healthbriefs Veggie, Fish, Nut Fats Preserve Heart Health
Researchers from the Harvard School of Public Health, in Boston, used data from previous studies to discern the association between dairy and animal fats and cardiovascular disease (CVD) in American adults. The study reviewed dairy fat and other fat consumption data using validated
food-frequency questionnaires from more than 43,000 men and 175,000 women during three different studies, each spanning at least 20 consecutive years. Of the subjects studied, 14,815 developed some form of CVD, close to 7 percent of the total. The researchers found that replacing dairy foods with foods containing polyunsatu-
rated fats—primarily found in vegetables, nuts and fish—in just 5 percent of a subject’s diet reduced the risk of CVD by an average of 24 percent. But replacing the same per- centage of dairy fats with other animal fats increased the incidence of CVD by 6 percent.
No Benefit to Cutting Fat in Cheese
A
nyone that has struggled to reduce their intake of
low-density lipoprotein (LDL or “bad” cholesterol) may have considered avoiding saturated fat in their diets, although the latest meta-study published in the Annals of Internal Medicine now refutes this. Researchers from the University of Copenhagen, in Denmark, conducted a test to determine if consuming low-fat versus regular cheeses impacts LDL cholesterol levels. The study divided 139 people
into three groups. One ate regular fat cheese, one consumed reduced-fat cheese and one didn’t eat any cheese at all for 12 weeks. Both LDL and high-density lipoprotein (HDL or “good” cho- lesterol) levels were tested at the beginning and end of the period. Researchers found no significant difference in the LDL levels of any of the groups and no difference between the HDL levels of the reduced-fat and regular cheese groups, suggesting that consuming low-fat versions has no measur- able metabolic benefit. An increase in HDL levels
among those that abstained from eating cheese altogether was noted.
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