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Getty<\/p>\n
Yet her study, published in the recent issue of Science Advances, showed that staying on the keto diet for years may cause glucose intolerance, fatty livers, and high levels of blood fat, all precursors to chronic disease. \u201cIt\u2019s a cautionary tale,\u201d warns Amandine Chaix of the University of Utah. Johns Hopkins neurologist Tanya McDonald adds that outside of controlled medical use for epilepsy, \u201cWe don\u2019t recommend that the general public use ketogenic diets without medical supervision.\u201d<\/p>\n
The larger lesson is less about keto itself and more about the pattern it represents: quick fixes that obscure deeper problems. People quit restrictive regimens and fall back on processed, calorie-dense foods. Meanwhile, the foods most critical to long-term health\u2014fruits, vegetables, legumes, nuts, and seeds\u2014remain the least accessible.<\/p>\n
When food becomes a public health crisis<\/p>\n
The impact is not abstract. In 2017, poor diets were responsible for 11 million premature deaths worldwide, according to a landmark study published in The Lancet<\/a>. The culprits are consistent across borders: too much sugar, salt, and processed meat, and too little fiber, fresh produce, and plant-based protein<\/a>. In Britain, 15 percent of deaths are diet-related, a reflection of habits shaped by both affordability and availability.<\/p>\n Researchers in a major UK program found that small interventions made a measurable difference: adding beans to school meals, redesigning hospital menus so healthier dishes were easier choices, or distributing fruit and vegetable vouchers in low-income neighborhoods. Children ate beans when hidden in pizza, patients picked lower-fat options when menus were reorganized, and families redeemed vouchers when fresh produce became affordable. These tweaks highlight a critical point\u2014food environments<\/a>, not just individual willpower, determine how we eat.<\/p>\n RELATED: Your Keto Diet Isn\u2019t Cutting It Anymore<\/a><\/p>\n But they also expose the limits. Britain grows just over half of its vegetables and less than one-fifth of its fruit. Imports fill the rest, often from regions highly vulnerable to climate disruption. In 2023, extreme weather slashed domestic harvests, leaving farmers warning of \u201cdisastrous\u201d conditions. The UK is hardly alone. Many countries cannot produce, let alone afford, enough of the foods that nutritionists universally recommend. The result is a widening chasm between dietary guidance and the food actually on our plates.<\/p>\n The global shortfall<\/p>\nGetty<\/p>\n
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