+html\">AHA guideline review\u003c/a> supporting the recommendation to limit saturated fats.\u003c/p>\n\u003cp>So, given the kerfuffle, is there some consensus? Yes, it turns out.\u003c/p>\n\u003cp>In an email to us, Lichtenstein explained that, \"There are strong data to suggest substituting carbohydrate for saturated fat is not associated with a [cardiovascular risk] benefit.\"\u003c/p>\n\u003cp>And like Willett and Mozafarrian, she makes the case that \"substituting polyunsaturated fatty acids [which are found in nuts, seeds, fish and leafy greens] for saturated fat is associated with a benefit.\"\u003c/p>\n\u003cp>So, the message here seems to be: Cut back on all those refined carbs. And remember that some fat is good.\u003c/p>\n\u003cp>After all, the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/30/226844915/to-get-the-benefits-of-olive-oil-fresh-may-be-best\">heart-healthy Mediterranean diet\u003c/a>, which includes lots of nuts, olive oil, fish, fruits, vegetables and legumes, and small amounts of cheese and meat, turns out to be a pattern of eating that includes 40 percent to 45 percent of calories from fat. That's hardly low-fat!\u003c/p>\n\u003cp>Now, of course, in an age when people are avoiding animal products for many reasons, including animal welfare and \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/21/291495523/how-your-love-of-burgers-may-be-helping-to-drive-wildlife-extinct?ft=1&f=1007\">environmental concerns\u003c/a>, new studies that conclude meat is OK, compared with all the refined grains we eat, is bound to raise criticism from vegetarians.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nealbarnard.org/\">Neal Barnard\u003c/a>, a physician and vegetarian activist who leads the Physicians Committee for Responsible Medicine, writes, \"Before you fry up that bacon, hold the fork.\" His conclusion about the recent meta-analysis is this: \"The study had some interesting statistical quirks that made [saturated fat] look safer than it really is.\"\u003c/p>\n\u003cp>The debates about fat will likely go on. And the new studies have been like lighter fluid on the charcoal grill.\u003c/p>\n\u003cp>So, stay tuned. But what's clear is this: Gone are the days of experts calling for ultra-low-fat diets.\u003c/p>\n\u003cp>And, Elizabeth Stafford, who told The Salt about how she struggled with her weight on a low-fat diet, says there's a good reason why.\u003c/p>\n\u003cp>\"I was always starving, and I never felt satisfied,\" she says, thinking back to her low-fat, high-carb days. Eating carbs \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/26/195292850/can-you-be-addicted-to-carbs-scientists-are-checking-that-out\">seems\u003c/a> to make you quickly hungrier for more carbs. And ditto for sugar.\u003c/p>\n\u003cp>\"It took me a long time not to be scared of fat,\" Stafford says. But, she says, she now enjoys scrambled eggs and the occasional burger. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"There's new thinking about the effects of fat on our waistlines and our hearts. And consensus is building that saturated fat isn't the demon we were once told to fear, especially compared with carbs.","status":"publish","parent":0,"modified":1396284276,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":43,"wordCount":1215},"headData":{"title":"Rethinking Fat: The Case For Adding Some Into Your Diet | KQED","description":"There's new thinking about the effects of fat on our waistlines and our hearts. And consensus is building that saturated fat isn't the demon we were once told to fear, especially compared with carbs.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Rethinking Fat: The Case For Adding Some Into Your Diet","datePublished":"2014-03-31T16:44:36.000Z","dateModified":"2014-03-31T16:44:36.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"79754 http://blogs.kqed.org/bayareabites/?p=79754","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/31/rethinking-fat-the-case-for-adding-some-into-your-diet/","disqusTitle":"Rethinking Fat: The Case For Adding Some Into Your Diet","nprByline":"Allison Aubrey","nprStoryId":"295719579","nprApiLink":"http://api.npr.org/query?id=295719579&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/03/31/295719579/rethinking-fat-the-case-for-adding-some-into-your-diet?ft=3&f=295719579","nprRetrievedStory":"1","nprPubDate":"Mon, 31 Mar 2014 11:44:00 -0400","nprStoryDate":"Mon, 31 Mar 2014 03:31:00 -0400","nprLastModifiedDate":"Mon, 31 Mar 2014 11:44:54 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/03/20140331_me_rethinking_fat_the_case_for_adding_some_into_your_diet.mp3?orgId=1&topicId=1053&ft=3&f=295719579","nprAudioM3u":"http://api.npr.org/m3u/1297076428-fb690a.m3u?orgId=1&topicId=1053&ft=3&f=295719579","path":"/bayareabites/79754/rethinking-fat-the-case-for-adding-some-into-your-diet","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/03/20140331_me_rethinking_fat_the_case_for_adding_some_into_your_diet.mp3?orgId=1&topicId=1053&ft=3&f=295719579","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79755\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/4532239153_2427705448_o_wide-3c9f385395f8b7a6db21deaa704c4da378932acc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/4532239153_2427705448_o_wide-3c9f385395f8b7a6db21deaa704c4da378932acc.jpg\" alt=\"Nutrition researchers are reaching a new consensus: Cut back on all those refined carbs. And remember that some fat is good. Photo: Stacy Spensley/Flickr\" width=\"1000\" height=\"561\" class=\"size-full wp-image-79755\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nutrition researchers are reaching a new consensus: Cut back on all those refined carbs. And remember that some fat is good. Photo: Stacy Spensley/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/31/295719579/rethinking-fat-the-case-for-adding-some-into-your-diet\">Morning Edition\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/03/20140331_me_rethinking_fat_the_case_for_adding_some_into_your_diet.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/31/295719579/rethinking-fat-the-case-for-adding-some-into-your-diet\">The Salt at NPR Food\u003c/a> (3/31/14)\u003c/p>\n\u003cp>Remember the fat-free boom that swept the country in the 1990s? Yes, we know from the Salt readers who took our informal \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/22/292389447/remember-fat-free-mania-take-our-survey\">survey\u003c/a> that lots of you tried to follow it. And gave up.