Low consumption of meat linked to suicide risk

This study was published in Psychiatry Research 2009 Jan 30;165(1-2):111-9

Study title and authors:

Cross-sectional assessment of diet quality in individuals with a lifetime history of attempted suicide.

Li Y, Zhang J, McKeown RE.

Department of Epidemiology and Biostatistics, Arnold School of Public Health, University of South Carolina, Columbia, SC, USA.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/19046606

The objective of the study was to describe the differences in food consumption between suicide attempters and non-attempters. Dietary information was analysed from 6803 adults, aged 17 to 39 years.

In regard to meat consumption, the study found:
(a) Male suicide attempters consumed 15% less meat than male non-attempters.
(b) Female suicide attempters consumed 10% less meat than female non-attempters.

The data in this study suggests meat is significantly under-consumed in adults who had attempted suicide.

The author of the study advises "In clinical practice, psychiatrists should pay more attention to what patients eat".

The unintended adverse effects of statins in men and women

This study was published in the British Medical Journal 2010 May 20;340:c2197

Study title and authors:
Unintended effects of statins in men and women in England and Wales: population based cohort study using the QResearch database.

Hippisley-Cox J, Coupland C.
Division of Primary Care, University Park, Nottingham NG2 7RD. julia.hippisley-cox@ntlworld.com

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/20488911

The objective of the study was to quantify the unintended effects of statins. The study included 2,004 692 patients aged 30-84 years.

The study found after five years:
(a) Women who used statins had a 56% increased risk of acute renal (kidney) failure compared to women who did not use statins.
(b) Women who used statins had a 30% increased risk of cataracts compared to women who did not use statins.
(c) Women who used statins had a 53% increased risk of liver disease compared to women who did not use statins.
(d) Women who used statins had a 197% increased risk of myopathy (muscle disease) compared to women who did not use statins.
(e) Men who used statins had a 61% increased risk of acute renal (kidney) failure compared to men who did not use statins.
(f) Men who used statins had a 32% increased risk of cataracts compared to men who did not use statins.
(g) Men who used statins had a 53% increased risk of liver disease compared to men who did not use statins.
(h) Men who used statins had a 515% increased risk of myopathy (muscle disease) compared to men who did not use statins.

The study highlights some of the unintended adverse effects of using statins.
Statins increase the death rate by 150-300%
Statins increase the incidence of liver damage
Statin use increases muscle damage after exercise (including the heart muscle)

Diets high in saturated fat reduce the risk of esophageal cancer by 73%

This study was published in the International Journal of Cancer 1999 Jul 2;82(1):33-7

Study title and authors:

Meat intake and risk of squamous cell esophageal cancer: a case-control study in Uruguay.

De Stefani E, Deneo-Pellegrini H, Boffetta P, Mendilaharsu M.

Registro Nacional de Cancer, Montevideo, Uruguay.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/10360817

The study examined the relationship between meat and fat and squamous cell cancer of the esophagus (cancer that begins in flat cells lining the esophagus). The study included 82 cases with esophageal cancer and 248 controls.

The study found:
(a) Those who ate the most beef had a 56% decreased risk of esophageal cancer compared to those who ate the least beef.
(b) Those who ate the most saturated fat had a 73% decreased risk of esophageal cancer compared to those who ate the least saturated fat.
(c) Those who ate the most polyunsaturated fat (margarines etc.) had a 219% increased risk of esophageal cancer compared to those who ate the least polyunsaturated fat.

The results from the study show that beef and saturated fat decrease the risk of esophageal cancer.

Links to other studies:
Every 15 gram per day increase in beef consumption leads to a 4% reduction in colon cancer
Red meat and dietary cholesterol offer protection from pancreatic cancer
Women who eat high quantities of meat have less incidence of breast cancer

Low cholesterol levels are linked to an earlier death

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This study was published in the Archives of Internal Medicine 2003 Jul 14;163(13):1549-54

Study title and authors:
High-density vs low-density lipoprotein cholesterol as the risk factor for coronary artery disease and stroke in old age.

Weverling-Rijnsburger AW, Jonkers IJ, van Exel E, Gussekloo J, Westendorp RG.
Section of Gerontology and Geriatrics, Department of General Internal Medicine, Leiden University Medical Center, Leiden, The Netherlands. a.w.e.weverling-rijnsburger@lumc.edu

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/12860577

The aim of the study was to evaluate the relationships between cholesterol levels, low-density lipoprotein (LDL) cholesterol levels and high-density lipoprotein (HDL) cholesterol levels and death rates. The study included 705 participants who had reached the age of 85 who were followed for four years.

