Low-fat, low-cholesterol diets increase the risk of heart disease

This study was published in the Journal of Clinical Investigation 1990 Jan;85(1):144-51

 

Study title and authors:

A low-fat diet decreases high density lipoprotein (HDL) cholesterol levels by decreasing HDL apolipoprotein transport rates.

Brinton EA, Eisenberg S, Breslow JL.

Laboratory of Biochemical Genetics and Metabolism, Rockefeller University, New York, New York 10021.

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/2104877

Scientific evidence suggests that high levels of high density lipoprotein (HDL) cholesterol and apolipoproteins A-I may offer protection from heart disease, see here, here and here. Other studies reveal that high triglyceride levels are associated with heart disease see here and here.

This study compared the effects of a high-fat diet and a low-fat diet on heart disease risk factors. The study included 13 subjects who were kept on either a high-fat or low-fat diet for four weeks each.

The fat and cholesterol content of the diets comprised of:
(i) 41.9% fat of which 23.6% was saturated fat + 215 mg of cholesterol per 100 calories (high-fat diet).
(ii) 8.6% fat of which 2.1% was saturated fat + 40 mg of cholesterol per 100 calories (low-fat diet).

The study found:
(a) Those on the low-fat diet had 29% lower levels of high density lipoprotein (HDL) cholesterol compared to those on the high-fat diet.
(b) Those on the low-fat diet had 23% lower levels of apolipoproteins A-I compared to those on the high-fat diet.
(c) Those on the low-fat diet had 32% higher levels of triglycerides compared to those on the high-fat diet.

The results from this study reveal that a low-fat, low-cholesterol diet increases the risk factors associated with heart disease compared to a high-fat, high-cholesterol diet.

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 diet reduces the risk of developing cardiovascular diseases

This study was published in PLoS One 2012;7(2):e31637

Study title and authors:

Dietary fiber and saturated fat intake associations with cardiovascular disease differ by sex in the Malmö Diet and Cancer Cohort: a prospective study.

Wallström P, Sonestedt E, Hlebowicz J, Ericson U, Drake I, Persson M, Gullberg B, Hedblad B, Wirfält E.

Nutrition Epidemiology Research Group, Department of Clinical Sciences, Lund University, Malmö, Sweden. peter.wallstrom@med.lu.se

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/22384046

This study investigated the association between nutrient intake and the risk of cardiovascular disease. The study included 8,139 male and 12,535 female participants, aged 44 to 73, who were followed for an average of 13.5 years.

The study found:
(a) Men who consumed the most dietary fat had a 5% reduced risk of cardiovascular disease compared to men who consumed the least dietary fat.
(b) Women who consumed the most dietary fat had a 14% reduced risk of cardiovascular disease compared to women who consumed the least dietary fat.
(c) Men who consumed the most saturated fat had an 11% reduced risk of cardiovascular disease compared to men who consumed the least saturated fat.
(d) Women who consumed the most saturated fat had an 13% reduced risk of cardiovascular disease compared to women who consumed the least saturated fat.
(e) Men who consumed the most carbohydrate had a 9% increased risk of cardiovascular disease compared to men who consumed the least carbohydrate.
(f) Women who consumed the most carbohydrate had an 18% increased risk of cardiovascular disease compared to women who consumed the least carbohydrate.

The data from the study shows that a high saturated fat diet reduces the risk of developing cardiovascular diseases.