\u003c/p>\n\u003cp>\"I definitely remember eating fat–free cookies, fat–free pudding, fat-free cheese, which was awful,\" Elizabeth Stafford, an attorney from North Carolina, told us in the survey.\u003c/p>\n\u003cp>Back then, she avoided all kinds of foods with fat: cheese, eggs, meat, even nuts and avocados. Most of the experts were recommending a low-fat diet to prevent heart disease.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And, as a result, her diet was full of sugar (lots of fat-free, sugary yogurt) and carbohydrates, like bagels.\u003c/p>\n\u003cp>\"Fat was really the villain,\" says \u003ca href=\"http://www.hsph.harvard.edu/walter-willett/\">Walter Willett\u003c/a>, who is chairman of the department of nutrition at the Harvard School of Public Health. And, by default, people \"had to load up on carbohydrates.\"\u003c/p>\n\u003cp>But, by the mid-1990s, Willett says, there were already signs that the high-carb, low-fat approach might not lead to fewer heart attacks and strokes. He had a long-term study underway that was aimed at evaluating the effects of diet and lifestyle on health.\u003c/p>\n\u003cp>\"We were finding that if people seemed to replace saturated fat — the kind of fat found in cheese, eggs, meat, butter — with carbohydrate, there was no reduction in heart disease,\" Willett says.\u003c/p>\n\u003cp>Willett submitted his data to a top medical journal, but he says the editors would not publish his findings. His paper was turned down.\u003c/p>\n\u003cp>\"There was a lot of resistance to anything that would question the low-fat guidelines,\" Willett says, especially the guidelines on saturated fat.\u003c/p>\n\u003cp>Willett's \u003ca href=\"http://www.bmj.com/content/313/7049/84\">paper\u003c/a> was eventually published by a British medical journal, the \u003cem>BMJ\u003c/em>, in 1996.\u003c/p>\n\u003cp>Now, nearly two decades later, a more complicated picture has emerged of how fats and carbohydrates contribute to heart disease.\u003c/p>\n\u003cp>For instance, it's clearer that some fats, namely plant-based fats found in nuts and olive oil, as well as those found in fatty fish, are beneficial. Willett says there's strong evidence that they help reduce the risk of heart disease.\u003c/p>\n\u003cp>But here's where it gets interesting: \"We've learned that carbohydrates aren't neutral,\" explains \u003ca href=\"http://www.hsph.harvard.edu/dariush-mozaffarian/\">Dariush Mozaffarian\u003c/a>, an epidemiologist at Harvard Medical School.\u003c/p>\n\u003cp>\"[Carbs] were the base of the pyramid,\" says Mozaffarian. The message was \"eat all carbohydrates you want.\"\u003c/p>\n\u003cp>Americans took this as a green light to eat more refined grains such as breads, processed snack foods and white pasta.\u003c/p>\n\u003cp>\"But carbohydrates worsen glucose and insulin — they have negative effects on blood cholesterol levels,\" he says. And so the thinking that it's OK to swap saturated fats for these refined carbs \"has not been useful advice.\"\u003c/p>\n\u003cp>He says it's clear that saturated fats can raise LDL cholesterol, the bad cholesterol. But that's only one risk factor for heart disease.\u003c/p>\n\u003cp>There's now evidence that — compared with carbs — saturated fat can raise HDL cholesterol (the good cholesterol) and lower trigylcerides in the blood, which are both countering effects to heart disease, he says.\u003c/p>\n\u003cp>\"When you put all of this together,\" says Mozaffarian, what you see is that saturated fat has a relatively neutral effect compared with carbs. He says it's \"not a beneficial effect but not a harmful effect. And I think that's what the recent studies show.\" He points to a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Siri-Tarino+Meta-analysis+of+prospective+cohort+studies\">review\u003c/a> of studies published in 2010.\u003c/p>\n\u003cp>He also points to a highly publicized \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/18/dont-fear-the-fat-experts-question-saturated-fat-guidelines/\">recent meta-analysis\u003c/a> that concludes there's no convincing evidence to support the dietary recommendations to limit saturated fat.\u003c/p>\n\u003cp>The \u003ca href=\"http://annals.org/article.aspx?articleid=1846638\">findings\u003c/a> in that paper have created quite a bit of controversy. For instance, the American Heart Association \u003ca href=\"http://blog.heart.org/study-raises-questions-about-good-and-bad-fats/\">says\u003c/a> it stands by its recommendations to limit saturated fat.\u003c/p>\n\u003cp>\"This research simply means that we lack the data from controlled clinical trials that truly test this question of how much saturated fat is acceptable,\" writes Linda Van Horn, a spokesperson for the American Heart Association.\u003c/p>\n\u003cp>But what's the message that's getting out?\u003c/p>\n\u003cp>A few days ago, Mark Bittman, an author and op-ed contributor to the \u003cem>New York Times\u003c/em>, wrote a \u003ca href=\"http://www.nytimes.com/2014/03/26/opinion/bittman-butter-is-back.html?_r=0\">column\u003c/a> titled \"Butter is Back\" based on the findings of the recent meta-analysis. \"When you're looking for a few chunks of pork for a stew, you can resume searching for the best pieces — the ones with the most fat,\" he wrote.\u003c/p>\n\u003cp>This didn't sit well with \u003ca href=\"http://nutrition.tufts.edu/faculty/lichtenstein-alice\">Alice Lichtenstein\u003c/a>, a nutrition science and policy researcher at Tufts University, who wrote a \u003ca href=\"http://www.nytimes.com/2014/03/29/opinion/eat-more-butter-and-fat.html\">letter to the editor\u003c/a> arguing that green-lighting the return to butter and fatty pork was off.\u003c/p>\n\u003cp>She pointed to an \u003ca href=\"http://circ.ahajournals.org/content/early/2013/11/11/01.cir.0000437740.48606.d1.full.pdf+html\">AHA guideline review\u003c/a> supporting the recommendation to limit saturated fats.\u003c/p>\n\u003cp>So, given the kerfuffle, is there some consensus? Yes, it turns out.