That is an urban legend created by people who've never had mice in
their flour.

SBH

primarily dairy based diet had no such high incidence of heart disease.

There is no credible science to link heart disease to butter oe any
animal fat, I challenge you to show some credible science to back that
up. <<

COMMENT:
See below on the backup. There's a huge literature linking animal fat
(non fish) intake to heart disease. What, you couldn't find anything of
heart disease and animal fat intake on medline?  Go on.  But the
problem is less the animal fat than what it replaces. Vegetarians,
particularly males, really do have less coronary disease.

As for the Masai, it's a complex issue, but the bottom line is that
it's not the total fat in the diet that makes the big difference, but
rather the ratio of n-3 fat to total fat. High saturated fat diets are
only harmful when that fat replaces plant and seafood sources of n-3,
as apparently happens in urban India (where n-3 levels are low because
the people subsist on calories other than fresh produce, eat little
seafood, and get their calories as carbs and butter). The Masai diet
has a lot of milk products, but in a rural pastoral people on the
grasslands of Africa, it may well have enough n-3 from plants to make
up for it. Not so in urban Indian smokers, and that's the difference.

1: Circulation. 2005 Jan 18;111(2):157-64. Epub 2005 Jan 3.

Interplay between different polyunsaturated fatty acids and risk of
coronary
heart disease in men.

Mozaffarian D, Ascherio A, Hu FB, Stampfer MJ, Willett WC, Siscovick
DS, Rimm
EB.

Channing Laboratory, Department of Medicine, Brigham and Women's
Hospital and
Harvard Medical School, Boston, Mass, USA. dmozaffa@hsph.harvard.edu

BACKGROUND: Consumption of polyunsaturated fatty acids (PUFAs) may
reduce
coronary heart disease (CHD) risk, but n-6 PUFAs may compete with n-3
PUFA
metabolism and attenuate benefits. Additionally, seafood-based,
long-chain n-3
PUFAs may modify the effects of plant-based, intermediate-chain n-3
PUFAs.
However, the interactions of these PUFAs in relation to CHD risk are
not well
established. METHODS AND RESULTS: Among 45,722 men free of known
cardiovascular
disease in 1986, usual dietary intake was assessed at baseline and
every 4 years
by using validated food-frequency questionnaires. CHD incidence was
prospectively ascertained. Over 14 years of follow-up, participants
experienced
218 sudden deaths, 1521 nonfatal myocardial infarctions (MIs), and 2306
total
CHD events (combined sudden death, other CHD deaths, and nonfatal MI).
In
multivariate-adjusted analyses, both long-chain and intermediate-chain
n-3 PUFA
intakes were associated with lower CHD risk, without modification by
n-6 PUFA
intake. For example, men with > or = median long-chain n-3 PUFA intake
(> or
=250 mg/d) had a reduced risk of sudden death whether n-6 PUFA intake
was below
(<11.2 g/d; hazard ratio [HR]=0.52; 95% confidence interval [CI]=0.34
to 0.79)
or above (> or =11.2 g/d; HR=0.60; 95% CI=0.39 to 0.93) the median
compared with
men with a < median intake of both. In similar analyses, > or = median
intake of
intermediate-chain n-3 PUFAs (> or =1080 mg/d) was associated with a
reduced
total CHD risk whether n-6 PUFA intake was lower (HR=0.88; 95% CI=0.78
to 0.99)
or higher (HR=0.89; 95% CI=0.79 to 0.99) compared with a < median
intake of
both. Intermediate-chain n-3 PUFAs were particularly associated with
CHD risk
when long-chain n-3 PUFA intake was very low (<100 mg/d); among these
men, each
1 g/d of intermediate-chain n-3 PUFA intake was associated with an
approximately
50% lower risk of nonfatal MI (HR=0.42; 95% CI=0.23 to 0.75) and total
CHD
(HR=0.53; 95% CI=0.34 to 0.83). CONCLUSIONS: n-3 PUFAs from both
seafood and
plant sources may reduce CHD risk, with little apparent influence from
background n-6 PUFA intake. Plant-based n-3 PUFAs may particularly
reduce CHD
risk when seafood-based n-3 PUFA intake is low, which has implications
for
populations with low consumption or availability of fatty fish.

PMID: 15630029 [PubMed - in process]

2: Nutrition. 2004 Nov-Dec;20(11-12):967-73.

Omega-3 fatty acids and selenium as coronary heart disease risk
modifying
factors in Asian Indian and Chinese males.

