Percentage of fat in Soylent


#1

I’ve found some papers that indicate that a healthy diet should consist of less than 30% of fats.

Here:

Energy intake (calories) should be in balance with energy expenditure. Evidence indicates that total fat should not exceed 30% of total energy intake to avoid unhealthy weight gain.

Source: http://www.who.int/mediacentre/factsheets/fs394/en/

Maximum total fat intakes for adults a
• 30–35%E for most individuals.

Source: http://www.fao.org/3/a-i1953e.pdf

How can Soylent have 40% of fat calories? What’s the science behind this?

Thank you.


#2

Some people are discussing that topic in another thread right now: Answering a dietitian's negative feedback


#3

This should answer your question: https://faq.soylent.com/hc/en-us/articles/203798419-1-5-Macronutrient-Energy-Ratio


#4

Eating fat does not make you fat. Eating excessive calories makes you fat.

The upper limits on fat are mostly to help restrict saturated fat and trans fat intake. The Anerican Heart Association (AHA) recommends everyone to keep their saturated fat intake to under 7% of calories. Soylent does this. Studies show that diets high in monounsaturated fat, like Soylent, actually increase good cholesterol.


#5

I have heard this line a lot, could you provide links to it?


#6

From http://www.fao.org/3/a-i1953e.pdf one of the three reports the WHO cited on that recommendations page:[quote]There was convincing evidence that energy balance is critical to maintaining
healthy body weight and ensuring optimal nutrient intakes, regardless of macronutrient
distribution of energy as % total fat and % total carbohydrates.

Full agreement among the experts regarding the upper value of acceptable
macronutrient distribution range (AMDR) for %E fat was not achieved; thus
maintaining the current recommendation for a maximum intake value of 30-35%E
fat was considered prudent.[/quote]

You can read the full report from the link, their findings were that saturated and trans fatty acids (SFA and TFA) were positively associated with CHD risk and possibly diabetes while poly and mono weren’t. That info comes from the conclusions sections.

They couldn’t come to agreement on an acceptable maximum, so stuck to the old recommendation. I believe an acceptable maximum will only come from determining the acceptable minimums of protein and carbs, and that a broad range of acceptable macro ratios will be the result, not a specific recommended ratio.

edit: furthermore, codemaker’s link to the Soylent FAQ contains the quote you’re looking for from the IOM.


#7

Check out page 24 of the 2010 Dietary Guidelines for Americans. They reiterate the limits on fat and specifically mention that it is to reduce the risk of cardiovascular disease. They go on to say that saturated and trans fats are the cause of this disease. They even specifically state that they are the fats that need to be restricted.


#8

There ya go, confirmation of that line for the IOM, WHO, and US dietary recommendations.


#9

Everyone knows that you are what you eat. That’s why you have to eat protein to build muscle.

It’s also why Anthony Hopkins is so smart.


#10

Not exactly sure what your point is. Never said that fat wasn’t essential or that you could survive on fat alone.


#11

If I am what I eat… how many people do I have to eat to be a healthy human?


#12

Trick question: you are now Soylent.


#13

I’m some sort of Soylent 2.0, Peanut Butter hybrid…
Don’t look at me I’m a monster!!
Nooo!


#15

Correction: you are now soylent green.


#16

From today’s NY Times:

“The mistake made in earlier dietary guidelines was an emphasis on low-fat without emphasizing the quality of carbohydrates, creating the impression that all fats are bad and all carbs are good,” Dr. Hu, a professor of nutrition and epidemiology, said. “It’s really important to distinguish between healthy fats and bad fats, healthy carbs and bad carbs.”

The rest of the article is at

Personal Health: The Fats You Don’t Need to Fear, and the Carbs That You Do: Efforts to correct past … http://nyti.ms/1kkVE4X #nytimes