Higher saturated fat consumption decreases the risk of death from cardiovascular diseases

This study was published in the American Journal of Clinical Nutrition 2010 Oct;92(4):759-65

 

Study title and authors:

Dietary intake of saturated fatty acids and mortality from cardiovascular disease in Japanese: the Japan Collaborative Cohort Study for Evaluation of Cancer Risk (JACC) Study.

Yamagishi K, Iso H, Yatsuya H, Tanabe N, Date C, Kikuchi S, Yamamoto A, Inaba Y, Tamakoshi A

Department of Public Health Medicine, Graduate School of Comprehensive Human Sciences, and Institute of Community Medicine, University of Tsukuba, Tsukuba, Japan.

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/20685950

This study investigated the association of saturated fat intake and the risk of death cardiovascular diseases. The study included 58,453 participants, aged 40 to 79 years, who were followed for up to 14.1 years.

The study found:
(a) Those who consumed the most saturated fat had a 31% decreased risk of death from all strokes compared to those who consumed the least saturated fat.
(b) Those who consumed the most saturated fat had a 48% decreased risk of death from intraparenchymal haemorrhage compared to those who consumed the least saturated fat. (Intraparenchymal haemorrhage is bleeding within the brain tissue).
(c) Those who consumed the most saturated fat had a 9% decreased risk of death from subarachnoid hemorrhage compared to those who consumed the least saturated fat. (Subarachnoid hemorrhage is bleeding into the two membranes that surround the brain).
(d) Those who consumed the most saturated fat had a 42% decreased risk of death from ischemic stroke compared to those who consumed the least saturated fat. (Ischemic stroke occurs when an artery to the brain is blocked).
(e) Those who consumed the most saturated fat had a 7% decreased risk of death from heart disease compared to those who consumed the least saturated fat.
(f) Those who consumed the most saturated fat had a 1% decreased risk of death from heart failure compared to those who consumed the least saturated fat.
(g) Those who consumed the most saturated fat had an 18% decreased risk of death from all cardiovascular diseases compared to those who consumed the least saturated fat. 

Links to other studies:
Middle-aged men and women who consume the most saturated fat live longer and have a reduced risk of dying from cardiovascular diseases
Saturated fat consumption is associated with a reduced risk of stroke
High saturated fat diets reduce the risk of intraparenchymal haemorrhage



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".



A high intake of saturated fat may have protective effects in people with established coronary artery disease

This study was published in the Journal of Nutrition 2015 Feb;145(2):299-305

Study title and authors:
Dietary intake of saturated fat is not associated with risk of coronary events or mortality in patients with established coronary artery disease.

Puaschitz NG, Strand E, Norekvål TM, Dierkes J, Dahl L, Svingen GF, Assmus J, Schartum-Hansen H, Øyen J, Pedersen EK, Drevon CA, Tell GS, Nygård O.
Departments of Heart Disease Departments of Clinical Science nathalie.genevieve.puaschitz@helse-bergen.no.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/25644351

This study investigated the associations between saturated fat intake and risk of subsequent coronary events and mortality in patients with established coronary artery disease. The study included 2,412 patients, average age 61.7 years, who were followed for 4.8 years.

The study found
(a) Patients who consumed the most saturated fat were 10.4% less likely to take statin drugs than patients who consumed the least saturated fat.
(b) Patients who consumed the most saturated fat had a 15% reduced risk of unstable angina pectoris, nonfatal acute heart attack and coronary death compared to patients who consumed the least saturated fat.

Puaschitz comments that: "A high intake of  saturated fat may have protective effects" and "When current prevention guidelines aim to limit the saturated fat intake to below 7–10% of energy, one can speculate whether this is appropriate in patients with coronary artery disease".

The Academy of Nutrition and Dietetics say that cholesterol and saturated fat do not cause heart disease

The 2015 Dietary Guidelines Advisory Committee (DGAC) recently released the new draft dietary guidelines for Americans.

