Eating more of polyunsaturated fat from vegetable oil linked to increased risk of death
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A new analysis of never published trial data from the 1960s and 70s has raised doubts of a very popular suggestion eating healthy fats from vegetable and seed oils and less of bad oils from red meat and dairy products will maintain our good heart health.
In fact, the new study suggests that some people who eat more of fats from vegetable and seed oils and especially those are high in omega-6 fatty acids have an increased risk of death than those having a diet high in saturated fat.
Currently, the Lipid Hypothesis prevails, which means that saturated fat in foods like red meat and dairy leads to rise in cholesterol levels in blood to rise, increasing the risk of cardiovascular disease and death.
With the help from the son of one of the original researchers, two investigators have studied and re-assessed the previous published data. Their data does not match with the Lipid hypothesis and has the potential to change the current thinking of ‘healthy’ polyunsaturated fats.
The research paper published in the journal BMJ is a sequel of analysis carried out by lead researchers Daisy Zamora of the University of North Carolina, Chapel Hill and Christopher Ramsden of the National Institutes of Health in 2013.
Then also, they came up with a similar finding, which was substituting saturated fat with oils high in omega-6 acids also known as linoleic acids also increases the risk of death from all reasons. “Our research highlights the paucity of evidence supporting the dietary replacement of saturated fat with vegetable oils rich in linoleic acid for heart health”, affirmed Zamora.
In the earlier findings, it was found that those who consumed more corn oil for saturated fat had lower levels of cholesterol in their blood, but their death risk did not lower. In fact, they were having a higher risk of death if they were part of the group eating more vegetable oils.
According to a report in UPI News by Randy Dotinga, "This research cannot be used to draw any conclusions about a healthy diet," said Maryam Farvid, a visiting scientist at the Harvard T. H. Chan School of Public Health. "From the large amount of information from other studies, we know that risk of heart disease will be lower if saturated fats -- mainly from red meat and dairy fat -- are replaced by unsaturated fats from liquid vegetable oils such as soybean, corn, olive and canola oils for cooking, on salads and at the table."
"Since blood cholesterol levels are associated with risk of heart disease and death, the cholesterol-lowering effects of vegetable oils are predicted to decrease the risk of heart disease and death," said study lead author Dr. Christopher Ramsden. He's a medical investigator with the U. S. National Institute on Alcohol Abuse and Alcoholism and lieutenant commander with the U. S. Public Health Service.
In a statement provided to Telegraph News, "Eating vegetable oils instead of animal fats like butter does not lower the risk of heart disease, according to a new study that challenges official dietary guidelines that recommend ditching saturated fat." They are used in some processed cakes and biscuits to give them a longer shelf life, although in the UK they are no longer widely used in margarine and vegetable oil. The general consensus is that diets high in trans fats can cause heart disease, heart attack and stroke.
The new study by the US National Institutes of Health challenges that thinking. Researchers reanalysed data gathered from 9500 people in a 1970s study and found that switching from saturated fats to unsaturated Omega-6 fats did lower blood cholesterol - but this did not lead to a reduction in death from heart disease.
FoxNews report added, "Plenty of previous research has linked polyunsaturated fat in vegetable oil, nuts and seeds with a lower risk of heart disease. Based on these studies, people have been routinely advised to replace animal fats like butter, cream and lard with plant-based oils made from corn, soybean, canola and olives. But this has never been proven by gold-standard studies that randomly assigned people to specific diets to see how different foods and fats impacted health and longevity."
Limitations of the study include the fact that the experimental diet included almost twice as much linoleic acid - the main polyunsaturated fat in vegetable oil, nuts and seeds - as a typical American diet. Also, because the researchers used concentrated vegetable oils, the findings might not apply to people who consume lots of linoleic acid by eating nuts or seeds.
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A new analysis of never published trial data from the 1960s and 70s has raised doubts of a very popular suggestion eating healthy fats from vegetable and seed oils and less of bad oils from red meat and dairy products will maintain our good heart health.
In fact, the new study suggests that some people who eat more of fats from vegetable and seed oils and especially those are high in omega-6 fatty acids have an increased risk of death than those having a diet high in saturated fat.
Currently, the Lipid Hypothesis prevails, which means that saturated fat in foods like red meat and dairy leads to rise in cholesterol levels in blood to rise, increasing the risk of cardiovascular disease and death.
With the help from the son of one of the original researchers, two investigators have studied and re-assessed the previous published data. Their data does not match with the Lipid hypothesis and has the potential to change the current thinking of ‘healthy’ polyunsaturated fats.
The research paper published in the journal BMJ is a sequel of analysis carried out by lead researchers Daisy Zamora of the University of North Carolina, Chapel Hill and Christopher Ramsden of the National Institutes of Health in 2013.
Then also, they came up with a similar finding, which was substituting saturated fat with oils high in omega-6 acids also known as linoleic acids also increases the risk of death from all reasons. “Our research highlights the paucity of evidence supporting the dietary replacement of saturated fat with vegetable oils rich in linoleic acid for heart health”, affirmed Zamora.
In the earlier findings, it was found that those who consumed more corn oil for saturated fat had lower levels of cholesterol in their blood, but their death risk did not lower. In fact, they were having a higher risk of death if they were part of the group eating more vegetable oils.
According to a report in UPI News by Randy Dotinga, "This research cannot be used to draw any conclusions about a healthy diet," said Maryam Farvid, a visiting scientist at the Harvard T. H. Chan School of Public Health. "From the large amount of information from other studies, we know that risk of heart disease will be lower if saturated fats -- mainly from red meat and dairy fat -- are replaced by unsaturated fats from liquid vegetable oils such as soybean, corn, olive and canola oils for cooking, on salads and at the table."
"Since blood cholesterol levels are associated with risk of heart disease and death, the cholesterol-lowering effects of vegetable oils are predicted to decrease the risk of heart disease and death," said study lead author Dr. Christopher Ramsden. He's a medical investigator with the U. S. National Institute on Alcohol Abuse and Alcoholism and lieutenant commander with the U. S. Public Health Service.
In a statement provided to Telegraph News, "Eating vegetable oils instead of animal fats like butter does not lower the risk of heart disease, according to a new study that challenges official dietary guidelines that recommend ditching saturated fat." They are used in some processed cakes and biscuits to give them a longer shelf life, although in the UK they are no longer widely used in margarine and vegetable oil. The general consensus is that diets high in trans fats can cause heart disease, heart attack and stroke.
The new study by the US National Institutes of Health challenges that thinking. Researchers reanalysed data gathered from 9500 people in a 1970s study and found that switching from saturated fats to unsaturated Omega-6 fats did lower blood cholesterol - but this did not lead to a reduction in death from heart disease.
FoxNews report added, "Plenty of previous research has linked polyunsaturated fat in vegetable oil, nuts and seeds with a lower risk of heart disease. Based on these studies, people have been routinely advised to replace animal fats like butter, cream and lard with plant-based oils made from corn, soybean, canola and olives. But this has never been proven by gold-standard studies that randomly assigned people to specific diets to see how different foods and fats impacted health and longevity."
Limitations of the study include the fact that the experimental diet included almost twice as much linoleic acid - the main polyunsaturated fat in vegetable oil, nuts and seeds - as a typical American diet. Also, because the researchers used concentrated vegetable oils, the findings might not apply to people who consume lots of linoleic acid by eating nuts or seeds.
Labels: death, increased risk, linolenic acid, omega-6 fatty acids, polyunsaturated fats
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