What is good, low fat, high carbon diet or high fat, low carbohydrate diet? Maybe the most important type of fat consumed? In a recent review of Science magazine, Harvard's THChan School of Health and Boston's Children's Hospital have become consensual for future research. .
Researchers have agreed that it is not optimally suitable for a single carbohydrate ratio of fat and that a universal high-quality diet with sugar and refined grains will help many people maintain good health and reduce the risk of chronic illness.
"This is an example of how we can handle dietary wars," said David Ludwig, a leading author of the study. "Our goal was to build commands with different scientific interests and contradictions, as well as to identify the direction of coincidence and eliminate the differences."
The authors have presented arguments of three opposite positions on dietary recommendations for oils and carbohydrates:
High fat intake leads to obesity, diabetes, cardiovascular disease and possibly cancer, so low fat diets are optimal.
Processed (purified) carbohydrates have a negative effect on the metabolism; Low-carbonate or ketone (very low-level) oils are good for health.
The relative size of fat and carbohydrates in diet is not important for health; It is important that you consume fat or carbohydrates.
Researchers have agreed to replace saturated fats and transitional oils with non-saturated fats and refined carbohydrates instead of whole grain and starchy vegetables, focusing on dietary quality, many agree to maintain good health in a wide range of carbohydrates.
As part of their distinction, authors have identified a list of issues that could be the basis for a new study agenda in the field of nutrition, including:
Can diets with different proportions of carbohydrates and fats affect the body's structure, regardless of daily calories (ratio of fat and muscle tissue)?
Are metabolic benefits to cetogenic diet, especially for moderate diabetes mellitus?
What is the optimal size of certain types of fats (including saturated fats) in carbohydrates?
The researchers are convinced that answers to these questions can lead to the development of effective nutritional guidelines.
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