Diet and nutritionFatty diet — do new studies rehabilitate fat?
Sources: 12 · Article: 16 989 characters
Thomas E. Levy believes that a high-fat, low-carbohydrate diet is the healthiest choice for most people.
- The Rodzeń brothers point out that in the PURE study, higher fat intake was associated with a longer life, while higher carbohydrate intake was associated with earlier death.
- M. Williamson, N. Moustaid-Moussa, and L. Gollahon prefer lean meat, but allow fatty cuts in moderate amounts as part of a plant-rich diet.
What the authors write
Bracia Rodzeń
In the PURE study, higher fat intake was associated with a longer life, regardless of the type of fat, while higher carbohydrate intake was associated with earlier death.
„Scientists found that people who ate the most carbohydrates died earlier. On the other hand, higher fat intake was associated with a longer lifespan, regardless of whether the fat was unsaturated or saturated.
The Lancet 2017: Associations of fats and carbohydrate intake with cardiovascular disease and mortality in 18 countries across five continents (PURE): a prospective cohort study.”Naukowcy odkryli, że osoby, które zjadły najwięcej węglowodanów, zmarły wcześniej. Z drugiej strony, większe spożycie tłuszczu wiązało się z dłuższą żywotnością, niezależnie od tego, czy był to tłuszcz nienasycony, czy nasycony.
The Lancet 2017: Związki spożycia tłuszczów i węglowodanów z chorobami układu krążenia i śmiertelnością w 18 krajach na pięciu kontynentach (PURE): prospektywne badanie kohortowe.
Bracia Rodzeń
The authors argue that the evidence does not support current limits on saturated fat intake.
„The researchers argue that “there is no strong scientific evidence that the current population-wide upper limits on commonly consumed saturated fats will prevent cardiovascular disease or reduce mortality. They add that maintaining a limit on these fats is not justified.””Naukowcy argumentują, że „nie ma mocnych dowodów naukowych na to, że obecne dla całej populacji górne limity powszechnie spożywanych tłuszczów nasyconych zapobiegną chorobom sercowo-naczyniowym, lub zmniejszą śmiertelność. Dodają, że ciągły limit tych tłuszczów nie jest uzasadniony.”
Bracia Rodzeń
The Rodzeń brothers conclude that recommendations to avoid fats, especially saturated fats, have a weak scientific basis.
„LINK – leads to the source
“Our data suggest that low-fat diets put the population at increased risk of cardiovascular disease.” – Dr. Andrew Mente.
The evidence above indicates that dietary recommendations to avoid fats in general, and saturated fats in particular, are based on a very weak scientific foundation.”LINK – przenosi do źródła
Nasze dane sugerują, że diety niskotłuszczowe narażają populację na zwiększone ryzyko chorób sercowo-naczyniowych. – Dr Andrew Mente.
Powyższe dowody wskazują, że zalecenia dietetyczne dotyczące ogólnie unikania tłuszczów,a w szczególności tłuszczów nasyconych, są oparte na bardzo słabych podstawach naukowych.
Bracia Rodzeń
Reviews of studies have found that restricting saturated fat does not reduce heart disease or mortality; instead, a protective effect against stroke was noted.
„Recent meta-analyses of randomized and observational studies found no beneficial effect of reducing SFA intake on cardiovascular disease (CVD) or all-cause mortality. Instead, they found a protective effect against stroke.”W najnowszych metaanalizach badań z randomizacją i badań obserwacyjnych nie stwierdzono korzystnego wpływu zmniejszenia spożycia SFA na choroby układu krążenia (CVD) i całkowitą śmiertelność, a zamiast tego stwierdzono działanie ochronne przed udarem.
Bracia Rodzeń
According to the Rodzeń brothers, low-fat diets do not reduce cardiovascular events or mortality, and replacing saturated fats with polyunsaturated fats offers no convincing benefit.
