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.
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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.