I have just read the opening summary of a startling document published by the Credit Suisse Research Institute.
I predict that this publication is going to become one of the most hotly debated documents in the fat vs carbs diet wars this year. The conclusions the authors arrive at are summarised very succinctly on the opening pages.
Their conclusions will not surprise many in the on-line diabetes community as most of us have been saying this for years (for example Eggs, Carbs and Cholesterol, Cholesterol, Fats, Carbs, Statins and Exercise) but they will cause consternation in many of the world's respected dietetic and diabetes authorities. This is not a journalist's article or a book by an organisation with an agenda or a diet to sell; it is a very well researched and supported scientific paper.
Below are abbreviated selections from the summary; these statements are well supported in the body of the document which I am still in the process of studying. I decided to post early to alert readers to the document and allow others to read it in full.
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Triangulating several topics such as anthropology, breast feeding, evolution of primates, height trends in the human population, or energy needs of our various vital organs, we have concluded that natural fat consumption is lower than “ideal” and if anything could increase safely well beyond current levels.
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Saturated fat has not been a driver of obesity: fat does not make you fat. At current levels of consumption the most likely culprit behind growing obesity level of the world population is carbohydrates.
Triangulating several topics such as anthropology, breast feeding, evolution of primates, height trends in the human population, or energy needs of our various vital organs, we have concluded that natural fat consumption is lower than “ideal” and if anything could increase safely well beyond current levels.
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Saturated fat has not been a driver of obesity: fat does not make you fat. At current levels of consumption the most likely culprit behind growing obesity level of the world population is carbohydrates.
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A proper review of the so called “fat paradoxes” (France, Israel and Japan) suggests that saturated fats are actually healthy and omega-6 fats, at current levels of consumption in the developed world, are not necessarily so.
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The big concern regarding eating cholesterol-rich foods (e.g. eggs) is completely without foundation. There is basically no link between the cholesterol we eat and the level of cholesterol in our blood.
A proper review of the so called “fat paradoxes” (France, Israel and Japan) suggests that saturated fats are actually healthy and omega-6 fats, at current levels of consumption in the developed world, are not necessarily so.
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The big concern regarding eating cholesterol-rich foods (e.g. eggs) is completely without foundation. There is basically no link between the cholesterol we eat and the level of cholesterol in our blood.
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Doctors and patients’ focus on “bad” and “good” cholesterol is superficial at best and most likely misleading. The most mentioned factors that doctors use to assess the risk of CVDs—total blood cholesterol (TC) and LDL cholesterol (the “bad” cholesterol)—are poor indicators of CVD risk. In women in particular, TC has zero predictive value if we look at all causes of death. Low blood cholesterol in men could be as bad as very high cholesterol. The best indicators are the size of LDL particles (pattern A or B) and the ratio of TG (triglycerides) to HDL (the “good” cholesterol).
Doctors and patients’ focus on “bad” and “good” cholesterol is superficial at best and most likely misleading. The most mentioned factors that doctors use to assess the risk of CVDs—total blood cholesterol (TC) and LDL cholesterol (the “bad” cholesterol)—are poor indicators of CVD risk. In women in particular, TC has zero predictive value if we look at all causes of death. Low blood cholesterol in men could be as bad as very high cholesterol. The best indicators are the size of LDL particles (pattern A or B) and the ratio of TG (triglycerides) to HDL (the “good” cholesterol).
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Based on medical and our own research we can conclude that the intake of saturated fat (butter, palm and coconut oil and lard) poses no risk to our health and particularly to the heart.
Based on medical and our own research we can conclude that the intake of saturated fat (butter, palm and coconut oil and lard) poses no risk to our health and particularly to the heart.
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The main factor behind a high level of saturated fats in our blood is actually carbohydrates, not the amount of saturated fat we eat. Clinical trials show that a low carbohydrate diet is much more effective in lowering the level of saturated fat in our blood than a low-fat diet.
The main factor behind a high level of saturated fats in our blood is actually carbohydrates, not the amount of saturated fat we eat. Clinical trials show that a low carbohydrate diet is much more effective in lowering the level of saturated fat in our blood than a low-fat diet.
Cheers, Alan, T2, Australia.
Everything in Moderation - Except Laughter
Everything in Moderation - Except Laughter
9 comments:
Great to see you writing again. I also liked the report but unfortunately the authors are wall street analysts (even if one of them did get an MD before their MBA). While I think the report is basically sound and states the obvious the medical community will unfortunately totally dismiss it because it wasn't written by a "medical professional." I wish it would start a firestorm of epic proportion but I'm not holding my breath.
Thanks for the heads up!
Thank you !!
Alan,
You may have read some of these, but in case here are two more blogs on the same topic.http://drmalcolmkendrick.org/2015/09/21/a-swiss-investment-bank-gets-it-completely-one-hundred-per-cent-right/
http://www.fathead-movie.com/index.php/2015/09/24/anti-fat-hysteria-is-fading-you-can-bank-on-it/
Thanks for writing about this.
Good. Thanks
Diabetes: Current Research is an international multidisciplinary open access journal founded by Mario Barbagallo. Dr. Diabetes: Current Research is chiefly devoted to publish high quality papers focused on cutting edge research all aspects of epidemiology, etiology, pathogenesis, management, complications and prevention of diabetes.
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Thank you for adding the valuable journey of diabetes..
Hi Alan, hope you’re well. What’s your opinion about consuming alcohol (spirits with no added mixers)? Do you recommend a certain quantity per week?
Thanks
I do not recommend any specific quantity per week or per day.
Be aware that alcohol is contra-indicated for some medications. If you are on any medications. You should always discuss your intention to consume alcohol with your doctor before doing so. I take 2000mg metformin daily. I discussed this with my doctor when I was first prescribed the medication and received approval to drink sensibly. My definition of sensibly is pretty simple: do not drink to excess.
As a diabetic excess is defined by two separate factors: effects on blood glucose and effects on my ability to act sensibly.
I never drink to the point of inebriation. Drunk diabetics make very poor decisions about carb intake and, if used, meds or insulin.
I did a lot of testing after different types of drinks, different amounts consumed, drinks with and without food etc etc. I suggest you do the same.
For myself I found a glass or two of dry red or white wines are fine with a meal provided the meal was low in carbs. I can enjoy neat spirits, or spirits with diet mixers, in moderation any time but too many will send me low or can cause odd timing of highs and lows if consumed with a meal. The same applies to Australian low-carb beers. I treat normal carb beers (8-15 gms carb per glass) and stouts as a snack between meals.
My results might be different to yours. See your doctor and if approved do some post-drink testing to find your own limits.
Finally, within the limits I just described I am a fan of good red wines: http://loraldiabetes.blogspot.com/2007/03/red-red-wine.html
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