High saturated fat meat diet lowers risk of heart disease compared to low fat diet

This study was published in the American Journal of Clinical Nutrition 2015 Jul 15. pii: ajcn109116

 

Study title and authors:

Diets with high-fat cheese, high-fat meat, or carbohydrate on cardiovascular risk markers in overweight postmenopausal women: a randomized crossover trial.

Thorning TK, Raziani F, Bendsen NT, Astrup A, Tholstrup T, Raben A.

Department of Nutrition, Exercise and Sports, University of Copenhagen, Frederiksberg C, Denmark tkt@nexs.ku.dk.

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/26178720

High levels of HDL cholesterol and apo A-1 are associated with a lower risk of heart disease.

This study explored the effects of high saturated fat cheese or meat based diets, compared to a low fat diet, on heart disease markers. The study included 14 overweight postmenopausal women who consumed each of the following three diets for two weeks. (All diets contained the same amount of calories.)
(i)  High-cheese (96-120-g) diet.
(ii) High-fatty meat group (contained the same amount of saturated fat as the high-cheese diet.)
(iii) Low-fat, high-carbohydrate diet (contained lean meat and more carbohydrates than the other diets.)

The study found:
(a) The high-cheese diet led to a 5% increase in high-density lipoprotein (HDL) cholesterol levels compared to the low-fat, high carbohydrate diet.
(b) The high-cheese diet led to a 8% increase in apo A-1 levels compared to the low-fat, high carbohydrate diet.
(c) The high-fatty meat diet led to a 8% increase in high-density lipoprotein (HDL) cholesterol levels compared to the low-fat, high carbohydrate diet.
(d) The high-fatty meat diet led to a 4% increase in apo A-1 levels compared to the low-fat, high carbohydrate diet.

Thorning concluded: "Diets with cheese and meat as primary sources of saturated fat cause higher HDL cholesterol and apo A-I and, therefore, appear to be less atherogenic than is a low-fat, high-carbohydrate diet".



L-carnitine reduces the risk of death by 27% in heart attack victims

This paper was published in Mayo Clinic Proceedings 2013 Apr 15. pii: S0025-6196(13)00127-4

 

Study title and authors:

L-Carnitine in the Secondary Prevention of Cardiovascular Disease: Systematic Review and Meta-analysis.

Dinicolantonio JJ, Lavie CJ, Fares H, Menezes AR, O'Keefe JH.

Wegmans Pharmacy, Ithaca, NY. Electronic address: jjdinicol@gmail.com.

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/23597877

This paper evaluated the effects of L-carnitine compared with placebo or control subjects on heart health and death rates in patients who had had a heart attack. The paper was a  meta-analysis of 13 controlled trials which included 3,629 subjects.

The analysis found:
(a) Compared with placebo or control subjects, L-carnitine was associated with a 27% reduction in all-cause death rates.
(b) Compared with placebo or control subjects, L-carnitine was associated with a 65% reduction in ventricular arrhythmias (life threatening abnormal rapid heart rhythms).
(c) Compared with placebo or control subjects, L-carnitine was associated with a 40% reduction in the development of angina.
(d) Compared with placebo or control subjects, L-carnitine was associated with a 15% reduction in heart failure.
(e) Compared with placebo or control subjects, L-carnitine was associated with a 22% reduction in myocardial reinfarction (recurrence of heart attack).

This study reveals that L-carnitine is associated with a reduction in death rates in heart attack victims.

The richest food sources of L-carnitine are beef, lamb and pork (beef contains 81 mg per serving). Foods of plant origin have little or no L-carnitine, (avocados are one of the highest at 2 mg per serving).

Red meat decreases the risk of heart disease

This study was published in Preventive Medicine 2007 Feb;44(2):135-42

 

Study title and authors:

Health-related behaviours as predictors of mortality and morbidity in Australian Aborigines.

Burke V, Zhao Y, Lee AH, Hunter E, Spargo RM, Gracey M, Smith RM, Beilin LJ, Puddey IB.