A press release from the Academy of Nutrition and Dietetics commented on the draft guidelines. The release contained the following:

(a) The Academy supports the DGAC in its decision to drop dietary cholesterol from the nutrients of concern list and recommends it deemphasize saturated fat from nutrients of concern, given the lack of evidence connecting it with cardiovascular disease.
(b) Low sodium intake levels recommended by the DGAC are actually associated with increased mortality for healthy individuals.
(c) The evidence is strongest that a reduction in the intake of added sugars will improve the health of the American public.

I'm glad the Academy of Nutrition and Dietetics are at last coming around to my way of thinking.



19 year study shows that the risk of death decreases as saturated fat consumption increases

This study was published in Nutrition and Metabolism 2014 Mar 6;11(1):12

 

Study title and authors:

Dietary intakes of fat and total mortality among Japanese populations with a low fat intake: the Japan Collaborative Cohort (JACC) Study.

Wakai K, Naito M, Date C, Iso H, Tamakoshi A; JACC Study Group.

Department of Preventive Medicine, Nagoya University Graduate School of Medicine, 65 Tsurumai-cho, Showa-ku, Nagoya, Aichi 466-8550, Japan. wakai@med.nagoya-u.ac.jp.

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/24597664

This study aimed to elucidate associations between dietary fat and total mortality. The study included 58,672 men and women, aged 40 to 79 years, who were followed for 19.3 years.

Regarding saturated fat, the study found:
(a) Men who consumed the highest amounts of saturated fat had a 2% reduced risk of death from any cause compared to men who consumed the lowest amounts of saturated fat.
(b) Men who consumed the highest amounts of saturated fat had a 7% reduced risk of death from cardiovascular diseases compared to men who consumed the lowest amounts of saturated fat.
(c) Women who consumed the highest amounts of saturated fat had a 9% reduced risk of death from any cause compared to women who consumed the lowest amounts of saturated fat.
(d) Women who consumed the highest amounts of saturated fat had a 1% reduced risk of death from cardiovascular diseases compared to women who consumed the lowest amounts of saturated fat.



Evidence from 72 studies shows that saturated fat does not cause heart disease

This study was published in the Annals of Internal Medicine 2014;160(6):398-406-406

Study title and authors:
Association of Dietary, Circulating, and Supplement Fatty Acids With Coronary Risk: A Systematic Review and Meta-analysis                                                                    

Rajiv Chowdhury, MD, PhD; Samantha Warnakula, MPhil; Setor Kunutsor, MD, MSt; Francesca Crowe, PhD; Heather A. Ward, PhD; Laura Johnson, PhD; Oscar H. Franco, MD, PhD; Adam S. Butterworth, PhD; Nita G. Forouhi, MRCP, PhD; Simon G. Thompson, FMedSci; Kay-Tee Khaw, FMedSci; Dariush Mozaffarian, MD, DrPH; John Danesh, FRCP; and Emanuele Di Angelantonio, MD, PhD

This study can be accessed at: http://annals.org/article.aspx?articleid=1846638

This review led by Dr Rajiv Chowdhury from the University of Cambridge, notes that current "official" dietary guidelines advocate that high consumption of polyunsaturated fatty acids and low consumption of total saturated fats are recommended to prevent heart disease.

The purpose of this review was to summarise evidence about associations between different fats and coronary heart disease. The review included 72 studies from 18 countries with a total of 659,298 participants.

 

The study found:

(a) Current evidence does not support guidelines which restrict the consumption of saturated fats in order to prevent heart disease.

(b) There is insufficient support for guidelines which advocate the high consumption of polyunsaturated fats (such as omega 3 and omega 6) to reduce the risk of coronary disease.

 

Dr Chowdhury states: "These are interesting results that potentially stimulate new lines of scientific inquiry and encourage careful reappraisal of our current nutritional guidelines".

For more detailed appraisals of the above study please see:
http://www.drbriffa.com/2014/03/21/yet-another-major-review-finds-no-reason-at-all-to-limit-saturated-fat-in-the-diet/

and also:
http://drmalcolmkendrick.org/2014/03/19/although-now-dead-the-cholesterolosaurus-will-march-on/

Diabetic women who die of heart disease consume less saturated fat

This study was published in Diabetes Care 2003 Mar;26(3):619-24

Study title and authors:
Dietary fat predicts coronary heart disease events in subjects with type 2 diabetes.

