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.



Men who consume more saturated fat live longer

This study was published in Circulation 1981 Mar;63(3):500-15

 

Study title and authors

Diet and its relation to coronary heart disease and death in three populations.

Gordon T, Kagan A, Garcia-Palmieri M, Kannel WB, Zukel WJ, Tillotson J, Sorlie P, Hjortland M.

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/7460234

This study investigated the association of diet with heart disease and death rates. The analysis, from three studies, included 16,349 men, ages 45-64 years, who were followed for up to six years and who had no evidence of coronary heart disease at the onset of the studies. The three studies comprised: the Framingham Study (859 men), the Honolulu Heart Study (7,272 men) and the Puerto Rico Heart Health Program (8,218 men).

The analysis found:
(a) In the Framingham study, men who were still alive consumed 13% more fat than the men who died.
(b) In the Framingham study, men who were still alive consumed 10% more saturated fat than the men who died.
(c) In the Honolulu study, men who were still alive consumed 5% more fat than the men who died.
(d) In the Honolulu study, men who were still alive consumed 3% more saturated fat than the men who died.
(e) In the Puerto Rico study, men who were still alive consumed 13% more fat than the men who died.
(f) In the Puerto Rico study, men who were still alive consumed 12% more saturated fat than the men who died. 

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.



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 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. 

 



Ancel Keys 6 countries study actually shows the more animal fat and animal protein you eat, the longer you live!

This study was published in the Journal of the Mount Sinai Hospital, New York 1953 Jul-Aug;20(2):118-39.

Study title and author:

Atherosclerosis: a problem in newer public health.

KEYS A.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/13085148

This study examined the effect of fat consumption and death rates from heart disease in males aged 55-59 from 6 countries.

In this study Keys set out to prove that a higher fat intake was associated with a higher death rate from heart disease.

He used data from 6 countries (Japan, Italy, United Kingdom, Australia, Canada and USA) that did seem to show that a higher fat consumption would lead to higher rates of heart disease.

However Keys actually had data for 22 countries. For reasons known only to himself he decided to ignore the data from the other 16. The other countries were, Austria, Ceylon, Chile, Denmark, Finland, France, Germany, Ireland, Israel, Mexico, Netherlands, New Zealand, Norway, Portugal, Sweden and Switzerland.

When the data for all 22 countries are taken into account, there is a totally different outcome. 

The data actually shows: (See http://www.ncbi.nlm.nih.gov/pubmed/13441073 (table IV)

(a) Those who ate more animal fat lived longer.

(b) Those who ate more animal protein lived longer.

(c) Those who ate more plant protein died earlier.

(d) Those who ate more carbohydrate died earlier.

This study from Keys is often quoted as proof that a high fat diet is dangerous. When Keys data is analysed it shows that more animal fat in the diet actually extends life and more carbohydrate in the diet lowers life expectancy.

As saturated fat and cholesterol increase in the diet, then rates of heart attack and death decrease

This study was published in Arteriosclerosis 1989 Jan-Feb;9(1):129-35

Study title and authors:
Test of effect of lipid lowering by diet on cardiovascular risk. The Minnesota Coronary Survey.

Frantz ID Jr, Dawson EA, Ashman PL, Gatewood LC, Bartsch GE, Kuba K, Brewer ER.
Department of Medicine, University of Minnesota, Minneapolis 55455.

This study can be accessed at: http://atvb.ahajournals.org/content/9/1/129.long

This study compared the effects of 2 diets cholesterol levels and the incidence of heart attacks, sudden deaths, and all-cause mortality. The trial included 9,057 men and women.

The diets were either:

(i) 39% fat control diet (18% saturated fat, 5% polyunsaturated fat, 16% monounsaturated fat, 446 mg dietary cholesterol per day) (High saturated fat, high cholesterol diet)

(ii) 38% fat treatment diet (9% saturated fat, 15% polyunsaturated fat, 14% monounsaturated fat, 166 mg dietary cholesterol per day) (Low saturated fat, low cholesterol diet)

The study found:

(a) Cholesterol levels remained similar on the high saturated fat, high cholesterol diet.

(b) Cholesterol levels fell by 16% on the low saturated fat, low cholesterol diet.

(c) Those on the low saturated fat, low cholesterol diet had a 5% increased risk of of heart attack and sudden death compared to those on the high saturated fat, high cholesterol diet.

(d) Those on the low saturated fat, low cholesterol diet had a 6% increase in death rates compared to those on the high saturated fat, high cholesterol diet.

This study reveals that as animal fat and animal protein increase in the diet, then rates of heart attack and death decrease.

 



Low cholesterol, low saturated fat diets do NOT lower heart disease risk says doctor

This post includes a synopsis on a study Published in the European Heart Journal (1997) 18, 18-22 and a recipe for herbed scrambled eggs.

Study title and authors:
The low fat/low cholesterol diet is ineffective
L.A. Corr, Guy's and St. Thomas' Hospitals, London, U.K.  M.F. Oliver, National Heart and Lung Institute, London, U.K.
Correspondence: Dr. Laura A. Corr, MB, BS, MRCP, PhD, FESC, Consultant Cardiologist, Guys and St. Thomas' Hospitals, St. Thomas Street, London SE1 9RT

This paper can be accessed at: http://eurheartj.oxfordjournals.org/content/18/1/18.full.pdf+html

Dr. Corr introduces the subject of diet and heart disease by observing if you ask almost member of the general public about a diet which would reduce their chance of heart disease, the reply is the same: "a low fat diet". On closer questioning, this means a diet with a reduction in cholesterol and saturated 'animal' fats, i.e. less meat, butter, milk and cheese.
                                                                                                                                            Books:

In this review however she found the available trials provide little support for such recommendations.

