Poniżej krótka lista aktualnych badań naukowych, które pokazują, że spożywanie mięsa, czy tłuszczów nasyconych oraz soli nie skraca naszego życia jak dotychczas sądzono, a jest wręcz odwrotnie. Współczesne wyniki badań sugerują, że to nadmiar cukru oraz wielonienasyconych kwasów tłuszczowych omega-6 pochodzenia roślinnego zwiększają śmiertelność i otyłość. Dieta oparta o tzw. produkty low-fat również nie ma podstaw naukowych.
Meat intake and cause-specific mortality: a pooled analysis of Asian prospective cohort studies
Red meat intake was inversely associated with CVD mortality in men and with cancer mortality in women in Asian countries.
//ajcn.nutrition.org/content/early/2013/07/31/ajcn.113.062638.abstract
Red and Processed Meat Consumption and Risk of Incident Coronary Heart Disease, Stroke, and Diabetes Mellitus
Consumption of processed meats, but not red meats, is associated with higher incidence of CHD and diabetes mellitus.
//circ.ahajournals.org/content/121/21/2271.abstract?ijkey=aa08c7c5e20c9fa15bd6994d4ffdfd744a52dd91&keytype2=tf_ipsecsha
Effect of Fructose Overfeeding and Fish Oil Administration on Hepatic De Novo Lipogenesis and Insulin Sensitivity in Healthy Men
In conclusion, high-fructose diet induced dyslipidemia and hepatic and adipose tissue insulin resistance. Fish oil reversed dyslipidemia but not insulin resistance.
//diabetes.diabetesjournals.org/content/54/7/1907.short
Consuming fructose-sweetened, not glucose-sweetened, beverages increases visceral adiposity and lipids and decreases insulin sensitivity in overweight/obese humans
These data suggest that dietary fructose specifically increases DNL, promotes dyslipidemia, decreases insulin sensitivity, and increases visceral adiposity in overweight/obese adults.
//www.ncbi.nlm.nih.gov/pmc/articles/PMC2673878/
The Relationship of Sugar to Population-Level Diabetes Prevalence: An Econometric Analysis of Repeated CrossSectional Data
"The impact of sugar on diabetes was independent of sedentary behavior and alcohol use, and the effect was
modified but not confounded by obesity or overweight."
//www.medpagetoday.com/upload/2013/3/1/journal.pone.0057873.pdf
Sweetened beverage consumption and risk of coronary heart disease in women
Regular consumption of SSBs is associated with a higher risk of CHD in women, even after other unhealthful lifestyle or dietary factors are accounted for.
//ajcn.nutrition.org/content/89/4/1037.short
Several studies have revealed that the Masai, pastoralists in Tanzania, have low rates of coronary heart disease (CHD) despite a diet high in saturated fat.The potentially atherogenic diet among the Masai was not reflected in serum lipids and was offset probably by very high energy expenditure levels and low body weight.
//bjsm.bmj.com/content/early/2008/06/03/bjsm.2007.044966.abstract
Low-Fat Dietary Pattern and Risk of Cardiovascular Disease
The intervention did not reduce risk of CHD or stroke.
//jama.jamanetwork.com/article.aspx?articleid=202339
Low-fat dietary pattern and weight change over 7 years
A low-fat eating pattern does not result in weight gain in postmenopausal women
//www.ncbi.nlm.nih.gov/pubmed/16391215
Low-fat dietary pattern and risk of colorectal cancer
a low-fat dietary pattern intervention did not reduce the risk of colorectal cancer in postmenopausal women
//www.ncbi.nlm.nih.gov/pubmed/16467233
Dietary fats and health: dietary recommendations in the context of scientific evidence
Over the years, data revealed that dietary saturated fatty acids (SFAs) are not associated with CAD and other adverse health effects or at worst are weakly associated in some analyses when other contributing factors may be overlooked
//www.ncbi.nlm.nih.gov/pubmed/23674795
Conjugated linoleic acid. A powerful anticarcinogen from animal fat sources.
