Cardiologist Decries the 'Myth of the Role of Saturated Fat

[熊哥]

http://www.bmj.com/content/347/bmj.f6340

An interventional cardiologist argues in BMJ against "the mantra that saturated fat must be removed to reduce the risk of cardiovascular disease." In addition, Aseem Malhotra writes that the obsession with cholesterol "has led to the overmedication of millions of people with statins."


Obesity rates paradoxically increased in the face of a concurrent reduction in fat consumption, he writes. "When you take the fat out, the food tastes worse. The food industry compensated by replacing saturated fat with added sugar."


Statins, he argues, work by being anti-inflammatory and by stabilizing coronary plaque — their effects on cholesterol are beside the point (and their side effects too frequent).


The essay concludes: "It is time to bust the myth of the role of saturated fat in heart disease and wind back the harms of dietary advice that has contributed to obesity."

[熊哥]

還給我豬蹄膀跟封肉 !

[oldman]

這內容似乎邏輯不清

它說飽和脂肪對健康傷害不大無害的理由

並不是飽和脂肪對(心血管)健康傷害不大

而是去除食物中的飽和脂肪後反而加入了更多的糖

過多的糖反而造成(比飽和脂肪)傷害

這不是胡扯嗎

[李誠民]

Coconut Oil: Four Tablespoons of This "Brain Food" May Prevent Alzheimer's
December 13, 2010 | 376,043 views---Mercola com.

Dr. Mary Newport writes about ketone bodies, an alternative fuel for your brain which your body makes when digesting coconut oil, and how coconut oil may offer profound benefits in the fight against Alzheimer's disease…………Coconut oil是中鏈飽和脂肪酸, 可以形成Ketone bodies, 當作腦與神經的能量來源!!!........

One of the primary fuels your brain needs is glucose, which is converted into energy.
The mechanism for glucose uptake in your brain has only recently begun to be studied, and what has been learned is that your brain actually manufactures its own insulin2 to convert glucose in your blood stream into the food it needs to survive.
As you may already know, diabetes is the condition where your body's response to insulin is weakened until your body eventually stops producing the insulin necessary to regulate blood sugar, and your body's ability to regulate (or process) blood sugar into energy becomes essentially broken.
In effect, your brain can begin to atrophy from starvation if it becomes insulin-resistant and loses its ability to convert glucose into energy……..所以Coconut oil 可以抑制癌症生長,也是同樣機轉----形成Ketone bodies(Ketogenesis), 造成癌細胞死亡(Starvation—飢餓)………

[李誠民]

"還給我豬蹄膀跟封肉 ! "!!!........

Changes in dietary fat and declining coronary heart disease in Poland: population based study
BMJ 2005; 331 doi: http://dx.doi.org/10.1136/bmj.331.7510.187 (Published 21 July 2005)
Cite this as: BMJ 2005;331:187
We previously described a rapid decline in mortality due to coronary heart disease in Poland between 1991 and 1994, corresponding with increases in the ratio of polyunsaturated fat to saturated fat in people's diet and fruit consumption.1 The changes in food consumption followed changes in economic policy, including reductions in subsidies for dairy and other animal fats. We describe subsequent trends and use data from cohort studies to estimate the contributions from smoking and diet to these changes.

Comment
The experience of Poland is consistent with epidemiological and clinical evidence4 indicating that mortality due to coronary heart disease can be reduced by partly replacing dietary saturated fats with polyunsaturated fats while maintaining a low intake of trans fatty acids.
Polyunsaturated fat reduces serum concentrations of low density cholesterol,4 but this cannot account for the size and rapidity of changes in coronary mortality in Poland. A higher intake of polyunsaturated fat also improves endothelial function, reduces platelet aggregability, and reduces ventricular fibrillation.4 The net effect can therefore be appreciated only by evaluating coronary end points. Increased intakes of polyunsaturated fat also probably explain most of the major declines in coronary mortality in the United States, United Kingdom, and Australia over several decades.5
Both omega 3 fatty acids and omega 6 fatty acids seem to contribute to reductions in coronary risk.4 According to statistics from the United Nations Food and Agricultural Organisation,w1 w2 the increase in polyunsaturated fat in Poland during the 1990s was primarily from rapeseed and to a lesser degree from soya bean oil; intake of omega 3 and omega 6 fatty acid would therefore have increased, making it difficult to distinguish their relative contributions to the drop in mortality. Statistics from the Food and Agricultural Organisation do not consider changes during processing; but a conscious effort was made in Poland to minimise the trans fat content of margarines made from these oils.
What is already known on this topic
Mortality due to coronary heart disease fell drastically in Poland between 1990 and 1994
What this study adds
This decline has continued through 2002, with most of the decline probably resulting from a large increase in consumption of non-hydrogenated rapeseed and soya bean oil, rather than from reductions in smoking and an increase in fruit intak
........
Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials…… Am J Clin Nutr May 2003 vol. 77 no. 5 1146-1155

Background: The effects of dietary fats on the risk of coronary artery disease (CAD) have traditionally been estimated from their effects on LDL cholesterol. Fats, however, also affect HDL cholesterol, and the ratio of total to HDL cholesterol is a more specific marker of CAD than is LDL cholesterol.
Conclusions: The effects of dietary fats on total:HDL cholesterol may differ markedly from their effects on LDL. The effects of fats on these risk markers should not in themselves be considered to reflect changes in risk but should be confirmed by prospective observational studies or clinical trials. By that standard, risk is reduced most effectively when trans fatty acids and saturated fatty acids are replaced with cis unsaturated fatty acids. The effects of carbohydrates and of lauric acid–rich fats on CAD risk remain uncertain.
• Diet
• fatty acids
• carbohydrates
• serum lipoproteins
• coronary artery disease risk

and partially hydrogenated soybean oils adversely alter lipoprotein profiles compared with soybean and canola oils in moderately hyperlipidemic subjects

Background: Partially hydrogenated fat has an unfavorable effect on cardiovascular disease risk. Palm oil is a potential substitute because of favorable physical characteristics.

Conclusion: Palm and partially hydrogenated soybean oils, compared with soybean and canola oils, adversely altered the lipoprotein profile in moderately hyperlipidemic subjects without significantly affecting HDL intravascular processing markers.
• Cardiovascular disease
• trans fatty acids
• lipoproteins
• palm oil
• partially hydrogenated soybean oil
• LDL cholesterol
• HDL cholesterol
• insulin
• glucose
• cholesteryl ester transfer protein
• phospholipid transfer protein
• Am J Clin Nutr July 2006 vol. 84 no. 1 54-62

[hjh]

這篇的結論應該是 要防堵 Saturated Fat 也要防堵 Sugar
而不是因此就不必防堵 Saturated Fat 了吧
莫名其妙

[李誠民]

防堵糖要比防堵高果糖玉米糖漿(HFCS),就顯得不重要了(在肝臟只會形成油--TG,造成脂肪肝!!!),防杜果糖與人工甘味劑比(Aspartame,Splenda.....,所謂diet Coke 無熱量,體重增加比喝Regular coke更多,還有致癌性...!!)就不重要了!!!.......Bumbler 永遠是Bumbler!!!!