Harvard Heart Letter
Food trends and your heart
The type and amount of fat, carbohydrate, sugar, and salt in our food supply has changed over the years — for better and for worse. Remember when packaged foods emblazoned with the words “fat free” seemed to be everywhere? Then came labels boasting “zero grams of trans fat.” “Sugar free” and “low sodium” claims soon joined the chorus. These days, gluten-free foods are all the rage.