Manav M, Su J, Hughes K, Lee HP, Ong CN.

Department of Community, Occupational, and Family Medicine, National
University
of Singapore, Singapore, Singapore.

OBJECTIVE: Asian Indian men are reported to have a higher incidence of
coronary
heart disease than men of other ethnic groups worldwide. Among the many
hypotheses, one possible risk factor may be related to their dietary
habits.
This study estimated the plasma concentrations of fatty acids,
antioxidant
vitamins, and selenium in Indians and Chinese of Singapore. METHODS:
The study
population consisted of 145 Indian men and 147 Chinese men ages 26 to
79 y from
a cross-sectional survey, the National University of Singapore Heart
Study.
RESULTS: Our findings indicated that Indians had lower plasma
concentrations of
docosahexanoic acid (3.07% versus 3.54%, P < 0.001), alpha-linolenic
acid (0.48%
versus 0.57%, P < 0.001), and total omega-3 fatty acids (4.71% versus
5.27%, P <
0.001) than did the Chinese. Arachidonic acid was higher in Indians
(4.83%) than
in the Chinese (4.51%, P = 0.007). The ratio of omega-3 acid to omega-6
fatty
acid was also lower in Indians (0.15) than in the Chinese (0.16, P =
0.007).
There were no significant differences in the concentrations of
monounsaturated
fatty acids, but saturated fatty acids were higher in Indians (39.17%)
than in
the Chinese (38.28%, P < 0.001). Analysis of vitamins A, C, and E
showed no
significant differences between Indians (0.67, 5.72, and 13.04 mg/L,
respectively) and Chinese (0.68, 6.48, and 12.71 mg/L, respectively);
however,
serum concentration of selenium in Indians (117.49 microg/L) was
significantly
lower than in the Chinese (126.72 microg/L, P < 0.001). CONCLUSION: The
results
suggest that lower plasma concentrations of omega-3 fatty acids and
selenium and
higher concentrations of arachidonic acid and saturated fatty acids in
Indians
may reflect lower intakes of marine foods and, as a consequence, higher
susceptibility to coronary heart disease.

PMID: 15561485 [PubMed - indexed for MEDLINE]

3: Nutr Metab Cardiovasc Dis. 2004 Jun;14(3):162-9.

Alpha-linolenic acid and coronary heart disease.

de Lorgeril M, Salen P.

Laboratoire Nutrition, Vieillissement et Maladies Cardiovasculaires
(NVMCV), UFR
de Medecine et Pharmacie, Universite Joseph Fourier, Grenoble, France.
michel.delorgeril@ujf-grenoble.fr

AIM: To summarize our present knowledge about vegetable omega-3 fatty
acids.
DATA SYNTHESIS: Alpha-linolenic acid (ALA) is one of the two essential
fatty
acids in humans. Epidemiological studies and dietary trials strongly
suggest
that this fatty acid is important in relation with the pathogenesis
(and
prevention) of coronary heart disease. Like other n-3 fatty acids from
marine
origin, it may prevent cardiac arrhythmias and sudden cardiac death.
The optimal
dietary intake of alpha-linolenic acid seems to be about 2 g per day or
0.6 to
1% of total energy intake. Obtaining an optimal ratio of the two
essential fatty
acids, linoleic and alpha-linolenic acids--ie a ratio of less than 4 to
1 in the
diet--is a major issue. The main sources of alpha-linolenic acid for
the
European population should be canola oil (and canola-oil based
margarine if
available), nuts (English walnut), ground linseeds and green leafy
vegetables
such as purslane. CONCLUSIONS: Epidemiological studies and dietary
trials in
humans suggest that alpha-linolenic acid is a major cardio-protective
nutrient.

Publication Types:
   Review
   Review, Tutorial

PMID: 15330276 [PubMed - indexed for MEDLINE]

4: Annu Rev Nutr. 2004;24:597-615.

Dietary n-6 and n-3 fatty acid balance and cardiovascular health.

Wijendran V, Hayes KC.

