RE: Dietary Intake and Coronary Heart Disease

[Guest guest]

>>Because of the latest research abstract posted below, I do not feel

the need to debate the saturated fat-cholesterol-CVD issue any further.

The research abstract you posted still recommends the reduction of

saturated fat along with the increase of fruits and vegetables. It

doesn't seem to replace any " outdated " theory but instead add to it.

Having witnessed a lot of the ongoing development over the years of what

you are referring to the " lipid theory " , I don't know of any point where

anyone ever claimed to know the exact cause of plaque/atherosclerois or

that it was proven conclusively. That's the reason why words like

" may " and " might be " are used. Not because of some cholesterol

conspiracy or secret implications. It is also because most researchers

and scientist recognize the science is always learning more about what

it is studying and to ever say " aha " this is " it " , is wrong. Any

published research uses these terms and always ends with recommendations

for more research to answer some of the unanswered questions that either

still exist or their research unearthed. Now, if a bunch of people

have said that they do know the cause/proof conclusively, they were

speaking out on their own and not from data based on science. In fact,

you would be hard pressed to find any published studies that makes

anywhere near such a definitive claim.

Non, of the decades of research have " dis-proven " that cholesterol and

saturated fat are related to the development of CVD and as you said, you

cant provide any documentation stating this.

The anti-oxidant theory doesn't displace the lipid theory but only adds

to add it. Neither is conclusive nor is either the sole cause. But,

the addition of vitamins/minerals/antioxdants/phytochemicals as found in

fruits vegetables etc also " may " (Oops) play an important role. Its

not one of the other. It " might be " (oops , sorry for using those

words), both.

All theories are what you may called " unified " because if the researcher

is credible, the whole process of research begins with the question of

what are the exisiting theories, what have they learned or discovered up

until that point, and where is there room for either futher

investigation or new areas of investigation. In fact, those are the

first 2 (or 3) sections of any research project. And, after that, they

than try to use their current research project to see how it either

futher supports or modifies what it currently known.

I wish it was so simple as black and white and while you appear to

clearly see the difference between causation and correlation so clearly,

it seems that the concept of just because something may not be so 100%,

doesn't automatically mean its opposite is 100% true is so.

And, I wouldn't focus so intently on one isolated nutrient, like Vit C.

As we have learned, the focus on isolated nutrients, whether that be

fat, cholesterol, saturated fat, carbs, Vit E, Beta Carotene, or even

fiber, has never proven out. However, focusing on the whole foods that

provide these nutrients in the greatest concentration (for the least

calores if you are interested in CR-ON) seems to be the best approach.

The abstracts you listed do little more than " suggest " a " possible "

role. Do you think they are also " intending to imply causation about

the correlating risk factors " ?? Anyway, the " optimal " level they

mention is easily achieved through a whole food plant based diet.

So, I would reprint the abstract you posted but as support of what I

have said, and not in anyway opposing it. It says a " greater focus on

total dietary pattern " and not an type of opposing view in anyway.

Pleasant Dreams

Jeff.

Dietary Intake and Coronary Heart Disease: A Variety of Nutrients and

Phytochemicals Are Important.

Tucker KL. Mayer USDA Human Nutrition Research Center on Aging,

Tufts University, 711 Washington Street, Boston, MA 02111, USA.

katherine.tucker@... Curr Treat Options Cardiovasc Med. 2004

Aug;6(4):291-302.

Until quite recently, the dietary focus on prevention of coronary heart

disease (CHD) has been almost exclusively centered on reducing intake of

cholesterol, total fat, and saturated fat. The food industry responded

vigorously with low-fat products, some of which are helpful,

particularly low-fat dairy products, but others that are less so, due to

increases in refined carbohydrate content. Recent research shows that a

variety of foods contribute to protection against CHD, including certain

types of fatty acids, and a variety of components in fruit and

vegetables, whole grains, and nuts. In particular, there is now an

emphasis on reducing not only saturated fat, but also trans fat, whereas

mono and omega-3 fatty acids have been shown to be protective. Many new

studies have shown a link between intake of fruit and vegetables and

whole grains and protection against CHD. This has been ascribed to their

fiber, vitamin, mineral, and phytochemical content. In particular, there

is accumulating evidence of protective effects for folate, vitamin B(6),

vitamin B(12), vitamin E, vitamin C, flavonoids, and phytoestrogens.

New recommendations to prevent heart disease require a greater focus on

total dietary pattern with a return to the use of a variety of minimally

processed foods.