The Problem Is Fat

As in the 1970s a major scientific theory was that fat in the diet was the main risk factor for heart disease, the United States recommended removing fat from food items. Although the food industry produced low-fat foods the outcome was not as expected. In the event there was only a small influence on fat consumption, but there was a large increase in the calories, carbohydrate and sugar that was eaten. The incidence of heart disease did not decline. Instead, the number who were obese increased, and over the next 40 years the number in America tripled. The question then arose as whether this increase in weight resulted from increased sugar consumption.