Foster Biomedical Research Lab, Brandeis University, Waltham,
Massachusetts
02254, USA. vwijen@brandeis.edu

Epidemiological and clinical studies have established that the n-6
fatty acid,
linoleic acid (LA), and the n-3 fatty acids, linolenic acid (LNA),
eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA)
collectively protect
against coronary heart disease (CHD). LA is the major dietary fatty
acid
regulating low-density lipoprotein (LDL)-C metabolism by downregulating
LDL-C
production and enhancing its clearance. Further, the available mass of
LA is a
critical factor determining the hyperlipemic effects of other dietary
fat
components, such as saturated and trans fatty acids, as well as
cholesterol. By
contrast, n-3 fatty acids, especially EPA and DHA, are potent
antiarryhthmic
agents. EPA and DHA also improve vascular endothelial function and help
lower
blood pressure, platelet sensitivity, and the serum triglyceride level.
The
distinct functions of these two families make the balance between
dietary n-6
and n-3 fatty acids an important consideration influencing
cardiovascular
health. Based on published literature describing practical dietary
intakes, we
suggest that consumption of ~6% en LA, 0.75% en LNA, and 0.25% en EPA +
DHA
represents adequate and achievable intakes for most healthy adults.
This
corresponds to an n-6/n-3 ratio of ~6:1. However, the absolute mass of
essential
fatty acids consumed, rather than their n-6/n-3 ratio, should be the
first
consideration when contemplating lifelong dietary habits affecting
cardiovascular benefit from their intake.

Publication Types:
   Review

PMID: 15189133 [PubMed - indexed for MEDLINE]

5: Int J Cardiol. 2004 May;95(1):35-8.

To what extent are the effects of diet on coronary heart disease
lipid-mediated?

Serrano-Martinez M, Martinez-Losa E, Prado-Santamaria M,
Brugarolas-Brufau C,
Fernandez-Jarne E, Martinez-Gonzalez MA.

Department of Epidemiology and Public Health, Irunlarrea s/n, Facultad
de
Medicina, University of Navarre, 31080 Pamplona, Spain.
mserranm@nacom.es

BACKGROUND: Cohort and case-control studies support the effect of diet
on
coronary heart disease. The objective of this study was to analyze the
strength
of the influence of dietary fat subtypes and other nutrients on serum
lipids
levels in patients with a first acute myocardial infarction. METHODS:
We studied
139 patients with a first myocardial infarction and no previous history
of
vascular disease. Serum lipids were determined, and nutrient intake was
analyzed
using a validated 118-food item questionnaire. RESULTS: Multiple
regression
models found weak but significant associations between the intake of
different
fatty acids and total to HDL cholesterol ratio (atherogenic index) when
we
adjusted for age, gender and body mass index (BMI). Positive
associations with
serum HDL cholesterol concentration were observed for energy-adjusted
intake of
red wine, alcohol intake, and omega-3 fatty acids intake. However,
these
nutrients explained less than 12% of the variability in the atherogenic
index,
and less than 17% in the variability of HDL. CONCLUSIONS: Our results
suggest
only a modest contribution of the investigated nutrients on serum
lipids
(atherogenic index and HDL cholesterol) in coronary patients.
Alternative
mechanisms of dietary factors not directly related with serum lipids
or, more
likely, a global effect of diet on inflammatory and antioxidant
parameters
should be studied in order to better understand the nature of dietary
habits'
influence on cardiovascular disease.

PMID: 15159035 [PubMed - indexed for MEDLINE]

condition caused by too much of a certain nutrient. The B vitamins and
vitamin C and collagen in the diet has more impact on the health of the

cardio-pulmonary system than any suggested excess of any fat. <<

Citations, please?

provide good enough nutrition for proper cardio health. Switch some of
the carbs to refined westernized carbs and their cardio health will get

even worse. That is the pattern. <<

Agreed. But only because you're not giving them what they need, which
is n-3 PUFAs.  For this you need fish or fresh produce, the very things
that all heart protective diets have in abundance.

the lack of the right nutrients that are primarily gotten from animal
sources, and the first arteries to go will be the ones that move the
most and get the most physical stress, and those are the heart
arteries. <<

COMMENT:

The last part of your comment is no doubt correct. Atherosclerosis hits
flexed arteries first, and that is why, after the heart, it hits the
carotids where the head turns, and the leg arteries near the joints.

The rest of what you say is nonsense. There is NO evidence that
vegetarians have weak arteries, or more coronary disease. The opposite
is generally true. Probably this is because most vegetarians get some
fresh produce, at least. In the few places where they don't, they are
in the same fix as the dogs who were fed hydrogenated coconut oil.
Without at least some n-3, even a carnivore's arteries go bad. Game
meat is ordinarily a good n-3 source. Dairy cows aren't. There you are.

1: J Am Coll Nutr. 2001 Feb;20(1):5-19.

