Every 5 years, the US Departments of Agriculture and Health and Human Services jointly release Dietary Guidelines for Americans. This is significant on a global perspective because much of the media, journalism and even other national dietary recommendations are influenced by the American guidelines. The guidelines have a wide reach, influencing schools, government agencies, military, food assistance programs, government subsidies, agricultural production, restaurant recipes and industry food formulations [1].

The Old Guidelines:

Until recently, dietary recommendations around the world emphasized the importance of reducing cholesterol. There were limitations to the amount of cholesterol one must consume. Organizations such as the American Heart Association and American College of Cardiology were making these recommendations without conclusive evidence [1], and following the dietary guidelines put forth by these American agencies mentioned above.

The current, updated Guidelines:

After decades of the old guidelines, in 2015, new American guidelines were introduced. The emphasis for heart health shifted from avoiding cholesterol to limiting sugar intake [1].

The advisory panels stated “available evidence shows no appreciable relationship between consumption of dietary cholesterol and serum (blood) cholesterol. Cholesterol is not a nutrient of concern for overconsumption” [1].

They continue “Reducing total fat (replacing total fat with overall carbohydrates) does not lower CVD risk. Dietary advice should put the emphasis on optimizing types of dietary fat and not reducing total fat” [1].