For those who try to keep up to date with the latest dietary expertise and advice out there, you’ll know just how quickly informed advice can change. Information comes out on a daily basis that appears to entirely contradict what you were told yesterday.
As such, it can be hard to eat any food with great enthusiasm or consistency. Those who enjoy carbohydrates, for example, have long been informed that this is terrible for us. However, a new World Health Organization (WHO) study finds that low-carb diets aren’t quite so good for us as its first made out.
Instead, it’s pointing to the idea that ‘good’ carbs such as those from wholegrain bread and oat dishes have a strong, positive impact on the body. They believe that increasing fiber intake is going to be essential to improving the human diet, and making sure that we can eat in ways which encourages heart health and thus reduces the risk of early death.
This new review was put together to help inform the next WHO guidelines – and this looks set to be a massive departure from the last guidelines. While claiming that the latest findings are ‘good news’, they do point out that the low-carb diet that so many live on is not going to be suitable to fit with these new rulings.
A Landmark Change In Dietary Thinking
The review and study itself is being managed by that of Jim Mann, a Professor at the University of Otago, New Zealand who also was behind the WHO review which curbed sugar intake and led to the creation of the sugar tax. Indeed, sugar is still listed as a “bad” form of carbohydrate, though fiber-heavy “good” carbs such as wholegrain bread are very much on the “good” side of things.
With most diets actively cutting out and even removing carbs entirely, though, this is likely to be met with controversy by the dietary community. Indeed, science has long promoted the use of fiber in our diets as a means of vastly improving our quality of life and combatting early mortality. Many popular diets seem to utterly eschew fiber from the dietary plan – something that this study might change.
However, as Mann said himself when speaking to The Guardian, this would not bring about the end of the “diet war”, as too many interests exist to do so. He confirmed this, saying: “It’s twofold. There is the commercial vested interest, which there is an enormous amount of from chefs and celebrity chefs and so on. And there is also the professional vested interest.”
The numbers, though, appear to stack up. Of those who were eating their 25-29g of fiber per day – some even above the 30g per day mark – it was found that they were witnessed a reduction of death – by any cause – of around 15-30%. Other diseases such as colon cancer and heart disease were reduced by as much as 24%.
The paper, produced as part of the Lancet medical journal, is sure to draw wide conversation across the community and the dietary industry. For years, we’ve seen an active change in our eating culture: could this report be the beginning of another significant shift in a new direction?