New research shows that replacing
dietary saturated fats with carbohydrates IS associated with an increase in heart disease risk
However, replacing
dietary saturated fats with carbohydrates is associated with an increase in cardiovascular disease risk.
Not exact matches
With fat considered the culprit in heart disease, it's no surprise the
Dietary Guidelines for Americans in the 1980s suggested reducing total fat, saturated fat, and dietary cholesterol intake to prevent coronary heart d
Dietary Guidelines for Americans in the 1980s suggested reducing total
fat,
saturated fat, and
dietary cholesterol intake to prevent coronary heart d
dietary cholesterol intake to prevent coronary heart disease.
I'm not a dietician, but I used the «Recipe Analyzer» feature at http://www.calorieccount.com & here is the nutrition analysis I came up
with using this recipe's stated ingredients: Nutrition Facts Serving Size 160 g Amount Per Serving Calories 422 Calories from
Fat 312 % Daily Value * Total
Fat 34.6 g 53 %
Saturated Fat 8.3 g 42 % Trans
Fat 0.0 g Cholesterol 0 mg 0 % Sodium 108 mg 5 % Potassium 310 mg 9 % Total Carbohydrates 28.6 g 10 %
Dietary Fiber 8.7 g 35 % Sugars 17.1 g Protein 5.4 g Vitamin A 0 % • Vitamin C 14 % Calcium 4 % • Iron 14 % Nutrition Grade B - * Based on a 2000 calorie diet Nutritional Analysis Good points
With salmon rich in heart - healthy polyunsaturated Omega - 3 fatty acids and the bacon sputtering with a hefty dose of (one might argue) less - healthy saturated fats, it only took a mere bamboo skewer to bring together these two opposing forces of dietary
With salmon rich in heart - healthy polyunsaturated Omega - 3 fatty acids and the bacon sputtering
with a hefty dose of (one might argue) less - healthy saturated fats, it only took a mere bamboo skewer to bring together these two opposing forces of dietary
with a hefty dose of (one might argue) less - healthy
saturated fats, it only took a mere bamboo skewer to bring together these two opposing forces of
dietary fat.
It's also in line
with USDA
Dietary Guidelines For Americans to limit
saturated fat in the diet, turning instead to foods rich in mono and polyunsaturated «good»
fats.
(See: Study:
Saturated Fat Not Associated
with Risk of Coronary Artery Disease, Coconut Oil and Dairy
Fat Healthy and Big Pharma Study: USDA
Dietary Guidelines on Fats are Wrong.)
These delicious zucchini muffins
with 0 g
saturated fat and 4 g
dietary fiber per muffin use California Avocado instead of butter or shortening!
But it fell out of favor
with doctors after the USDA
dietary guidelines started condemning
saturated fats and cholesterol.
Although early studies showed that
saturated fat diets
with very low levels of PUFAs increase serum cholesterol, whereas other studies showed high serum cholesterol increased the risk of coronary artery disease (CAD), the evidence of
dietary saturated fats increasing CAD or causing premature death was weak.
Monochrome % DI (M - % DI) indicating the percent
dietary contribution of energy, protein, total
fat,
saturated fat, total carbohydrate, sugar, fibre and sodium, based on the estimated nutrient requirements of a 70 kg adult
with an energy requirement of 8700 kJ, as outlined in the Food Standards Code (Food Standards Australia New Zealand, 2008); and
Keys and his colleagues,
with support from the sugar industry, were effective at discrediting research from around the same time by John Yudkin that sugar, not cholesterol from
saturated fats, is the main
dietary source of most modern Western culture's obesity, diabetes, and cardiac issues.
With 1 serving (1/2 cup) of the Spiced Walnuts: Calories (kcal) 2220
Fat (g) 189
Saturated Fat (g) 40 Cholesterol (mg) 195 Carbohydrates (g) 69
Dietary Fiber (g) 7 Total Sugars (g) 18 Protein (g) 78 Sodium (mg) 380
For 8 servings, 1/2 cup each, and
with 8 biscuits: Calories (kcal) 370
Fat (g) 24
Saturated Fat (g) 7 Cholesterol (mg) 295 Carbohydrates (g) 24
Dietary Fiber (g) 1 Total Sugars (g) 5 Protein (g) 13 Sodium (mg) 610
TRANSLATIONAL OUTLOOK: Further individual - level and population - level research is needed to optimize
dietary scoring schemes and optimal substitution ratios to replace
saturated fats with unsaturated
fats, carbohydrates, and other food components.
