Saturated fat is not the major issue

  title={Saturated fat is not the major issue},
  author={Aseem Malhotra},
  journal={BMJ : British Medical Journal},
  • Aseem Malhotra
  • Published 22 October 2013
  • Art
  • BMJ : British Medical Journal
Let’s bust the myth of its role in heart disease 

Saturated fat and heart disease

A new focus on whole dietary patterns should clear some of the confusion about what constitutes a good diet and how to incorporate these into your lifestyle.

What we substitute for saturated fat matters

Malhotra questions the wisdom of continuing public health recommendations to limit dietary saturated fat for the prevention of cardiovascular disease and went on to suggest that dietary saturated fat

Statins for people at low risk

An independent review of the trial data is an essential next step in the fight against cancer and it is important to take this step now, not later.

Statins and The BMJ

  • F. Godlee
  • Education
    BMJ : British Medical Journal
  • 2014
Lots of lessons, but we still need the data

Risks in the balance: the statins row

  • N. Hawkes
  • Art
    BMJ : British Medical Journal
  • 2014
Nigel Hawkes asks where the fallout over The BMJ’s correction of two articles leaves patients and doctors

Saturated Fat: No Definitive Answers on Role in CVD Prevention

The quality of evidence is insufficient to conclusively establish the benefits of this approach, and a modest protective effect of replacing saturated fat with polyunsaturated fat on cardiovascular disease risk is suggested.

Sugar, not fat, is the culprit

Empirical studies of populations such as the Inuit, who traditionally survive almost entirely on animal food sources (and consume large amounts of saturated fat), have a very low incidence of cardiovascular disease.

Adverse effects of statins

  • F. Godlee
  • Psychology
    BMJ : British Medical Journal
  • 2014
The BMJ and authors withdraw statements suggesting that adverse events occur in 18-20% of patients, and instead suggest that adverse event rates are more likely to be in the range of 0.1-0.5% in the general population.

Public Health England endorses limiting saturated fat intake

This article is based on limited evidence and should not be considered a verdict on whether saturated fat intake should be limited or banned in the diet.

Saturated fat: what's the latest?

The recommendations for reducing saturated fat in the diet came from a large study across seven countries by Keys (1970) and have formed the authors' guidelines on saturated fat for the last 40 years.



Atherogenic Dyslipidemia: Cardiovascular Risk and Dietary Intervention

A better understanding of the genetic and dietary influences underlying atherogenic dyslipidemia may provide clues to improved interventions to reduce the risk of cardiovascular disease in high-risk individuals.

Trans-Palmitoleic Acid, Metabolic Risk Factors, and New-Onset Diabetes in U.S. Adults

Circulating trans-palmitoleate is associated with lower insulin resistance, presence of atherogenic dyslipidemia, and incident diabetes, and may explain previously observed metabolic benefits of dairy consumption and support the need for detailed further experimental and clinical investigation.

Dietary Phosphorus, Blood Pressure, and Incidence of Hypertension in the Atherosclerosis Risk in Communities Study and the Multi-Ethnic Study of Atherosclerosis

Phosphorus from dairy products but not from other sources was associated with lower baseline blood pressure and reduced risk of incident hypertension, which could indicate an effect of phosphorus in conjunction with other dairy constituents or of dairy itself without involvement of phosphorus.

Low cholesterol and risk of non-coronary mortality.

  • R. Simes
  • Medicine
    Australian and New Zealand journal of medicine
  • 1994
It is important that appropriately controlled trials of both drug and dietary interventions demonstrate net clinical benefit among those with low levels of coronary risk before cholesterol-lowering strategies are adopted more widely in these groups.

Effects of dietary composition on energy expenditure during weight-loss maintenance.

Among overweight and obese young adults compared with pre-weight-loss energy expenditure, isocaloric feeding following 10% to 15% weight loss resulted in decreases in REE and TEE that were greatest with theLow-fat diet, intermediate with the low-glycemic index diet, and least with the very low-carbohydrate diet.

Low Cholesterol is Associated With Mortality From Stroke, Heart Disease, and Cancer: The Jichi Medical School Cohort Study

Low cholesterol was related to high mortality even after excluding deaths due to liver disease from the analysis, and high cholesterol was not a risk factor for mortality.

Effect on blood pressure of potassium, calcium, and magnesium in women with low habitual intake.

Potassium, but not calcium or magnesium supplements, has a modest blood pressure-lowering effect in normotensive persons with low dietary intake, which strengthens evidence for the importance of potassium for blood pressure regulation in the general population.

"A calorie is a calorie" violates the second law of thermodynamics

It is proposed that a misunderstanding of the second law accounts for the controversy about the role of macronutrient effect on weight loss, and data in the literature is used to show that thermogenesis is sufficient to predict metabolic advantage.

Red and Processed Meat Consumption and Risk of Incident Coronary Heart Disease, Stroke, and Diabetes Mellitus: A Systematic Review and Meta-Analysis

Background— Meat consumption is inconsistently associated with development of coronary heart disease (CHD), stroke, and diabetes mellitus, limiting quantitative recommendations for consumption

Blood pressure response to changes in sodium and potassium intake: a metaregression analysis of randomised trials

Reduced intake of sodium and increased intake of potassium could make an important contribution to the prevention of hypertension, especially in populations with elevated blood pressure.