Why our food is making us fat | Business | The Guardian
But another health issue was on the radar: heart disease, and in the mid-70s, a fierce debate was raging behind the closed doors of academia over what was causing it. An American nutritionist called Ancel Keys blamed fat, while a British researcher at the University of London Professor John Yudkin, blamed sugar. But Yudkins work was rubbished by what many believe, including Professor Robert Lustig, one of the worlds leading endocrinologists, was a concerted campaign to discredit Yudkin. Much of the criticism came from fellow academics, whose research was aligning far more closely with the direction the food industry was intending to take. Yudkins colleague at the time, Dr Richard Bruckdorfer at UCL says: “There was a huge lobby from [the food] industry, particularly from the sugar industry, and Yudkin complained bitterly that they were subverting some of his ideas.” Yudkin was, Lustig says simply, “thrown under the bus”, because there was a huge financial gain to be made by fingering fat, not sugar, as the culprit of heart disease.