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



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.

 



Saturated fat consumption is associated with a reduced risk of stroke

This study was published in the Journal of the American Medical Association 1997 Dec 24-31;278(24):2145-50

Study title and authors:

Inverse association of dietary fat with development of ischemic stroke in men.
Gillman MW, Cupples LA, Millen BE, Ellison RC, Wolf PA.
Department of Ambulatory Care and Prevention, Harvard Medical School and Harvard Pilgrim Health Care, Boston, MA 02215, USA.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/9417007

 

The objective of the study was to examine the association of stroke incidence with the intake of fat and type of fat among middle-aged men. The study included 832 men, aged 45 to 65 years who were followed for 20 years.

 

The study found:

(a) For every 3% increase in fat consumption the men had a 15% reduced risk of stroke.

(b) For every 1% increase in saturated fat consumption the men had a 9% reduced risk of stroke.

 

The study reveals that total fat and saturated fat consumption are associated with a reduced risk of stroke in men.

High saturated fat diets reduce the risk of intraparenchymal hemorrhage

This study was published in the American Journal of Epidemiology 2003 Jan 1;157(1):32-9

Study title and authors:

Fat and protein intakes and risk of intraparenchymal hemorrhage among middle-aged Japanese.

Iso H, Sato S, Kitamura A, Naito Y, Shimamoto T, Komachi Y.

Department of Public Health Medicine, Institute of Community Medicine, University of Tsukuba, Ibaraki-ken, Japan. fvgh5640@mb.infoweb.ne.jp

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/12505888

The study examined the relationship between intakes of saturated fat and animal protein and the risk of intraparenchymal hemorrhage. (An intraparenchymal hemorrhage is a type of stroke where bleeding occurs within the brain tissue). The study lasted for 14 years and included 4,775 participants aged 40-69 years.

The study found:
(a) Those who consumed the most fat had a 54% reduced risk of intraparenchymal hemorrhage compared to those who consumed the least fat.
(b) Those who consumed the most saturated fat had a 70% reduced risk of intraparenchymal hemorrhage compared to those who consumed the least saturated fat.
(c) Those who consumed the most cholesterol had a 29% reduced risk of intraparenchymal hemorrhage compared to those who consumed the least cholesterol.
(d) Those who consumed the most animal protein had a 40% reduced risk of intraparenchymal hemorrhage compared to those who consumed the least animal protein.

The results of the study show that a high consumption of saturated fat and foods of animal origin reduce the risk of intraparenchymal hemorrhage.

As animal fat intake is doubled, stroke incidence decreases by 60%

This study was published in Circulation 1989 Mar;79(3):503-15

Study title and authors:
Trends for coronary heart disease and stroke and their risk factors in Japan.

Shimamoto T, Komachi Y, Inada H, Doi M, Iso H, Sato S, Kitamura A, Iida M, Konishi M, Nakanishi N, et al.
Institute of Community Medicine, University of Tsukuba, Ibaraki-ken, Japan.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/2783893

This study assessed the changes in risk factor trends for coronary heart disease and stroke during a 20 year period in a population of 7,030.

The study found:
(a) Cholesterol levels in men aged rose by 13% over the 20 years.
(b) Cholesterol levels in women aged rose by 16% over the 20 years.
(c) Animal fat intake doubled and animal protein rose by almost a quarter over the 20 years.
(d) This rise may be attributable to an increased intake of meat, eggs and dairy products.
(d) Blood pressure levels decreased over the 20 years.
(e) The incidence of coronary heart disease did not change among men and women.
(f) The incidence of all stroke declined about 60% for both men and women.

To conclude: An increase in dietary animal fat and protein leads to an increase in cholesterol levels, no change in heart disease incidence, a decrease in blood pressure and a 60% decrease in stroke.

High saturated fat diet can lower the risk of heart attack and stroke

This study was published in Lipid Insights 2011 August 23; 2011(4): 7–15

Study title and authors:

Dietary Carbohydrate Modifies the Inverse Association Between Saturated Fat Intake and Cholesterol on Very Low-Density Lipoproteins

A.C. Wood, E.K. Kabagambe, I.B. Borecki, H.K. Tiwari, J.M. Ordovas, and D.K. Arnett

Department of Epidemiology, University of Alabama at Birmingham, School of Public Health, Birmingham, AL 35294, USA.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3170517/?tool=pubmed

Having high triglyceride and high Very Low Density Lipoprotein cholesterol levels means you may have an increased risk of coronary artery disease, which can lead to a heart attack or stroke.

