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Dr. Mercola
November 06 2002
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Dietary Fats and the Cause of Heart Disease

 

Traditional medicine insists that the intake of saturated fat is the main environmental factor for coronary heart disease. However, when scientists attempted to decrease the consumption of saturated fat and replaced it, in part, with unsaturated omega-6 fats, there has been no decrease in heart disease.

It is only when omega-3 fatty acids:

  • Alpha-linolenic acid (ALA), or
  • Eicosapentaenoic acid (EPA) and
  • Docosahexaenoic acid (DHA)

were added to the diet that sudden cardiac death and nonfatal heart attacks were significantly lowered.

The protective effect of omega-3 fatty acids occurs rapidly-usually within weeks. The mechanism for preventing ventricular fibrillation seems to be through a direct effect on the heart muscle cells.

Current Atherosclerosis Report November 2002;4(6):419-24



Dr. Mercola Dr. Mercola's Comments:

There is much confusion about saturated fat, but this recent study clearly shows that the culprit is not the saturated fat, but the omega 6:3 ratio that is one of the central issues. Trans fats are another major factor contributing to heart disease.

Cod liver and fish oils are a great way to add more omega-3 fats to your diet. In the winter, cod liver oil makes the most sense to obtain omega-3, as it is also full of vitamin D, which is needed when exposure to sunshine is limited. I highly recommend Carlson's brand cod liver oil and fish oil, now available for purchase on this site. After years of research, I've found that this is the purest, most superior brand available. The dose of cod liver oil is one teaspoon for every 50 pounds of body weight.

Related Articles:

The Truth About Saturated Fat

Trans Fat Much Worse for You Than Saturated Fat

Cardiovascular Benefits of Omega-3 Fats

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