Photo Credit: (Getty Images/fcafotodigial)Neven Krcmarek (gettyimages) 

This blog post was originally published January 11, 2019. 

When it comes to losing weight or maintaining a healthy diet, many of us have chosen to go either low-calorie or low-fat. But recent research has started to upend nutrition science, reframing our notions of “healthy” eating, according to Dariush Mozaffarian, a cardiologist and Dean of the Friedman School of Nutrition Science and Policy at Tufts University. 

Mozaffarian explains why the science is changing, when a calorie isn’t just a calorie, how fat could be a lot better than we think, and why he believes that government should play a much bigger role in influencing our food choices. 

Three Takeaways: 

• Food is not just calories, says Mozaffarian. He suggests rather than choosing food based on caloric value, we should eat more high-quality, unprocessed foods. 
• According to Mozaffarian, next time you visit a doctor, you might be prescribed oranges and celery, and your insurance may help you pay for them. Mozaffarian says many countries, including the U.S., are starting to pass public health policies to encourage healthy eating habits. 
• Mozaffarian argues that the responsibility of maintaining the safety and quality of our diets should not be left solely to consumers - the government needs to take a more active role. After all, he says, “we don’t create toy stores and tell parents that most of the toys in the store are bad for your children. They’re going to hurt your children, and you have to figure it out.” 

More Reading: 

• Researchers recently published a study that challenges the notion that “all calories are created equal.” 
• Mozaffarian’s own research shows that high-fat dairy consumption may lower the risk of developing Type 2 diabetes. 
• Read 2015–2020 Dietary Guidelines for Americans from health.gov. 
• What do artificial sweeteners actually do to our body? Are they good for us? Listen to our segment and learn more. 
• Our daily food choices are influenced by a variety of factors. Neuroscientist Rachel Herz talked to us about how psychological factors affect our eating habits.