Since 2010, the South Korean Special Act on Safety Control of Children's
Dietary Life has required all chain restaurants
with 100 or more establishments to display nutrient information on menus including energy, total sugars, protein,
saturated fat and sodium on menus.
2 pancakes
with 4 Tbsp syrup contain: Calories (kcal) 499.8 % Calories from
Fat 28.6
Fat (g) 16.1
Saturated Fat (g) 5.8 Cholesterol (mg) 5.8 Carbohydrates (g) 84.0
Dietary Fiber (g) 0.6 Total Sugars (g) 53.0 Net Carbs (g) 83.5 Protein (g) 6.6 Sodium (mg) 150.2
The 2015 - 2020 USDA
Dietary Guidelines for Americans recommends replacing
saturated fats with mono - and poly - unsaturated
fats in the diet.
In the randomized controlled trial, 38 men
with abdominal obesity followed a
dietary pattern high in either carbohydrates or
fat, of which about half was
saturated.
«We show that high
dietary saturated fat content is associated
with increased prostate cancer aggressiveness,» said Emma H. Allott, PhD, a research assistant professor in the UNC Gillings School of Global Public Health.
However, there was little research evidence to support current
dietary recommendations that replacing
saturated fat with unsaturated
fat aids in weight loss, the researchers also reported in their meta - analysis of recent
dietary studies.
In terms of
dietary advice, it all went wrong in the 1950s
with US scientist Ancel Keys's selective Seven Countries study, which concluded that a diet that favours unsaturated over
saturated fat is healthier.
The new findings also support international
dietary recommendations including the new Nordic nutritional recommendations, which, among other things, recommend replacing some
saturated fat from meat, butter, and palm oil, for example,
with unsaturated
fats from plant oils and fatty fish,» says Ulf Risérus.
One aspect of the work, the evidence that higher levels of linoleic acid in the circulation are associated
with a reduced risk of diabetes, seems consistent
with dietary guidelines recommending use of cooking
fats and other products based on vegetable oils in preference to
saturated fats of animal origin.
The control diet, which increased
dietary linoleic acid by 38 % but did not alter
saturated fat, produced a modest but significant reduction in serum cholesterol compared
with baseline (− 5 mg / dL (SD 30 mg / dL); − 1.0 % (SD 14.5 %); P < 0.001)(fig 3 ⇑ and table 2 ⇑).
«The study findings provide clear support for
dietary guidelines that advocate the benefits of replacing
dietary energy from
saturated fats with that from polyunsaturated
fats, as well as from whole grain carbohydrates and plant source proteins.
Dietary surveys in Australia have indicated that most of us consume around 35 - to - 37 per cent of our dietary energy as fat, with about 40 per cent of this being saturat
Dietary surveys in Australia have indicated that most of us consume around 35 - to - 37 per cent of our
dietary energy as fat, with about 40 per cent of this being saturat
dietary energy as
fat,
with about 40 per cent of this being
saturated fat.
One review of
dietary fat and diabetes indicates that replacing trans and
saturated fats with unsaturated
fats has benefits on insulin sensitivity and is likely to lessen the risk of type 2 diabetes.
An examination of the evidence supporting the association of
dietary cholesterol and
saturated fats with serum cholesterol and development of coronary heart disease.
However, vegans (supplemented properly
with Vit B12) still lower their risk for cardiovascular disease by not throwing more
dietary saturated fat + cholesterol onto the fire, raising LDL even further than necessary.
Then the next section down lists Amount per Serving for Calories, Total
Fat (sometimes
with sub-headers for
Saturated Fat, Trans
Fat, etc.), Sodium, Total Carbohydrates (
with sub-headers for Sugars and
Dietary Fiber) and lastly Protein.
(In 1977, the federal government had originally proposed advising cutting back on the specific foods
with dietary cholesterol and
saturated fat — eggs, dairy, and meat — but thanks to industry lobbying, that didn't happen, either.)
