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Medical Forum / General / Nutrition / July 2006An American paradox - sat fat & coronary arteries
www.healthline.bravehost.com An American paradox - sat fat & coronary arteries http://www.ajcn.org/cgi/content/full/80/5/1102 Saturated fat prevents coronary artery disease? An American paradox1,2 Robert H Knopp www.healthline.bravehost.com What Is Coronary Artery Disease? Coronary artery disease (CAD) occurs when the arteries that supply blood to the heart muscle (the coronary arteries) become hardened and narrowed. The arteries harden and narrow due to buildup of a material called plaque (plak) on their inner walls. The buildup of plaque is known as atherosclerosis (ATH-er-o-skler-O-sis). As the plaque increases in size, the insides of the coronary arteries get narrower and less blood can flow through them. Eventually, blood flow to the heart muscle is reduced, and, because blood carries much-needed oxygen, the heart muscle is not able to receive the amount of oxygen it needs. Reduced or cutoff blood flow and oxygen supply to the heart muscle can result in: Angina (AN-ji-na or an-JI-na). Angina is chest pain or discomfort that occurs when the heart does not get enough blood. Heart attack. A heart attack happens when a blood clot develops at the site of plaque in a coronary artery and suddenly cuts off most or all blood supply to that part of the heart muscle. Cells in the heart muscle begin to die if they do not receive enough oxygen-rich blood. This can cause permanent damage to the heart muscle. Over time, CAD can weaken the heart muscle and contribute to: Heart failure. In heart failure, the heart can't pump blood effectively to the rest of the body. Heart failure does not mean that the heart has stopped or is about to stop. Instead, it means that the heart is failing to pump blood the way that it should. Arrhythmias (a-RITH-me-as). Arrhythmias are changes in the normal beating rhythm of the heart. Some can be quite serious. CAD is the most common type of heart disease. It is the leading cause of death in the United States in both men and women. www.healthline.bravehost.com "coronary" <healthline2@hotmail.com> wrote in part: >www.healthline.bravehost.com > [quoted text clipped - 10 lines] >narrowed. The arteries harden and narrow due to buildup of a material >called plaque (plak) on their inner walls. This a common error. The plaque in NOT on the inner wall of the arteries. >The buildup of plaque is >known as atherosclerosis (ATH-er-o-skler-O-sis). As the plaque [quoted text clipped - 22 lines] >of death in the United States in both men and women. >www.healthline.bravehost.com -- Jim Chinnis Warrenton, Virginia, USA jchinnis@alum.mit.edu : An American paradox - sat fat & coronary arteries : http://www.ajcn.org/cgi/content/full/80/5/1102 Saturated fat prevents : coronary : artery disease? An American paradox1,2 Robert H Knopp The great weakness of that editorial by Knopp and Retzlaff is that they are suggesting a very dubious way of increasing HDL - increasing saturated fats. There are many practical ways to increase HDL that are known to be healthy and so there is absolutely no sense of increasing saturated fat.  SignatureJuhana In the typical case of heart disease" in Western nations, for example, what is occurring at the molecular level is known, for example: "Macrophage cells, described as the garbage trucks of the blood, try to carry away oxidatively damaged LDL. When macrophages get gummed up with oxidized lipids, they "become bloated with partially digested lipoprotein and globules of cholesterol" and form "foam cells," Salomon said. Eventually foam cells develop into the atherosclerotic plaque found in cardiovascular disease. "Macrophages are supposed to clean up oxidatively damaged LDL but are covered with these toxic oxidized lipids that bring the whole process to a grinding halt," Salomon said." Source: http://www.cwru.edu/pubaff/univcomm/2002/june/cholesterol.htm Avoid oxidized cholesterol and you avoid the problem. A highly saturated fat, like coconut oil, will not oxidize cholesterol. A highly unsaturated one, like lard (whch is often classified as a "saturated fat" in various studies) will do this kind of damage, particularly the way most Westerners use it in cooking. > In the typical case of heart disease" in Western nations, for example, > what is occurring at the molecular level is known, for example: [quoted text clipped - 14 lines] > "saturated fat" in various studies) will do this kind of damage, > particularly the way most Westerners use it in cooking. Another slow day on your group? > Avoid oxidized cholesterol and you avoid the problem. A highly > saturated fat, like coconut oil, will not oxidize cholesterol. A > highly unsaturated one, like lard (whch is often