Narrator: This is Science Today. The American Heart Association has just revised its dietary guidelines to emphasize the use of common sense in choosing what to eat, rather than just going by fat and nutrient percentages. Dr. Ronald Krauss, a researcher at the Lawrence Berkeley National Laboratory, who wrote the new report, says in the past, there was a strong focus on dietary fat percentage and cholesterol intake.
Krauss: There is a tremendous amount of individual variability in the way that cholesterol levels respond to this type of diet across the population. And there's more and more evidence that this is due to genetic differences among individuals that help to determine blood cholesterol profile and blood cholesterol levels, as well as the response to diet.
Narrator: So Krauss says the heart association is now recommending people tailor daily menus to their risk of heart disease and stroke.
Krauss: It's more and more appropriate for people to treat their risk and to work on that basis rather than assuming that we can prescribe something that would be effective in reducing heart disease risk in everybody. That just isn't going to happen.
Narrator: For Science Today, I'm Larissa Branin.