New Balance Foundation Obesity Prevention Center, Boston Children's Hospital, Boston, MA, United States; Harvard Medical School, Boston, MA, United States; Department of Nutrition, Harvard T.H. Chan School of Public Health, MA, United States; Department of Nutrition, Exercise and Sports, University of Copenhagen, Copenhagen, Denmark.
Harvard Medical School, Boston, MA, United States; Department of Nutrition, Harvard T.H. Chan School of Public Health, MA, United States; Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA, United States.
Am J Clin Nutr. 2023 Nov;118(5):849-851. doi: 10.1016/j.ajcnut.2023.09.006. Epub 2023 Sep 22.
Worldwide dietary guidelines in the late 20th century promoted a low-fat diet, based, in part, on the notion that dietary fat, the most energy dense macronutrient, causes excess weight gain. However, high-quality evidence accumulating since then refute a direct association between dietary fat and adiposity. Moreover, substitution of carbohydrates for unsaturated fat can increase insulin resistance and cardiometabolic disease, especially among populations with highly prevalent insulin resistance. In this context, the recent WHO conditional recommendation to carry forward the guidance to limit dietary fat to ≤30% seems ill advised and should be reconsidered.
20 世纪后期，全球范围内的饮食指南提倡低脂饮食，部分依据是饮食中的脂肪是能量最密集的宏量营养素，会导致体重过度增加。然而，此后积累的高质量证据反驳了饮食脂肪与肥胖之间的直接关联。此外，用碳水化合物替代不饱和脂肪会增加胰岛素抵抗和心血管代谢疾病的风险，尤其是在胰岛素抵抗普遍存在的人群中。在这种情况下，世界卫生组织最近有条件地建议继续限制饮食脂肪摄入量至≤30%的指导方针似乎不妥，应该重新考虑。