classified as a > "saturated fat" in various studies) will do this kind of damage, > particularly the way most Westerners use it in cooking. Will you give it a rest with the lard already? It is NOT a highly unsaturated fat! It is 40% saturated for crying out loud. It IS stable and even contains an antioxidant. Monounsaturated fats are pretty neutral so stop harping on lard, olive oil, etc. when they CAN resist oxidative damage up to a certain temperature. Veggie and seed oils OTOH, ARE highly unstable and polyunsaturated and should definitely be avoided at all costs. But please, stop slamming lard and pushing coconut oil all the time. It definitely hurts your credibility. "Juhana Harju" <shantigiriorama@gmail.com> wrote in part: >: An American paradox - sat fat & coronary arteries >: http://www.ajcn.org/cgi/content/full/80/5/1102 Saturated fat prevents [quoted text clipped - 5 lines] >There are many practical ways to increase HDL that are known to be healthy >and so there is absolutely no sense of increasing saturated fat. I don't see any weakness in that at all. I do see great weakness in the research they discuss, however. The conclusion from the abstract of the study described in the editorial is: "Conclusions: In postmenopausal women with relatively low total fat intake, a greater saturated fat intake is associated with less progression of coronary atherosclerosis, whereas carbohydrate intake is associated with a greater progression." Again though, this is an observational study, with all the deficiencies that implies. The 1954 study mentioned in the editorial would be interesting to read. At least it was a randomized trial of moderate duration. Does anyone know how to find a copy on the web? The ref: Lancet. 1972 Oct 21;2(7782):835-8. Effect of cholesterol-lowering diet on mortality from coronary heart-disease and other causes. A twelve-year clinical trial in men and women. Miettinen M, Turpeinen O, Karvonen MJ, Elosuo R, Paavilainen E. -- Jim Chinnis Warrenton, Virginia, USA jchinnis@alum.mit.edu : "Juhana Harju" <shantigiriorama@gmail.com> wrote in part: :: [quoted text clipped - 17 lines] : progression of coronary atherosclerosis, whereas carbohydrate intake : is associated with a greater progression." It is typical of low-carb proponents to cherry-pick studies to support their position. Finding some exceptions or paradoxes does not change the fact that weight of evidence is still against saturated fat. : Again though, this is an observational study, with all the : deficiencies that implies. [quoted text clipped - 12 lines] : : Miettinen M, Turpeinen O, Karvonen MJ, Elosuo R, Paavilainen E. The above study is mentioned often. I tried to find it, but it seems that it is not available online. SignatureJuhana Here is a report of an experiment that demonstrates how dangerous these highly unsaturated oils are and how they can destroy every important molecule in your body. It is basic science, and thus there is no need for "suggestive" studies that are based upon false assumptions or ludicrous classifcations (such as calling the lard of today a "saturated fat"). http://www.reactivereports.com/45/45_2.html > Here is a report of an experiment that demonstrates how dangerous these > highly unsaturated oils are and how they can destroy every important [quoted text clipped - 4 lines] > > http://www.reactivereports.com/45/45_2.html That site is about using polyunsaturated fats in frying. No one in his right mind would suggest such use. -- Juhana > > http://www.reactivereports.com/45/45_2.html > > That site is about using polyunsaturated fats in frying. Yes, and its harmful effects. No one in his > right mind would suggest such use. They and he are not suggesting it. > > > http://www.reactivereports.com/45/45_2.html > > [quoted text clipped - 6 lines] > > They and he are not suggesting it. Sometimes I feel that some people in this newsgroup are shadow-boxing with an imaginary enemy. To my knowledge no one in this group is recommending the use of polyunsaturated oils in frying. -- Juhana > Sometimes I feel that some people in this newsgroup are shadow-boxing > with an imaginary enemy. To my knowledge no one in this group is > recommending the use of polyunsaturated oils in frying. >Juhana And no one in the article is recommending it either. English must not be your first language. > > Sometimes I feel that some people in this newsgroup are shadow-boxing > > with an imaginary enemy. To my knowledge no one in this group is [quoted text clipped - 4 lines] > > English must not be your first language. No, it is not. It is interesting that you brought it up. You are the first person to pay attention to my language although I know that I have made numerous mistakes all the time. I have been posting to this group for two years. -- Juhana > > English must