„LINK – leads to the source
The bulk of the evidence indicates that low-fat diets, which lower serum cholesterol levels, do not reduce cardiovascular events or mortality. In particular, replacing saturated fats with polyunsaturated fats does not convincingly reduce cardiovascular events or mortality.”LINK – przenosi do źródła
Przeważająca liczba dowodów wskazuje na to, że diety niskotłuszczowe, które obniżają poziom cholesterolu w surowicy, nie zmniejszają zdarzeń sercowo-naczyniowych ani śmiertelności. W szczególności zastępując tłuszcze nasycone tłuszczami wielonienasyconymi nie zmniejszają w przekonujący sposób zdarzeń sercowo-naczyniowych ani śmiertelności.
Bracia Rodzeń
In a study of 322 people, the low-carbohydrate diet group lost the most weight, even though they could eat until they were full.
„This was a two-year study in which 322 people were randomly assigned to follow a Mediterranean diet, a low-fat diet, or a low-carbohydrate diet. By the end of the study, the low-carbohydrate group had lost the most weight, even though they were allowed to eat as much low-carbohydrate food as they needed to feel full; the other two groups followed calorie-restricted diets.”Było to dwuletnie badanie, w którym 322 osoby losowo przydzielono do stosowania diety śródziemnomorskiej, diety niskotłuszczowej lub diety niskowęglowodanowej. Pod koniec badania, grupa niskowęglowodanowa straciła najwięcej na wadze, mimo iż pozwolono im jeść tyle pokarmu niskowęglowodanowego, ile potrzebowali, aby czuć się najedzonymi; pozostałe dwie grupy stosowały diety o ograniczonej kaloryczności.
Bracia Rodzeń
The Rodzeń brothers claim that low-carbohydrate diets more often lead to greater weight and fat loss, especially when carbohydrate intake is restricted to 50 grams a day.
„One pill, then another, treating only the symptoms and not the cause of the disease. Why is that???
Low-carbohydrate diets not only lead to greater weight loss than the other diets compared, but also to greater fat loss, especially when carbohydrates are restricted to 50 grams a day:”Tabletka i kolejna tabletka, która leczy tylko objawy a nie przyczynę choroby. Dlaczego tak jest ???
Niska zawartość węglowodanów nie tylko powoduje większą utratę wagi niż inne porównane diety, ale także powoduje większą utratę tkanki tłuszczowej, zwłaszcza gdy węglowodany są ograniczone do 50 gramów dziennie:
Thomas E. Levy
Thomas E. Levy considers a high-fat, low-carbohydrate diet the healthiest choice for most people and claims that fat is not associated with heart disease.
„A high-fat, low-carb diet is the healthiest dietary regimen for most people.
A two-year study by the Swedish Council on Health Technology Assessment reviewed 16,000 studies published through May 31, 2013. Very significantly, the committee found that, “Butter, olive oil, heavy cream, and bacon are not harmful foods.””High-fat, low-carb is the healthiest dietary regimen for most people.
A two-year study by the Swedish Council on Health Technology Assessment reviewed 16,000 studies published through May 31, 2013. Very significantly, the committee found that, "Butter, olive oil, heavy cream, and bacon are not harmful foods.
Thomas E. Levy
Thomas E. Levy cites an assessment stating that butter, olive oil, cream, and bacon are not harmful, and that fat may help with weight loss.
„Very significantly, the committee found that, “Butter, olive oil, heavy cream, and bacon are not harmful foods. Quite the opposite. Fat is the best thing for those who want to lose weight. And there are no connections between a high fat intake and cardiovascular disease.”
While this might make many doctors snort derisively as their obedient patients look confused, it must be clearly stated that the committee is absolutely right in making this bold assertion.”Very significantly, the committee found that, "Butter, olive oil, heavy cream, and bacon are not harmful foods. Quite the opposite. Fat is the best thing for those who want to lose weight. And there are no connections between a high fat intake and cardiovascular disease."
While this might make a lot of docs derisively snort while their obedient patients look confused, it must be clearly asserted that this committee is absolutely correct in this bold assertion.
M. Williamson i N. Moustaid-Moussa i L. Gollahon
M. Williamson, N. Moustaid-Moussa, and L. Gollahon point out that processed or very fatty meat is associated with higher levels of reactive oxygen species, oxidative stress, and disease.
