Meanwhile such guidance may have inadvertently contributed to dietary changes associated with the rapid rise in the prevalence of obesity since the 1970s as well as other risk factors for heart disease. A decline in energy from nutrient-rich
foods such as beef, milk and eggs has been accompanied by an excessive increase in energy from fats (including trans fats) and refined carbohydrates found in many processed convenience foods.The resulting energy gap has likely contributed to obesity and chronic
disease.