The study investigated the relationship between dietary saturated fat, and triglyceride and Very Low Density Lipoprotein cholesterol levels in 1036 men and women, average age 49.

The study found that: The higher the saturated fat intake in the diet, the lower the triglyceride and Very Low Density Lipoprotein cholesterol levels when subjects consumed a low carbohydrate diet. This was not the case at higher intakes of carbohydrate.

To conclude: The study shows that a high saturated fat diet can decrease risk factors pertaining to heart attack and stroke when consumed with a low carbohydrate diet.

 





A high consumption of saturated fat leads to a 70% reduction in stroke risk

This post includes a summary of a study published in the American Journal of Epidemiology (2003) 157 (1): 32-39 and a recipe for pot-roasted pork in white wine with garlic, fennel and rosemary.

Study title and authors:
Fat and Protein Intakes and Risk of Intraparenchymal Hemorrhage among Middle-aged Japanese

Books:

Hiroyasu Iso1, Shinichi Sato2, Akihiko Kitamura2, Yoshihiko Naito2, Takashi Shimamoto2 and Yoshio Komachi2

1 Department of Public Health Medicine, Institute of Community Medicine, University of Tsukuba, Ibaraki-ken, Japan.
2 Osaka Medical Center for Health Science and Promotion, Osaka, Japan.

This study can be accessed at: http://aje.oxfordjournals.org/content/157/1/32.abstract

The study investigated the relationship of dietary animal fat & animal protein and the risk of hemorrhagic stroke in 4,775 Japanese over 14 years.
 
The study found :
(a) An increase in animal protein was associated with a decreased risk of stroke.
(b) Those who ate the most saturated fat had a 70% lower risk of stroke compared to those who ate the least.
 
To conclude: A high consumption of saturated fat leads to a 70% reduction in stroke risk.

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Recipe of the day

Pot-Roasted Pork in White Wine with Garlic, Fennel and Rosemary

Ingredients:

Food Mall: Pork Loin

1 x 1.5kg pork loin

1 tbsp fennel seeds
3 large knobs butter
8 garlic cloves, whole with skin left on
1 handful fresh rosemary, stalks removed
4 bay leaves
1 fennel bulb, sliced
½ bottle Chardonnay (375ml)

Directions:
1.Tie up the joint with a couple of bits of string to keep it in a neat package while it cooks.

2.Season the joint with salt and pepper and then roll in the fennel seeds until it is coated all over with the seeds.

3.In a large frying pan heat just over half the butter. Fry the joint for a few minutes, turning it at times to get it golden brown all over.

4.Once browned remove the joint from the frying pan and place into the slow cooker.

5.Place the bay leaves, rosemary, garlic cloves and sliced fennel around the joint.

6.Pour the white wine into the frying pan and bring to the boil, using a spatula to work any meat bits off the bottom of the pan. Once the liquid is boiling, pour it over the joint and place the lid on the slow cooker.

7.Cook on High for 3-4 hours.
8.Once cooked, remove the joint from the pot and stand on a plate to rest for 10 minutes. Meanwhile finish the sauce to serve with the joint by adding the remaining butter to the liquid in the pan and working it about to remove any goodness off the bottom of the pan – additional heat shouldn’t be needed at this point. Strain out the lumps of garlic, fennel and bay leaves serving the juice without these.

Pot-Roasted Pork



A massive increase in animal fat consumption is associated with a large fall in death rates from strokes

This post includes a summary of a study published in Stroke Vol 13, 574-581 1982

Study title and authors:
Secular trends in mortality for cerebrovascular diseases in Japan, 1960 to 1979
H Tanaka, Y Tanaka, M Hayashi, Y Ueda, C Date, T Baba, H Shoji, T Horimoto and K Owada

This paper can be accessed at: http://stroke.ahajournals.org/content/13/5/574.abstract

This paper examined the death rates from stroke in Japan and the change in dietary habits from 1960 to 1979.
 