„Consuming processed or excessively fatty meat results in higher levels of ROS and oxidative stress, and is more strongly associated with disease (). Saturated fats provide multiple hydrogens for excess bases to use, causing oxidation of the fatty acid carbon chain and reduction of the base; polyunsaturated fats are most prone to oxidation.”Processed or excessively fatty meat consumption results in higher levels of ROS, oxidative stress, and is more significantly associated with disease (). Saturated fats offer multiple hydrogens for excess bases to use and cause oxidation of the fatty acid carbon chain, and reduction of the base and polyunsaturated fats are most prone to oxidation.
M. Williamson i N. Moustaid-Moussa i L. Gollahon
M. Williamson, N. Moustaid-Moussa, and L. Gollahon prefer lean meat, but allow fatty cuts in moderation as part of a healthy, plant-rich diet.
„Lean meats are preferred because ROS generation decreases as fat content decreases, and/or because increasing the ratio of unsaturated fats to saturated fats may affect redox potential. However, the oxidation of saturated fatty acids in meat is not as strongly associated with disease risk as diets high in glucose, sodium, and refined carbohydrates (). Fatty, and therefore more flavorful, cuts of meat may still be allowed in moderation as part of a healthy diet with a wide variety of plant foods.”Lean meats are preferred because ROS generation decreases with decreasing fat composition and/or increasing the ratio of unsaturated fats to saturated fats may modulate redox potential. However, saturated fatty acid oxidation in meat is not as strongly associated with disease risk as high glucose, sodium, and refined carbohydrate containing diets (). Fatty, therefore more flavorful, cuts of meat may still be allowed in moderation as part of a healthy diet with plenty of plant variety.
M. Williamson i N. Moustaid-Moussa i L. Gollahon
M. Williamson, N. Moustaid-Moussa, and L. Gollahon note that low-fat diets do not improve obesity and metabolic disease as much as previously assumed.
„Evidence for this is shown by the harmful decrease in Bacteroidales resulting from the elimination of all animal-derived fats (). Interestingly, fear of dietary fats (especially animal-derived fats), promoted by similar studies, has led to low-fat diets that are not improving obesity and metabolic disease as much as hypothesized ().”Evidence for this is displayed by the elimination of all animal derived fats resulting in a detrimental decrease in bacteriodales (). Interestingly, fear of dietary fats (especially animal-derived fats), promoted by similar studies, has led to low fat diets that are not improving obesity and metabolic disease as much as hypothesized ().
Research from PubMed · Europe PMC
We selected 4 studies with the best, positive results. This is a selection, not a full review of all research.
Total number of studies on this topic in PubMed: 35 638.
A meta-analysis found that a ketogenic diet was associated with weight loss and improvements in several blood sugar and lipid measures in people with overweight and type 2 diabetes.
Aim of the study: A ketogenic diet, characterized by low calories with high levels of fat, adequate levels of protein, and low levels of carbohydrates, has beneficial effects on body weight control in overweight patients. In the present study, a meta-analysis was conducted to investigate the role of a ketogenic diet in body weight control and glycemic management in overweight patients with type 2 diabetes mellitus (T2DM).
Results: In summary, we systematically reviewed articles from the Embase, PubMed, Web of Science, and Cochrane Library databases and included eight randomized controlled trials in the meta-analysis. The results show that a ketogenic diet had significantly beneficial effects on weight loss (SMD, -5.63, p = 0.008), reduction in waist circumference (SMD, -2.32, p = 0.04), lowering glycated hemoglobin (SMD, -0.38, p = 0.0008) and triglycerides (SMD, -0.36, p = 0.0001), and increasing high-density lipoproteins (SMD, 0.28, p = 0.003). Overall, these results suggest that a ketogenic diet may be an effective dietary intervention for body weight and blood sugar control, as well as improving lipid profiles in overweight patients with T2DM. Therefore, a ketogenic diet can be recommended as a therapeutic intervention for overweight patients with T2DM.
