Nutrition experts from US universities like Harvard and Stanford have identified ten common myths about eating that persist despite scientific evidence. These misconceptions, driven by social media and trends, affect global consumption habits. La Tercera's article summarizes their views to clarify doubts.
For years, phrases like 'all fats are bad' have shaped eating habits in the United States and worldwide, according to a New York Times article referenced by La Tercera. Ten experts from institutions like Harvard, Tufts, and Stanford answer: what nutrition myth should disappear?
Sara Bleich from Harvard explains that frozen, canned, or dried fruits and vegetables can match the nutritional value of fresh ones, as long as additives are avoided. 'Reading labels is key', she warns. Vijaya Surampudi from UCLA criticizes fat demonization, which led to replacing them with sugars and refined flours, increasing obesity. Healthy fats from olive oil, fish, and nuts are essential.
Dariush Mozaffarian from Tufts emphasizes it's not just about calories: ultra-processed foods alter metabolism. 'Prioritize quality foods', he says. Linda Shiue from Kaiser Permanente clarifies that people with diabetes can eat whole fruit for its fiber and antioxidants. Kathleen Merrigan from Arizona State notes cow's milk provides more protein than many plant-based ones, which often have added sugars.
Daphene Altema-Johnson from Johns Hopkins defends potatoes for their vitamin C and potassium if cooked healthily. Ruchi Gupta from Northwestern recommends introducing peanuts to babies aged 4-6 months to prevent allergies. Christopher Gardner from Stanford states plant proteins are complete with variety. Frank B. Hu from Harvard dismisses soy risks with breast cancer in humans. Finally, Marion Nestle from NYU recalls that basic guidelines from the 1950s persist: moderate sugar, salt, and saturated fats, and prioritize vegetables, as Michael Pollan summarizes: 'Eat food. Not too much. Mostly plants'.