19 year study shows that the risk of death decreases as saturated fat consumption increases

This study was published in Nutrition and Metabolism 2014 Mar 6;11(1):12

 

Study title and authors:

Dietary intakes of fat and total mortality among Japanese populations with a low fat intake: the Japan Collaborative Cohort (JACC) Study.

Wakai K, Naito M, Date C, Iso H, Tamakoshi A; JACC Study Group.

Department of Preventive Medicine, Nagoya University Graduate School of Medicine, 65 Tsurumai-cho, Showa-ku, Nagoya, Aichi 466-8550, Japan. wakai@med.nagoya-u.ac.jp.

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/24597664

This study aimed to elucidate associations between dietary fat and total mortality. The study included 58,672 men and women, aged 40 to 79 years, who were followed for 19.3 years.

Regarding saturated fat, the study found:
(a) Men who consumed the highest amounts of saturated fat had a 2% reduced risk of death from any cause compared to men who consumed the lowest amounts of saturated fat.
(b) Men who consumed the highest amounts of saturated fat had a 7% reduced risk of death from cardiovascular diseases compared to men who consumed the lowest amounts of saturated fat.
(c) Women who consumed the highest amounts of saturated fat had a 9% reduced risk of death from any cause compared to women who consumed the lowest amounts of saturated fat.
(d) Women who consumed the highest amounts of saturated fat had a 1% reduced risk of death from cardiovascular diseases compared to women who consumed the lowest amounts of saturated fat.



Men who consume more saturated fat live longer

This study was published in Circulation 1981 Mar;63(3):500-15

 

Study title and authors

Diet and its relation to coronary heart disease and death in three populations.

Gordon T, Kagan A, Garcia-Palmieri M, Kannel WB, Zukel WJ, Tillotson J, Sorlie P, Hjortland M.

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/7460234

This study investigated the association of diet with heart disease and death rates. The analysis, from three studies, included 16,349 men, ages 45-64 years, who were followed for up to six years and who had no evidence of coronary heart disease at the onset of the studies. The three studies comprised: the Framingham Study (859 men), the Honolulu Heart Study (7,272 men) and the Puerto Rico Heart Health Program (8,218 men).

The analysis found:
(a) In the Framingham study, men who were still alive consumed 13% more fat than the men who died.
(b) In the Framingham study, men who were still alive consumed 10% more saturated fat than the men who died.
(c) In the Honolulu study, men who were still alive consumed 5% more fat than the men who died.
(d) In the Honolulu study, men who were still alive consumed 3% more saturated fat than the men who died.
(e) In the Puerto Rico study, men who were still alive consumed 13% more fat than the men who died.
(f) In the Puerto Rico study, men who were still alive consumed 12% more saturated fat than the men who died. 

Ancel Keys 6 countries study actually shows the more animal fat and animal protein you eat, the longer you live!

This study was published in the Journal of the Mount Sinai Hospital, New York 1953 Jul-Aug;20(2):118-39.

Study title and author:

Atherosclerosis: a problem in newer public health.

KEYS A.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/13085148

This study examined the effect of fat consumption and death rates from heart disease in males aged 55-59 from 6 countries.

In this study Keys set out to prove that a higher fat intake was associated with a higher death rate from heart disease.

He used data from 6 countries (Japan, Italy, United Kingdom, Australia, Canada and USA) that did seem to show that a higher fat consumption would lead to higher rates of heart disease.

However Keys actually had data for 22 countries. For reasons known only to himself he decided to ignore the data from the other 16. The other countries were, Austria, Ceylon, Chile, Denmark, Finland, France, Germany, Ireland, Israel, Mexico, Netherlands, New Zealand, Norway, Portugal, Sweden and Switzerland.

When the data for all 22 countries are taken into account, there is a totally different outcome. 

The data actually shows: (See http://www.ncbi.nlm.nih.gov/pubmed/13441073 (table IV)

(a) Those who ate more animal fat lived longer.

(b) Those who ate more animal protein lived longer.