Money for the studycompany together with others · National Natural Science Foundation of China, Fundamental Research Funds for the Central Universities, Chutian Scholar Program and Innovative Start-Up Foundation from Wuhan Sports University
Do the authors have ties to companies?no — the authors say so
Did a manufacturer help with the study?NO
Type of studycombined analysis of many studies (meta-analysis)
“Not stated” does not mean nobody paid — the database does not always record it.
The review suggests that a diet rich in healthy, unsaturated fats may prevent type 2 diabetes and reduce the risk of cardiovascular events.
Aim of the study: The role of dietary fat has long been studied as a modifiable factor in the prevention and treatment of noncommunicable cardiometabolic disease. Once heavily promoted to the public, the low-fat diet has been shown to be ineffective in preventing cardiometabolic disease, and a growing body of research has focused on the effects of a relatively higher-fat diet.
Results: More recent evidence suggests that a diet high in healthy fats and rich in unsaturated fatty acids, such as the Mediterranean dietary pattern, may in fact prevent the development of metabolic diseases such as type 2 diabetes mellitus, and may also reduce cardiovascular events. This review will focus specifically on clinical trials that collected data on dietary fatty acid intake and its association over time with measured cardiometabolic health outcomes, with particular attention to morbidity and mortality. We will also describe mechanistic studies investigating the role of dietary fatty acids in cardiovascular risk factors, to outline the potential mechanisms through which unsaturated fatty acids may have beneficial effects. We will summarize current knowledge on the associations between dietary fatty acids and cardiometabolic morbidity and mortality outcomes, and discuss directions for future research.
Money for the studynot stated
Do the authors have ties to companies?no — the authors say so
Did a manufacturer help with the study?NO
Type of studydiscussion of other studies
“Not stated” does not mean nobody paid — the database does not always record it.
In obese mice, diets containing coconut oil, palm oil, or olive oil did not accelerate melanoma growth, unlike diets containing beef tallow, lard, or butter.
Aim of the study: Obesity increases the risk of many cancers and impairs the anti-tumor immune response. However, little is known about whether the source or composition of dietary fat affects tumor growth or anti-tumor immunity in obesity.
Results: Here, we show that high-fat diets (HFDs) derived from lard, beef tallow, or butter accelerate tumor growth in a syngeneic model of melanoma, but HFDs based on coconut oil, palm oil, or olive oil do not, despite causing equivalent obesity. Using butter-based and palm oil-based HFDs as examples, we find that these dietary fat sources differentially regulate natural killer and CD8 T-cell infiltration and function within the tumor microenvironment, through distinct effects on the plasma metabolome and intracellular metabolism. We identify diet-related lipid intermediates, namely long-chain acylcarnitine species, as immunosuppressive metabolites enriched in mice fed a butter-based HFD compared with a palm oil-based HFD. Together, these results highlight the importance of diet in maintaining a healthy immune system and suggest that modifying dietary fat may improve cancer outcomes in obesity.
Money for the studycompany together with others · NIGMS NIH HHS, Ludwig Institute for Cancer Research, NIAID NIH HHS
Do the authors have ties to companies?yes — the authors reported it
Did a manufacturer help with the study?YES
Type of studyanimal study
“Not stated” does not mean nobody paid — the database does not always record it.
In a short study in pigs, a low-carbohydrate, high-fat diet improved body composition and increased insulin receptor levels in muscle.
Aim of the study: Our objective was to evaluate body composition and muscle insulin receptor concentration resulting from consumption of a low-carbohydrate, high-fat diet using swine as a model for humans. Two treatments—a standard control swine feed (CON; n = 7) and a test diet in which beef tallow replaced corn carbohydrate (LCHF; n = 8)—were fed for 32 days to post-pubertal gilts (Landrace × Yorkshire).
Results: LCHF gilts had lower ADG, ADFI, FD, and visceral fat (p = 0.09, 0.04, 0.06, and 0.03, respectively), with similar BW (p = 0.18). Blood chemistry parameters were not affected, except for fasting glucose, which tended to be higher in the LCHF group (p = 0.054). The percentage (p = 0.09) and number (p = 0.07) of active pancreatic β-cells tended to be higher in LCHF gilts, as did the concentration of semimembranosus insulin receptors (p = 0.04). Short-term consumption of a low-carb, high-fat diet improved body composition, insulin production mechanics, and muscle insulin receptor density in a swine biomedical model.
