High saturated fat and meat consumption lowers the risk of prostate cancer

This study was published in the International Journal of Cancer 1997 Nov 27;73(5):634-8

 

Study title and authors:

Dietary fat intake and risk of prostate cancer: a prospective study of 25,708 Norwegian men.

Veierød MB, Laake P, Thelle DS.

Section of Medical Statistics, University of Oslo, Norway. marit.veierod@basalmed.uio.no

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/9398038

This study investigated the relationship between diet and prostate cancer. The study included 25,708 men aged 16-56 years who were followed for up to 15 years.

The study found:
(a) Men who consumed the most saturated fat had a 30% reduced risk of prostate cancer compared to men who consumed the least saturated fat.
(b) Men who consumed the most meat had a 60% reduced risk of prostate cancer compared to men who consumed the least meat.
(c) Men who drank whole milk had a 120% reduced risk of prostate cancer compared to men who drank skimmed milk.
(d) Men who consumed the most polyunsaturated fat had a 40% increased risk of prostate cancer compared to men who consumed the least polyunsaturated fat.
(e) Men who drank skimmed milk had a significantly higher body mass index compared to men who drank whole milk.

The study suggests that a high saturated fat and meat consumption lowers the risk of prostate cancer.

Eating high quantities of full fat dairy products lowers the risk of death from heart disease by 69%

Published in the European Journal of Clinical Nutrition (2010) 64, 569–577; doi:10.1038/ejcn.2010.45;

Dairy consumption and patterns of mortality of Australian adults
M Bonthuis1,2, M C B Hughes1, T I Ibiebele1, A C Green1 and J C van der Pols1
1Cancer and Population Studies Group, Queensland Institute of Medical Research, Queensland, Australia
2Division of Human Nutrition, Wageningen University and Research Centre, Wageningen, The Netherlands

This study can be accessed at: http://www.nature.com/ejcn/journal/v64/n6/abs/ejcn201045a.html

This study looked at adults over a 15 year period and found that people who ate the most full fat dairy products had a 69% lower risk of death from heart disease than those who ate the least.

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High dairy intake reduces death rates by 13%

Published in Lipids DOI: 10.1007/s11745-010-3412-5

The Consumption of Milk and Dairy Foods and the Incidence of Vascular Disease and Diabetes: An Overview of the Evidence
Peter C. Elwood, Janet E. Pickering, D. Ian Givens and John E. Gallacher

This paper can be accessed at: http://www.springerlink.com/content/k2475344067821um/

The paper looked at the studies which compared the health effects on subjects with the highest dairy consumption relative to those with the lowest intake.

This meta-analyses of the studies suggest a reduction in risk in the subjects with the highest dairy consumption relative to those with the lowest intake by:
13% for all-cause deaths
8% for ischaemic heart disease
21% for stroke
15% for diabetes

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Humans evolved eating a high saturated fat diet

This post contains a summary of a paper published in Lipids Volume 45, Number 10 915-923 and a recipe for fennel pork chops.

Study title and authors:
Saturated Fats: A Perspective from Lactation and Milk Composition

J. Bruce German and Cora J. Dillard

Books:

This paper can be accessed at: http://www.springerlink.com/content/606x3q2x0n291241/

The authors examined the evolution of lactation, and the composition of milks that developed through millennia of natural selective pressure and natural selection processes. They found that human milk, contains 50% of it's total fatty acids as saturated fatty acids.

They postulated that mammary gland milk has evolved with a high saturated fat content because of the benefits it gives to humans, and that the current 'low-fat' dogma does not take these benefits into consideration.

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Recipe of the day

Fennel Pork Chops

Ingredients

4 pork loin chops

Food Mall: Pork Loin Chops

2 tablespoons garlic salt

1 tablespoon fennel seed
225ml (8 fl oz) white wine

Preparation method
1. Sprinkle garlic salt on both sides of the pork chops.

2. Pour a little olive oil into a frying pan. Put the pork chops in the frying pan and place fennel seeds on top of the pork chops. Ten to 15 fennel seeds per chop will probably do. Let the underside of the pork chop brown, then turn over. Once both sides are browned flip again.