The study found:
(a) Those with the lowest cholesterol (163-195 mg/dL or 4.2-5.0 mmol/l) had a 60% increase in death rates compared to those with the highest cholesterol (248-280 or 6.4-7.2 mmol/l).
(b) Those with the lowest LDL cholesterol (94-116 mg/dL or 2.4-3.0 mmol/l) had a 40% increase in death rates compared to those with the highest LDL cholesterol (165-196 or 4.3-5.0 mmol/l).
(c) Those with the lowest HDL cholesterol (32-40 mg/dL or .8-1.0 mmol/l) had a 70% increase in death rates compared to those with the highest HDL cholesterol (60-73 or 1.5-1.9 mmol/l).

The results of this study show that lower levels of cholesterol, low density lipoprotein (LDL) cholesterol and high density lipoprotein (HDL) cholesterol are linked to an earlier death.

Low-fat diets are inadequate in providing essential vitamins

This study was published in Pediatrics 1992 Feb;89(2):221-8

Study title and authors:

Nutrient adequacy of low fat intakes for children: the Bogalusa Heart Study.

Nicklas TA, Webber LS, Koschak M, Berenson GS.

Department of Medicine, Louisiana State University Medical Center, New Orleans 70112.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/1734388

Professor Theresa Nicklas specializes in how eating behaviours influence the development of chronic disease risk factors early in life. She states that nutritional adequacy is important when diets and dietary alterations are recommended for children. She notes that concern is expressed that low fat intakes may have deleterious effects on growth and development and may be deficient in total calories and essential nutrients.

The study inestigated the effects of dietary fat intake on children meeting their recommended daily allowance in various nutrients. The study included 871 year-olds.

The children were divided into higher and lower fat groups:
(i) Fat consumption of less than 30% of total calories (low fat group).
(ii) Fat consumption of more than 40% of total calories (high fat group).

The study found:
(a) The percentage of calories from carbohydrate, specifically sugar, was greater in the low fat group compared with the high fat group.
(b) The low fat group had 16% of their calories as meat.
(c) The high fat group had 31% of theie calories as meat.
(d) 8% more children in the high fat group had their recommended daily allowance of vitamin B6 compared to the low fat group.
(e) 34% more children in the high fat group had their recommended daily allowance of vitamin B12 compared to the low fat group.
(f) 32% more children in the high fat group had their recommended daily allowance of vitamin E compared to the low fat group.
(g) 18% more children in the high fat group had their recommended daily allowance of vitamin B1 (thiamin) compared to the low fat group.
(h) 20% more children in the high fat group had their recommended daily allowance of vitamin B2 (riboflavin) compared to the low fat group.
(i) 23% more children in the high fat group had their recommended daily allowance of vitamin B3 (niacin) compared to the low fat group.

The results of the study suggest that low-fat diets are inadequate in providing essential vitamins.

Links to other studies:
Low fat diets may be detrimental to childrens health
Deficiencies of dietary fat during infancy may affect the development of the central nervous system, including visual development and intelligence
Diets low in saturated fat and cholesterol, provide INADEQUATE intake of several micronutrients, notably, zinc, calcium, and vitamins A, D, and E

Low cholesterol is associated with higher death rates in men

This study was published in the Archives of Internal Medicine 1991 May;151(5):969-72

Study title and authors:
Serum cholesterol and mortality among Japanese-American men. The Honolulu (Hawaii) Heart Program.

Stemmermann GN, Chyou PH, Kagan A, Nomura AM, Yano K.
Japan-Hawaii Cancer Study, Honolulu 96817.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/2025146

This 18 year study examined the association of cholesterol levels with death rates. The study included 7,961 men who were aged between 46 to 65 at the start of the study.

The study found that men with cholesterol levels below 4.65 mmol/L (180 mg/dL) had a 9.6% increase in death rates compared to men with cholesterol levels between 6.20-6.69 mmol/L (240-269 mg/dL).

Links to other studies:
Low cholesterol levels lead to an increased death rate of 47% compared to high cholesterol levels
20 year study shows those with the lowest cholesterol levels have a 35% increase in death rates compared to those with the highest cholesterol
Older people with the highest cholesterol live the longest

Saturated fat and dietary cholesterol protect against alcoholic liver cirrhosis

This study was published in Alcoholism, Clinical and Experimental Research 1986 Jun;10(3):271-3

Study title and authors:

Dietary factors and alcoholic cirrhosis.

Nanji AA, French SW.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/3526949

Nanji notes that death rates from alcoholic liver cirrhosis in many countries deviate markedly from that expected for a given per capita alcohol intake.

This study investigated the possibility that dietary factors might explain the deviation from expected and actual mortality rates in different countries. Data was gathered from 17 countries.

The study found that:
(a) High consumption of dietary cholesterol was associated with less cirrhosis.
(b) High consumption of saturated fat was associated with less cirrhosis.
(c) High consumption of polyunsaturated fat was associated with more cirrhosis.

This study suggests that both saturated fat and dietary cholesterol protect against alcoholic cirrhosis while polyunsaturated fats promote cirrhosis.