US Gov't To Withdraw Food Warnings About Dietary Cholesterol

An anonymous reader writes: The Washington Post reports on news from the U.S.'s top nutrition advisory panel, which plans to stop warning consumers about the amount of dietary cholesterol in foods. The government has been issuing these warnings for over 40 years, and they reaffirmed that decision as recently as five years ago. "[T]he finding, which may offer a measure of relief to breakfast diners who prefer eggs, follows an evolution of thinking among many nutritionists who now believe that for a healthy adult cholesterol intake may not significantly impact the level of cholesterol in the blood or increase the risk of heart disease. The greater danger, according to this line of thought, lies in foods heavy with trans fats and saturated fats. ... But the change on dietary cholesterol also shows how the complexity of nutrition science and the lack of definitive research can contribute to confusion for Americans who, while seeking guidance on what to eat, often find themselves afloat in conflicting advice."

Comments

Re:Unsettling science

[Rei]

Even in this case, it should be pointed out that for about one in three adults, levels of dietary cholesterol do have a significant effect on the levels of cholesterol in the blood. But even for them, the effect is half as much as the effect of saturated fat intake on blood cholesterol.

There's all sorts of potential health info one could write on a package. Every additional bit you add takes attention off every other that's already there. Mandating listing cholesterol when it's not as major of an issue as other information on there, like saturated fat, trans fat, salt, etc is probably not justified.

As for the GP, anyone who lumps all fats together as if they're one substance is an idiot. Different fats need to be treated differently. If you think eating mainly saturated and trans fats comprises a healthy diet and will lead to a long lifespan, you're flatly in contradiction to the overwhelming body of research. But if you eat a lot of monounsaturated and omega 3 fats**, this could well be true (though there's lots of niggling details - for example, mono is probably great if you're heart-risk prone but not if you're breast cancer prone). And even these sorts of categories are still broad generalizations; each is comprised of many different individual fat molecules, and each one may carry its own benefits and risks.

Note on omega 3s... this means as a general rule uncooked omega-3 rich foods. Omega-3s are heat-unstable, they break down under cooking (not to mention it ruins the flavor). They should ideally be stored refrigerated as well. There have been some studies that certain herbs, such as rosemary, can help heat-stabilize omega-3s - but its a limited effect. Also, as mentioned above, not all omega-3s are identical. For example, the EPA and DHA from oily fish or krill are believed to be more effective than the APA from plants, which the body has to convert at low efficiency. But the usually bad taste of the former has discouraged use, while most omega-3 rich plant oils (flax, walnut, hemp, etc) are quite flavorful (really, I have no clue why they're not used more often in salad dressings and the like just for that reason alone). Also, you aren't just what you eat, but also what what you eat eats. For example, eggs from hens fed green plants and omega-3 rich feeds generally are several times higher in omega-3s than hens fed a standard grain feed. The same applies to levels in meats.

Re: food pyramid vs calories

[labnet]

calorific intake is too simplistic. Gut bacteria greatly effects HOW the food we eat is metabolised. Some of the energy is consumed by bacteria, and some shoots out the backside. There was a recent case of a normal weight woman getting a fecal transplant from an obese donor, and now this woman has become obese but not changed her diet and lifestyle.