5 Steps to prevent Heart Disease

Tuesday, September 22, 2015

Mozaffarian: A Sensible Voice in Nutrition

In the summer of 2010 I heard Professor Mozaffarian speak for the first time at a National Lipidology Conference in Washington DC.
Professor Mozaffarian asked a room of about 200 lipidologists how many of them measured the amount saturated fat they ate in their diet?
Only one Lipid specialist raised their hand.

Professor Mozaffarian's lecture was an epiphany to me.

In 2008 I had devised a diet that used mostly frozen dinners to achieve the 7% saturated fat limit.  I published it on page 130 in my book The Tubby Theory from Topeka.

I was very happy to read:

He wrote:
"Foods rich in refined starches and sugars—not fats—seem to be the primary culprits for weight gain and, in turn, risk of type 2 diabetes. To blame dietary fats, or even all calories, is incorrect. Although any calorie is energetically equivalent for short-term weight loss,
a food's long-term obesogenicity is modified by its complex effects on:
1- satiety,
2-glucose–insulin responses,
3-hepatic fat synthesis,
4-adipocyte function,
5-brain craving,
6-the microbiome, and even
7-metabolic expenditure.

Some foods improve these physiological compensatory mechanisms toward long-term energy balance, whereas others have neutral or even adverse effects."

To my chagrin, NLA, announced Part 2 of it's lifestyle advice Sept. 2015.
New guidelines advised less than 7 per cent saturated fat, less than 200 mg Cholesterol and 5% weight loss to prevent cardiac events. 

The contrast of PSCK9 being introduced as a new therapy to lower LDLc with this old saw of low fat diet was stunning. 

Please read Saturated Fats: Its Complicated 

Mozaraffarian on Mediterranian diet. link
"The Spanish PREDIMED trial demonstrated a reduction in the risk of cardiovascular events by approximately 30% when participants were advised to follow a Mediterranean diet, supplemented with either nuts or extra-virgin olive oil [15]. Notably, extra-virgin olive oil largely replaced regular (non-virgin) olive oil, suggesting that the benefits of olive oil may be more closely related to bioactive compounds in extra-virgin oils [124] rather than to monounsaturated fats per se.
Mediterranean diets also improve glycemic control [125] and reduce the incidence of type 2 diabetes [31].
The key components of Mediterranean diets are also beneficial for weight loss in obese patients [126] and for preventing long-term weight gain in non-obese populations [127].
Thus, rather than focusing on reductions in total calories or portion sizes, or on increasing or decreasing isolated nutrients, an emphasis on overall diet quality according to types of foods consumed has the strongest evidence-base for reducing adiposity and preventing diabetes and cardiovascular diseases.
One close relative is the Dietary Approaches to Stop Hypertension (DASH) diet, which shares many of the same characteristics.
Notably, while the original DASH diet was lower in fat and higher in carbohydrate,
controlled clinical trials demonstrate that a higher-fat DASH diet, rich in healthful vegetable oils and nuts, produces even larger cardiometabolic benefits than the original low-fat DASH diet [128,129]."


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