Soinio M, Laakso M, Lehto S, Hakala P, Rönnemaa T.
Department of Medicine, University of Turku, Turku, Finland. minna.soinio@tyks.fi

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/12610011

The aim of the study was to investigate whether dietary fat predicts coronary heart disease events in middle-aged type two diabetic subjects. In the study the dietary habits of 366 type two diabetic men and 295 women, aged 45-64 years and free from coronary heart disease, were assessed with a 53-item food frequency questionnaire. They were followed up for seven years.

The study found:
(a) Women who died of heart disease consumed 7.7% less fat compared to the other women in the study.
(b) Women who died of heart disease consumed 7.5% less saturated fat compared to the other women in the study.
(c) Men who died of heart disease consumed 1.7% less fat compared to the other men in the study.
(d) Men who died of heart disease consumed 0.5% less saturated fat compared to the other men in the study.



High saturated fat diet reduces the prevalence of heart disease by 77%

This study was published in the Journal of the Indian Medical Association 1997 Mar;95(3):67-9, 83

 

Study title and authors:

Association of dietary ghee intake with coronary heart disease and risk factor prevalence in rural males.

Gupta R, Prakash H.

Department of Medicine, Monilek Hospital and Research Centre, Jawahar Nagar, Jaipur.

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/9212571

The aim of the study was to determine the association between intake of dietary fat, specifically Indian ghee, and prevalence of coronary heart disease. (Ghee is similar to butter, basically both are made from the fats of whole milk, both are usually 80% milk fat or greater in terms of their composition, and about two-thirds of that fat is saturated fat). The study included 1,982 men aged 20 years and more. The men were classified into two groups;
(i) Group one: Consumption of over 1 kg of ghee a month (high ghee consumption).
(ii) Group two: Consumption of less than 1 kg of ghee a month (low ghee consumption).

The study found:
(a) The high ghee group consumed significantly more saturated fat compared to the low ghee group.
(b) The high ghee group had a 77% reduced prevalence of heart disease compared to the low ghee group.





Doctors say cholesterol and saturated fat do not cause heart disease and statins do not save lives

Please watch the two videos, each last about 30 minutes.

In the first video Dr Maryanne Demasi follows the road which led us to believe that saturated fat and cholesterol cause heart disease, and reveal why it's been touted as the biggest myth in medical history.



The second video reveals the dangers of statin drugs.



The take home messages from the videos:

(i)Don't worry about cholesterol and saturated fat - they do NOT cause heart disease.
(ii)Taking statins will not add a day to your life and they expose you to many debilitating side-effects.

For the last four or five decades we have been misled about the causes of heart disease.

Please tweet or put this post on facebook to help the following message go viral.

Cholesterol and saturated fat do NOT cause heart disease - Statins do NOT save lives and have many detrimental side-effects.

Men who develop heart disease eat less saturated fat

This study was published in the American Journal of Clinical Nutrition 1978 Jul;31(7):1270-9

 

Study title and authors:

Dietary intake and the risk of coronary heart disease in Japanese men living in Hawaii.

Yano K, Rhoads GG, Kagan A, Tillotson J.

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/665576

This study investigated the relationship of dietary intakes to subsequent development of coronary heart disease. The study lasted for six years and included 7,705 men, aged 45 to 68.

Regarding saturated fat consumption, the study found:
(a) Men who died from heart disease consumed 3.1% less saturated fat compared to men who remained free from heart disease.
(b) Men who developed coronary insufficiency consumed 6.2% less saturated fat compared to men who remained free from heart disease. (Coronary insufficiency is an inadequate blood flow to the heart muscles).
(c) Men who developed angina consumed 3.1% less saturated fat compared to men who remained free from heart disease.