not be your first language. > > No, it is not. It is interesting that you brought it up. You are the > first person to pay attention to my language although I know that I > have made numerous mistakes all the time. I have been posting to this > group for two years. It has nothing to do with your writing or language. It has to do with how you interpreted the article...and you definitely misconstrued it. But no harm done. Cheers "Juhana Harju" <shantigiriorama@gmail.com> wrote in part: >: "Juhana Harju" <shantigiriorama@gmail.com> wrote in part: >:: [quoted text clipped - 41 lines] >The above study is mentioned often. I tried to find it, but it seems that it >is not available online. I seem to have located a hard copy, along with hard copies of the other (old) studies that seem to form the basis for the "saturated fat causes heart disease" mantra. I should have them in about ten days from university libraries. -- Jim Chinnis Warrenton, Virginia, USA jchinnis@alum.mit.edu Jim Chinnis <jchinnis@alum.mit.edu> wrote in part: >"Juhana Harju" <shantigiriorama@gmail.com> wrote in part: > [quoted text clipped - 48 lines] >heart disease" mantra. I should have them in about ten days from university >libraries. The main papers I'm talking about are: Kinsell LW, Michaels GD, Cochrane GC, Partridge JW, Jahn JP, Balch HE. Effect of vegetable fat on hypercholesterolemia and hyperphospholipidemia: observations on diabetic and nondiabetic subjects given diets high in vegetable fat and protein. Diabetes 1954;3:113-9. Miettinen M, Turpeinen O, Karvonen MJ, Elosuo R, Paavilainen E. Effect of cholesterol-lowering diet on mortality from coronary heart-disease and other causes. A twelve-year clinical trial in men and women. Lancet 1972;2:835-8. -- Jim Chinnis Warrenton, Virginia, USA jchinnis@alum.mit.edu > : An American paradox - sat fat & coronary arteries > : http://www.ajcn.org/cgi/content/full/80/5/1102 Saturated fat prevents [quoted text clipped - 5 lines] > fats. There are many practical ways to increase HDL that are known to be > healthy And they all are? > and so there is absolutely no sense of increasing saturated fat. SignaturePramesh Rutajit - p2976221tongue@newsguy.com - remove tongue to reply. ::: An American paradox - sat fat & coronary arteries ::: http://www.ajcn.org/cgi/content/full/80/5/1102 Saturated fat [quoted text clipped - 7 lines] : : And they all are? Here are some suggestions: http://tinyurl.com/jedeh :: and so there is absolutely no sense of increasing saturated fat. SignatureJuhana > ::: An American paradox - sat fat & coronary arteries > ::: http://www.ajcn.org/cgi/content/full/80/5/1102 Saturated fat [quoted text clipped - 11 lines] > > http://tinyurl.com/jedeh Thanks. The pecans and pistachios were new ideas but it seems like one has to eat way too many to get any effect. SignaturePramesh Rutajit - p2976221tongue@newsguy.com - remove tongue to reply. :::: The great weakness of that editorial by Knopp and Retzlaff is that :::: they are suggesting a very dubious way of increasing HDL - [quoted text clipped - 9 lines] : Thanks. The pecans and pistachios were new ideas but it seems like : one has to eat way too many to get any effect. One raw onion daily is also very efficient in raising HDL. If that is too much, eat less. SignatureJuhana > :::: The great weakness of that editorial by Knopp and Retzlaff is that > :::: they are suggesting a very dubious way of increasing HDL - [quoted text clipped - 12 lines] > One raw onion daily is also very efficient in raising HDL. If that is too > much, eat less. Yes, I had run into that one as well. Vegies are something I'm working hard to acquire a taste for with some success. Onions have been particular difficult and I have tried to make them part of a regular diet. Nowadays, I eat most of the onions first on restaurant salads. My goal at one point was to eat a couple of ounces of onions a day and I think I'll give that a shot again. Right now my HDL runs around 65 from a heart attack low of 31 2 years ago. I have a current goal of getting it above 75 and continuing to improve it's quality (as assessed by VAP test). If I can get it up another 10 points, then I'm going to shoot for an HDL of 90. Anyway I can increase reverse cholesterol transport I want to be working on. Thanks. SignaturePramesh Rutajit - p2976221tongue@newsguy.com - remove tongue to reply. :::::: The great weakness of that editorial by Knopp and Retzlaff is :::::: that they are suggesting a very dubious way of increasing HDL - [quoted text clipped - 24 lines] : points, then I'm going to shoot for an HDL of 90. Anyway I can : increase reverse cholesterol transport I want to be working on. Have you considered krill oil? That might raise HDL very efficiently. SignatureJuhana |
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