Types of dietary fat and risk of coronary heart disease: a critical
review.

Hu FB, Manson JE, Willett WC.

Department of Nutrition, Harvard School of Public Health, Boston,
Massachusetts
02115, USA. Frank.hu@channing.harvard.edu

During the past several decades, reduction in fat intake has been the
main focus
of national dietary recommendations to decrease risk of coronary heart
disease
(CHD). Several lines of evidence. however, have indicated that types of
fat have
a more important role in determining risk of CHD than total amount of
fat in the
diet. Metabolic studies have long established that the type of fat, but
not
total amount of fat, predicts serum cholesterol levels. In addition,
results
from epidemiologic studies and controlled clinical trials have
indicated that
replacing saturated fat with unsaturated fat is more effective in
lowering risk
of CHD than simply reducing total fat consumption. Moreover,
prospective cohort
studies and secondary prevention trials have provided strong evidence
that an
increasing intake of n-3 fatty acids from fish or plant sources
substantially
lowers risk of cardiovascular mortality. In this article, we review
evidence
from epidemiologic studies and dietary intervention trials addressing
the
relationship between dietary fat intake and risk of CHD, with a
particular
emphasis on different major types of fat, n-3 fatty acids and the
optimal
balance between n-3 and n-6 fatty acids. We also discuss the
implications of the
available evidence in the context of current dietary recommendations.

Publication Types:
   Review
   Review, Tutorial

PMID: 11293467 [PubMed - indexed for MEDLINE]

2: Public Health Nutr. 2001 Apr;4(2B):441-57.

Epidemiology of cardiovascular diseases in Europe.

Kromhout D.

Division of Public Health Research, National Institute of Public Health
and the
Environment, Bilthoven, The Netherlands. daan.kromhout@rivm.nl

Within Europe large differences exist in mortality from coronary heart
disease
and stroke. These diseases show a clear West-East gradient with high
rates in
Eastern Europe. In spite the decreasing trend in age-adjusted
cardiovascular
disease mortality in Western European countries an increase in the
number of
cardiovascular patients is expected because of the ageing of the
population.
Consequently the health care cost for these diseases will increase.
Total and
HDL cholesterol are major determinants of coronary heart disease.
Saturated and
trans fatty acids have a total and LDL cholesterol elevating effect and
unsaturated fatty acids a lowering effect. N-3 polyunsaturated fatty
acids seem
to have a protective effect on coronary heart disease occurrence
independent of
their effect on cholesterol. Dietary antioxidants could be of
importance because
they may prevent oxidation of the atherogenic cholesterol rich LDL
lipoproteins.
There is however no convincing evidence that either vitamin E,
carotenoids or
vitamin C protect against coronary heart disease. Observational
research has
shown that flavonols, polyphenols with strong antioxidant properties
present in
plant foods, may protect against coronary heart disease. Blood pressure
is a
major determinant of coronary heart disease and stroke. Historically
salt is
viewed as the most important dietary determinant of blood pressure.
Recent
research shows that also a low-fat diet rich in potassium, calcium and
magnesium
lowers blood pressure substantially. This suggests a multifactorial
influence of
different nutrients on blood pressure. It can be concluded that a diet
low in
saturated and trans fatty acids and rich in plant foods in combination
with
regular fish consumption is associated with a low risk of
cardiovascular
mortality.

Publication Types:
   Review
   Review, Tutorial

PMID: 11683540 [PubMed - indexed for MEDLINE]

3: J Nutr Health Aging. 2001;5(3):144-9.

Diet and cardiovascular diseases.

Kromhout D.

Division of Public Health Research, National Institute of Public Health
and
Environment, P.O. Box 1, 3720 BA Bilthoven, The Netherlands.
daan.kromhout@rivm.nl

