https://www.sciencedaily.com/releas...80321162250.htm
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Grilled or well-done beef, chicken or fish may raise the risk of developing high blood pressure among people who regularly eat those foods, according to preliminary research presented at the American Heart Association's Epidemiology and Prevention | Lifestyle and Cardiometabolic Health Scientific Sessions 2018, a premier global exchange of the latest advances in population based cardiovascular science for researchers and clinicians.
Researchers analyzed cooking methods and the development of high blood pressure in people who regularly ate beef, poultry or fish: 32,925 women taking part in the Nurses' Health Study; 53,852 women participating in the Nurses' Health Study II; and 17,104 men in the Health Professionals Follow-Up Study. Detailed cooking information was collected in each of these long-term studies. None of the participants had high blood pressure, diabetes, heart disease, or cancer when they enrolled, but 37,123 people developed high blood pressure during an average follow-up of 12-16 years.
Among participants who reported eating at least two servings of red meat, chicken or fish a week, the analysis revealed that the risk of developing high blood pressure was:
17 percent higher in those who grilled, broiled, or roasted beef, chicken or and fish more than 15 times/month, compared with less than 4 times a month.
15 percent higher in those who prefer their food well done, compared with those who prefer rarer meats.
17 percent higher in those estimated to have consumed the highest levels of heterocyclic aromatic amines (HAAs) -- chemicals formed when meat protein is charred or exposed to high temperatures -- compared to those with the lowest intake.
Researchers noted the relationship between cooking temperature, method, doneness and high blood pressure was independent of the amount or type of food consumed.
"The chemicals produced by cooking meats at high temperatures induce oxidative stress, inflammation and insulin resistance in animal studies, and these pathways may also lead to an elevated risk of developing high blood pressure," said Gang Liu, Ph.D., lead author of the study and a postdoctoral research fellow in the department of nutrition at the Harvard T.H. Chan School of Public Health in Boston.
Oxidative stress, inflammation and insulin resistance affect the inner linings of blood vessels, and are associated with the development of atherosclerosis, the disease process that underlies heart disease and causes the arteries to become narrowed.
It is important to note that this study identifies a trend but does not prove cause and effect. The findings are limited because data came from questionnaires that did not include certain types of meats (such as pork and lamb) and certain cooking methods (such as stewing and stir-frying). Because the participants were all health professionals and mostly Caucasian, the results may not generalize to other groups.
"Our findings suggest that it may help reduce the risk of high blood pressure if you don't eat these foods cooked well done and avoid the use of open-flame and/or high-temperature cooking methods, including grilling/barbequing and broiling," Liu said.
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Eating low carb seems to have given me a roughly zero percent chance of high blood pressure. I think I can risk that 15 percent increase of zero.
The Nurses Health study, there's gold (fool's) in them thar hills. More today:
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Mono-unsaturated fats from plants, not animals may reduce risk of death from heart disease and other causes
Diets rich in mono-unsaturated fatty acids from plants were associated with a lower risk of dying from heart disease or other causes compared to diets rich in mono-unsaturated fats from animals, which were linked to a higher risk of death from heart disease or other causes, according to preliminary research presented at the American Heart Association's Epidemiology and Prevention | Lifestyle and Cardiometabolic Health Scientific Sessions 2018, a premier global exchange of the latest advances in population based cardiovascular science for researchers and clinicians.
"Our results emphasize the importance of the source and quantity of mono-unsaturated fatty acids in the diet -- we should eat more mono-unsaturated fatty acids from plant sources and less mono-unsaturated fatty acids from animal sources," said Marta Guasch-Ferré, Ph.D., a research associate and one of the lead authors of this study along with Geng Zong, Ph.D., a research fellow. Both are at the Harvard School T.H. Chan of Public Health in Boston.
Mono-unsaturated fats are usually liquid at room temperature and solidify when refrigerated. Sources of plant-based mono-unsaturated fats include olive and other vegetable oils, avocados and many nuts and seeds. Sources of animal-based mono-unsaturated fats include full-fat dairy products, eggs, poultry, red meats and fish.
To assess the impact of mono-unsaturated fatty acids consumption on death from cardiovascular disease and other causes, researchers used data from 63,412 women from the Nurses' Health Study and 29,966 men from the Health Professionals Follow-Up Study. Both studies used detailed food-frequency questionnaires administered every four years to evaluate the composition of the participants' diets. This type of observational study can identify a trend among the participants but cannot prove cause and effect.
During an average 22 years of follow-up, there were 20,672 deaths among participants, 4,588 of them from heart disease. Analyzing the diet information, the researchers found:
Participants with a higher intake of mono-unsaturated fatty acids from plants had a 16 percent lower risk of death from any cause compared to those with lower intakes.
Participants with a higher intake of mono-unsaturated fatty acids from animals had a 21 percent higher risk of death from any cause.
Replacing saturated fats, refined carbohydrates (like simple sugars) or trans fats with an equal number of calories (2 percent -- 5 percent of the total) from mono-unsaturated fatty acids from plants might lower the risk of heart disease deaths and death from any cause between 10 percent and15 percent.
Replacing mono-unsaturated fatty acids from animals with an equal amount of calories (5 percent of the total) of mono-unsaturated fatty acids from animals might lower the risk of heart disease deaths and deaths from any cause between 24 percent to 26 percent.
In the study, the risks were adjusted to account for several known factors that could influence the risk of death, including ethnicity; smoking status; intake of alcohol, fruits and vegetables and total calories; family history of chronic diseases; physical activity; body mass index; and heart disease risk factors when participants enrolled. The results should be interpreted with caution because the study relied on the participants' self-reporting what they ate and because participants consuming higher amounts of plant-based foods may be more health conscious in general.
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https://www.sciencedaily.com/releas...80321162252.htm
These studies are nothing more or less than propagandizing. Before either study was done, they knew perfectly well that certain meats were associated in this cohort with these poor outcomes. So it's predictable that breaking things down to some of the components, animal fat vs. plant, heterocyclic amines, carnitine and related metabolites, Neu5Gc content of the diet, that are going to go along with the red meat intake are also going to associate with the same outcomes. This might be evidence, but it's not new evidence. In the weight of the evidence, somebody has their thumb on the scale, the same basic observation gets weighted in multiple times.
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