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Reducing saturated1 fat in diet alone isn't enough, study says
Art Chimes | Washington, DC 25 March 2010
People who eat more polyunsaturated fats have been found to have a lower risk of heart disease.
Related Links-PLoS Medicine article
"If you're taking out the saturated fat, what are you replacing it with?" — Dariush Mozaffarian
For years, doctors have been telling patients to cut down on saturated fats — the kinds of fats in meats and milk, for example. Reducing fat in the diet, especially saturated fat, was believed to be an important strategy to reduce heart disease.
Now, a new study says reducing fats isn't enough. We have to focus on the kinds of fats we eat.
Previous studies found that people who ate a lot of saturated fats were more likely to have a lot of the kinds of cholesterol2 that can clog3 arteries4 and lead to heart attacks. But there was little direct evidence to show that cutting saturated fats actually lowered the risk of heart disease.
"And we wanted to look at whether replacing saturated fat with polyunsaturated fat, with a healthy fat rather than, for example, with carbohydrates5 or protein or other things, was beneficial," says Dr. Dariush Mozaffarian of the Harvard School of Public Health. He thought the answer might lie in the numerous studies over the years that looked at diet and heart disease.
"And so, we wanted to do a systematic6 review of all the literature, find all of the appropriate studies and pool them to see if together, there's a benefit for replacing saturated fat specifically with polyunsaturated fat."
So Mozaffarian and his colleagues studied the studies, eight of them, in which some participants ate less saturated fat and more polyunsaturated fats, the kind of fats that are in fish, nuts, and vegetable oils. They were compared with a control group that had more saturated fat in their diets.
This kind of research is called a meta-analysis. Often combining the results of several similar studies can produce conclusions that the individual studies don't support. Sometimes that's partly because combining studies increases the number of people participating in the research. In this case, the combined studies included more than 13,000 people.
Reducing saturated fats may reduce cholesterol, but low fat diets alone don't seem to do much to actually reduce clogged7 arteries and heart attacks.
"There's actually, in the last several years, been convincing evidence that replacing saturated fat in one's diet with carbohydrates has very little effect on heart disease. And so if that's not going to produce benefit, what sorts of replacements8 [for saturated fats] might?"
Mozaffarian's study found that people who replaced saturated fat with polyunsaturated fat had about a 20 percent lower risk of heart attack or other heart disease.
It's still not exactly clear how the polyunsaturated fats confer this benefit. But the researcher says their effect on cholesterol may be part of the answer.
"So for example, dietary fats also actually, in many cases, improve HDL cholesterol, the good cholesterol, compared to carbohydrates, and they actually lower triglycerides, a type of blood lipid which is associated with harm."
But Mozaffarian said dietary fats may also affect blood pressure and inflammation of the blood vessels9; they may even have an impact on the heart's electrical function.
Whatever the mechanism10, the study does suggest some guidance for people who want to lower their risk of heart disease.
"They can't just look at a product that says 'low grams of saturated fat' or 'low saturated fat' and assume that it's healthy," he said. "If you're taking out the saturated fat, what are you replacing it with?"
And it doesn't mean we have to spend a lot of time parsing11 the nutritional12 labeling that is now on packaged foods in many countries.
"If someone says I should eat fruits, vegetables, whole grains, fish, nuts, and avoid processed foods, sugary beverages13, and foods with trans fats or high in salt, that's actually much simpler, I think, than chasing all of these numbers."
Professor Dariush Mozaffarian of Harvard School of Public Health. His study was published this week in the journal PLoS Medicine.
1 saturated | |
a.饱和的,充满的 | |
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2 cholesterol | |
n.(U)胆固醇 | |
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3 clog | |
vt.塞满,阻塞;n.[常pl.]木屐 | |
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4 arteries | |
n.动脉( artery的名词复数 );干线,要道 | |
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5 carbohydrates | |
n.碳水化合物,糖类( carbohydrate的名词复数 );淀粉质或糖类食物 | |
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6 systematic | |
adj.有系统的,有计划的,有方法的 | |
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7 clogged | |
(使)阻碍( clog的过去式和过去分词 ); 淤滞 | |
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8 replacements | |
n.代替( replacement的名词复数 );替换的人[物];替代品;归还 | |
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9 vessels | |
n.血管( vessel的名词复数 );船;容器;(具有特殊品质或接受特殊品质的)人 | |
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10 mechanism | |
n.机械装置;机构,结构 | |
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11 parsing | |
n.分[剖]析,分解v.从语法上描述或分析(词句等)( parse的现在分词 ) | |
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12 nutritional | |
adj.营养的,滋养的 | |
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13 beverages | |
n.饮料( beverage的名词复数 ) | |
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