University of Western Australia School of Medicine and Pharmacology, Royal Perth Hospital Unit, Box X2213 GPO, Perth 6847, Australia. vburke@cyllene.uwa.edu.au

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/17069878?dopt=Abstract

The study examined the influence of diet and lifestyle on the risk of heart disease. The study included 256 women and 258 men, aged 15-88 years, who were followed for four years.

Regarding red meat consumption, the study found that for every 100 grams per day increase in red meat consumption, the risk of heart disease decreased by 31%.  

Low consumption of animal protein, fat, saturated fat, cholesterol and red meat is associated with higher rates of heart disease

This study was published in the American Journal of Clinical Nutrition 1999 Aug;70(2):221-7

 

Study title and authors:

Dietary protein and risk of ischemic heart disease in women.

Hu FB, Stampfer MJ, Manson JE, Rimm E, Colditz GA, Speizer FE, Hennekens CH, Willett WC.

Departments of Nutrition and Epidemiology, Harvard School of Public Health, Boston, MA, USA. frank.hu@channing.harvard.edu

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/10426698

The study examined the association between dietary protein intake and incidence of heart disease. The study included 80,082 women, aged 34-59 years, who were without a previous diagnosis of heart disease, stroke, cancer, hypercholesterolemia, or diabetes.

The study found:

(a) Women who consumed the most protein had a 26% reduced rate of heart disease compared to the women who consumed the least protein.

(a:i) Women who consumed the most protein also ate 7.8% more fat than women who consumed the least protein.

(a:ii) Women who consumed the most protein also ate 12.8% more saturated fat than women who consumed the least protein.

(a:iii) Women who consumed the most protein also ate 64.0% more cholesterol than women who consumed the least protein.

(a:iv) Women who consumed the most protein also ate 16.1% more red meat than women who consumed the least protein.

(a:v) Women who consumed the most protein also ate 32.1% less carbohydrate than women who consumed the least protein.

(b) Women who consumed the most animal protein had a 16% reduced rate of heart disease compared to the women who consumed the least animal protein.

The data from the study shows that low consumption of protein, fat, saturated fat, cholesterol and red meat is associated with higher rates of heart disease in women.

 



High consumption of red meat is associated with a lower risk of death from heart disease and cancer

This study was published in Public Health Nutrition 1999 Dec;2(4):477-87

 

Study title and authors:

Dietary questions as determinants of mortality: the OXCHECK experience.

Whiteman D, Muir J, Jones L, Murphy M, Key T.

ICRF General Practice Research Group, Institute of Health Sciences, Oxford, UK. david.whiteman@dphpc.ox.ac.uk

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/10656467

The study compared various types of food intake with specific causes of death. The study included 11,090 men and women aged 35-64 years who were followed for nine years.

Regarding red meat consumption, the study found:
(a) Those who consumed the most red meat had a 29% lower death rate compared to those who consumed the least red meat.
(b) Those who consumed the most red meat had a 45% reduced risk of death from heart disease compared to those who consumed the least red meat.
(c) Those who consumed the most red meat had a 12% reduced risk of death from cancer compared to those who consumed the least red meat.

The results of the study show a high consumption of red meat is associated with a lower risk of death from heart disease and cancer.

Higher cholesterol levels and higher meat consumption are associated with decreased rates of heart disease deaths

This study was published in the Journal of Internal Medicine 1995 Jan;237(1):49-54

 

Study title and authors:

High serum alpha-tocopherol, albumin, selenium and cholesterol, and low mortality from coronary heart disease in northern Finland.

Luoma PV, Näyhä S, Sikkilä K, Hassi J.

Oulu Regional Institute of Occupational Health, University of Oulu, Finland.

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/7830030

The study investigated the risk factors for, and the rates of heart disease deaths in northernmost Finland compared with southern areas of Finland. The study lasted for nine years and included 350 participants, average age 46 years.