\u003c/p>\n\u003cp>In an email to us, Lichtenstein explained that, \"There are strong data to suggest substituting carbohydrate for saturated fat is not associated with a [cardiovascular risk] benefit.\"\u003c/p>\n\u003cp>And like Willett and Mozafarrian, she makes the case that \"substituting polyunsaturated fatty acids [which are found in nuts, seeds, fish and leafy greens] for saturated fat is associated with a benefit.\"\u003c/p>\n\u003cp>So, the message here seems to be: Cut back on all those refined carbs. And remember that some fat is good.\u003c/p>\n\u003cp>After all, the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/30/226844915/to-get-the-benefits-of-olive-oil-fresh-may-be-best\">heart-healthy Mediterranean diet\u003c/a>, which includes lots of nuts, olive oil, fish, fruits, vegetables and legumes, and small amounts of cheese and meat, turns out to be a pattern of eating that includes 40 percent to 45 percent of calories from fat. That's hardly low-fat!\u003c/p>\n\u003cp>Now, of course, in an age when people are avoiding animal products for many reasons, including animal welfare and \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/21/291495523/how-your-love-of-burgers-may-be-helping-to-drive-wildlife-extinct?ft=1&f=1007\">environmental concerns\u003c/a>, new studies that conclude meat is OK, compared with all the refined grains we eat, is bound to raise criticism from vegetarians.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nealbarnard.org/\">Neal Barnard\u003c/a>, a physician and vegetarian activist who leads the Physicians Committee for Responsible Medicine, writes, \"Before you fry up that bacon, hold the fork.\" His conclusion about the recent meta-analysis is this: \"The study had some interesting statistical quirks that made [saturated fat] look safer than it really is.\"\u003c/p>\n\u003cp>The debates about fat will likely go on. And the new studies have been like lighter fluid on the charcoal grill.\u003c/p>\n\u003cp>So, stay tuned. But what's clear is this: Gone are the days of experts calling for ultra-low-fat diets.\u003c/p>\n\u003cp>And, Elizabeth Stafford, who told The Salt about how she struggled with her weight on a low-fat diet, says there's a good reason why.\u003c/p>\n\u003cp>\"I was always starving, and I never felt satisfied,\" she says, thinking back to her low-fat, high-carb days. Eating carbs \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/26/195292850/can-you-be-addicted-to-carbs-scientists-are-checking-that-out\">seems\u003c/a> to make you quickly hungrier for more carbs. And ditto for sugar.\u003c/p>\n\u003cp>\"It took me a long time not to be scared of fat,\" Stafford says. But, she says, she now enjoys scrambled eggs and the occasional burger. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/79754/rethinking-fat-the-case-for-adding-some-into-your-diet","authors":["byline_bayareabites_79754"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_11745","bayareabites_11518","bayareabites_13226","bayareabites_12139","bayareabites_12083","bayareabites_11318","bayareabites_10921"],"featImg":"bayareabites_79762","label":"bayareabites"},"bayareabites_79196":{"type":"posts","id":"bayareabites_79196","meta":{"index":"posts_1591205157","site":"bayareabites","id":"79196","score":null,"sort":[1395158192000]},"guestAuthors":[],"slug":"dont-fear-the-fat-experts-question-saturated-fat-guidelines","title":"Don't Fear The Fat: Experts Question Saturated Fat Guidelines ","publishDate":1395158192,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_79197\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/fat-c720a1bd93fe322f9701253493040c38bf25ddb9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/fat-c720a1bd93fe322f9701253493040c38bf25ddb9-1024x768.jpg\" alt=\"Eating some foods high in saturated fat is not necessarily going to increase your risk of heart disease, a study shows, contrary to the dietary science of the past 40 years. Photo: Cristian Baitg Schreiweis/iStockphoto\" width=\"1024\" height=\"768\" class=\"size-large wp-image-79197\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eating some foods high in saturated fat is not necessarily going to increase your risk of heart disease, a study shows, contrary to the dietary science of the past 40 years. Photo: Cristian Baitg Schreiweis/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/17/290846811/dont-fear-the-fat-experts-question-saturated-fat-guidelines\">The Salt at NPR Food\u003c/a> (3/17/14)\u003c/p>\n\u003cp>As a culture, we tend to suffer from the angel-or-devil mindset. Especially when it comes to food.\u003c/p>\n\u003cp>And for 40 years now, saturated fat — found in high amounts in meat, cheese and other full-fat dairy products — has been one of our top nutritional demons.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.health.gov/dietaryguidelines/2015.asp\">U.S. Dietary Guidelines\u003c/a> urge us to limit consumption because of concerns that saturated fat raises the risk of heart disease. But after decades of research, a growing number of experts are questioning this link.\u003c/p>\n\u003cp>In fact, the authors of a new meta-analysis published in the \u003cem>Annals of Internal Medicine\u003c/em> \u003ca href=\"http://annals.org/article.aspx?articleid=1846638\">conclude\u003c/a> that there's insufficient evidence to support the long-standing recommendation to consume saturated fat in very low amounts.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, let's walk through this shift in thinking: The concern over fat gathered steam in the 1960s when studies showed that saturated fat increases LDL cholesterol — the bad cholesterol — the artery clogging stuff. The assumption was that this increased the risk of heart disease.\u003c/p>\n\u003cp>But after all this time, it just hasn't panned out, at least not convincingly. When researchers have tracked people's saturated fat intake over time and then followed up to see whether higher intake increases the risk of heart attacks and strokes, they haven't found a clear, consistent link.\u003c/p>\n\u003cp>In fact, the new study finds \"null associations\" (to quote the authors) between total saturated fat intake and coronary risk. And a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Siri-Tarino+Meta-analysis+of+prospective+cohort+studies\">prior analysis\u003c/a> that included more than 300,000 participants came to a similar conclusion.