The study found:
(a) Compared to 1960, deaths from stroke had reduced by over 40% in 1979.
(b) Compared to 1960, carbohydrate consumption had reduced by 21% in 1979.
(c) Compared to 1960, animal protein consumption had increased by 59% in 1979.
(d) Compared to 1960, animal fat consumption had increased by 333% in 1979.
 
To conclude: In 20 years deaths from stroke have decreased by 40%, whilst animal fat consumption has increased by 333% in Japan.

Diets higher in saturated fat lower the risk of death from heart disease and stroke

This post includes a summary of a study published in the American Journal of Clinical Nutrition August 4, 2010 and a recipe for bacon, roasted red pepper, onion frittata.

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 Study?1,2,3

Books:

Kazumasa Yamagishi, Hiroyasu Iso, Hiroshi Yatsuya, Naohito Tanabe, Chigusa Date, Shogo Kikuchi, Akio Yamamoto, Yutaka Inaba, Akiko Tamakoshi and for the JACC Study Group

Address correspondence to H Iso, Public Health, Department of Social and Environmental Medicine, Osaka University Graduate School of Medicine, 2-2 Yamadaoka, Suita, 565-0871 Japan.

This paper can be accessed at: http://www.ajcn.org/cgi/content/abstract/ajcn.2009.29146v1

The aim of this study was to investigate the association of saturated fat with  the risk of death from cardiovascular diseases. The study included 58,453 participants, aged 40-79 years, who were followed for 14.1 years. 

The study found:
(a) Those who consumed the most saturated fat had a 31% reduced 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 52% reduced risk of death from intraparenchymal hemorrhage compared to those who consumed the least saturated fat. (Intraparenchymal hemorrhage is bleeding within the brain tissue).
(c) Those who consumed the most saturated fat had a 9% reduced risk of death from subarachnoid hemorrhage compared to those who consumed the least saturated fat. (Subarachnoid hemorrhage is when blood leaks into the space between two membranes that surround the brain).
(d) Those who consumed the most saturated fat had a 42% reduced risk of death from ischemic stroke compared to those who consumed the least saturated fat. (Ischemic stroke occurs as a result of an obstruction within a blood vessel supplying blood to the brain).
(e) Those who consumed the most saturated fat had a 7% reduced 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 15% reduced risk of death from a heart attack compared to those who consumed the least saturated fat.
(g) Those who consumed the most saturated fat had a 50% reduced risk of death from cardiac arrest compared to those who consumed the least saturated fat. (Cardiac arrest is where the heart suddenly stops pumping blood around the body).
(h) Those who consumed the most saturated fat had a 1% reduced risk of death from heart failure compared to those who consumed the least saturated fat.
(i) Those who consumed the most saturated fat had a 18% reduced risk of death from all cardiovascular diseases compared to those who consumed the least saturated fat.

The data from the study reveals that a diet higher in saturated fat lowers the risk of death from heart disease and stroke.

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Recipe of the day

Bacon, Roasted Red Pepper, Onion Frittata

Ingredients:

◦6 eggs

◦3 strips of bacon, crumbled

Food Mall: Bacon

◦2 green onions, chopped

◦3 basil leaves, chopped
◦1/2 roasted red pepper, chopped
◦1/4 t vinegar or lemon juice

Method:
Grease an oven safe baking dish (a pie or tart pan works great here) and turn the oven to 350F.

In a bowl whisk together all the ingredients and pour them into the greased baking dish. Bake for approx. 20 minutes–or when you gently agitate the dish, the center doesn’t jiggle.

