To reduce coronary heart disease, we need to focus on reducing consumption of refined carbohydrates rather than fat and cholesterol, according to Dr. Frank Hu.
Dr. Hu is not a wild-eyed, bomb-throwing radical. He’s a Harvard professor of nutrition and epidemiology with both M.D. and Ph.D. degrees. High-glycemic-index carbs in particular are the bad boys, he writes in an editorial published in the American Journal of Clinical Nutrition earlier this year.
Additional details are at my April 26, 2010, post at the Self/NutritionData Heart Health Blog.
Diabetic Mediterranean Diet 
Amazing! More melting of the lipid hypothesis (To quote Michael Pollan.) Wasn’t it just a few short decades ago that researchers from the Harvard School of Public Health were telling us to avoid fat and cholesterol at all costs helping to fuel our over dependance on refined carbs? How quickly we forget…
Hi, Martha.
The American Heart Association in 1957 recommended that polyunsaturated fats replace saturated fats.
U.S. public health recommendations in 1977 were to reduce fat intake to 30% of total calories to lower the risk of coronary heart disease.
Current recommendations are, essentially, to keep saturated fatty acids as low as possible.
The times, they are a’changin’.