Saturated Fats and Myocardial Infaction

[Guest guest]

Hi folks:

Note especially the conclusion:

" CONCLUSION: Increased consumption of total and individual SFAs is

associated with increased risk of MI. Lauric, myristic and stearic

acids were more potent than palmitic acid. "

Here is the abstract:

" Individual saturated fatty acids and nonfatal acute myocardial

infarction in Costa Rica. "

Kabagambe EK, Baylin A, Siles X, Campos H.

Department of Nutrition, Harvard School of Public Health, Boston, MA

02115, USA.

BACKGROUND: Epidemiological studies on the effect of individual

saturated fatty acids (SFAs) on cardiovascular disease, especially in

developing countries with different dietary patterns, are scarce.

OBJECTIVE: To determine the risk of nonfatal acute myocardial

infarction (MI) associated with consumption of individual SFAs and

their food sources in Costa Rica. DESIGN: The cases (n=485) were

survivors of a first acute MI and were matched by age, sex and area

of residence to population controls (n=508). Data on anthropometrical

measurements, lifestyle and diet were collected using interviewer-

administered questionnaires. RESULTS: In analyses adjusted for

confounders, consumption of total and individual SFAs was associated

with an increased risk of MI. The odds ratio (OR) (95% confidence

intervals) for 1% increase in energy from total saturated fat was

1.12 (1.03-1.21) while it was 1.51 (1.03-2.22) for lauric

acid+myristic acid, 1.14 (1.01-1.30) for palmitic acid and 2.00 (1.34-

3.00) for stearic acid. Although lauric and myristic acids were

associated with increased risk of MI, they were consumed in small

amounts and most of the saturated fat (87%) came from palmitic and

stearic acids, which derived mainly from red meat and fried foods.

Consumption of cheese (1-2 vs 0 servings/day) was associated with

increased risk of MI (OR=3.07; 95% confidence interval: 1.74-5.39; P

for trend <0.0001), while consumption of low-fat milk was not.

CONCLUSION: Increased consumption of total and individual SFAs is

associated with increased risk of MI. Lauric, myristic and stearic

acids were more potent than palmitic acid. "

PMID: 14576758

Rodney.

[Guest guest]

I'm surprised to see stearic acid grouped among the bad

saturated fats. My understanding was it was neutral as

regards changes in LDL cholesterol concentration. At least

this is what I like to tell myself as I eat my DARK chocolate.

Here's one article alluding to this neutrality, but it is

more focused on the flavonoids in chocolate and only mentions

the lipids in passing:

http://calorierestriction.org/pmid/?n=12589329

-

--- In , " Rodney " <perspect1111@...>

wrote:

>

> Hi folks:

>

> Note especially the conclusion:

>

> " CONCLUSION: Increased consumption of total and individual SFAs is

> associated with increased risk of MI. Lauric, myristic and stearic

> acids were more potent than palmitic acid. "

>

> Here is the abstract:

>

> " Individual saturated fatty acids and nonfatal acute myocardial

> infarction in Costa Rica. "

>

> Kabagambe EK, Baylin A, Siles X, Campos H.

>

> Department of Nutrition, Harvard School of Public Health, Boston,

MA

> 02115, USA.

>

> BACKGROUND: Epidemiological studies on the effect of individual

> saturated fatty acids (SFAs) on cardiovascular disease, especially

in

> developing countries with different dietary patterns, are scarce.

> OBJECTIVE: To determine the risk of nonfatal acute myocardial

> infarction (MI) associated with consumption of individual SFAs and

> their food sources in Costa Rica. DESIGN: The cases (n=485) were

> survivors of a first acute MI and were matched by age, sex and area

> of residence to population controls (n=508). Data on

anthropometrical

> measurements, lifestyle and diet were collected using interviewer-

> administered questionnaires. RESULTS: In analyses adjusted for

> confounders, consumption of total and individual SFAs was

associated

> with an increased risk of MI. The odds ratio (OR) (95% confidence

> intervals) for 1% increase in energy from total saturated fat was

> 1.12 (1.03-1.21) while it was 1.51 (1.03-2.22) for lauric

> acid+myristic acid, 1.14 (1.01-1.30) for palmitic acid and 2.00

(1.34-

> 3.00) for stearic acid. Although lauric and myristic acids were

> associated with increased risk of MI, they were consumed in small

> amounts and most of the saturated fat (87%) came from palmitic and

> stearic acids, which derived mainly from red meat and fried foods.

> Consumption of cheese (1-2 vs 0 servings/day) was associated with

> increased risk of MI (OR=3.07; 95% confidence interval: 1.74-5.39;

P

> for trend <0.0001), while consumption of low-fat milk was not.

> CONCLUSION: Increased consumption of total and individual SFAs is

> associated with increased risk of MI. Lauric, myristic and stearic

> acids were more potent than palmitic acid. "

>

> PMID: 14576758

>

> Rodney.

>

[Guest guest]

Hi :

Prior to this study that had been my impression too. Who knows?

Rodney.

> >

> > Hi folks:

> >

> > Note especially the conclusion:

> >

> > " CONCLUSION: Increased consumption of total and individual SFAs

is

> > associated with increased risk of MI. Lauric, myristic and

stearic

> > acids were more potent than palmitic acid. "

> >

> > Here is the abstract:

> >

> > " Individual saturated fatty acids and nonfatal acute myocardial

> > infarction in Costa Rica. "

> >

> > Kabagambe EK, Baylin A, Siles X, Campos H.

> >

> > Department of Nutrition, Harvard School of Public Health, Boston,

> MA

> > 02115, USA.

> >

> > BACKGROUND: Epidemiological studies on the effect of individual

> > saturated fatty acids (SFAs) on cardiovascular disease,

especially

> in

> > developing countries with different dietary patterns, are scarce.

> > OBJECTIVE: To determine the risk of nonfatal acute myocardial

> > infarction (MI) associated with consumption of individual SFAs

and

> > their food sources in Costa Rica. DESIGN: The cases (n=485) were

> > survivors of a first acute MI and were matched by age, sex and

area

> > of residence to population controls (n=508). Data on

> anthropometrical

> > measurements, lifestyle and diet were collected using interviewer-

> > administered questionnaires. RESULTS: In analyses adjusted for

> > confounders, consumption of total and individual SFAs was

> associated

> > with an increased risk of MI. The odds ratio (OR) (95% confidence

> > intervals) for 1% increase in energy from total saturated fat was

> > 1.12 (1.03-1.21) while it was 1.51 (1.03-2.22) for lauric

> > acid+myristic acid, 1.14 (1.01-1.30) for palmitic acid and 2.00

> (1.34-

> > 3.00) for stearic acid. Although lauric and myristic acids were

> > associated with increased risk of MI, they were consumed in small

> > amounts and most of the saturated fat (87%) came from palmitic

and

> > stearic acids, which derived mainly from red meat and fried

foods.

> > Consumption of cheese (1-2 vs 0 servings/day) was associated with

> > increased risk of MI (OR=3.07; 95% confidence interval: 1.74-

5.39;

> P

> > for trend <0.0001), while consumption of low-fat milk was not.

> > CONCLUSION: Increased consumption of total and individual SFAs is

> > associated with increased risk of MI. Lauric, myristic and

stearic

> > acids were more potent than palmitic acid. "

> >

> > PMID: 14576758

> >

> > Rodney.

> >

>