Conjugated linoleic acid is unique because it is present in food from animal sources, and its anticancer efficacy is expressed at concentrations close to human consumption levels.
//www.ncbi.nlm.nih.gov/pubmed/8039138
Low-salt diet increases insulin resistance in healthy subjects
Low-salt diet is associated with an increase in IR.
//www.metabolismjournal.com/article/S0026-0495(10)00329-X/abstract
Reduced dietary salt for the prevention of cardiovascular disease.
Salt restriction increased the risk of all-cause death in those with congestive heart failure
//www.ncbi.nlm.nih.gov/pubmed/21735439
Effects of low sodium diet versus high sodium diet on blood pressure, renin, aldosterone, catecholamines, cholesterols, and triglyceride.
The magnitude of the effect in Caucasians with normal blood pressure does not warrant a general recommendation to reduce sodium intake
//www.ncbi.nlm.nih.gov/pubmed/12535503
A low-carbohydrate diet is more effective in reducing body weight than healthy eating in both diabetic and non-diabetic subjects.
The diet was equally effective in those with and without diabetes.
//www.ncbi.nlm.nih.gov/pubmed/17971178
Egg consumption and risk of coronary heart disease and stroke: dose-response meta-analysis of prospective cohort studies
Higher consumption of eggs (up to one egg per day) is not associated with increased risk of coronary heart disease or stroke.
//www.bmj.com/content/346/bmj.e8539
Dietary cholesterol provided by eggs and plasma lipoproteins in healthy populations
We need to acknowledge that diverse healthy populations experience no risk in developing coronary heart disease by increasing their intake of cholesterol but, in contrast, they may have multiple beneficial effects by the inclusion of eggs in their regular diet.
//www.ncbi.nlm.nih.gov/pubmed/16340654
Meta-analysis of prospective cohort studies evaluating the association of saturated fat with cardiovascular disease
there is no significant evidence for concluding that dietary saturated fat is associated with an increased risk of CHD or CVD
//ajcn.nutrition.org/content/early/2010/01/13/ajcn.2009.27725.abstract
Dietary Fats and Health: Dietary Recommendations in the Context of Scientific Evidence
This review calls for a rational reevaluation of existing dietary recommendations that focus on minimizing dietary SFAs, for which mechanisms for adverse health effects are lacking
//www.nutrition-clinic.com/resources/Adv%20Nutr-2013-Lawrence-294-302.pdf
Komentarze (5)
najlepsze
Na całe szczęście wiedzy naukowej nie opiera się na pojedynczych badaniach, ale na wielu różnych publikacjach i wybranie kilku z nich, które rzekomo przeczą współczesnej wiedzy to nic innego jak manipulacja.
Robię to na szybko, ale przynajmniej pokaże publikacje, które przeczą temu co napisałeś.
Czerwone mięso:
Red meat consumption is associated with an increased risk of total, CVD, and cancer mortality.
http://www.ncbi.nlm.nih.gov/pubmed/22412075
Our results suggest that red meat consumption, particularly processed
Stan dotychczasowej wiedzy dietetycznej (i przekłada się to na opinie międzynarodowych organizacji żywieniowych) jest taki, że należy ograniczać (choć nie koniecznie eliminować) mięso i tłuszcz zwierzęcy. Dla wszystkich jest to raczej jasne, są wątpliwości jakie ilości są bezpieczne/zdrowe.
Nie wiem czy wiesz (bo pewnie nie) piramid
Z dwojga złego uważam, że lepiej zjeść na śniadanie jaja niż np. słodzone płatki kukurydziane, wypić pełnotłustą śmietanę zamiast owocowego jogurtu,
choc musze przyznac ze niektore wnioski chocby dla fruktozy sa znane od wiekow a jej metabolizm to chyba w szkole ucza nie wiem czy polskiej bo tu to bardziej rozrod oblencow jest wazny niz nauka ucznia jak zdrowo jesc
prawda jest moja osobista taka ze wpieprzam miecho i tluszcze a nie ruszam cukru choc stosuje wegle bo inaczej bylyby na dluzsza mete duze problemy trawienne i