Money for the studycompany together with others · North Dakota Agricultural Experiment Station (NDAES), NDSU Explore program
Do the authors have ties to companies?no — the authors say so
Did a manufacturer help with the study?NO
Type of studyanimal study
“Not stated” does not mean nobody paid — the database does not always record it.
Perspectives and opinion materials
The content below presents the authors’ opinions, interpretations and hypotheses. It is not treated as equal to scientific studies and systematic reviews.
Orthomolecular Medicine News Service Opinion material
„Nutrition April 2013 Dietary PREVENTION 32 mos avg 963Age 73+ yrs France Dietary intake Highest blood levels of omega-3 = -38% reduced risk for advanced AMD Investigative Ophthalmology July 2011 Dietary intake PREVENTION 3 yrs 666 France Dietary intake Fish oil intake decreased risk for early AMD (-17%) and advanced AMD (-74%) Archives Ophthalmology July 2011 Dietary intake PREVENTION – 38022 women – mean age 54.6 yrs Boston, MA Dietary intake 1 serving fish/week compared to less than 1 serving/month reduced relative risk for AMD -42% Am J Clinical Nutrition Dec 2009 Dietary intake PREVENTION 13 yrs 1837 Multi-center study USA Dietary intake H…”Nutrition April 2013 Dietary PREVENTION 32 mos avg 963Age 73+ yrs France Dietary intake Highest blood levels of omega-3 = -38% reduced risk for advance AMD Investigative Ophthalmology July 2011 Dietary intake PREVENTION 3 yrs 666 France Dietary intake Fish oil intake decreased risk for early AMD (-17%) and advanced AMD (-74%) Archives Ophthalmology July 2011 Dietary intake PREVENTION – 38022women- mean age 54.6 yrs Boston, MA Dietary intake 1 serving fish/week compared to less than 1 serving/month reduced relative risk for AMD -42% Amer J Clinical Nutrition Dec 2009 Dietary intake PREVENTION 13 yrs 1837 Multi-center study USA Dietary intake H…
Orthomolecular Medicine News Service Opinion material
„The stated conclusion was: “High carbohydrate intake was associated with a higher risk of total mortality, whereas total fat and individual types of fat were associated with lower total mortality. Total fat and types of fat were not associated with cardiovascular disease, myocardial infarction, or cardiovascular disease mortality, whereas saturated fat had an inverse association with stroke. Global dietary guidelines should be reconsidered in light of these findings.”
Conclusion: So it’s not just me, or “lunatic charlatans” like me, saying it: it’s official now. Sugar is the Devil, and Fat is our Friend.”The stated conclusion was; "High carbohydrate intake was associated with higher risk of total mortality, whereas total fat and individual types of fat were related to lower total mortality. Total fat and types of fat were not associated with cardiovascular disease, myocardial infarction, or cardiovascular disease mortality, whereas saturated fat had an inverse association with stroke. Global dietary guidelines should be reconsidered in light of these findings." Conclusion So it's not just me, or "lunatic charlatans" like me, saying it: it's official now. Sugar is the Devil, and Fat is our Friend.
Orthomolecular Medicine News Service Opinion material
„Conversely, animal-heavy dietary systems may involve greater exposure to persistent organic pollutants (POPs), dioxins, PCBs, heavy metals, and fat-soluble bioaccumulated pollutants concentrated in animal fat and marine food chains. Thus, different dietary systems may shift toxicological exposure profiles rather than eliminate the toxicological burden entirely.”Conversely, animal-heavy dietary systems may involve greater exposure to: persistent organic pollutants (POPs), dioxins, PCBs, heavy metals, and fat-soluble bioaccumulated pollutants concentrated within animal fat and marine food chains. Thus, different dietary systems may shift toxicological exposure profiles rather than eliminate toxicological burden entirely.
Pisaczek does not judge who is right. It shows what was written and where to read it. Every sentence above has its source.