10 Nutrition myths and what you should know instead
BY Sophie Egan
18th Dec 2023 Wellbeing
5 min read
Health experts dispel nutrition myths that we all hear about and instead offer insight into what's actually good and bad with our diets for our bodies
MYTH 1: Fresh fruits and vegetables are always healthier than canned, frozen or dried varieties
Despite the enduring belief that “fresh
is best,” research has found that frozen,
canned and dried fruits and vegetables
can be just as nutritious as fresh.
“They can also be a money saver and
an easy way to make sure there are always
fruits and vegetables available at home,”
says Sara Bleich, a professor of public
health policy at Harvard University.
One caveat: Some canned, frozen and
dried varieties contain added sugars,
saturated fats and sodium, so be sure to
read nutrition labels, especially on prepared foods. Choose the ones that keep
those ingredients to a minimum.
MYTH 2: All fat is bad
When studies published in the late
1940s found correlations between high-fat diets and high levels of cholesterol,
experts reasoned that if you reduced the
amount of total fats in your diet, your
risk for heart disease would go down.
The assumption was that a low-fat diet
could benefit everyone, even though
there was no solid evidence that doing
so would prevent heart disease, obesity and other health issues.
As a result, says Vijaya Surampudi,
an assistant professor of medicine at
the University of California, Los Angeles, Center for Human Nutrition, many
people—and food manufacturers—replaced calories from fat with calories
from refined carbohydrates such as
white flour and added sugar.
“Instead of this helping us stay slim,
rates of overweight and obese people
went up significantly,” she says.
In reality, not all fats are bad. While
certain types, including trans fats, can
increase your risk for heart disease or
stroke, healthy fats help reduce your risk.
Examples of those include monounsaturated fats (olive oil, avocados, some
nuts and seeds) and polyunsaturated
fats (sunflower oil, fish, flaxseed).
Good fats also supply energy, produce important hormones, support
cell function and aid in the absorption
of some nutrients.
If you see a product labelled “fat-free,”
don’t assume it is healthy, Surampudi
says. Prioritize products with simple
ingredients and no added sugars.
MYTH 3: “Calories in, calories out” is the most important factor for maintaining weight
It’s true that if you consume more
calories than you burn, you will proba-
bly gain weight. And if you burn more
calories than you consume, you will
probably lose weight—at least for the
short term.
But research does not suggest that
eating more will result in becoming
overweight or obese.
"Maintain a healthy weight by shifting from counting calories to prioritising healthy eating overall"
“Rather, it’s the types of foods we eat
that may be the long-term drivers” of
those conditions, says Dariush Mozaffarian, a professor of nutrition and
medicine at Tufts University in Massachusetts. Ultraprocessed foods—such as refined starchy snacks,
cereals, crackers, energy bars,
baked goods, sodas and sweets—can lead to weight gain. That’s
because they are rapidly digested
and flood the bloodstream with
glucose, fructose and amino acids,
which the liver converts to fat.
Instead, the best way to maintain a healthy weight is to make
the shift from counting calories to
prioritising healthy eating overall.
Go for quality over quantity.
MYTH 4: People with type 2 diabetes shouldn’t eat fruit
While fruit juices can raise blood
sugar levels because of their high sugar
and low fibre content, research has
found this isn’t the case with whole
fruits. Some studies show, for instance,
that those who consume a serving of
whole fruit per day (particularly blueberries, grapes and apples) have a lower
risk of developing type 2 diabetes.
And other research suggests that if
you already have type 2 diabetes, eating
whole fruits can help control your
blood sugar.
It’s time to bust the myth, says
Linda Shiue, director of culinary medicine and lifestyle medicine at Kaiser
Permanente San Francisco. She says
that everyone—including those with
type 2 diabetes—can really benefit
from fruit’s health-promoting vitamins,
minerals, antioxidants and fibre.