\u003c/p>\n\u003cp>So, what explains this? Well, researchers say the relationship between cholesterol and heart disease is a lot more complicated than was once understood. LDL is just one indicator of risk.\u003c/p>\n\u003cp>What's now thought to be a more important predictor of risk is the ratio a person has of LDL to HDL, the \u003cem>good\u003c/em> cholesterol. And there's evidence that, compared with carbohydrates, saturated fat can increase HDL and lower fat deposits in the blood called triglycerides, which, in theory, would be protective against heart disease.\u003c/p>\n\u003cp>\"So when you put this all together,\" says \u003ca href=\"http://www.hsph.harvard.edu/dariush-mozaffarian/\">Dariush Mozaffarian\u003c/a> of the Harvard School of Public Health, a co-author of the paper, what you see is that saturated fat has a relatively neutral effect. It's \"not a beneficial effect but not a harmful effect. And I think that's what the recent studies show.\" \u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_79198\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/my-plate_custom-06d52fd2e8784235068be928c54b0ff3078a7d38.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/my-plate_custom-06d52fd2e8784235068be928c54b0ff3078a7d38.jpg\" alt=\"The latest study is a challenge to the U.S. Dietary guidelines, which call for consuming mostly low-fat dairy and meat products. Image: USDAgov/Flickr\" width=\"200\" height=\"171\" class=\"size-full wp-image-79198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The latest study is a challenge to the U.S. Dietary guidelines, which call for consuming mostly low-fat dairy and meat products. Image: USDAgov/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>So, where does this lead us? Lots of experts say the lesson here is that you can't take a reductionist approach to good health.\u003c/p>\n\u003cp>Look what happened when Americans reduced fat intake at the height of the fat-free boom in the early 1990s, and compensated by eating lots of carbohydrates. All of the calories from refined grains (think fat-free bagels and low-fat cookies) led lots of folks to gain weight.\u003c/p>\n\u003cp>\"There were definitely unintended, harmful consequences of the low-fat craze,\" Mozaffarian says.\u003c/p>\n\u003cp>He says the lesson is to get away from recommendations that are built on single nutrients. A healthy diet, he says, should include a wide variety of minimally processed, whole foods such as nuts and vegetable and olive oils (which have some saturated fat), as well as fish, fruits, vegetables and small portions of animal products such as yogurt and cheese. (Surprisingly, the health-promoting \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/05/for-mind-and-body-study-finds-mediterranean-diet-boosts-both/\">Mediterranean-style diet\u003c/a> has about 45 percent of calories from fat, including small amounts of meat.)\u003c/p>\n\u003cp>So, if you're still asking the question — is saturated fat good or bad? — the answer, Mozaffarian says, depends on what you're eating instead. He points to another study that found replacing saturated fats with carbohydrates has no benefits.\u003c/p>\n\u003cp>Now, of course, not everyone is convinced by the new studies that question the link between saturated fat and heart disease. Groups including the World Health Organization and the American Heart Association promote a low intake of saturated fat.\u003c/p>\n\u003cp>And vegan groups do as well. \"I think there is support for removing all animal products from the diet for health purposes,\" says \u003ca href=\"http://www.pcrm.org/media/experts/bios/susan-levin-ms-rd\">Susan Levin\u003c/a> of the Physicians Committee for Responsible Medicine, which advocates vegan diets.\u003c/p>\n\u003cp>She points out that two population studies (an \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2671114/\">Adventist Health Study\u003c/a> and a European Prospective Investigation into Cancer and Nutrition [\u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/12833118\">EPIC\u003c/a>] study) have shown that the fewer animal products you consume, the less likely you are to have diabetes or to be overweight.\u003c/p>\n\u003cp>Some argue that the type of fatty acids that make up the saturated fat in a food makes a difference, too. For instance, recent studies suggest that the fatty acids in milk and yogurt may be beneficial for heart health. And as we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/12/the-full-fat-paradox-whole-milk-may-keep-us-lean/\">reported\u003c/a>, researchers are actively studying this full-fat dairy paradox. But processed red meats, also high in saturated fat, are shown to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/06/salami-suicide-processed-meats-linked-to-heart-disease-and-cancer/\">increase the risk\u003c/a> of heart disease and certain cancers.\u003c/p>\n\u003cp>So, saturated fat isn't automatically the bad guy — and shouldn't be demonized, these researchers say. It's just one part of the complex dietary puzzle.\u003c/p>\n\u003cp>Experts say remember this big picture: Too many calories from any source, whether it's fats or carbohydrates, can lead to weight gain. And it's that extra weight that increases the risk of heart disease.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The link between heart disease and saturated fat that scientists have been drilling into us for 40 years is not as solid as many of us once thought. But don't run out and gorge on bacon just yet.","status":"publish","parent":0,"modified":1395158192,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":943},"headData":{"title":"Don't Fear The Fat: Experts Question Saturated Fat Guidelines | KQED","description":"The link between heart disease and saturated fat that scientists have been drilling into us for 40 years is not as solid as many of us once thought. But don't run out and gorge on bacon just yet.