In 1948, the Framingham Heart Study enrolled more than 5,000 residents of Framingham, Massachusetts, to participate in a long-term study of risk factors for heart disease. (Very long term—the study is now enrolling the grandchildren of the original volunteers.) It and subsequent ambitious and painstaking epidemiological studies have shown that one’s risk of heart disease, stroke, diabetes, certain kinds of cancer and other health problems increases in a dose-dependent manner upon exposure to delicious food. Steak, salty French fries, eggs Benedict, triple-fudge brownies with whipped cream—turns out they’re killers. Sure, some tasty things are healthy—blueberries, snow peas, nuts and maybe even (oh, please) red wine. But on balance, human taste preferences evolved during times of scarcity, when it made sense for our hunter-gatherer ancestors to gorge on as much salt and fat and sugar as possible. In the age of Hostess pies and sedentary lifestyles, those cravings aren’t so adaptive.
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