Diets high in saturated fat reduce the risk of esophageal cancer by 73%

This study was published in the International Journal of Cancer 1999 Jul 2;82(1):33-7

Study title and authors:

Meat intake and risk of squamous cell esophageal cancer: a case-control study in Uruguay.

De Stefani E, Deneo-Pellegrini H, Boffetta P, Mendilaharsu M.

Registro Nacional de Cancer, Montevideo, Uruguay.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/10360817

The study examined the relationship between meat and fat and squamous cell cancer of the esophagus (cancer that begins in flat cells lining the esophagus). The study included 82 cases with esophageal cancer and 248 controls.

The study found:
(a) Those who ate the most beef had a 56% decreased risk of esophageal cancer compared to those who ate the least beef.
(b) Those who ate the most saturated fat had a 73% decreased risk of esophageal cancer compared to those who ate the least saturated fat.
(c) Those who ate the most polyunsaturated fat (margarines etc.) had a 219% increased risk of esophageal cancer compared to those who ate the least polyunsaturated fat.

The results from the study show that beef and saturated fat decrease the risk of esophageal cancer.

Links to other studies:
Every 15 gram per day increase in beef consumption leads to a 4% reduction in colon cancer
Red meat and dietary cholesterol offer protection from pancreatic cancer
Women who eat high quantities of meat have less incidence of breast cancer

Doctor says: The Diet/Heart Hypothesis is the greatest deception of our times

This post includes a synopsis of a paper published in Nutrition Today July/August 1985 - Volume 20 - Issue 4 - ppg 12-15

Study title and author:
Coronary Heart Disease- "Doing the Wrong Things"
Mann, George V. Sc.D., M.D.

This paper can be accessed at: http://journals.lww.com/nutritiontodayonline/Citation/1985/07000/Coronary_Heart_Disease___Doing_the_Wrong_Things_.2.aspx

Dr. George V. Mann is a Johns Hopkins-educated biochemist and physician and was on the faculty of Vanderbilt University in Nashville.

Mann reviewed the literaure concerning the Diet/heart Hypothesis.

After examining the evidence Mann found:
(a) The advice to replace saturated animal fat with polyunsaturated vegetable oils and restricting eggs, was a presumptuous guess because there was no supporting data to show either the safety of efficacy of such dietary strategy.
(b) Many long and expensive trails have since been designed to show evidence for the safety and efficacy of such dietary strategy. All those trials have failed.
(c) Dietary restriction of cholesterol has NOT been shown to be an effective way to lower high cholesterol.
(d) Substitution of saturated fat in the diet with polyunsaturated fat has produced ominous signs of toxicity, often manifested by increased rates of cancer.
(e) 93% of the population and the majority of physicians believe saturated fat and cholesterol are the "bad guys". The Diet/Heart Hypothesis is a propaganda success of Goebbelian proportions.
(f) Clinical trials of the Diet/Heart Hypotesis have cost billions of dollars. Never in the history of science have so many costly experiments failed so consistently.

Dr. Mann states: A generation of citizens has grown up since the Diet/Heart Hypothesis was launched as official dogma. They have been mislead by the greatest deception of our times, the notion that consumption of animal fat causes heart disease.

High consumption of polyunsaturated fat increases breast cancer rates by 20%

This post includes a synopsis of a study published in the Archives of Internal Medicine 1998;158:41-45 and a recipe for carne adobado.

Study title and authors:
A Prospective Study of Association of Monounsaturated Fat and Other Types of Fat With Risk of Breast Cancer

Alicja Wolk, PhD; Reinhold Bergström, PhD; David Hunter, MD; Walter Willett, MD; Håkan Ljung, MSc; Lars Holmberg, MD; Leif Bergkvist, MD; Åke Bruce, MD; Hans-Olov Adami, MD

Books:

This study can be accessed at: http://archinte.ama-assn.org/cgi/content/abstract/158/1/41

The effects of monounsaturated, polyunsaturated and saturated fat on breast cancer were investigated on 61,471 women aged 40 to 76 years.

The results of the study revealed that:
(a) Those with the highest consumption of polyunsaturated fat had a 20% increase in breast cancer rates compared to those who consumed the least.
(b) Those with the highest consumption of monounsaturated fat had a 20% decrease in breast cancer rates compared to those who consumed the least.
(c) Saturated fat was not associated with the risk of breast cancer.

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

Recipe of the day

Carne Adobado (Spiced Pork)

Ingredients:

Food Mall: Pork

2 cups red chile puree or 12 tablespoons chile powder

3 pounds fresh, pork
2 teaspoons salt
1 tablespoon oregano
2 cloves garlic, mashed

Instructions:

Cut pork into strips. Mix other ingredients, add to pork strips, and let stand in cool place for 24 hours.

Cut meat into cubes and brown in small amounts of oil. Add chile sauce and simmer one hour or more.

To serve, add more fresh chile sauce and cook until tender.

Polyunsaturated fat may contribute to cancer

Published in The FASEB Journal, Vol 1, 441-445

Free radical tissue damage: protective role of antioxidant nutrients
LJ Machlin and A Bendich
Clinical Nutrition, Hoffmann-La Roche Inc., Nutley, New Jersey 07110.

This paper can be accessed at: http://www.fasebj.org/content/1/6/441.abstract
 
Free radicals are molecules responsible for aging, tissue damage, and some diseases.
 
In this review Machlin finds that, free radicals can cause tissue damage by reacting with polyunsaturated fat in cellular membranes and may contribute to the development of many chronic health problems such as emphysema, cardiovascular and inflammatory diseases, cataracts, and cancer.

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