Study title and author:
The Questionable Role of Saturated and Polyunsaturated Fatty Acids in Cardiovascular Disease
This paper can be accessed at: http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T84-3VGC8W7-D&_user=10&_coverDate=06%2F30%2F1998&_rdoc=1&_fmt=high&_orig=browse&_origin=browse&_zone=rslt_list_item&_srch=doc-info(%23toc%235076%231998%23999489993%2345172%23FLA%23display%23Volume)&_cdi=5076&_sort=d&_docanchor=&_ct=13&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=cbc65e7bfe038a735513fb85d16cf26f&searchtype=a
Ravnskov reviewed the evidence concerning the hypothesis that a fat diet, rich in saturated fatty acids and low in polyunsaturated fatty acids, is said to be an important cause of atherosclerosis and cardiovascular diseases.
He found: Books:
(b) Trends of national fat consumption and death from coronary heart disease in 18–35 countries (four studies) during different time periods diverged from each other as often as they coincided.
(c) In 14 other studies:
(i) 1 study supported the hypothesis.
(ii) 6 studies gave partly supportive, partly contradictive results.
(iii) 7 studies did not support the hypothesis.
(d) In a meta-analysis of nine controlled randomized dietary trials with substantial reductions of dietary fats, neither heart disease or total death rates were lowered.
Ravnskov concluded, rather understatedly: "The harmful effect of dietary saturated fat and the protective effect of dietary polyunsaturated fat on atherosclerosis and heart disease are questioned".
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Recipe of the day
Lamb Chops Stuffed with Chicken Livers
Ingredients: Food mall: Lamb Chops
5 tbsp olive oil
1 tbsp parsley, finely chopped
6 double rib lamb chops
Sauté the livers and mushrooms in 2 tbsp olive oil, do not let them brown. Season with pepper Add parsley.
Slit chops to make pockets. Stuff with liver mixture.
Heat the remaining oil in heavy casserole, add chops and sear them over high heat in both sides.
Cover casserole and bake at 350F for 25 minutes or until tender. You can skewer chops to close pockets and broil on both sides until cooked.
Put chops on a platter, and pour pan juice over them, and serve.