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Don't Fear The Fat: Experts Question Saturated Fat Guidelines ","datePublished":"2014-03-18T15:56:32.000Z","dateModified":"2014-03-18T15:56:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"79196 http://blogs.kqed.org/bayareabites/?p=79196","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/18/dont-fear-the-fat-experts-question-saturated-fat-guidelines/","disqusTitle":"Don't Fear The Fat: Experts Question Saturated Fat Guidelines ","nprByline":"Allison Aubrey","nprStoryId":"290846811","nprApiLink":"http://api.npr.org/query?id=290846811&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/03/17/290846811/dont-fear-the-fat-experts-question-saturated-fat-guidelines?ft=3&f=290846811","nprRetrievedStory":"1","nprPubDate":"Tue, 18 Mar 2014 08:50:00 -0400","nprStoryDate":"Mon, 17 Mar 2014 19:23:00 -0400","nprLastModifiedDate":"Tue, 18 Mar 2014 08:50:14 -0400","path":"/bayareabites/79196/dont-fear-the-fat-experts-question-saturated-fat-guidelines","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79197\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/fat-c720a1bd93fe322f9701253493040c38bf25ddb9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/fat-c720a1bd93fe322f9701253493040c38bf25ddb9-1024x768.jpg\" alt=\"Eating some foods high in saturated fat is not necessarily going to increase your risk of heart disease, a study shows, contrary to the dietary science of the past 40 years. Photo: Cristian Baitg Schreiweis/iStockphoto\" width=\"1024\" height=\"768\" class=\"size-large wp-image-79197\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eating some foods high in saturated fat is not necessarily going to increase your risk of heart disease, a study shows, contrary to the dietary science of the past 40 years. Photo: Cristian Baitg Schreiweis/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/17/290846811/dont-fear-the-fat-experts-question-saturated-fat-guidelines\">The Salt at NPR Food\u003c/a> (3/17/14)\u003c/p>\n\u003cp>As a culture, we tend to suffer from the angel-or-devil mindset. Especially when it comes to food.\u003c/p>\n\u003cp>And for 40 years now, saturated fat — found in high amounts in meat, cheese and other full-fat dairy products — has been one of our top nutritional demons.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.health.gov/dietaryguidelines/2015.asp\">U.S. Dietary Guidelines\u003c/a> urge us to limit consumption because of concerns that saturated fat raises the risk of heart disease. But after decades of research, a growing number of experts are questioning this link.\u003c/p>\n\u003cp>In fact, the authors of a new meta-analysis published in the \u003cem>Annals of Internal Medicine\u003c/em> \u003ca href=\"http://annals.org/article.aspx?articleid=1846638\">conclude\u003c/a> that there's insufficient evidence to support the long-standing recommendation to consume saturated fat in very low amounts.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, let's walk through this shift in thinking: The concern over fat gathered steam in the 1960s when studies showed that saturated fat increases LDL cholesterol — the bad cholesterol — the artery clogging stuff. The assumption was that this increased the risk of heart disease.\u003c/p>\n\u003cp>But after all this time, it just hasn't panned out, at least not convincingly. When researchers have tracked people's saturated fat intake over time and then followed up to see whether higher intake increases the risk of heart attacks and strokes, they haven't found a clear, consistent link.\u003c/p>\n\u003cp>In fact, the new study finds \"null associations\" (to quote the authors) between total saturated fat intake and coronary risk. And a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Siri-Tarino+Meta-analysis+of+prospective+cohort+studies\">prior analysis\u003c/a> that included more than 300,000 participants came to a similar conclusion.\u003c/p>\n\u003cp>So, what explains this? Well, researchers say the relationship between cholesterol and heart disease is a lot more complicated than was once understood. LDL is just one indicator of risk.\u003c/p>\n\u003cp>What's now thought to be a more important predictor of risk is the ratio a person has of LDL to HDL, the \u003cem>good\u003c/em> cholesterol. And there's evidence that, compared with carbohydrates, saturated fat can increase HDL and lower fat deposits in the blood called triglycerides, which, in theory, would be protective against heart disease.\u003c/p>\n\u003cp>\"So when you put this all together,\" says \u003ca href=\"http://www.hsph.harvard.edu/dariush-mozaffarian/\">Dariush Mozaffarian\u003c/a> of the Harvard School of Public Health, a co-author of the paper, what you see is that saturated fat has a relatively neutral effect. It's \"not a beneficial effect but not a harmful effect. And I think that's what the recent studies show.\" \u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_79198\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/my-plate_custom-06d52fd2e8784235068be928c54b0ff3078a7d38.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/my-plate_custom-06d52fd2e8784235068be928c54b0ff3078a7d38.jpg\" alt=\"The latest study is a challenge to the U.S. Dietary guidelines, which call for consuming mostly low-fat dairy and meat products. Image: USDAgov/Flickr\" width=\"200\" height=\"171\" class=\"size-full wp-image-79198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The latest study is a challenge to the U.S. Dietary guidelines, which call for consuming mostly low-fat dairy and meat products. Image: USDAgov/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>So, where does this lead us? Lots of experts say the lesson here is that you can't take a reductionist approach to good health.\u003c/p>\n\u003cp>Look what happened when Americans reduced fat intake at the height of the fat-free boom in the early 1990s, and compensated by eating lots of carbohydrates. All of the calories from refined grains (think fat-free bagels and low-fat cookies) led lots of folks to gain weight.\u003c/p>\n\u003cp>\"There were definitely unintended, harmful consequences of the low-fat craze,\" Mozaffarian says.