 For
over 40 years, members of the medical community have believed diets
high in saturated fats put one at a greater risk of heart disease.
This is because most saturated fats boost blood concentrations of
harmful, low-density-lipoprotein (LDL) cholesterol, which leads to
the buildup of plague in arteries. Moreover, this buildup may eventually
lead to heart attacks and strokes. However, studies indicated that
diets high in these fats might have the complete opposite effect in
postmenopausal women.
Throughout a three-year study, researchers examined the diets and
coronary artery conditions of 235 women in the United States with
an average age of 66. Most of the subjects consumed relatively low
amounts of fat compared to the typical American diet: About 25 percent
of the group's calories came from fats, compared to 40 percent or
more in American diets. Other characteristics the subjects had in
common included:
- All were postmenopausal
- Three-fourths were overweight; 40 percent were obese
- One-quarter had diabetes
- Two-thirds were taking hormone supplements
At the start of the study, researchers took X-ray images of 10
places along each woman's heart arteries. (All the subjects were
found to have some plaque buildup.) The women kept comprehensive
records of what foods they ate and how much, including what kinds
of oils they used for frying and baking. At the end of the three-year
period, researchers took a second set of X-ray images.
Decreased Heart Disease With Saturated
Fat Intake
They found that women who had regularly eaten the highest amounts
of saturated fats had the least amount of additional plaque buildup
in their arteries. Also, women who ate more saturated fat had a
healthier balance of good and bad cholesterols and more desirable
blood concentrations of various kinds of fats.
Researchers adjusted the results based on factors such as age,
education, smoking habits and use of medication.
Foods Containing Saturated Fats
- Meat
- Dairy products
- Some oils
- Tropical plants such as coconut and palm trees
American
Journal of Clinical Nutrition November 2004 80(5);1102-1103
American
Journal of Clinical Nutrition November 2004 80(5);1175-1184
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