Restriction of saturated fat leads to higher rates of heart disease

This post includes a synopsis of a study published in the British Medical Journal 12 June 1965 and a recipe for eggs scrambled with onion and capers.

Study title and author:
Corn Oil for Ischaemic Heart Disease
Dr. G. A. Rose

This paper can be accessed at: http://www.bmj.com/content/1/5449/1507.full.pdf

80 patients with heart disease were allocated at random to one of 3 diets. After 2 years data was collected to find how many were still living and free from any fresh heart disease.

The 3 diets were:

(i) Group I continued their usual diet. They contiued to eat as much animal fat, milk, butter and eggs as they desired. (High animal fat diet)

(ii) Groups II were instructed to avoid foods rich in animal fat and to restrict their intake of milk, butter, and eggs and received a daily supplement of 80 g. of olive oil, which is rich in the monounsaturated oleic acid. (Olive oil and restiction of animal fat diet)
(iii) Groups III were instructed to avoid foods rich in animal fat and to restrict their intake of milk, butter, and eggs and received a similar quantity of corn oil, which is rich in the polyunsaturated linoleic acid. (Corn oil and restiction of animal fat diet).

The study found:
(a) Cholesterol levels remained steady in the high animal fat diet and olive oil diet.
(b) Cholesterol levels fell by 20-30 mg per 100 ml in the corn oil diet.
(c) More people were still living and free of any fresh heart disease in the high animal fat diet.
(d) More people died and suffered from fresh heart disease on the corn oil diet.
(e) After two years the proportion of patients alive and free of fresh heart disease was:
Group 1 75% (high animal fat diet)
Group 2 57% (olive oil diet and restriction of fat & dairy)
Group 3 52% (corn oil diet and restriction of fat & dairy)

Books:

More people were still living and free of any fresh heart disease in the high animal fat diet compared to the olive oil and corn oil diet.

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Recipe of the day

Eggs Scrambled with Onion and Capers

Food Mall: Eggs

Ingredient list:

Three fresh eggs

Sweet yellow onion
Capers
Extra virgin olive oil
Garlic powder
Black pepper
Salt
Dried cilantro or tarragon (optional)

Directions:
Chop enough onion to cover the bottom of a small frying pan. Crack three eggs into a small mixing bowl. Add a teaspoon or two of capers. Add salt, black pepper, and garlic powder to taste. Add a dash of dried cilantro or tarragon if you like. I add either one to eggs frequently and like it. Or you can skip the cilantro and tarragon. Stir with a fork or whisk to mix well.

Cover the bottom of a small frying pan with olive oil and place over medium-low heat. Don’t skimp on the oil. Add onion and let cook 1-2 minutes. Pour egg mixture over the onions and let it cook undisturbed for about 1 minute. Scrape the eggs off the bottom of the pan almost continuously over the next few minutes until the eggs are as dry as you like them. Transfer to a plate and eat!