Increasing dietary polyunsaturated fats and decreasing saturated fats is associated with an increase in both overall death rates and heart disease death rates

This study was published in the British Medical Journal 2013 Feb 4;346:e8707

Study title and authors:
Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis.

Ramsden CE, Zamora D, Leelarthaepin B, Majchrzak-Hong SF, Faurot KR, Suchindran CM, Ringel A, Davis JM, Hibbeln JR.
Laboratory of Membrane Biophysics and Biochemistry, National Institute on Alcohol Abuse and Alcoholism, National Institutes of Health, Bethesda, MD 20892, USA.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/23386268

The objective of the study was to evaluate the effectiveness of replacing dietary saturated fat with polyunsaturated fat, for the prevention of coronary heart disease and death in men with heart disease. The study lasted for 39 months and included 458 men, aged 30-59 years, who had had a heart attack or angina.

The men were allocated into two groups and instructed to either:
(i) Increase their polyunsaturated fat intake to about 15%, reduce their intake of saturated fat and to less than 10% and reduce their dietary cholesterol to 300 mg per day. To achieve these targets these men were provided with liquid safflower oil and safflower oil polyunsaturated margarine (high polyunsaturated fat group).
(ii) Carry on with their normal diet (saturated fat group).

The study found:
(a) After 12 months the cholesterol levels of the men on the high polyunsaturated fat diet were 8.5% lower than the men on the high saturated fat diet.
(b) Men who consumed the high polyunsaturated fat diet had a 62% increased risk of death compared to the men who consumed the high saturated fat diet.
(c) Men who consumed the high polyunsaturated fat diet had a 70% increased risk of death from cardiovascular disease compared to the men who consumed the high saturated fat diet.
(d) Men who consumed the high polyunsaturated fat diet had a 62% increased risk of death from heart disease compared to the men who consumed the high saturated fat diet.

The study shows that increasing dietary polyunsaturated fats and decreasing saturated fats is associated with an increase in both overall death rates and heart disease death rates.



Review of the scientific literature finds consistent evidence of an association between sugar intake and cardiovascular disease

This paper was published in the Internal Medicine Journal 2012 Oct;42 Suppl 5:46-58

 

Study title and authors:

Sugar restriction: the evidence for a drug-free intervention to reduce cardiovascular disease risk.

Thornley S, Tayler R, Sikaris K.

Section of Epidemiology and Biostatistics, University of Auckland, Auckland, New Zealand. s.thornley@auckland.ac.nz

 

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/23035683

This paper reviewed the epidemiological, biochemical and psychological evidence that implicates excess sugar intake as an important cause of ill-health.

The paper found:

(a) There is consistent evidence of an association between sugar intake and risk factors for cardiovascular disease, and of the disease itself.

(b) There is some evidence of a sugar addiction syndrome.

(c) There is evidence that some researchers use debatable methods to prove the hypothesis that saturated fat causes coronary disease despite the unsupportive statistical evidence.

The paper concludes: "This paper suggests a deviation from widely accepted practice for many cardiologists, general physicians and family doctors concerned with reducing the cardiovascular disease risk of the patient that they have before them. Rather than reaching for the prescription pad, we suggest a brief conversation about the perils of a high-sugar diet and practical advice about how to cut down".

 



Middle-aged men and women who consume the most saturated fat live longer and have a reduced risk of dying from cardiovascular diseases

This study was published in the Journal of Internal Medicine 2005 Aug;258(2):153-65

 

Study title and authors:

Dietary fat intake and early mortality patterns--data from The Malmö Diet and Cancer Study.

Leosdottir M, Nilsson PM, Nilsson JA, Månsson H, Berglund G.

Department of Medicine, Lund University, University Hospital (UMAS), Malmö, Sweden. margret.leosdottir@med.lu.se

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/16018792

This study examined the association of fat consumption with death rates. The study included 28,098 middle-aged individuals who were followed for an average of 6.6 years.

The study found:

(a) Women who consumed the most saturated fat had an 11% reduced risk of death compared to women who consumed the least saturated fat.

