Increased saturated fat consumption and lower rates of heart disease and stroke

This post includes a summary of a study published in the American Journal of Clinical Nutrition Vol 61, 1351S-1359S
Study title and authors:

How could changes in diet explain changes in coronary heart disease mortality in Spain? The Spanish paradox

L Serra-Majem, L Ribas, R Tresserras, J Ngo and L Salleras

Department of Public Health, University of Barcelona, Spain.

This paper can be accessed at: http://www.ajcn.org/cgi/content/abstract/61/6/1351S

This paper reviewed and compared trends in coronary heart disease and stroke mortality in Spain from 1966 to 1990 and changes in food consumption.

The review found:
(a) Rates of heart disease deaths fell.
(b) Rates of stroke death fell.
(c) There was an increase in meat consumption.
(d) There was a decrease in carbohydrate consumption.
(e) Fat and saturated fat intakes increased.

This review shows that an increase in consumption of saturated fat and meat, together with a decrease in consumption of carbohydrate led to lower rates of heart disease and stroke.