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saturated fat, carbohydrates and cardiovascular disease


Active member
May 25, 2009
saturated fat, carbohydrates and cardiovascular disease
A b s t r a c t
The dietary intake of saturated fatty acids (SAFA) is associated with a modest increase in serum total cholesterol, but not with cardiovascular disease (CVD).
Replacing dietary SAFA with carbohydrates (CHO), notably those with a high glycaemic index, is associated with an increase in CVD risk in observational cohorts, while replacing SAFA with polyunsaturated fatty acids (PUFA) is associated with reduced CVD risk.
However, replacing a combination of sAFA and trans-fatty acids with n-6 PUFA (notably linoleic acid) in controlled trials showed no indication of benefit and a signal toward increased coronary heart disease risk, suggesting that n-3 PUFA may be responsible for the protective association between total PUFA and cVD.

High cHO intakes stimulate hepatic sAFA synthesis and conservation of dietary sAFA.

Hepatic de novo lipogenesis from cHO is also stimulated during eucaloric dietary substitution of sAFA by cHO with high glycaemic index in normo-insulinaemic subjects and during hypocaloric high-cHO/low-fat diets in subjects with the metabolic syndrome. the accumulation of sAFA stimulates chronic systemic low-grade inflammation through its mimicking of bacterial lipopolysaccharides and/or the induction of other pro-inflammatory stimuli.
the resulting systemic low-grade inflammation promotes insulin resistance, reallocation of energy-rich substrates and atherogenic dyslipidaemia that concertedly give rise to increased cVD risk.

We conclude that avoidance of sAFA accumulation by reducing the intake of cHO with high glycaemic index is more effective in the prevention of cVD than reducing sAFA intake per se.
Full text free at link.
Just in case you don't get what they are saying "High cHO intakes stimulate hepatic sAFA synthesis and conservation of dietary sAFA." I'll offer a translation.
HIGH CARBOHYDRATE intakes (as promoted by the current choose my plate stimulate the liver to create more saturated fat and oblige the body to STORE fat from the diet.

So to avoid this situation they suggest we avoid storing (accumulating) fat by reducing intake of carbs (particularly those with a high glycemic index) will be more effective in preventing heart disease than reducing fat intake itself.

It's pretty much common sense that if you want to get your body to burn surplus fat you've got to get it in fat burning mode. While you keep eating high glycemic index carbs, you force your body to make more fat to get rid of surplus calories, thus you can't be burning current surplus fat (stored around your body)


Active member
May 25, 2009
Original Poster
High Intake of Saturated Fat, But Not Polyunsaturated Fat, Improves Survival in Heart Failure Despite Persistent Mitochondrial Defects
The impact of a high fat diet on the failing heart is unclear, and the differences between polyunsaturated fatty acids (PUFA) and saturated fat have not been assessed. Here we compared a standard low fat diet to high fat diets enriched with either saturated fat (palmitate and stearate), or PUFA (linoleic and α-linolenic acids) in hamsters with genetic cardiomyopathy.

Methods and Results
Male δ-sarcoglycan null Bio TO2 hamsters were fed a standard low fat diet (12% energy from fat), or high fat diets (45% fat) comprised of either saturated fat or PUFA. Median survival was increased by the high saturated fat diet (P<0.01; 278 days with standard diet and 361 days with high saturated fat)), but not with high PUFA (260 days) (n=30-35/group). Body mass was modestly elevated (~10%) in both high fat groups. Subgroups evaluated after 24 weeks had similar LV chamber size, function and mass. Mitochondrial oxidative enzyme activity and the yield of interfibrillar mitochondria were decreased to a similar extent in all TO2 groups compared to normal F1B hamsters. Ca2+-induced mitochondrial permeability transition pore opening was enhanced in interfibrillar mitochondria in all TO2 groups compared to F1B hamsters, but to a significantly greater extent in those fed the high PUFA diet compared to the standard or high saturated fat diet.

These results show that a high intake of saturated fat improves survival in heart failure compared to a high PUFA diet or low fat diet despite persistent mitochondrial defect


In seaerch of spicy food
Aug 8, 2009
I would tend to believe a combination of carbs and fats is what really puts the weight on. Indians (American indians, not india indians) have a huge incidence of obesity. They eat considerable amounts of fry bread and other fried foods.

The carb thing itself is odd, because asians eat diets high in rice and tend to be extremely thin.
Jul 25, 2011
because asians eat diets high in rice and tend to be extremely thin.

you know ive wondered at one point or another about the asians and how they had really low incidence of cancers and whatnot untill the western diet was introduced to them...and everything i read concerning the asian people and health...

but i always wonder maybe the asians have some genes or something bcuz they are differend kind of animal from us whites,just like blacks are differend kinds of animal from the asians and the whites and so on,its like a lion and a tigar and a leopard are similar animals,but im sure that their immune systems and bodies have huge differences with one another,so we are all people,but im sure that differend races are affected differently from differend things...

BUT...i could be wrong...im just saying... :)


perpetual student
Dec 3, 2007
Texas, USA
Differences in race is one of the reasons.

For example:

Apparently, only the guts of Japanese people have bacteria that digest the seaweed wrapped so tightly around the oh-so-delicious sushi. And North Americans don’t.

Universite Pierre et Marie Curie researchers announced in Nature that they’ve discovered an enzyme that can breakdown seaweed. And it just so happens that the bacteria that makes this enzyme is also predominantly found the guts of Japanese people.


Certain ethnic groups appear to be genetically susceptible to certain health problems that impact their dietary needs. For example, some American Indian tribes, most notably the Pima Indians of Arizona, have a very high incidence of obesity and diabetes. Also, lactose intolerance is more common among Asian Americans and Hispanic Americans than Caucasians. Lactose intolerance is a condition characterized by an inability to digest lactose, the primary sugar in dairy products, which can result in abdominal pain, gas, and diarrhea.

It is interesting to note that the apparent genetic susceptibility of the Pima Indians for obesity and diabetes, and similarly the presence of lactose intolerance among Asian Americans and Hispanic Americans, was discovered only after these groups began to adopt the "standard American diet" in favor of the traditional diet of their people. Thus, although genetically susceptible, it appears that individuals belonging to particular ethinc groups may not actually experience health problems unless their life practices and food choices shift the balance in this direction. http://www.whfoods.com/genpage.php?tname=specialneed&dbid=11