(b) Men who consumed the most saturated fat had a 9% reduced risk of death compared to men who consumed the least saturated fat.

(c) Women who consumed the most saturated fat had a 45% reduced risk of a cardiovascular disease death compared to women who consumed the least saturated fat.

(d) Men who consumed the most saturated fat had a 6% reduced risk of a cardiovascular disease death compared to men who consumed the least saturated fat.

The data from the study reveals that middle-aged men and women who consume the most saturated fat live longer and have a reduced risk of dying from cardiovascular diseases.

 



Men who consume the most animal fat have a 10% reduced risk of heart disease

This study was published in the British Journal of Nutrition 1993 Mar;69(2):303-14

 

Study title and authors:

Diet and incident ischaemic heart disease: the Caerphilly Study.

Fehily AM, Yarnell JW, Sweetnam PM, Elwood PC.

Medical Research Council Epidemiology Unit, Llandough Hospital, Penarth, South Glamorgan.

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/8387811

The study investigated the association between diet and heart disease. The study lasted for five years and included 2,512 men aged 45-59 years when first seen.

Regarding animal fat consumption the study found that men who consumed the most animal fat had a 10% reduced risk of heart disease compared to the men who consumed the least animal fat.

 



Men who consume the most cholesterol, meat and saturated fat live the longest

This study was published in the American Journal of Clinical Nutrition 1989 Nov;50(5):1095-103

 

Study title and authors:

Diet and 20-y mortality in two rural population groups of middle-aged men in Italy.

Farchi G, Mariotti S, Menotti A, Seccareccia F, Torsello S, Fidanza F.

Laboratorio di Epidemiologia e Biostatistica, Istituto Superiore di Sanità, Roma, Italy.

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/2816794

This study analysed the relationship of diet on cardiovascular disease and death rates. The study included 1,536 men aged 45-64 who were followed for 20 years.

After 15 years the study found:

(a) Men who were alive consumed 8.7% more fat than men who had died.

(b) Men who were alive consumed 18.1% more fat than men who had died of heart disease.

(c) Men who were alive consumed 7.4% more saturated fat than men who had died.

(d) Men who were alive consumed 21.4% more saturated fat than men who had died of heart disease.

The men were also analysed by a different method whereby they were divided up into four different groups where each group represented a different dietary pattern. For example group (1) consumed the least cholesterol, meat and saturated fat whereas group (3) consumed the most cholesterol, meat and saturated fat. The consumption amounts of groups (2) and (4) were intermediate between groups (1) and (3).

After analylising the data, the researchers found that after 20 years those men in group (1) (the lowest consumers of cholesterol, meat and saturated fat) had a 25.1% increased risk of death compared to the men in group (3) (the highest consumers of cholesterol, meat and saturated fat). The death rates of groups (2) and (4) were intermediate between groups (1) and (3).

The data from the study shows that men who consume the most cholesterol, meat and saturated fat live the longest.

 



Men who consume the most fat and saturated fat live longer and have a lower risk of dying from heart disease

This study was published in the American Journal of Clinical Nutrition 1980 Aug;33(8):1818-27

 

Study title and authors:

Relationship of dietary intake to subsequent coronary heart disease incidence: The Puerto Rico Heart Health Program.

Garcia-Palmieri MR, Sorlie P, Tillotson J, Costas R Jr, Cordero E, Rodriguez M.

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/7405884

This study investigated the relationship between intakes of various nutrients and total death rates and heart disease death rates. The study included 8,218 urban and rural Puerto Rican man aged 45 to 64 who were followed for six years.

Regarding fat and saturated fat intake, the study found:

(a) Urban men who died consumed 12% less fat compared to the urban men who survived.

(b) Urban men who died consumed 11% less saturated fat compared to the urban men who survived.

(c) Urban men who died of heart disease consumed 2% less fat compared to the urban men who survived.

(d) Urban men who died of heart disease consumed 5% less saturated fat compared to the urban men who survived.

(e) Rural men who died consumed 12% less fat compared to the rural men who survived.

(f) Rural men who died consumed 12% less saturated fat compared to the rural men who survived.