Low intake of saturated fat associated with increased stroke risk

This post includes a summary of a study published in Circulation 2001;103:856

Study title and authors:
Prospective Study of Fat and Protein Intake and Risk of Intraparenchymal Hemorrhage in Women
Hiroyasu Iso, MD; Meir J. Stampfer, MD; JoAnn E. Manson, MD; Kathryn Rexrode, MD; Frank B. Hu, MD; Charles H. Hennekens, MD; Graham A. Colditz, MBBS; Frank E. Speizer, MD; Walter C. Willett, MD
Department of Medicine, Brigham and Women’s Hospital and Harvard Medical School, Boston, Mass

This paper can be accessed at: http://circ.ahajournals.org/cgi/content/abstract/103/6/856
 
This study investigated the association of saturated fat and animal protein with the risk of intraparenchymal (bleeding in the superficial surface of the brain) hemorrhage. The study included 85,764 women, aged 34 to 59 years, who were followed for a total of 1.16 million person-years.

The study found:
(a) Women who consumed the most saturated fat had a 27% reduced risk of intraparenchymal haemorrhage compared to women who consumed the least saturated fat.
(b) Women who consumed the most animal protein had a 53% reduced risk of intraparenchymal haemorrhage compared to women who consumed the least animal protein.

Iso concluded: "Low intake of saturated fat and animal protein was associated with an increased risk of intraparenchymal haemorrhage."

Links to other studies:
A high consumption of animal fat and cholesterol is associated with a REDUCED risk of stroke death
Increased saturated fat consumption and lower rates of heart disease and stroke
A massive increase in animal fat consumption is associated with a large fall in death rates from strokes

Intake of animal products such as eggs, dairy products, and fish LOWERS the risk of stroke by 28%

This post includes a summary of a study published in the International Journal of Epidemiology Volume32, Issue4Pp. 536-543 and a recipe for chopped mushrooms, eggs and onion.

Study title and authors:
Intake of animal products and stroke mortality in the Hiroshima/Nagasaki Life Span Study

Books:

Catherine Sauvaget1, Jun Nagano1,2, Naomi Allen3, Eric J Grant1 and Valerie Beral3

1Department of Epidemiology, Radiation Effects Research Foundation, Hiroshima, Japan.
2Institute of Health Science, Kyushu University, Fukuoka, Japan.
3Cancer Research UK Epidemiology Unit, Oxford University, Oxford, UK.

This study can be accessed at: http://ije.oxfordjournals.org/content/32/4/536.abstract
 
This study of 40,349 adults, with sixteen years of follow up, found that those who ate the most eggs, dairy products and fish had a 28% lower risk of stroke than those who ate the least.
 
The author concluded: "Intake of animal products such as eggs, dairy products, and fish may be protective against intracerebral haemorrhage"
 
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Recipe of the day

Chopped Mushrooms, Eggs and Onion

Makes 6 to 8 servings.

Ingredients:

1 medium onion, finely diced

Food Mall: Eggs

1/4 cup lard

10-12 medium white mushrooms, finely chopped
12 hard boiled eggs, peeled and finely chopped
Freshly ground black pepper to taste

Instructions:
Saute the onion in the lard until golden brown. Add the mushrooms and saute another 5 minutes or so, stirring frequently, until mushrooms are softened and turned dark.

Remove from heat and let cool.

Mix together with the eggs and pepper.

Chill until ready to serve.



A high consumption of animal fat and cholesterol is associated with a REDUCED risk of stroke death

This study was published in Stroke 2004;35:1531

Study title and authors:
Animal Protein, Animal Fat, and Cholesterol Intakes and Risk of Cerebral Infarction Mortality in the Adult Health Study Catherine Sauvaget, MD; Jun Nagano, MD; Mikiko Hayashi, BA Michiko Yamada, MD

From the Department of Epidemiology (C.S., J.N., M.H.), Radiation Effects Research Foundation, Hiroshima, Japan

This paper can be accessed at: http://stroke.ahajournals.org/cgi/content/short/35/7/1531

 

The purpose of the study was to examine the effect of a diet rich in animal protein, animal fat, and cholesterol on the risk of cerebral infarction stroke death.  The study included 3,731 men and women, aged 35 to 89 years, who were followed for 17 years.

The study found:
(a) Those who consumed the most animal protein had a 55% reduced risk of cerebral infarction stroke death compared to those who consumed the least animal protein.
(b) Those who consumed the most animal fat had a 66% reduced risk of cerebral infarction stroke death compared to those who consumed the least animal fat.
(c) Those who consumed the most saturated fat had a 42% reduced risk of cerebral infarction stroke death compared to those who consumed the least saturated fat.
(d) Those who consumed the most cholesterol had a 66% reduced risk of cerebral infarction stroke death compared to those who consumed the least cholesterol.

