FoodBanter.com - View Single Post - Saturated fat 'is not so bad,' claims study

Dr. Jai Maharaj[_1_]

Dr. Jai Maharaj posted:
>
> Start spreading the news - saturated fat 'is not so bad,' says study
>
> US research suggests that margarine might have been more
> harmful than butter and lard all along
>
> By Jeremy Laurance
> The Independent
> Tuesday, February 5, 2013
>
> For 50 years we have been told to cut down on lard and
> butter while eating more sunflower oil and margarine.
>
> The dietitians’ rule of thumb has been saturated animal
> fat = bad, polyunsaturated vegetable fat = good
>
> But now US scientists are questioning the conventional
> wisdom, and asking whether margarine might have been more
> harmful for us all along.
>
> Cutting down on saturated animal fat lowers cholesterol
> and thus reduces the risk of heart attack. However, the
> new analysis of a study conducted in the late 1960s and
> early 1970s, some of the data from which had been missing
> for decades, has revealed that people who followed the
> standard advice and substituted margarine in place of
> butter died sooner than those who made no change to their
> diet.
>
> The researchers from the National Institutes of Health in
> the US say in the British Medical Journal that their
> findings could have “important implications for worldwide
> dietary recommendations.”
>
> The US scientists decided to re-investigate a heart study
> conducted in Sydney, Australia, between 1966 and 1973,
> because it was the only randomised controlled study to
> examine the impact of increasing consumption of omega 6
> polyunsaturated fatty acid, also known as linoleic acid.
>
> Linoleic acid – omega 6 – is the most prevalent
> polyunsaturated fat in most Western diets and is found in
> high amounts in vegetable oils such as corn, sunflower,
> safflower and soybean and in margarines made from these
> oils.
>
> Most studies of dietary interventions have involved
> multiple changes. The Sydney heart study was the only one
> to look specifically at the effect of increasing intake
> of omega 6.
>
> The study was conducted among 458 men aged 30 to 59 who
> had recently had a heart attack, half of whom were
> advised to cut their animal fat consumption and replace
> it with safflower oil and safflower oil margarine. They
> were followed for over three years and the results,
> published in the British Medical Journal, showed that
> those who ate more safflower oil had a higher risk of
> death from all causes, including from heart disease.
>
> In an editorial, Professor Philip Calderwood from the
> University of Southampton said the findings argued
> against the “saturated fat bad, omega 6 good” dogma.
>
> But the study was roundly criticised by other experts.
> Professor Tom Sanders, head of the nutritional sciences
> division, Kings College, London, said it was “enormously
> underpowered,” of “little relevance to diets today” and
> its findings had been refuted by recent better studies.
>
> Brian Ratcliffe, professor of nutrition at Aberdeen
> University, said: “This paper does not provide evidence
> for changes to the current recommendations for a healthy
> diet.” It was already known that a healthy diet involved
> striking a balance between omega 3 and omega 6 fatty
> acids and that diets in developed countries were too
> imbalanced in favour of omega 6.
>
> Catherine Collins, principal dietitian at St George’s
> hospital, London, said understanding of the link between
> diet and heart disease had become “much more
> sophisticated” in the 40 years since the study was
> conducted.
>
> “Our diet is now naturally higher in mono-unsaturates
> (olive oil and rapeseed oil) which is protective against
> omega-6 fats, but for the older generation who still
> choose polyunsaturated margarines, and fry foods
> regularly in corn or sunflower oils, a change to
> ‘vegetable oil’ (rapeseed oil) is all that is necessary
> to limit risk from linoleic acid,” she said.
>
> History: Butter vs margarine
>
> A staple of the Northern European diet for more than
> 1,000 years, butter is made by churning fresh cream or
> milk, and is used in numerous types of cooking. But today
> it is considered unhealthy due to its high saturated-fat
> content.
>
> The development of an alternative began with French
> chemist Michel Eugène Chevreul’s discovery of margaric
> acid in 1813. Another French chemist, Hippolyte Mège-
> Mouriès, invented oleomargarine, which became shortened
> to margarine in 1869. Margarine is made of vegetable fats
> and was thought to be lower in cholesterol and saturated
> fats than animal products.
>
> More at:
>
> http://www.independent.co.uk/life-st...y-8482321.html
>
> Jai Maharaj, Jyotishi
> Om Shanti
>
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Jai Maharaj, Jyotishi
Om Shanti