This was the year that diets became as much about eating for your health as eating to lose weight. But what was a flash in the pan, and what will stick around?
Today’s Dietician surveyed 500 registered dieticians to find out what’s staying on the menu – kale, coconut, and seeds and nuts (and the healthy fats they contain) – and what we’re going to be stocking in our pantries next.
Gluten-free is here to stay: Wheat will remain off the menu, with 66 percent of those surveyed agreeing that gluten will remain suspect. “Regardless of the lack of evidence to support eating a wheat- or gluten-free diet for weight loss, consumers believe that eliminating foods with certain ingredients will help them lose weight or be healthier,” explains dietician Jenna A. Bell.
Ancient grains are back in fashion: The anti-gluten sentiment is not going to stop the rise of ancient grains like amaranth, quinoa, spelt and freekah; half of those surveyed said they will be a top trend in 2015.
Good fat vs. bad fat: The fat landscape is more complicated than avoiding them altogether. Dieticians are recommending replacing saturated fats with foods rich in monounsaturated fats (plant-based foods and oils like olive, safflower, peanut and corn) and omega-3 and 6 (fish, flaxseed, soybeans, walnuts, sunflower seeds) fatty acids in line with recommendations from the American College of Cardiology and American Heart Association.
“Low-fat” out of favor: While we’ll still be dodging carbohydrates, low-fat foods are losing ground. Only 4 percent of dieticians expect to see the trend stick around.
Reading labels: Concern about GMOs has trickled down to consumers, with 69 percent of those surveyed saying their clients care about how their food is grown.