In spite of the decreasing trend in age-adjusted cardiovascular disease
mortality in Western European countries, an increase in the
cardiovascular
morbidity is expected because of the ageing of the population.
Consequently the
health care cost for these diseases will increase. This article focuses
on the
role of diet in the occurrence of cardiovascular diseases.Total and HDL
cholesterol are major determinants of coronary heart disease. Saturated
and
trans fatty acids have a total and LDL cholesterol elevating effect and
unsaturated fatty acids a lowering effect. N-3 polyunsaturated fatty
acids seem
to have a protective effect on coronary heart disease occurrence
independent of
cholesterol. Dietary antioxidants could be of importance because they
may
prevent oxidation of the atherogenic cholesterol rich LDL lipoproteins.
There is
however no convincing evidence that either vitamin E, carotenoids or
vitamin C
protect against coronary heart disease. Observational research has
shown that
flavonols, polyphenols with strong antioxidant properties present in
plant
foods, may protect against coronary heart disease. Blood pressure is a
major
determinant of coronary heart disease and stroke. Historically salt is
viewed as
the most important dietary determinant of blood pressure. Recent
research shows
that also a low-fat diet rich in potassium, calcium and magnesium
lowers blood
pressure substantially. This suggests a multifactorial influence of
different
nutrients on blood pressure. It can be concluded that a diet low in
saturated
and trans fatty acids and rich in plant foods in combination with
regular fish
consumption is associated with a low risk of cardiovascular mortality.

Publication Types:
   Review
   Review, Tutorial

PMID: 11458283 [PubMed - indexed for MEDLINE]

4: Prev Med. 1999 Dec;29(6 Pt 2):S18-23.

Diet as primordial prevention in Seventh-Day Adventists.

Fraser GE.

Loma Linda University, California 92350, USA. gfraser@sph.llu.edu

Epidemiologic studies of Seventh-Day Adventists have clearly shown that
dietary
habits are associated with risk of coronary heart disease (CHD) and
other
chronic diseases. However, a few surprising results emerge. Meat
consumption is
clearly hazardous for Adventist men by raising CHD mortality. However,
no such
effect was seen in women. Possible reasons are discussed. Our data, and
that of
others, strongly support the role of a fatty food, specifically nuts,
as
protective for CHD. The possible implications of this result for fat
intake as a
risk factor for CHD are discussed. In particular, it may be that
consumption of
modest quantities of certain fats is beneficial, rather than hazardous.
The
lower risk of CHD in Adventists probably has a complicated explanation
and
certainly cannot be entirely explained by their nonsmoking status or a
superior
serum lipid profile. Adventists are unique in that the majority of this
group
have adopted a dietary habit that is either vegetarian or tending in
this
direction. The power of incorporating health into a system of religious
belief
is discussed. Possibly others can also implement such a model to their
advantage.

Publication Types:
   Review
   Review, Tutorial

PMID: 10641813 [PubMed - indexed for MEDLINE]

5: QJM. 1999 Sep;92(9):531-44.

Comment in:
   QJM. 2000 Jun;93(6):387.

Vegetarian diet: panacea for modern lifestyle diseases?

Segasothy M, Phillips PA.

Department of Medicine, Northern Territory Clinical School of Medicine
of
Flinders University, Alice Springs, Australia. m.segasothy@nt.gov.au

We review the beneficial and adverse effects of vegetarian diets in
various
medical conditions. Soybean-protein diet, legumes, nuts and soluble
fibre
significantly decrease total cholesterol, low-density lipoprotein
cholesterol
and triglycerides. Diets rich in fibre and complex carbohydrate, and
restricted
in fat, improve control of blood glucose concentration, lower insulin
requirement and aid in weight control in diabetic patients. An inverse
association has been reported between nut, fruit, vegetable and fibre
consumption, and the risk of coronary heart disease. Patients eating a
vegetarian diet, with comprehensive lifestyle changes, have had reduced
frequency, duration and severity of angina as well as regression of
coronary
atherosclerosis and improved coronary perfusion. An inverse association
between
fruit and vegetable consumption and stroke has been suggested.
Consumption of
fruits and vegetables, especially spinach and collard green, was
associated with
a lower risk of age-related ocular macular degeneration. There is an
inverse
association between dietary fibre intake and incidence of colon and
breast
cancer as well as prevalence of colonic diverticula and gallstones. A
decreased
breast cancer risk has been associated with high intake of soy bean
products.
The beneficial effects could be due to the diet (monounsaturated and
polyunsaturated fatty acids, minerals, fibre, complex carbohydrate,
antioxidant
vitamins, flavanoids, folic acid and phytoestrogens) as well as the
associated
healthy lifestyle in vegetarians. There are few adverse effects, mainly
increased intestinal gas production and a small risk of vitamin B12
deficiency.

Publication Types:
   Review

PMID: 10627874 [PubMed - indexed for MEDLINE]

6: Curr Opin Lipidol. 1994 Feb;5(1):17-21.

Vegetarianism, coronary disease risk factors and coronary heart
disease.

Thorogood M.