The study found:
(a) The death rates from heart disease were 17% lower in northernmost Finland compared with southern areas of Finland.
(b) Cholesterol levels were 6.3% higher in northernmost Finland compared with southern areas of Finland.
(c) Low density lipoprotein (LDL) cholesterol levels were 7.0%  higher in northernmost Finland compared with southern areas of Finland.
(d) Vitamin E levels were 14.2% higher in northernmost Finland compared with southern areas of Finland.
(e) Vitamin E levels increased with the consumption of reindeer meat.

The results of the study show that higher cholesterol levels and higher meat consumption are associated with decreased rates of heart disease deaths.

Can meat help to treat heart disease?

This post features a synopsis of a study published in Expert Opinion on Investigational Drugs 1999 Nov;8(11):1785-1793 and a recipe for sausage and vegetable stuffed delicata squash

Study title and authors:
L-Arginine: a novel therapy for coronary artery disease?
Lerman A, Suwaidi JA, Velianou JL.
Division of Cardiovascular Diseases, Mayo Clinic and Foundation200 First St. SW, Rochester, MN 55905, USA. lerman.amir@mayo.edu

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/11139824                Books:

Lerman states that the endothelium (the thin layer of cells that lines the interior surface of blood vessels) needs to stay intact to function correctly. When the endothelium is compromised, endothelial dysfunction may occur which may be a precursor to heart disease. L-Arginine is a semi-essential amino acid that improves endothelial function which can give protection from heart disease.

The best dietary sources of L-Arginine are beef, pork, gelatin , poultry, wild game, seafood and dairy products.

More information on this subject: Books : Scientific Studies : Websites : Videos : Food Mall

Recipe of the day

Sausage and Vegetable Stuffed Delicata Squash

Ingredients:

Squash:

1 Delicata Squash (you can use acorn, or another small winter squash), halved and seeded

1T. Coconut Oil

1/2tsp. Sea Salt                                                                                                   Food Mall: Bacon

1tsp. Ground Cinnamon (optional)

Stuffing:
1T. Coconut Oil
10-12oz of Ground Meat (I used a combination of pork sausage and buffalo)
1/2 Small Onion, chopped finely
1 Garlic Clove, minced
1 cup Finely Chopped Vegetables (I used a combination of zucchini and cauliflower, pulsed in my mini chopper)
1/4 cup Fresh Herbs (I used parsley and thyme), finely chopped, plus more for garnish
Sea Salt and Black Pepper, to taste
1 Egg, lightly beaten
4 Bacon Slices, sliced into 1/2" pieces

Roasting the squash:
Preheat oven to 400F.

Transfer squash to a baking sheet, coat with 1T. coconut oil, and season with cinnamon and salt.

Bake for 30-45 minutes, until soft.

While squash is roasting, make stuffing:
Heat a saute pan, over medium-high heat. Add coconut oil and meat. Cook meat until browned.

Add onion, garlic, and vegetables and toss to coat. Cook until all vegetables are softened, about 5-7 minutes. Season with salt and pepper, to taste.

Add fresh herbs and stir to combine. Remove from heat and set mixture aside to cool slightly.

Add egg and stir to combine.

Fill squash halves with mixture, top with bacon slices, and return to 400F oven (I cooked the squash on a cake/cookie-drying rack, but this is not necessary). Bake for 40-45 minutes, until bacon is browned and mixture is cooked through.

Garnish with fresh herbs and serve.

Red meat gives protection from heart disease

This post includes a summary of a study published in the European Journal of Clinical Nutrition 2005 Oct;59(10):1142-8 and a recipe for bottom round roast with cranberries.

Study title and authors:
A low-protein diet exacerbates postprandial chylomicron concentration in moderately dyslipidaemic subjects in comparison to a lean red meat protein-enriched diet.

Books:

Mamo JC, James AP, Soares MJ, Griffiths DG, Purcell K, Schwenke JL.

School of Public Health, Australian Technology Network Centre for Metabolic Fitness, Curtin University of Technology, Perth, Australia. j.Mamo@curtin.edu.au

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/16015257

Participants in the study consumed either a diet low in protein (14, 53 and 30% of energy as protein, carbohydrate and fat, respectively) or high in protein (red meat) (25, 35 and 30% energy as protein, carbohydrate and fat) for a period of 6 weeks.