3. Pour the wine into frying pan; cover and reduce heat. Simmer for 10 minutes and flip the pork chops over. Cover them again and let them simmer for another 10 minutes. Make sure the wine doesn't completely evaporate or the pork chops will burn. You may have to add a little more wine to the pan.



Milk and dairy food lowers the risk of stroke, heart disease and diabetes

Published in the Journal of the American College of Nutrition, Vol. 27, No. 6, 723S-734S (2008)

The Survival Advantage of Milk and Dairy Consumption: an Overview of Evidence from Cohort Studies of Vascular Diseases, Diabetes and Cancer
Peter C. Elwood, MD, D. Ian Givens, PhD, Andrew D. Beswick, BSc, Ann M. Fehily, PhD, Janet E. Pickering, MSc and John Gallacher, PhD
Department of Epidemiology, Statistics and Public Health, Cardiff University (P.C.E., J.G.)
Nutritional Sciences Research Unit, School of Agriculture, Policy and Development, University of Reading (D.I.G.)
Department of Social Medicine, University of Bristol (A.D.B.), UNITED KINGDOM

This paper can be accesed at: http://www.jacn.org/cgi/content/abstract/27/6/723S
 
From a meta-analysis of 15 studies for subjects with high milk or dairy consumption:
 
The risk of stroke was lowered by 16%, the risk of heart disease was lowered by 21% and the risk of diabetes was lowered by 8% relative to the risk in those with low consumption of milk and dairy.
 
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Calcium supplements associated with heart attacks, however dietary calcium prevents heart attacks

Published 29 July 2010, British Medical journal doi:10.1136/bmj.c3691

Effect of calcium supplements on risk of myocardial infarction and cardiovascular events: meta-analysis
Mark J Bolland, senior research fellow1, Alison Avenell, clinical senior lecturer2, John A Baron, professor3, Andrew Grey, associate professor1, Graeme S MacLennan, senior research fellow2, Greg D Gamble, research fellow1, Ian R Reid, professor1
1 Department of Medicine, Faculty of Medical and Health Sciences, University of Auckland, Private Bag 92 019, Auckland 1142, New Zealand, 2 Health Services Research Unit, University of Aberdeen, 3 Department of Medicine, and Department of Community and Family Medicine, Dartmouth Medical School, NH, USA

This study can be accessed at: http://www.bmj.com/cgi/content/full/341/jul29_1/c3691#REF6

The authors concluded that calcium supplements are associated with an increased risk of heart attacks, but noted that people who consumed the most dietary calcium had a 30-40% LOWER risk of having a fatal heart attack or stroke as compared to those who consumed the least, espeically if the calcium intake was from dairy sources.

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Raw milk induces a strong protective effect against development of asthma and hay fever

Published in The Lancet, Volume 358, Issue 9288, Pages 1129 - 1133, 6 October 2001

Exposure to farming in early life and development of asthma and allergy: a cross-sectional survey
Josef Riedler MD a , Charlotte Braun-Fahrländer MD b, Waltraud Eder MD a, Mynda Schreuer PhD c, Marco Waser MSc b, Soyoun Maisch MD d, David Carr PhD d, Rudi Schierl MD e, Dennis Nowak MD e, Erika von Mutius MD d, the ALEX Study Team

This study can be accessed at: http://www.thelancet.com/journals/lancet/article/PIIS0140-6736(01)06252-3/abstract
 
The authors conclude: "Long-term and early-life exposure to stables and raw farm milk induces a strong protective effect against development of asthma, hay fever, and atopic sensitisation".
 
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Pasteurization reduces the antiscorbutic value of milk

Published in PEDIATRICS Vol. 108 No. 4 October 2001, p. e76

Infantile Scurvy: A Historical Perspective
Kumaravel Rajakumar
From the Department of Pediatrics, University of Pittsburgh School of Medicine, Children's Hospital of Pittsburgh, Pittsburgh, Pennsylvania.

This paper can be accessed at: http://pediatrics.aappublications.org/cgi/content/abstract/108/4/e76

The paper found that infantile scurvy appeared almost as a new disease toward the end of the 19th century. The increased incidence of infantile scurvy during that period was attributed to the usage of heated milk. In 1914, Alfred Hess established that pasteurization reduced the antiscorbutic value of milk.

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