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Originally Posted by dmkorn
I am not making a misleading statement, that was just the longest data set I had available, but I found a longer term one. Here is one from 1860 to 2000. In 1860, the American diet was 12% protein and 25% fat. In 2000, it was still 12% protein, but it was 37% fat. Simple sugars rose from 10% of the diet in 1860 to 25% today, these are mainly refined sugars and that is certainly not healthy.
What this data set show us is that we are eating much more fat than we were in 1860, when there was essentially no obesity, say less than 1 in 200 people (1 in 150 in 1900), and we are eating much fewer carbohydrates. Consumption of complex carbohydrates, mainly grains, has fallen my more than half in the 140 year period as obesity has skyrocketed. So we can't say the problem is we are eating too many carbohydrates and not enough fat. We are eating few carbohydrates and more fat than 150 years ago.
As I said before, I don't think decreased carbohydrate consumption is responsible for increased obesity, nor do I think increased fat consumption is. I am not saying the increase in obesity is obesity is due to not eating stone ground wheat, however, certainly anything that lower the nutritional content of our diet is unhealthy. Refining wheat to remove wheat bran oil certainly falls into that category. That oil has been shown to increase insulin sensitivity and lower cholesterol. It is a much denser source of vitamins and minerals than any known vegetable oil, the only known better source is rice bran oil.
Changes in Western Diet from 1860 - 2000:
http://www.chiphealth.com/topics/di...et-changed.html |
Wow, an uncited chart. He also claims cuting down on saturated fat will increase HDL when that is not the case. Saturated fat increase HDL and LDL cholestrol and improves the ratio of HDL to LDL which is what correlates to risk of heart disease. Increasing saturated fat intake reduces artherosclerosis in women.
Dietary fats, carbohydrate, and progression of coronary atherosclerosis in postmenopausal women
Dariush Mozaffarian, Eric B Rimm, and David M Herrington
ABSTRACT
Background: The influence of diet on atherosclerotic progression is not well established, particularly in postmenopausal women, in whom risk factors for progression may differ from those for men.
Objective: The objective was to investigate associations between dietary macronutrients and progression of coronary atherosclerosis among postmenopausal women.
Design: Quantitative coronary angiography was performed at baseline and after a mean follow-up of 3.1 y in 2243 coronary segments in 235 postmenopausal women with established coronary heart disease. Usual dietary intake was assessed at baseline.
Results: The mean total fat intake was 25 +/- 6% of energy. In multivariate analyses, a higher saturated fat intake was associated with a smaller decline in mean minimal coronary diameter (P = 0.001) and less progression of coronary stenosis (P = 0.002) during follow-up. Compared with a 0.22-mm decline in the lowest quartile of intake, there was a 0.10-mm decline in the second quartile (P = 0.002), a 0.07-mm decline in the third quartile (P = 0.002), and no decline in the fourth quartile (P <0.001); P for trend = 0.001. This inverse association was more pronounced among women with lower monounsaturated fat (P for interaction = 0.04) and higher carbohydrate (P for interaction = 0.004) intakes and possibly lower total fat intake (P for interaction = 0.09). Carbohydrate intake was positively associated with atherosclerotic progression (P = 0.001), particularly when the glycemic index was high. Polyunsaturated fat intake was positively associated with progression when replacing other fats (P = 0.04) but not when replacing carbohydrate or protein. Monounsaturated and total fat intakes were not associated with progression.
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.
Am J Clin Nutr 2004;80: 1175?84.
Now there's a surprise! This is what I have been preaching now for over 33 years — and what I have been castigated and vilified for saying!
But they could also have said that the same applies to pre-menopausal women and to women who eat a higher fat diet than the ones in this study. No doubt they will, when they have wasted more time and money doing (more of) such studies. Other quotes from the paper are:
"Among postmenopausal women with established CHD, greater saturated fat intake was associated with less progression of coronary atherosclerosis over an average follow-up of 3 y, whereas polyunsaturated fat and carbohydrate intakes were associated with greater progression."
"The magnitude, independence, and consistency of the inverse association between saturated fat intake and atherosclerotic progression are notable. Are there plausible biologic mechanisms for such an effect? In contrast with the findings of experimental studies, saturated fat intake was not associated with LDL concentrations in our study."
"A greater saturated fat intake was associated with other lipid differences, including higher HDL, . . . and a lower TC:HDL cholesterol ratio. These findings are consistent with those of experimental studies that showed unfavorable effects of low-fat, low-saturated-fat diets on HDL cholesterol,. . ."
"Carbohydrate intake was positively associated with atherosclerotic progressionwhenreplacing saturated fat and monounsaturated fat but not when replacing total fat, polyunsaturated fat, or protein. The association was perhaps stronger among women with lower physical activity, who would be more susceptible to adverse effects of carbohydrates — particularly refined carbohydrate — on HDL cholesterol, triacylglycerols, glucose metabolism, insulin sensitivity, and weight gain. Consistent with such biologic mechanisms, the relation between carbohydrate intake and atherosclerotic progression appeared to be stronger in women with a higher glycemic index."
"Polyunsaturated fat intake was not associated with atherosclerotic progression when replacing carbohydrate or protein but was positively associated when replacing other fats, especially saturated fat."
"Our findings also suggest that carbohydrate intake may increase atherosclerotic progression, especially when refined carbohydrates replace saturated or monounsaturated fats."
Where does the data to support that diet come from?