This hypothesis, which has been around since the 1940's, was such a game changer in the medical community at the time, that a low-fat, low-cholesterol, and high carbohydrate diet became gospel for preventing and treating high cholesterol and heart disease. But there are many flaws with the diet-heart hypothesis. According to the president, Sylvan Lee Weinberg, of the American College of Cardiology, these recommendations may have lead to the unintended consequences of obesity, lipid abnormalities, type 2 diabetes, and metabolic syndrome (1).
Dietary cholesterol and saturated fat are not the enemies
I'll never forget sitting in a nutrition lecture when I was in culinary school and my teacher told us she reversed her high cholesterol by eating 9 eggs a day! How could that be since eggs are high in cholesterol and saturated fats? In fact, research has shown that egg consumption is not associated with increased risk of cardiovascular disease and cardiac mortality in the general population (2). Many studies have emerged since the diet-heart hypothesis that indicate dietary cholesterol has little impact on blood cholesterol levels. About 25% of the population, known as "hyper-responders", show a slight increase in their blood cholesterol levels in response to dietary cholesterol, but even in this group their blood cholesterol levels are not clinically significant.