Sauvaget concludes: "A high consumption of animal fat and cholesterol was associated with a reduced risk of stroke death".

Protective effect of milk, meat and fish for cerebrovascular disease mortality in Japan

This post contains a summary of a paper published in the Journal of Epidemiology 1999 Aug;9(4):268-74 and a recipe for aromatic masala mince.

Study title and authors:                                                                                                         Books:

Possible protective effect of milk, meat and fish for cerebrovascular disease mortality in Japan.

Kinjo Y, Beral V, Akiba S, Key T, Mizuno S, Appleby P, Yamaguchi N, Watanabe S, Doll R.

Cancer Information and Epidemiology Division, National Cancer Center Research Institute, Tokyo, Japan.

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/10510585?dopt=Abstract

The findings of the study suggest that the increasing intake of animal fat and/or protein may have played a key role in reducing cerebrovascular disease in Japan.

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Recipe of the day

Aromatic Masala Mince

Ingredients:
450g/1lb beef mince

1 onion, peeled and finely chopped                                                              Food Mall: Ground Beef

2 garlic cloves, peeled and crushed

1 x 2.5cm/1inch piece fresh root ginger, peeled and finely chopped

1 x 425g can chopped tomatoes

1-2 green chillies, deseeded and finely chopped
Salt and freshly milled black pepper
10ml/2tsp garam masala
2 handfuls freshly chopped coriander

Method:
1.Heat a large, shallow, non-stick frying pan until hot and cook the mince, onion, garlic and ginger for 5-7 minutes.

2.Reduce the heat and add the tomatoes, chillies, seasoning, garam masala and half the coriander.

3.Bring to the boil, reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

4.Garnish with the remaining coriander.
 

Saturated fat and protein protective against stroke

This post includes a summary of a study published in Stroke 1984 Vol 15, 15-23 and a recipe for meatballs with tomatoes and collards.

Study title and authors:

Books:

Epidemiologic studies of coronary heart disease and stroke in Japanese men living in Japan, Hawaii and California: incidence of stroke in Japan and Hawaii

Y Takeya, JS Popper, Y Shimizu, H Kato, GG Rhoads and A Kagan

This study can be accessed at: http://stroke.ahajournals.org/cgi/content/abstract/15/1/15?ijkey=e2d039e67dea3a433f712e9867e9398316b85ff0&keytype2=tf_ipsecsha
 
The authors conclude that the data from Hawaii and Japan show that dietary animal protein and saturated fat are protective from the incidence of stroke.

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Recipe of the day

Meatballs with Tomatoes and Collards
 
Ingredient list:

Food Mall: Ground Chuck

1.25 pounds of ground chuck

1 pound of shredded collard greens
2 14.5 ounce cans of diced tomatoes
1 cup of chicken or beef stock
1sweet yellow onion
Extra virgin olive oil
Dried oregano
Dried parsley
Ground cumin
Garlic powder
Black pepper
Salt

Directions: Add 1 or 2 tablespoons of olive oil to pressure cooker over medium heat. Chop onion into bite-sized pieces. Add to pot with salt, garlic powder, and black pepper and cook several minutes until soft, scraping up brown bits from the bottom of the pot. Add about one pound or 10 handfuls of shredded collard greens to pot. Add two cans of diced tomatoes with all the liquid in the cans. Fill one can with water and add it to the pot. Add about one cup of chicken stock. Add salt, garlic powder, cumin, and black pepper to taste. I like a nice dusting of each.

Put ground beef into a mixing bowl. Add one teaspoon each of salt, garlic powder, and black pepper. Add two tablespoons each of oregano and dried parsley. Add one egg and mix all ingredients together by hand. Roll meatballs to a size just larger than a golf ball and drop into pot on top of collards and tomatoes. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 30 minutes. Turn off heat, allow pressure to come down naturally, and remove top. Use a slotted spoon to transfer vegetables and meatballs to plates or bowls. Enjoy!