\u003c/p>\n\u003cp>He says the lesson is to get away from recommendations that are built on single nutrients. A healthy diet, he says, should include a wide variety of minimally processed, whole foods such as nuts and vegetable and olive oils (which have some saturated fat), as well as fish, fruits, vegetables and small portions of animal products such as yogurt and cheese. (Surprisingly, the health-promoting \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/05/for-mind-and-body-study-finds-mediterranean-diet-boosts-both/\">Mediterranean-style diet\u003c/a> has about 45 percent of calories from fat, including small amounts of meat.)\u003c/p>\n\u003cp>So, if you're still asking the question — is saturated fat good or bad? — the answer, Mozaffarian says, depends on what you're eating instead. He points to another study that found replacing saturated fats with carbohydrates has no benefits.\u003c/p>\n\u003cp>Now, of course, not everyone is convinced by the new studies that question the link between saturated fat and heart disease. Groups including the World Health Organization and the American Heart Association promote a low intake of saturated fat.\u003c/p>\n\u003cp>And vegan groups do as well. \"I think there is support for removing all animal products from the diet for health purposes,\" says \u003ca href=\"http://www.pcrm.org/media/experts/bios/susan-levin-ms-rd\">Susan Levin\u003c/a> of the Physicians Committee for Responsible Medicine, which advocates vegan diets.\u003c/p>\n\u003cp>She points out that two population studies (an \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2671114/\">Adventist Health Study\u003c/a> and a European Prospective Investigation into Cancer and Nutrition [\u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/12833118\">EPIC\u003c/a>] study) have shown that the fewer animal products you consume, the less likely you are to have diabetes or to be overweight.\u003c/p>\n\u003cp>Some argue that the type of fatty acids that make up the saturated fat in a food makes a difference, too. For instance, recent studies suggest that the fatty acids in milk and yogurt may be beneficial for heart health. And as we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/12/the-full-fat-paradox-whole-milk-may-keep-us-lean/\">reported\u003c/a>, researchers are actively studying this full-fat dairy paradox. But processed red meats, also high in saturated fat, are shown to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/06/salami-suicide-processed-meats-linked-to-heart-disease-and-cancer/\">increase the risk\u003c/a> of heart disease and certain cancers.\u003c/p>\n\u003cp>So, saturated fat isn't automatically the bad guy — and shouldn't be demonized, these researchers say. It's just one part of the complex dietary puzzle.\u003c/p>\n\u003cp>Experts say remember this big picture: Too many calories from any source, whether it's fats or carbohydrates, can lead to weight gain. And it's that extra weight that increases the risk of heart disease.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/79196/dont-fear-the-fat-experts-question-saturated-fat-guidelines","authors":["byline_bayareabites_79196"],"categories":["bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_13165","bayareabites_11518","bayareabites_11333","bayareabites_12139","bayareabites_12083","bayareabites_11318","bayareabites_13166"],"featImg":"bayareabites_79205","label":"bayareabites"},"bayareabites_78058":{"type":"posts","id":"bayareabites_78058","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78058","score":null,"sort":[1392231220000]},"guestAuthors":[],"slug":"the-full-fat-paradox-whole-milk-may-keep-us-lean","title":"The Full-Fat Paradox: Whole Milk May Keep Us Lean","publishDate":1392231220,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78059\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/75540976_wide-b8d1f1b6896fddc51d5cdfc21ca43af07f609896.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/75540976_wide-b8d1f1b6896fddc51d5cdfc21ca43af07f609896-1024x575.jpg\" alt=\"A customer shops for milk at a Safeway in Livermore, Calif. Although it may seem counterintuitive, there's growing evidence that full-fat dairy is linked to reduced body weight. Photo: Justin Sullivan/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-78059\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A customer shops for milk at a Safeway in Livermore, Calif. Although it may seem counterintuitive, there's growing evidence that full-fat dairy is linked to reduced body weight. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/12/275376259/the-full-fat-paradox-whole-milk-may-keep-us-lean\">The Salt at NPR Food\u003c/a> (2/12/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/12/275376259/the-full-fat-paradox-whole-milk-may-keep-us-lean\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140212_me_the_full-fat_paradox_whole_milk_may_keep_us_lean.mp3\"] \u003c/p>\n\u003cp>I have to admit, I melt at the creaminess of full-fat yogurt.\u003c/p>\n\u003cp>It's an indulgence that we're told to resist. And I try to abide. (Stealing a bite of my daughter's YoBaby doesn't count, does it?)\u003c/p>\n\u003cp>The reason we're told to limit dairy fat seems pretty straight forward. The extra calories packed into the fat is bad for our waistlines. That's the assumption.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But what if dairy fat isn't the dietary demon we've been led to believe? New research suggests we may want to look anew.\u003c/p>\n\u003cp>Consider the findings of two recent studies that conclude the consumption of whole fat dairy is linked to reduced body fat.\u003c/p>\n\u003cp>In one \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23320900\">paper\u003c/a>, published by Swedish researchers in the \u003cem>Scandinavian Journal of Primary Health Care\u003c/em>, middle-aged men who consumed high-fat milk, butter and cream were significantly less likely to become obese over a period of 12 years compared to men who never or rarely ate high-fat dairy.\u003c/p>\n\u003cp>Yep, that's right. The butter and whole-milk eaters did better at keeping the pounds off.\u003c/p>\n\u003cp>\"I would say it's counter-intuitive,\" says \u003ca href=\"http://www.nationaldairycouncil.org/PressandMedia/Spokespeople/Pages/miller.aspx\">Greg Miller\u003c/a>, executive vice president of the National Dairy Council.