She concluded that the commonly-held belief that the best diet for the prevention of coronary heart disease is a low saturated fat, low cholesterol is not supported by the available evidence from clinical trials and such diets do not reduce the risk of heart attack, heart disease or all cause mortality.

Similarly, diets focused exclusively on reduction of saturated fats and cholesterol are relatively ineffective and should be abandoned.

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Recipe of the day

Herbed Scrambled Eggs

Ingredients:
6 eggs

4 tbsp single cream                                                                                                Food Mall: Eggs

salt

white pepper
50g butter
2 tsp chopped chives
2 tsp chopped parsley.

Instructions:
Break the eggs into a bowl, add the cream and season to taste. Whisk with a fork until mixed.

Melt the butter in a small saucepan. Add the egg mixture and cook gently, stirring constantly, until the eggs begin to set, but are not fully set. Use a low light or lift the pan occasionally.

While the eggs are setting but still creamy, stir in the chives and parsley.

Eating more saturated fat helps you live to at least 85 years of age

This post contains a summary of a paper published in the American Journal of Cardiology 2011 Feb 4 and a recipe for bacon with garlic mushroom.

Study title and authors:
Relation Between High-Density Lipoprotein Cholesterol and Survival to Age 85 Years in Men (from the VA Normative Aging Study).

Rahilly-Tierney CR, Spiro A 3rd, Vokonas P, Gaziano JM.

Books:

Massachusetts Veterans Epidemiology and Research Information Center (MAVERIC), Boston VA Healthcare System, Boston, Massachusetts; Division of Aging, Brigham and Women's Hospital, Boston, Massachusetts; Harvard Medical School, Boston, Massachusetts.

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/21296318

The study sought to determine whether high-density lipoprotein (HDL) cholesterol levels are associated with survival to 85 years of age. The study included 652 men (average age 65 years) who had at least 1 HDL cholesterol level measurement documented during the study and who were old enough on the date of HDL cholesterol measurement to reach 85 years of age by the end of the study.

The study found:
(a) Men who had HDL cholesterol levels higher than 50 mg/dL (1.3 mmol/l) had a 28% increased chance of survival to 85 years of age compared to men who had HDL cholesterol lower than 40 mg/dL (1.0 mmol/l).
(b) Each 10-mg/dL (.26 mmol/l) increase in HDL cholesterol was associated with a 14% decrease in the risk of mortality before 85 years of age.

Rahilly-Tierney concluded that: "higher HDL cholesterol levels were significantly associated with survival to 85 years of age".

An analysis of 27 trials found the best way to raise HDL cholesterol is to eat more saturated fat.

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Recipe of the day

Bacon with Garlic Mushrooms

Ingredients:

Food Mall: Bacon

• 2c sliced mushrooms

• 3 rashers bacon, finely chopped
• 3 T parsley, finely chopped
• 3 T olive oil
• 3 garlic cloves, finely chopped
• pepper

Instructions:
Preheat grill on medium-high heat. Place all ingredients in a bowl and combine well. Place on grill and cook, stirring occasionally for 5-8 minutes, or until bacon has become slightly crispy and mushrooms have slightly shriveled. Pepper to taste. Serve straight away.

Consumption of animal fat INCREASES and heart disease DECREASES

This post includes a synopsis of a study published in the Journal of Epidemiology and Community Health 1979;33:114-120 and a recipe for coarse liver pate.

Study title and author:
Surprising decline of cardiovascular mortality in Switzerland: 1951-1976.

E Guberan

Books:

This paper can be accessed at: http://jech.bmj.com/content/33/2/114.abstract

From 1951 to 1976 consumption of animal fats INCREASED by 20% in Switzerland.

The death rate for 'all diseases of the circulatory system' DECREASED by 22% in males and by 43% in females.

Mortality was REDUCED by 13% in males and by 40% in females for non-rheumatic heart disease and hypertension and by 36% and 47% respectively for cerebrovascular disease

Cerebrovascular disease was REDUCED by 36% for males and 47% for females.

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Recipe of the day

Coarse Liver Pate

Ingredients:

Food Mall: Beef Liver

375g/12oz beef liver, trimmed

225g/8oz pancetta cubes or finely chopped streaky bacon

2 shallots, peeled and finely chopped

1 garlic clove, peeled and finely chopped

15ml/1tbsp freshly chopped thyme

15ml/1tbsp freshly chopped flat-leaf parsley

2.5ml/½ level tsp cayenne pepper

Salt and freshly milled black pepper

15-30ml/1-2tbsp Cognac or brandy

25g/1oz melted butter, optional

Method:

1.Heat a large non-stick pan and cook the pancetta or bacon for 4-5 minutes until golden brown.

2.Add the liver, onion, garlic, herbs, seasoning and Cognac or brandy. Cook for 1-2 minutes until the liver is brown, but still slightly pink in the middle. Cool slightly.

3.Transfer the mixture to a blender or food processor and coarsely blend with the melted butter (if used).

4.Cool for 20-30 minutes, then spoon into 4 x150ml/¼pint small ramekin dishes.