The study revealed that those on the low protein diet had increased (bad) chylomicrons in the bloodstream. Mamo concluded that the red meat helped to curtail the excess chylomicrons.

Elevated chylomicrons are associated with heart disease. See here.

More information on this subject: Books : Scientific Studies : Websites : Videos : Food Mall

Recipe of the day

Bottom Round Roast With Cranberries

Ingredients:

1 tablespoon butter or extra virgin olive oil

Food Mall: Bottom Round Roast

3 pound bottom round roast

Salt and freshly ground black pepper

1/2 cup sherry vinegar or good wine vinegar

12 ounces fresh or frozen cranberries

1 orange

Cayenne

Directions:

Put the butter in a casserole or a skillet and turn the heat to medium-high. When the butter foam subsides, brown the meat on all sides — this will take about 15 minutes — seasoning it with salt and pepper as it browns.

When the meat is nicely browned, add the vinegar and cook for a minute, stirring. Add the cranberries and stir. Strip the zest from the orange (you can do it in broad strips, with a small knife or vegetable peeler) and add it to the skillet. Juice the orange and add the juice also, along with a pinch of cayenne. Turn the heat to low and cover; the mixture should bubble but not furiously.

Cook, turning the meat and stirring about every 30 minutes, for 2 hours or longer, or until the meat is tender. When the meat is done, taste and adjust the seasoning if necessary. Turn off the heat and let the roast rest for a few minutes, then carve and serve, with the sauce.

With Minimal effort: Faster Bottom Round Roast with Cranberries: Substitute a 2- to 3-pound piece of tenderloin (filet mignon) for the chuck or brisket and reduce the cooking time to about 1 hour, or until the internal temperature is 125 to 130 degrees (medium-rare); you can cook it longer than that if you like.

Bottom Round Roast



Taurine may help prevent heart disease

Published in Vascul Pharmacol. 2007 May;46(5):338-45. Epub 2007 Jan 19.

Taurine protects against low-density lipoprotein-induced endothelial dysfunction by the DDAH/ADMA pathway.
Tan B, Jiang DJ, Huang H, Jia SJ, Jiang JL, Hu CP, Li YJ.
Department of Pharmacology, School of Pharmaceutical Sciences, Central South University, Xiang-Ya Road #110, Changsha 410078, China.

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/17293168

The endothelium is the thin layer of cells that lines the interior surface of blood vessels. Endothelial dysfunction is a process in which the endothelium secretes substances that promote an artery-clogging build-up of plaque rather than the protective substances that prevent this build-up. It is the earliest detectable stage of cardiovascular disease.

The study revealed that taurine gave protection against endothelial dysfunction.

The best dietary sources of taurine are meat and fish.

AMAZON UK Put Your Heart in Your Mouth
AMAZON USA Put Your Heart in Your Mouth

Compounds richly available in meat can improve heart function

Published in Heart Fail Rev. 2006 Mar;11(1):75-82.

The management of conditioned nutritional requirements in heart failure.
Allard ML, Jeejeebhoy KN, Sole MJ.
Division of Cardiology, University Health Network, Toronto, Ontario.

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/16819580

Patients suffering from congestive heart failure have lowered heart energy production, and higher cell and muscle damage.

Nutritional factors known to be important for these conditions, such as thiamine, riboflavin, pyridoxine, L-carnitine, coenzyme Q10, creatine and taurine are deficient in patients with heart failure.

Meat is a rich source of thiamine, riboflavin, pyridoxine, L-carnitine, coenzyme Q10, creatine and taurine.

Dietary consumption of  these compounds in heart failure can significantly restore depleted levels and may result in improvement in heart structure and function as well as exercise capacity.

AMAZON UK Life Without Bread: How a Low-Carbohydrate Diet Can Save Your Life
AMAZON USA Life Without Bread: How a Low-Carbohydrate Diet Can Save Your Life