Many health-conscious individuals are confused about the role of dietary fat in their diet. Ever since the low-fat craze of the 80s and 90s, many Americans think the best way to reduce the risk of heart disease and obesity is to follow a low-fat diet. This is because the overall thinking of that time was that fat was more calorically dense than either carbs or protein, so it made sense it would lead to weight gain and heart disease. That’s why so many individuals opted for fat-free cookies (SnackWells, anyone?) and sugary gummies instead of wholesome foods with fat like nuts, seeds, and full-fat dairy products. The problem? As it turns out, there wasn’t sufficient scientific evidence to support a low-fat diet for health and longevity.
Fast-forward several decades and health professionals all agree that it’s the type of fat—not the amount of fat—that matters for