(My Notes: This recent large analysis reviewed the lives of over 296,000 people and found the EXACT OPPOSITE that what most people would expect. THIS IS HUGE and adds to the evidence that (quality) protein/fat sources are NOT inherently harmful!)
Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis
BMJ. 2013 Feb 4;346:e8707. (My Notes: Wait, so replacing butter with “heart healthy” margarine/vegetable oil did what to mortality??!!?? This is big. Check your labels…this stuff is in almost all packaged foods, baked goods, and restaurant food. Sure it lowers
Lipid levels in patients hospitalized with coronary artery disease: an analysis of 136,905 hospitalizations in Get With The Guidelines.
(My Notes: Bottom line, in patients presenting with their first heart attack….HALF had LDL-C cholesterol levels < 100. Makes you kinda question chasing a number in lieu of treating the whole patient. Need to determine the true risk factors to
Am J Clin Nutr November 2004 vol. 80 no. 5 1175-1184 Dariush Mozaffarian, Eric B Rimm, and David M Herrington Dietary fats, carbohydrate, and progression of coronary atherosclerosis in postmenopausal women — Mozaffarian et al. 80 (5): 1175 — American Journal of Clinical Nutrition © 2004
Low-fat dietary pattern and risk of cardiovascular disease: the Women’s Health Initiative Randomized Controlled Dietary Modification Trial.
(Two huge studies, almost ten years old, yet rarely talked about.) JAMA. 2006 Feb 8;295(6):655-66. Howard BV, Van Horn L, Hsia J, et al OBJECTIVE: To test the hypothesis that a dietary intervention, intended to be low in
Red and Processed Meat Consumption and Risk of Incident Coronary Heart Disease, Stroke, and Diabetes Mellitus A Systematic Review and Meta-Analysis
Circulation. 2010;121:2271-2283; originally published online May 17, 2010 Renata Micha, RD, PhD; Sarah K. Wallace, BA; Dariush Mozaffarian, MD, DrPH Background—Meat consumption is inconsistently associated with development of coronary heart disease (CHD), stroke, and diabetes mellitus, limiting quantitative recommendations for consumption