Bacon and Eggs Won’t Kill You (but the USDA might)

by Aaron Tao

Most of us “know” that eating too much saturated fat (which includes red meat, dairy products, and eggs) raises our cholesterol levels and puts us at risk for heart disease. While we’re at it, we should greatly cut down on the salt too. These lessons are reinforced in our health classes and what the media has been telling us for decades. After all, this is the consensus reflected in the “Dietary Guidelines for Americans” issued by the United States Department of Agriculture (USDA) and backed up by allegedly solid, objective science from the National Institutes of Health (NIH). As extra reassurance, the Food and Drug Administration (FDA) will use its regulatory authority to crack down on trans fats, the worst villain of them all.

Despite the appearance of a seemingly united front in the war on obesity, sharp dissent over sound nutrition policy is silently bubbling beneath the surface. It may be a sign of the times that fundamental challenges have come to the forefront and are becoming increasingly accepted. Growing numbers of scientists are expressing public skepticism toward the federal government’s official low-salt guidelines. Back in February of this year, the government’s top nutrition panel withdrew its nearly forty-year-old warning on restricting cholesterol intake and grudgingly concluded that “available evidence shows no appreciable relationship between consumption of dietary cholesterol and [blood] cholesterol.”

The Health Consensus Unravels
 
In one of the Wall Street Journal’s top-shared op-eds of 2014, investigative journalist Nina Teicholz threw down the gauntlet on the mainstream diet guidelines on fat:

“Saturated fat does not cause heart disease” — or so concluded a big study published in March in the journal Annals of Internal Medicine. How could this be? The very cornerstone of dietary advice for generations has been that the saturated fats in butter, cheese and red meat should be avoided because they clog our arteries. For many diet-conscious Americans, it is simply second nature to opt for chicken over sirloin, canola oil over butter.
The new study’s conclusion shouldn’t surprise anyone familiar with modern nutritional science, however. The fact is, there has never been solid evidence for the idea that these fats cause disease. We only believe this to be the case because nutrition policy has been derailed over the past half-century by a mixture of personal ambition, bad science, politics and bias.

Teicholz elaborates upon her thesis in her eye-opening, best-selling book The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet. With over 100 pages of footnotes and an extensive bibliography, it is clear that Teicholz has done her homework. In her nine-year investigation, she extensively reviewed the scientific literature and interviewed many of the key personalities in government, private industry, and advocacy groups who played influential roles in crafting official nutrition policy. While many people might be tempted to blame “the nefarious interests of Big Food,” Teicholz came to discover that the “source of the our misguided diet advice ... seems to have been driven by experts at some of our most trusted institutions working towards what they believed to be the public good.”

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