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.

For more information on the role of saturated fat in heart disease see my book "Cholesterol and Saturated Fat Prevent Heart Disease: Evidence From 101 Scientific Papers".

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.

This subject is expanded on in my book Cholesterol and Saturated Fat Prevent Heart Disease: Evidence From 101 Scientific Papers

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.

20 year study shows that a high saturated fat diet is associated with a reduction in heart disease

This study was published in the American Journal of Epidemiology 2005 Apr 1;161(7):672-9

Study title and authors:

Dietary fat intake and risk of coronary heart disease in women: 20 years of follow-up of the nurses' health study.

Oh K, Hu FB, Manson JE, Stampfer MJ, Willett WC.

Department of Nutrition, Harvard School of Public Health, Boston, MA 02115, USA.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/15781956

This study examined the associations of dietary fat with the risk of coronary heart disease. The study included 78,778 women who were followed for 20 years.

Regarding saturated fat, the study found that women who consumed the most saturated fat had a 3% reduced risk of heart disease compared to the women who consumed the least saturated fat.

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.

23 year study shows a high saturated fat diet is associated with a 14% decrease in deaths from heart disease

This study was published in Cardiology 1993;82(2-3):100-21

Study title and authors:

Factors predictive of long-term coronary heart disease mortality among 10,059 male Israeli civil servants and municipal employees. A 23-year mortality follow-up in the Israeli Ischemic Heart Disease Study.

Goldbourt U, Yaari S, Medalie JH.

Department of Epidemiology and Preventive Medicine, Sackler School of Medicine, Tel Aviv University, Israel.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/8324774

This study investigated factors that caused coronary heart disease death. The study included 10,059 men, aged 40 and over, who were followed for 23 years.

Regarding saturated fat, the study found that the men who consumed the most saturated fat had a 14% decreased risk of death from heart disease compared to the men who consumed the least saturated fat.

High saturated fat consumption decreases the risk of coronary heart disease by 14%

This study was published in the American Journal of Epidemiology 1984 May;119(5):667-76

 

Study title and authors:

Ten-year incidence of coronary heart disease in the Honolulu Heart Program. Relationship to nutrient intake.

McGee DL, Reed DM, Yano K, Kagan A, Tillotson J.

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/6720666

The study investigated the association of nutrient intake to the risk of developing coronary heart disease. The study included 8,006 men, aged 45 to 68, who were followed for ten years.

The study found:
(a) In men under 60, those who consumed the most saturated fat had an 8% decreased risk of coronary heart disease compared to the men who consumed the least saturated fat.
(b)  In men over 60, those who consumed the most saturated fat had a 30% decreased risk of coronary heart disease compared to the men who consumed the least saturated fat.
(c) In all men, those who consumed the most saturated fat had a 14% decreased risk of coronary heart disease compared to the men who consumed the least saturated fat.

The data from the study shows that a higher consumption of saturated fat is associated with a decreased risk of coronary heart disease.

An increase in carbohydrates and decrease in saturated fats leads to a rise in heart attack risk

This study was published in the American Journal of Clinical Nutrition 2010 Jun;91(6):1764-8

 

Study title and authors:

Intake of carbohydrates compared with intake of saturated fatty acids and risk of myocardial infarction: importance of the glycemic index.

Jakobsen MU, Dethlefsen C, Joensen AM, Stegger J, Tjønneland A, Schmidt EB, Overvad K.

Department of Clinical Epidemiology Aarhus University Hospital, Aalborg, Denmark. muj@dce.au.dk muj@dce.au.dk

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/20375186

The study aimed to investigate the risk of myocardial infarction (heart attack) associated with a higher intake from carbohydrates and a concomitant lower intake from saturated fats. The study included 53,644 participants who were followed for 12 years.

The study found that for every 5% increase in carbohydrate consumption and concomitant 5% decrease in saturated fat consumption there was a 4% increase in the risk of a heart attack.

Further reading:
Cholesterol and Saturated Fat Prevent Heart Disease - Evidence from 101 Scientific Papers