\u003c/p>\n\u003cp>The second \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22810464\">study\u003c/a>, published in the \u003cem>European Journal of Nutrition\u003c/em>, is a meta-analysis of 16 observational studies. There has been a hypothesis that high-fat dairy foods contribute to obesity and heart disease risk, but the reviewers concluded that the evidence does not support this hypothesis. In fact, the reviewers found that in most of the studies, high-fat dairy was associated with a \u003cem>lower\u003c/em> risk of obesity.\u003c/p>\n\u003cp>\"We continue to see more and more data coming out [finding that] consumption of whole-milk dairy products is associated with reduced body fat,\" Miller says.\u003c/p>\n\u003cp>It's not clear what might explain this phenomenon. Lots of folks point to the satiety factor. The higher levels of fat in whole milk products may make us feel fuller, faster. And as a result, the thinking goes, we may end up eating less.\u003c/p>\n\u003cp>Or the explanation could be more complex. \"There may be bio-active substances in the milk fat that may be altering our metabolism in a way that helps us utilize the fat and burn it for energy, rather than storing it in our bodies,\" Miller says.\u003c/p>\n\u003cp>Whatever the mechanism, this association between higher dairy fat and lower body weight appears to hold up in children, too.\u003c/p>\n\u003cp>As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/20/whole-milk-or-skim-study-links-fattier-milk-to-slimmer-kids/\">reported\u003c/a> last year, a study of children published in the \u003cem>Archives Of Diseases in Childhood\u003c/em>, a sister publication of the \u003cem>British Medical Journal, \u003c/em>concluded that low-fat milk was associated with more weight gain over time.\u003c/p>\n\u003cp>\"It really surprised us,\" study author Mark DeBoer, a pediatrician at the University of Virginia, told us.\u003c/p>\n\u003cp>So, where does this leave us, the \u003cem>rule-followers\u003c/em>, who have complied with the skim-milk-is-best edict?\u003c/p>\n\u003cp>Well, opinions differ. The recommendations that led to the fat-free dairy boom were, in part, born out of concerns about cholesterol.\u003c/p>\n\u003cp>Whole-milk dairy products are relatively high in saturated fat. And eating too much saturated fat can increase the risk of heart disease. So many experts would agree that adults with high cholesterol should continue to limit dairy fat.\u003c/p>\n\u003cp>But it's also becoming clear that there are benefits to full-fat dairy too, at least for some consumers.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/10/fresh-research-finds-organic-milk-packs-in-omega-3s/\">reported\u003c/a>, in addition to the body weight association, organic whole milk contains beneficial omega-3 fatty acids.\u003c/p>\n\u003cp>It's unclear whether more people are opting for whole milk products. Though non-fat and low-fat are still dominating dairy sales, the organic sector is experiencing an uptick in whole-fat sales.\u003c/p>\n\u003cp>\"We definitely in the last few years are seeing a trend toward the whole fat products,\" \u003ca href=\"http://www.organicvalley.coop/?id=688\">George Siemon\u003c/a>, CEO of the farmer-owned Organic Valley, told us. His company's sales of whole-fat milk are up 10 percent, he says. And sales of skim milk have trailed off. Also, there's been a \u003ca href=\"http://articles.latimes.com/2014/jan/07/business/la-fi-mo-butter-20140107\">boom in butter sales\u003c/a>.\u003c/p>\n\u003cp>So, stay tuned. Though it's a \u003cem>sounds-too-good-to-be-true\u003c/em> finding, researchers are continuing to investigate how dairy fat may help people control their weight. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Two recent studies add to the growing evidence that consuming dairy fat may actually fend off weight gain. Experts say it may be time to revisit the assumption that when it comes to dairy, fat free is always best.","status":"publish","parent":0,"modified":1392231220,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":777},"headData":{"title":"The Full-Fat Paradox: Whole Milk May Keep Us Lean | KQED","description":"Two recent studies add to the growing evidence that consuming dairy fat may actually fend off weight gain. Experts say it may be time to revisit the assumption that when it comes to dairy, fat free is always best.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Full-Fat Paradox: Whole Milk May Keep Us Lean","datePublished":"2014-02-12T18:53:40.000Z","dateModified":"2014-02-12T18:53:40.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"78058 http://blogs.kqed.org/bayareabites/?p=78058","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/12/the-full-fat-paradox-whole-milk-may-keep-us-lean/","disqusTitle":"The Full-Fat Paradox: Whole Milk May Keep Us Lean","nprByline":"Allison Aubrey","nprStoryId":"275376259","nprApiLink":"http://api.npr.org/query?id=275376259&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/02/12/275376259/the-full-fat-paradox-whole-milk-may-keep-us-lean?ft=3&f=275376259","nprRetrievedStory":"1","nprPubDate":"Wed, 12 Feb 2014 07:57:00 -0500","nprStoryDate":"Wed, 12 Feb 2014 03:38:00 -0500","nprLastModifiedDate":"Wed, 12 Feb 2014 07:43:54 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140212_me_the_full-fat_paradox_whole_milk_may_keep_us_lean.mp3?orgId=1&topicId=1134&ft=3&f=275376259","nprAudioM3u":"http://api.npr.org/m3u/1275796939-f8deb3.m3u?orgId=1&topicId=1134&ft=3&f=275376259","path":"/bayareabites/78058/the-full-fat-paradox-whole-milk-may-keep-us-lean","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140212_me_the_full-fat_paradox_whole_milk_may_keep_us_lean.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78059\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/75540976_wide-b8d1f1b6896fddc51d5cdfc21ca43af07f609896.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/75540976_wide-b8d1f1b6896fddc51d5cdfc21ca43af07f609896-1024x575.jpg\" alt=\"A customer shops for milk at a Safeway in Livermore, Calif. Although it may seem counterintuitive, there's growing evidence that full-fat dairy is linked to reduced body weight. Photo: Justin Sullivan/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-78059\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A customer shops for milk at a Safeway in Livermore, Calif. Although it may seem counterintuitive, there's growing evidence that full-fat dairy is linked to reduced body weight. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/12/275376259/the-full-fat-paradox-whole-milk-may-keep-us-lean\">The Salt at NPR Food\u003c/a> (2/12/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/12/275376259/the-full-fat-paradox-whole-milk-may-keep-us-lean\">Morning Edition\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140212_me_the_full-fat_paradox_whole_milk_may_keep_us_lean.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>I have to admit, I melt at the creaminess of full-fat yogurt.\u003c/p>\n\u003cp>It's an indulgence that we're told to resist. And I try to abide. (Stealing a bite of my daughter's YoBaby doesn't count, does it?)\u003c/p>\n\u003cp>The reason we're told to limit dairy fat seems pretty straight forward. The extra calories packed into the fat is bad for our waistlines. That's the assumption.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But what if dairy fat isn't the dietary demon we've been led to believe? New research suggests we may want to look anew.\u003c/p>\n\u003cp>Consider the findings of two recent studies that conclude the consumption of whole fat dairy is linked to reduced body fat.\u003c/p>\n\u003cp>In one \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23320900\">paper\u003c/a>, published by Swedish researchers in the \u003cem>Scandinavian Journal of Primary Health Care\u003c/em>, middle-aged men who consumed high-fat milk, butter and cream were significantly less likely to become obese over a period of 12 years compared to men who never or rarely ate high-fat dairy.\u003c/p>\n\u003cp>Yep, that's right. The butter and whole-milk eaters did better at keeping the pounds off.\u003c/p>\n\u003cp>\"I would say it's counter-intuitive,\" says \u003ca href=\"http://www.nationaldairycouncil.org/PressandMedia/Spokespeople/Pages/miller.aspx\">Greg Miller\u003c/a>, executive vice president of the National Dairy Council.\u003c/p>\n\u003cp>The second \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22810464\">study\u003c/a>, published in the \u003cem>European Journal of Nutrition\u003c/em>, is a meta-analysis of 16 observational studies. There has been a hypothesis that high-fat dairy foods contribute to obesity and heart disease risk, but the reviewers concluded that the evidence does not support this hypothesis. In fact, the reviewers found that in most of the studies, high-fat dairy was associated with a \u003cem>lower\u003c/em> risk of obesity.\u003c/p>\n\u003cp>\"We continue to see more and more data coming out [finding that] consumption of whole-milk dairy products is associated with reduced body fat,\" Miller says.\u003c/p>\n\u003cp>It's not clear what might explain this phenomenon. Lots of folks point to the satiety factor. The higher levels of fat in whole milk products may make us feel fuller, faster. And as a result, the thinking goes, we may end up eating less.\u003c/p>\n\u003cp>Or the explanation could be more complex. \"There may be bio-active substances in the milk fat that may be altering our metabolism in a way that helps us utilize the fat and burn it for energy, rather than storing it in our bodies,\" Miller says.\u003c/p>\n\u003cp>Whatever the mechanism, this association between higher dairy fat and lower body weight appears to hold up in children, too.\u003c/p>\n\u003cp>As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/20/whole-milk-or-skim-study-links-fattier-milk-to-slimmer-kids/\">reported\u003c/a> last year, a study of children published in the \u003cem>Archives Of Diseases in Childhood\u003c/em>, a sister publication of the \u003cem>British Medical Journal, \u003c/em>concluded that low-fat milk was associated with more weight gain over time.\u003c/p>\n\u003cp>\"It really surprised us,\" study author Mark DeBoer, a pediatrician at the University of Virginia, told us.\u003c/p>\n\u003cp>So, where does this leave us, the \u003cem>rule-followers\u003c/em>, who have complied with the skim-milk-is-best edict?\u003c/p>\n\u003cp>Well, opinions differ. The recommendations that led to the fat-free dairy boom were, in part, born out of concerns about cholesterol.\u003c/p>\n\u003cp>Whole-milk dairy products are relatively high in saturated fat. And eating too much saturated fat can increase the risk of heart disease. So many experts would agree that adults with high cholesterol should continue to limit dairy fat.\u003c/p>\n\u003cp>But it's also becoming clear that there are benefits to full-fat dairy too, at least for some consumers.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/10/fresh-research-finds-organic-milk-packs-in-omega-3s/\">reported\u003c/a>, in addition to the body weight association, organic whole milk contains beneficial omega-3 fatty acids.\u003c/p>\n\u003cp>It's unclear whether more people are opting for whole milk products. Though non-fat and low-fat are still dominating dairy sales, the organic sector is experiencing an uptick in whole-fat sales.\u003c/p>\n\u003cp>\"We definitely in the last few years are seeing a trend toward the whole fat products,\" \u003ca href=\"http://www.organicvalley.coop/?id=688\">George Siemon\u003c/a>, CEO of the farmer-owned Organic Valley, told us. His company's sales of whole-fat milk are up 10 percent, he says. And sales of skim milk have trailed off. Also, there's been a \u003ca href=\"http://articles.latimes.com/2014/jan/07/business/la-fi-mo-butter-20140107\">boom in butter sales\u003c/a>.\u003c/p>\n\u003cp>So, stay tuned. Though it's a \u003cem>sounds-too-good-to-be-true\u003c/em> finding, researchers are continuing to investigate how dairy fat may help people control their weight. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78058/the-full-fat-paradox-whole-milk-may-keep-us-lean","authors":["byline_bayareabites_78058"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_10480","bayareabites_11518","bayareabites_9225","bayareabites_13065","bayareabites_11318","bayareabites_10921","bayareabites_11419"],"featImg":"bayareabites_78061","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. 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Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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