The sugar industry paid in the years ’50 and ’60 scientists to the link between sugar and heart disease to cover up. This was fat (not quite rightly) the new scapegoat. This appears from an old document that is now in JAMA Internal Medicine was published.
Until a few years ago it was thought that fat is the main cause of heart disease. Today we know, however, that sugar is a bigger risk factor for the problem. It remained, however, unclear why we are going to believe in the myth of unhealthy fat, because each old investigation that concluded that the hoofdveroorzaker of heart disease is today undermined. After a recent publication, the error is understandable: the food industry manipulated scientific research on a large scale.
Five decades of research on the role of nutrition in heart disease and a lot of the dieetkundig advice of today is largely shaped by the sugar industry.
Cristin Kearns and three of his colleagues went into the extensive archives from the years ’50 and ’60 the role of the food industry in research about nutrition study. In addition, they found evidence of a strong interference by the Nutrition Foundation, a trade association with interests in sugar. That initiated not only the research to be as sugar free to advocate as a major risk factor for heart disease, but also paid the researchers for their work.
Before the association started to mix with the research, were sitting hartwetenschappers on the trail of sugar and fat. Then they founded almost exclusively on the role of fat and cholesterol. Three Harvard professors were in the total of 50,000 (today’s) dollars for a review of the role of sugar in relation to heart disease minimaliseerden. The authors mention in their publication in the New England Journal of Medicine in 1967, however, that they support of the Nutrition Foundation, but they said there not in that the organization is pre-selected and had them paid.
The relevant researchers are not more in life, but the years that followed their publication, however, still have major roles played. One of the three scientists, Mark Hegsted, for example, was a supervisor in the United States Department of Agriculture, where he in 1977, the lines that drew the federal dietary recommendations.
It is not clear whether these three researchers for their research aware have adapted to their client. The fact is that their funders have not disappointed. Also certain is that five decades of research on the role of nutrition in heart disease and a lot of the dieetkundig advice of today are largely shaped by the sugar industry. (EK)