BDA Press Centre
18 May 2009
Low fat dieters feel like outcasts among friends
Low fat dieters feel pressured to break their regimes in order not to appear rude, impolite or ungrateful when with friends or at social gatherings, according to a new study.
The study, which looked into the issues facing people following very low fat diets and is published in the May issue of the Journal of Human Nutrition and Dietetics, also found that poor and confusing food labelling - due to the wide variety labelling systems employed - a lack of options and the apparent tastelessness of low fat foods were the biggest concerns for those trying to comply with these types of diets.
Switching from full fat to lower fat milk, using less fat spread on bread, or saying ‘no’ to creamy desserts and deep fried foods are all sensible strategies to eating less fat. However, for some people, such as those with very high levels of fats in their blood (triglycerides), eating a low fat diet is also an important part of their medical treatment.
In the average UK diet around a third of energy (calories) comes from fat. However, for some genetically susceptible people just one sixth of calories should come from fat. Medication complemented with a low fat diet can be effective in lowering triglyceride levels as well as reducing the risk of coronary heart disease and acute pancreatitis.
The study did highlight many benefits of following a low fat diet. Over time most became more ‘label literate’, and developed awareness and confidence about appropriate food choices. The other motivating factor was feeling better, and getting improved blood fat measurements. Dietitians were seen as a reputable and reliable source of ideas, information and reassurance.
In the qualitative study registered dietitian Dr Louisa Whitfield-Brown and her colleagues invited patients attending the Lipid Clinic at the Manchester Royal Infirmary to share their progress on the very low fat diets.
Assessment of the diets found that while all the patients believed following the diet was important, most found it difficult and the majority did not reach the challenging targets. Special occasions, such as weddings or holidays, often made it difficult to avoid fatty foods, and avoiding all fatty foods was described by patients as affecting their quality of life.
Dr Louisa Whitfield-Brown, who was at the Trust as part of her Masters research, said: “We wanted to better understand the practical issues that both supported or inhibited compliance with this challenging diet and the results are concerning. The results highlighted the difficulties faced when trying to achieve a low fat diet with many patients finding it difficult to access information on the fat content of foods, especially when eating out or when on holiday.
“Patients reported that many lower fat foods lacked flavour and taste, and were generally more costly. The research highlighted a problem with marketing terms such as ‘light’, because such products are not always lower in fat or calories and that the internet was a resource used by patients to inform their diet.”
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Notes to Editors
- L. Whitfield-Brown, O Hamer, B. Ellahi, S. Burden, P. Durrington. (2009) An investigation to determine the nutritional adequacy and individuals experience of a very low fat diet used to treat type V hypertriglyceridaemia. Journal of Human Nutrition and Dietetics 22, 232-238
- The Journal of Human Nutrition and Dietetics is the official journal of the British Dietetic Association. http://www3.interscience.wiley.com/journal/117979034/home
- The British Dietetic Association founded in 1936 is the professional association for registered dietitians in Great Britain and Northern Ireland. It is the nation’s largest organisation of food and nutrition professionals with nearly 6000 members. About two-thirds of members are employed in the National Health Service. The remaining members work in education, industry, research, sport settings or freelance.
Registered dietitians hold the only legally-recognisable graduate qualification in nutrition and dietetics. They are experts in interpreting and translating the science of nutrition into practical ways of promoting nutritional well-being, disease treatment and the risk reduction of nutrition-related problems. Their advice is sound and based on current scientific evidence. Registration, awarded by the Health Professions Council, is an indication that a dietitian is fit to practice, and is working within an agreed statement of conduct.