MYTH 5: Plant beverages are healthier than dairy milk
Kathleen Merrigan, professor of
sustainable food systems at Arizona
State University and a former US deputy secretary of agriculture, disagrees. She says that while the nutrition of plant-based beverages can
vary, many have more added ingredients— such as sodium and added
sugars, which can contribute to poor
health—than cow’s milk.
Consider protein: Typically, cow’s
milk has about eight grams of protein per 250 millilitres, whereas
almond beverage typically has one
or two grams in the same amount.
Oat beverage usually has around two or
three grams.
MYTH 6: Potatoes are bad for you
Potatoes have been vilified because
of their high glycemic index, which
means they contain rapidly digestible
carbohydrates that can spike your
blood sugar. However, potatoes can
actually be beneficial for health, says
Daphene Altema-Johnson, a program
officer of food communities and public
health at Johns Hopkins University.
Potatoes are rich in vitamin C, potassium, fibre and other nutrients, especially when consumed with the skin on.
They are also inexpensive and available
year-round. The healthiest ways to prepare them include baking and boiling.
MYTH 7: Never feed peanut products to little kids
For years, experts told new parents
that the best way to prevent their children from developing food allergies
was to avoid feeding them common
allergenic foods, such as peanuts or eggs,
during their first few years of life. But
now, allergy experts say, it’s better to
introduce peanut products early on.
"Now allergy experts say it’s better to introduce peanut products early on"
If your baby doesn’t have severe
eczema or a known food allergy, you
can start introducing peanut products
(such as peanut powders or watered-down peanut butter, but not whole
peanuts) when they are four to
six months old, around the time your
baby is ready for solids.
Start with ten millilitres of smooth
peanut butter mixed with water, breast
milk or formula two to three times a
week, says Ruchi Gupta, director of
the Center for Food Allergy & Asthma
Research at Northwestern University in
Illinois. “It’s also important to feed your
baby a diverse diet in their first year to
prevent food allergies,” Gupta says.
MYTH 8: The protein in plants is incomplete
“‘Where do you get your protein?’ is
the most common question vegetarians are asked,” says Christopher Gardner, a nutrition scientist and professor
of medicine at Stanford University in
California. “The myth is that plants are
completely missing some amino acids,”
also known as the building blocks of
proteins, he adds. But in reality, all
plant-based foods contain all 20 amino
acids, including the nine essential ones.
The difference is that the proportion
isn’t as ideal as the proportion of amino
acids in animal-based foods.
So to get an adequate mix, you simply need to eat a variety of plant-based
foods—such as beans, grains and nuts—through the day, and eat enough total
protein.
“It’s easier than most people think,”
Gardner says.
MYTH 9: Eating soy can increase breast cancer risk
High doses of plant estrogens in soy,
called isoflavones, have been found to
stimulate breast tumour cell growth in
animal studies.
“However, this relationship has not
been substantiated in human studies,”
says Frank B Hu, chair of the department of nutrition at the Harvard TH Chan School of Public Health. So far, the
science does not indicate a link between
soy and breast cancer risk in humans.
Instead, consuming soy-based foods
and drinks—including tofu, tempeh,
edamame, miso and soy milk—may
even have a protective effect toward
breast cancer risk and survival.
“Soy foods are also a powerhouse of
beneficial nutrients related to reduced
heart disease risk, such as high-quality
protein, fibre, vitamins and minerals,”
Hu says.
MYTH 10: The best nutrition advice keeps changing
Not true, says Marion Nestle, a professor emerita of nutrition, food studies
and public health at New York University. In the 1950s, she explains, the first
dietary recommendations for prevention of obesity, type 2 diabetes, heart
disease and other ailments advised balancing calories and minimising foods high in saturated fat, salt and sugar.
That is still the case today.
"Science evolves, but the bottom-line guidance remains consistent"
Yes, science evolves, but the bottom-line guidance remains consistent. As
famed author Michael Pollan put it:
“Eat food. Not too much. Mostly
plants.” That advice leaves plenty of
room for eating foods you love.
Banner credit: TMB Studios
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