Health Promotion Sciences Unit, Department of Public Health and Policy,
London
School of Hygiene and Tropical Medicine, London, UK.

Recent studies of vegetarians confirm a lower risk of fatal heart
disease
amongst such subjects. Lipid levels are lower in vegetarians, even when
the diet
of comparable meat-eaters is low in fat. This may partly explain the
lower
mortality, but it is not clear whether the absence of meat or some
other aspect
of the vegetarian diet is causal in this relationship.

Publication Types:
   Review
   Review, Tutorial

PMID: 15559026 [PubMed - indexed for MEDLINE]

7: Am J Clin Nutr. 1988 Sep;48(3 Suppl):830-2.

Heart disease in British vegetarians.

Burr ML, Butland BK.

MRC Epidemiology Unit, Cardiff, United Kingdom.

A prospective study was conducted among customers of health food shops
and
members of societies interested in health foods. A total of 10,896
persons were
followed for 10-12 y, including 4671 vegetarians and 6225
nonvegetarians.
Mortality from ischemic heart disease (IHD) was significantly lower in
the
vegetarians than in the nonvegetarians; the difference was especially
marked
among the men. In a subset of 300 subjects, serum cholesterol and body
mass
index were lower in the vegetarians than in the nonvegetarians but
there were no
consistent differences in blood pressure between the two groups.
Vegetarianism
seems to confer some protection against IHD but it is not clear whether
this is
due to abstinence from meat or to a high consumption of vegetables.

PMID: 3414590 [PubMed - indexed for MEDLINE]

8: Prev Med. 1984 Sep;13(5):490-500.

Meat consumption and fatal ischemic heart disease.

Snowdon DA, Phillips RL, Fraser GE.

In 1960 the meat-consumption habits of 25,153 California Seventh-Day
Adventists
were assessed by questionnaire. Between 1960 and 1980 ischemic heart
disease
deaths were identified. Meat consumption was positively associated with
fatal
ischemic heart disease in both men and women. This association was
apparently
not due to confounding by eggs, dairy products, obesity, marital
status, or
cigarette smoking. The positive association between meat consumption
and fatal
ischemic heart disease was stronger in men than in women and, overall,
strongest
in young men. For 45- to 64-year-old men, there was approximately a
threefold
difference in risk between men who ate meat daily and those who did not
eat
meat. This is the first study to clearly show a dose-response
relationship
between meat consumption and ischemic heart disease risk.

PMID: 6527990 [PubMed - indexed for MEDLINE]

9: Am J Clin Nutr. 1978 Oct;31(10 Suppl):S191-S198.

Coronary heart disease mortality among Seventh-Day Adventists with
differing
dietary habits: a preliminary report.

Phillips RL, Lemon FR, Beeson WL, Kuzma JW.

Seventh-Day Adventists (SDAs) are a conservative religious denomination
who
abstain from tobacco and alcohol; approximately one-half follow a
lacto-ovo-vegetarian diet. In this 6-year prospective study of 24,044
California
SDAs age 35 and over, coronary heart disease (CHD) mortality rates for
ages 35
to 64 and 65+ are 28% and 50% respectively, of the rates for the same
age groups
of the total California population. This reduced risk of CHD mortality
among
SDAs is partially due to abstinence from smoking; however, at least
half the low
risk among SDAs is likely attributable to other characteristics of the
SDA
lifestyle. The risk of fatal CHD among nonvegetarian SDA males, ages 35
to 64,
is three times greater than vegetarian SDA males of comparable age (P
less than
0.01), suggesting that the SDA diet may account for a large share of
their low
risk. This differential was much smaller for older SDA males and SDA
females.
Although the differential in risk of fatal CHD for male nonvegetarians
versus
vegetarians may be partially accounted for by other CHD risk factors,
which are
more frequent among nonvegetarians, a significant differential persists
after
adjustment for each of six other CHD risk factors.

PMID: 707372 [PubMed - indexed for MEDLINE]

What I would like to know is what causes so much gas, so to speak?  The
traditional indian diet had one of the lowest rates of cvd and diabetes in
the world until a couple of decades ago.  That rat didn't go from bad to
worst by changing the amount of carbs eaten, it went from good to worst by
eating more fats, more calories, and by lowering physical activity.  The
low risk rates still exist in mostly rural areas where the shift has not
been made.  Most of be below is a pointless exercise in begging the
question and could be countered with research support, but with same
seldom forthcoming why bother.  Who could possibly counter what is created
so easily and cheaply?