Health Impact News Editor Comments: Attitudes towards saturated fats continue to change here in 2011 as more studies contradict the lipid theory of heart disease.
But this study has some interesting twists to it. First, it was funded by the government’s NIH (National Institute of Health). Even though the study clearly proved that the saturated fat from dairy had no negative impact on heart health, they still refer to saturated fat as “harmful” following current USDA thinking that urges everyone to limit saturated fat intake.
So why would the government fund such a study, if they spend such an enormous amount of energy and YOUR tax dollars trying to convince everyone to eat more grains and fewer saturated fats? It seems like an internal conflict of interest, until one remembers all the bad press the USDA received last year for its Dairy Management department handing out $12 million of YOUR tax dollars to Domino’s Pizza to promote its new “40 percent more cheese” line of pizzas. It amounted to a bail out of Domino’s by funding their new marketing campaign, as sales were slipping badly for the giant pizza maker. Critics quickly pointed out the hypocrisy of promoting the consumption of more processed cheese full of saturated fats while at the same time advising people to limit their saturated fat intake via national nutritional guidelines. Such actions obviously directly benefited the dairy industry and Domino’s Pizza.
So now this week we get this new study published, funded by the NIH, which shows that saturated fats in dairy products are not so bad after all. But rather than acquit saturated fat from all its alleged past crimes, they instead take the position that saturated fats are still bad guys, and instead claim that saturated fats are only okay in dairy products “because they contain other possibly protective nutrients.” No evidence of course is given to support such a claim, and no thought is given to the possibility that these “nutrients” (and others) might just as well be present in other foods containing saturated fats. But this is all they need to continue spending your tax dollars to promote the dairy industry (unless you are a raw milk producer – then they arrest you) while at the same time continuing to attack saturated fats in other foods from other industries that don’t have the same kind of political influence the giant dairy industry does (like the tropical oils suppliers).
We’ll take good news wherever we can get it however, no matter what the motivation. The anti-saturated fat campaign continues to crumble along with the lipid theory of heart disease.
Dairy consumption does not elevate heart attack risk, study suggests
Brown University Press Release
Analysis of dairy intake and heart attack risk found no statistically significant relation in thousands of Costa Rican adults. Dairy foods might not harm heart health, despite saturated fat content, because they contain other possibly protective nutrients, researchers say.
PROVIDENCE, R.I. [Brown University] —Dairy products can be high in harmful saturated fat but not necessarily in risk to the heart. A newly published analysis of thousands of adults in Costa Rica found that their levels of dairy consumption had nothing to do statistically with their risk of a heart attack.
“Things like milk and cheese are very complex substances,” said Stella Aslibekyan, a community health graduate student at Brown University and the lead author of the study, published in advance online May 4 in the journal Nutrition, Metabolism and Cardiovascular Diseases. “We looked at [heart attack risk and] dairy products in their entirety and then looked at separate components of those dairy products, including fats, and it turns out that the results are null. Perhaps the evidence is not there.”
Rather than suggesting that the saturated fats in dairy products are harmless, Aslibekyan and co-author Ana Baylin, an adjunct assistant professor of community health at Brown, hypothesize that other nutrients in dairy products are protective against heart disease, for all but perhaps the highest dairy consumption quintile in their study. The potentially beneficial nutrients include calcium, vitamin D, potassium, magnesium and conjugated linoleic acid (CLA).
To conduct the study, Aslibekyan and Baylin analyzed data on 3,630 middle-aged Costa Rican men and women who participated in an epidemiological study between 1994 and 2004 by co-author Hannia Campos of the Harvard School of Public Health.
They split the study population between two equal groups: 1,815 “cases” who had non-fatal heart attacks and 1,815 comparable “controls” who did not. The researchers looked not only at the subjects’ self-reported dairy intake, but also at measurements of dairy fat biomarkers, namely 15:0 and 17:0, in their bodies.
What they found is that the dairy intake of people who had heart attacks was not statistically different than the intake of people who did not. After breaking people into quintiles, based on their dairy consumption amount, there was no significant linear relationship between consumption and heart risk, even among the most voracious consumers. The highest consumption quintile consumed an average of 593 grams of dairy foods a day.
When the researchers controlled for such risk factors as smoking, waist-to-hip ratio, alcohol intake, and physical activity, the lack of a statistically significant association between dairy intake and heart attack risk remained. They also tracked and adjusted the data for levels of CLA and calcium and found they may have a protective effect. Protective effects lessened in the highest quintile, however.
Baylin likened the nutritional complexity of dairy products to that of eggs, which were once a source of intense consumer concern because of their cholesterol content, but are now viewed in a more complex way because they, too, have seemingly protective nutrients.
“The message is that it is important to look at the net effect of whole foods and dietary patterns and not only isolated nutrients” Baylin said.
Since conducting the study at Brown, Baylin has been appointed an assistant professor of epidemiology at the University of Michigan School of Public Health. Aslibekyan, who will graduate from Brown May 29 with a PhD, is already employed as a postdoctoral scholar at the University of Alabama at Birmingham.
The National Institutes of Health funded the research with grant HL60692.
Full Press Release is Here: http://news.brown.edu/pressreleases/2011/05/dairy
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