Recently in the BMJ a cardiologist, Dr. Aseem Malhotra, bravely pointed out that advice to reduce saturated fat had “paradoxically increased our cardiovascular risks”. Reported in ‘Euronews’ for 23rd October, 2013, he said saturated fat intake had decreased in the US, but with little impact on obesity, because, as we all know, “the food industry compensated by replacing saturated fats with sugar”. As he pointed out, recent studies have not supported a link between saturated fat intake and risk of heart disease. He said the government’s obsession with cholesterol levels had “led to the over-medication of millions of people with statins”.
Although Steven Weil suggests in his LinkedIn posting of 26th October, that “the tide is turning” about saturated fat, I am not confident that it is. The government, NHS, British Heart Foundation and many other similar bodies still mistakenly see saturated fat as the enemy, whereas the enemies should be trans fats, oxidized fat and processed fats with additives such as sugar. This all flows from the great cholesterol hoax of the last thirty years. In one study two groups of men were studied. The first group had a diet high in saturated fat and cholesterol and the other group had a low fat diet supplemented with four teaspoons of corn oil per day. After two years the low fat group had lower cholesterol, but double the number of cardiovascular events (Ramussen et al., Lancet 1986, Feb, 234-236). In another study men with low cholesterol were found 17% more likely to die from all causes than men with high cholesterol (Hacobs et al, Circulation, 1992, 86:1046-1062).
Contrary to the orthodoxy about saturated fats, a diet of unprocessed foods, saturated fats (not overheated in cooking), supplemented by vitamins, anti-oxidants and L-arginine supplementation (http://bit.ly/1ahoegw ) to resist and reverse oxidization of cholesterol is the sensible way of living.