(c) Those who ate more plant protein died earlier.

(d) Those who ate more carbohydrate died earlier.

This study from Keys is often quoted as proof that a high fat diet is dangerous. When Keys data is analysed it shows that more animal fat in the diet actually extends life and more carbohydrate in the diet lowers life expectancy.

As saturated fat and cholesterol increase in the diet, then rates of heart attack and death decrease

This study was published in Arteriosclerosis 1989 Jan-Feb;9(1):129-35

Study title and authors:
Test of effect of lipid lowering by diet on cardiovascular risk. The Minnesota Coronary Survey.

Frantz ID Jr, Dawson EA, Ashman PL, Gatewood LC, Bartsch GE, Kuba K, Brewer ER.
Department of Medicine, University of Minnesota, Minneapolis 55455.

This study can be accessed at: http://atvb.ahajournals.org/content/9/1/129.long

This study compared the effects of 2 diets cholesterol levels and the incidence of heart attacks, sudden deaths, and all-cause mortality. The trial included 9,057 men and women.

The diets were either:

(i) 39% fat control diet (18% saturated fat, 5% polyunsaturated fat, 16% monounsaturated fat, 446 mg dietary cholesterol per day) (High saturated fat, high cholesterol diet)

(ii) 38% fat treatment diet (9% saturated fat, 15% polyunsaturated fat, 14% monounsaturated fat, 166 mg dietary cholesterol per day) (Low saturated fat, low cholesterol diet)

The study found:

(a) Cholesterol levels remained similar on the high saturated fat, high cholesterol diet.

(b) Cholesterol levels fell by 16% on the low saturated fat, low cholesterol diet.

(c) Those on the low saturated fat, low cholesterol diet had a 5% increased risk of of heart attack and sudden death compared to those on the high saturated fat, high cholesterol diet.

(d) Those on the low saturated fat, low cholesterol diet had a 6% increase in death rates compared to those on the high saturated fat, high cholesterol diet.

This study reveals that as animal fat and animal protein increase in the diet, then rates of heart attack and death decrease.

 



Consumption of animal fat INCREASES and heart disease DECREASES

This post includes a synopsis of a study published in the Journal of Epidemiology and Community Health 1979;33:114-120 and a recipe for coarse liver pate.

Study title and author:
Surprising decline of cardiovascular mortality in Switzerland: 1951-1976.

E Guberan

Books:

This paper can be accessed at: http://jech.bmj.com/content/33/2/114.abstract

From 1951 to 1976 consumption of animal fats INCREASED by 20% in Switzerland.

The death rate for 'all diseases of the circulatory system' DECREASED by 22% in males and by 43% in females.

Mortality was REDUCED by 13% in males and by 40% in females for non-rheumatic heart disease and hypertension and by 36% and 47% respectively for cerebrovascular disease

Cerebrovascular disease was REDUCED by 36% for males and 47% for females.

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Recipe of the day

Coarse Liver Pate

Ingredients:

Food Mall: Beef Liver

375g/12oz beef liver, trimmed

225g/8oz pancetta cubes or finely chopped streaky bacon

2 shallots, peeled and finely chopped

1 garlic clove, peeled and finely chopped

15ml/1tbsp freshly chopped thyme

15ml/1tbsp freshly chopped flat-leaf parsley

2.5ml/½ level tsp cayenne pepper

Salt and freshly milled black pepper

15-30ml/1-2tbsp Cognac or brandy

25g/1oz melted butter, optional

Method:

1.Heat a large non-stick pan and cook the pancetta or bacon for 4-5 minutes until golden brown.

2.Add the liver, onion, garlic, herbs, seasoning and Cognac or brandy. Cook for 1-2 minutes until the liver is brown, but still slightly pink in the middle. Cool slightly.

3.Transfer the mixture to a blender or food processor and coarsely blend with the melted butter (if used).

4.Cool for 20-30 minutes, then spoon into 4 x150ml/¼pint small ramekin dishes.