(g) Rural men who died of heart disease consumed 13% less fat compared to the rural men who survived.

(h) Rural men who died of heart disease consumed 9% less saturated fat compared to the rural men who survived.

(i) Urban men who died consumed 10% less cholesterol compared to the urban men who survived.

(j) Rural men who died consumed 8% less cholesterol compared to the rural men who survived.

The data from the study reveals that men who consume the most fat and saturated fat live longer and have a lower risk of dying from heart disease. 

 



High saturated fat consumption is associated with a longer life in type one diabetics

This study was published in Diabetologia 2012 Aug;55(8):2132-41

 

Study title and authors:

Dietary saturated fat and fibre and risk of cardiovascular disease and all-cause mortality among type 1 diabetic patients: the EURODIAB Prospective Complications Study.

Schoenaker DA, Toeller M, Chaturvedi N, Fuller JH, Soedamah-Muthu SS

Division of Human Nutrition, Wageningen University, P.O. Box 8129, 6700 EV, Wageningen, The Netherlands.

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/22526612

The study investigated the relationship of diet in cardiovascular disease and total death rates in type one diabetics. The study lasted for over seven years and included 2,108 type 1 diabetic patients aged 15-60 years who were free of cardiovascular disease at the start of the study.

Regarding saturated fat consumption, the study found:

(a) Total death rates decreased by 30% for every 10 grams per day increase in saturated fat consumption.

(b) Those who consumed the most saturated fat had a 16% reduced risk of cardiovascular disease compared to those who consumed the least saturated fat.

The results from the study reveal that a high saturated fat consumption is associated with a longer life and reduced risk of cardiovascular disease in type one diabetics.

 



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.

 



In postmenopausal women, a greater saturated fat intake is associated with less heart disease, whereas a low saturated fat intake is associated with the biggest increase in blocked arteries

This post includes a summary of a paper published in the American Journal of Clinical Nutrition, Vol. 80, No. 5, 1175-1184, November 2004

Study title and authors:
Dietary fats, carbohydrate, and progression of coronary atherosclerosis in postmenopausal women
Dariush Mozaffarian, Eric B Rimm and David M Herrington
From the Channing Laboratory, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, and the Departments of Epidemiology and Nutrition, Harvard School of Public Health, Boston (DM and EBR)

This paper can be accessed at: http://www.ajcn.org/cgi/content/abstract/80/5/1175?ijkey=e4610ec5427b8118b39ec347e078d34a367efd11&keytype2=tf_ipsecsha

The objective of the study was to investigate associations between dietary fat and carbohydrate and the amount of blockage in the arteries among postmenopausal women.

2,243 coronary artery diameters were measured over 3.1 years in 235 postmenopausal women with established coronary heart disease.

The study found:
(a) Those with the highest saturated fat intake had no change in their arteries.
(b) Those with the lowest saturated fat intake had the biggest increase in blockages in their arteries.
(c) Higher carbohydrate consumption was associated with an increase in blocked arteries.
(d) Polyunsaturated fat consumption was associated with an increase in blocked arteries, when it replaced other fats in the diet.

 

Mozaffarian found in postmenopausal women, a greater saturated fat intake is associated with less progression of heart disease, whereas those with the lowest saturated fat intake had the biggest increase in blockages in their arteries.

 



Increasing saturated fat consumption is associated with a decrease in death rates from heart disease

This study was published in the Journal of Clinical Epidemiology 1996 Feb;49(2):211-6

Study title and authors:
Relationship between dietary intake and coronary heart disease mortality: lipid research clinics prevalence follow-up study.

Esrey KL, Joseph L, Grover SA.
Centre For the Analysis of Cost-Effective Care, Montreal General Hospital, Quebec, Canada.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/8606322

This study examined the relationship between dietary intake and death from heart disease. The study included 4,546 men, aged 30 to 79, who were followed for 12 years.

Regarding dietary saturated fat, the study found that increasing consumption of saturated fat was associated with a 3% decrease in death rates from heart disease.