A fat-free diet is bad for the heart, the study

The fats? Unjustly demonized, including saturated ones, even for heart health. A diet without fat but with a high intake of carbohydrates would in fact put the heart much more at risk, but above all it would increase the risk of premature mortality from all diseases. According to the Pure study by Co-Heart , a cohort study that collected data from 18 countries and analyzed a total of over 150,000 people, who had a high consumption of carbohydrates (over 60% of the diet) and low fat consumption (less than 30%) had a higher risk of dying prematurely. In particular, those who eat a high-fat diet have fewer cardiovascular disease problems and those who consume more saturated fat, surprise surprise, have less risk of heart attack.What does it all mean?
That fats should not be demonized, but too many carbohydrates would jeopardize health and beyond

Saturated fats, which according to the famous ” lipid hypothesis “, would put the heart at risk by causing an increase in bad cholesterol, according to the study are not, however, the bad guys of the diet. Butter, meat, coconut and even palm oil wouldn’t hurt that much. While a fat-free but high-sugar diet would increase the risk of mortality.
The carbohydrates in the diet, in fact, should never exceed 60% of our daily caloric intake, while fats should be around 35% of the same. Fat-free and high-carbohydrate diets such as the famous Ornish diet, but also many vegan diets, would be in short indictment. The Mediterranean diet itself, which recommends up to 65% of carbohydrates in the daily diet and 20-25% of fat, should be revised.
Following this important study, the guidelines on nutrition that we all know could definitely change. But how is it possible that you eat too many carbohydrates?

DIET RICH IN CARBOHYDRATES: WHAT MISTAKE WE MAKE
Whenever we think of carbohydrates, we think of pasta, bread, potatoes, rice and cereals, or rather the dietary sources of complex carbohydrates: but the consumption of the latter has radically decreased from the early twentieth century onwards . The problem is often linked to a greater consumption of simple sugars, which has increased exponentially over the years and which would be linked to an increase in diseases, including cardiovascular.
So the problem is not in the plate of pasta to be halved, or in the bread, but in the sugar: our pantry is often RICH in products that have much more sugar than we suppose. Often these are even salty products that have a dose of added sugar. On sugars you need to be a little careful.

FAT-FREE DIET: WHY NOT
The study confirms what was already supposed about a fat-free diet, namely that it did not improve heart health. In short, fats have been unnecessarily demonized: in recent years people have chosen more skim and low-fat foods, but their health has worsened if possible and obesity has even increased. In particular, saturated fats are inversely associated, or negatively associated, with the risk of heart attack. Quite the opposite of what was previously thought.
The lipid hypothesis, still in vogue today, is closely related to the work of Ancel Keys , father of the Mediterranean diet: in his Study of the Seven Countries, Keys established that countries with fewer heart problems in the population ate less fat, emphasizing onfat association = cholesterol = cardiovascular risk . It was the 1960s, but current nutritional guidelines are based on these assumptions and this theory that fats cause heart problems. That is why they will likely be revised, and this idea that fats are to be avoided will finally be re-discussed.