More specifically, controversy continues to surround the theories that 1)
dietary fat,
saturated fat, and cholesterol cause heart disease, obesity, diabetes and cancer and should be replaced in the diet
with polyunsaturated vegetable oils; 2) a diet high in carbohydrates will reduce the risk of chronic disease; and 3) excessive sodium intake is the primary variable in the etiology of hypertension, a risk factor for heart disease.
27 Studies cited by the 2010 DGAC Report demonstrate varied metabolic responses to lowered
dietary saturated fat,
with certain subpopulations exhibiting adverse rather than improved health outcomes.3 Two recent comprehensive meta - analyses indicate that
saturated fat is not linked to heart disease.28, 29 In fact, in a definitive review of forty - eight clinical trials,
with over sixty - five thousand participants, the reduction or modification of
dietary fat had no effect on mortality, cardiovascular mortality, heart attacks, stroke, cancer, or diabetes.30 Yet, avoiding
saturated fat remains a cornerstone of national
dietary guidance.
«A recent meta - analysis of prospective epidemiologic studies found no evidence that
dietary saturated fat is associated
with an increased risk of coronary heart disease or cardiovascular disease,» said Fallon Morell
there is no significant evidence for concluding that
dietary saturated fat is associated
with an increased risk of CHD
There is no significant evidence for concluding that
dietary saturated fat is associated
with an increased risk of coronary heart disease, stroke, or cardiovascular disease [1].
Microalbuminuria is positively associated
with usual
dietary saturated fat intake and negatively associated
with usual
dietary protein intake in people
with insulin - dependent diabetes mellitus
The original hypothesis that
dietary fat, especially
saturated fat, is chiefly responsible for heart disease began
with laboratory studies over a century ago [10] and the findings ere, at best, uncertain.
Mechanistically the candidates for harm from
saturated fats seem to occur only in metabolic syndrome, and even there people
with metabolic syndrome seem to do better on low - carb diets
with significant amounts of
dietary saturated fat, so the feared mechanisms probably aren't that crucial.
Through the USDA food pyramid and official
dietary guidelines, the US government promotes a diet containing no more than 30 percent of calories as
fat,
with no more than 10 percent of calories as
saturated fat.
The authors concluded, «there is no significant evidence for concluding that
dietary saturated fat is associated
with an increased risk of CHD (coronary heart disease) or CVD (cardiovascular disease).
«In summary, randomized controlled trials that lowered intake of
dietary saturated fat and replaced it
with polyunsaturated vegetable oil reduced CVD by?
There is also likely trepidation regarding such a high
fat intake — particularly
saturated fat — despite mounting evidence even in the medical mainstream that
saturated fat intake is not associated
with increased risk for cardiovascular disease, and that reductions in carbohydrate intake, in fact, can improve risk for heart disease.55 Promising avenues for research in
dietary therapy for AD are hindered by an outdated nutritional paradigm.
And so, no surprise, this recent study found that «High
dietary [
saturated fat intake] was significantly associated
with a greater number of periodontal disease events.»
Along the lines of your lecture, do you have any thoughts about that (small but intriguing) study that raises the possibility that «
dietary protein source may modify the effects of
saturated fat on atherogenic lipoproteins»; ie, eating butter
with your beef may not be a cool thing to do?
Other speakers discussed how soy products will help meet U.S.
dietary guidelines,
with its renewed emphasis on plant - based diets; noted that the soy industry is working on production of novel varieties of high oleic soybean oil low in
saturated fat; stressed the marketing of soy as a complete protein, perfectly appropriate as the only protein source for infants, children and adults; promoted the use of «stealth health» as opposed to «muscling» in change to force
dietary changes (that is, sneak soy into common food products); speculated on how to remove the allergens from soy; and figure out what to do about the fact that soy doesn't actually taste very good.
The results of this study clearly state there is «no significant evidence for concluding that
dietary saturated fat is associated
with an increased risk of heart disease».
''... there is no significant evidence for concluding that
dietary saturated fat is associated
with an increased risk of CHD [coronary heart disease] or CVD [stroke and cardiovascular disease].»
As this latest study shows, you eliminate
saturated fats from your diet at your own peril, as doing so will actually increase, not decrease, your risk of heart disease, particularly if you replace them
with carbohydrates, which are the true
dietary villain you need to be avoiding.