M
Matti Narkia
Guest
In the abstract of a new study
Fried SK, Rao SP.
Sugars, hypertriglyceridemia, and cardiovascular disease.
Am J Clin Nutr. 2003 Oct;78(4):873S-880S.
PMID: 14522752 [PubMed - in process]
http://www.ncbi.nlm.nih.gov/entrez/...ve&db=PubMed&list_uids=14522752&dopt=Abstract
Fried et al write:
"Short-term studies consistently show that raising the carbohydrate
content of the diet increases serum triacylglycerol concentrations.
As compared with starches, sugars (particularly sucrose and
fructose) tend to increase serum triacylglycerol concentrations by
approximately 60%. The magnitude of the effect depends on other
aspects of the diet, including the total amount of carbohydrate and
the types of fat, carbohydrate, and fiber, but definitive studies to
describe the dose-response relations are not available. Longer-term
studies show that some high-carbohydrate diets are not associated
with increased fasting serum triacylgycerol concentrations. However,
sedentary subjects with upper-body and visceral obesity who have the
metabolic syndrome tend to be at higher risk for
hypertriglyceridemia in response to high-sucrose and high-
carbohydrate diets; moderate weight loss mitigates the effect.
Hyperinsulinemia or insulin resistance may play a role in promoting
higher rates of VLDL synthesis and hypertriglyceridemia in obesity,
but the mechanisms remain unclear. The effect of fructose in
promoting triacylglycerol synthesis is independent of insulinemia,
however. In terms of the long-term effects of diets high in sugars
on the risk of cardiovascular disease, available epidemiologic
evidence indicates no association of sugars or total carbohydrate
intake per se, but high dietary glycemic load is associated with
higher serum triacylglycerol concentrations and greater risk of
coronary heart disease in women. Studies are needed to delineate the
independent effects of dietary sugars and glycemic load on serum
triacylglycerol concentrations in lean and obese men and women and
to determine whether the elevations in fasting and fed
concentrations of serum triacylglycerol with high-carbohydrate and
high-sugars diets are associated with increased risk of
cardiovascular disease."
Remark: In the abstract the authors write.
"In terms of the long-term effects of diets high in sugars
on the risk of cardiovascular disease, available epidemiologic
evidence indicates no association of sugars or total carbohydrate
intake per se, but high dietary glycemic load is associated with
higher serum triacylglycerol concentrations and greater risk of
coronary heart disease in women."
Still, the epidemilogical study
Hu FB, Stampfer MJ, Manson JE, Rimm E, Colditz GA, Speizer FE, Hennekens CH,
Willett WC.
Dietary protein and risk of ischemic heart disease in women.
Am J Clin Nutr. 1999 Aug;70(2):221-7.
PMID: 10426698 [PubMed - indexed for MEDLINE]
http://www.ajcn.org/cgi/content/full/70/2/221
suggests that replacing carbohydrates with protein may be
associated with a lower risk of ischemic heart disease. A cople of citations
from the abstract:
"... Our data do not support the hypothesis that a high protein
intake increases the risk of ischemic heart disease. In contrast, our
findings suggest that replacing carbohydrates with protein may be
associated with a lower risk of ischemic heart disease. ...
[...]
"... Our findings strongly reject the hypothesis that a high protein
intake, including animal protein, is associated with an increased
risk of ischemic heart disease. On the contrary, our results suggest
that a diet with a relatively high protein and low carbohydrate
content may reduce the risk. These results are consistent with
results of controlled feeding studies that suggest improvements in
plasma lipid profiles when carbohydrates are replaced with proteins."
Another epidemilogical study by Hu et al,
Hu FB, Stampfer MJ, Manson JE, Rimm E, Colditz GA, Rosner BA, Hennekens CH,
Willett WC.
Dietary fat intake and the risk of coronary heart disease in women.
N Engl J Med. 1997 Nov 20;337(21):1491-9.
PMID: 9366580 [PubMed - indexed for MEDLINE]
http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=9366580&dopt=Abstract
suggests that replacing carbohydrates in the diet with either monounsaturated
or polyunsaturated fat is ssociated with reduced risk of CHD. A citation from
the abstract:
"... RESULTS: Each increase of 5 percent of energy intake from
saturated fat, as compared with equivalent energy intake from
carbohydrates, was associated with a 17 percent increase in the risk
of coronary disease (relative risk, 1.17; 95 percent confidence
interval, 0.97 to 1.41; P=0.10). As compared with equivalent energy
from carbohydrates, the relative risk for a 2 percent increment in
energy intake from trans unsaturated fat was 1.93 (95 percent
confidence interval, 1.43 to 2.61; P<0.001); that for a 5 percent
increment in energy from monounsaturated fat was 0.81 (95 percent
confidence interval, 0.65 to 1.00; P=0.05); and that for a 5 percent
increment in energy from polyunsaturated fat was 0.62 (95 percent
confidence interval, 0.46 to 0.85; P= 0.003). Total fat intake was
not signficantly related to the risk of coronary disease (for a 5
percent increase in energy from fat, the relative risk was 1.02; 95
percent confidence interval, 0.97 to 1.07; P=0.55). ..."
--
Matti Narkia
Fried SK, Rao SP.
Sugars, hypertriglyceridemia, and cardiovascular disease.
Am J Clin Nutr. 2003 Oct;78(4):873S-880S.
PMID: 14522752 [PubMed - in process]
http://www.ncbi.nlm.nih.gov/entrez/...ve&db=PubMed&list_uids=14522752&dopt=Abstract
Fried et al write:
"Short-term studies consistently show that raising the carbohydrate
content of the diet increases serum triacylglycerol concentrations.
As compared with starches, sugars (particularly sucrose and
fructose) tend to increase serum triacylglycerol concentrations by
approximately 60%. The magnitude of the effect depends on other
aspects of the diet, including the total amount of carbohydrate and
the types of fat, carbohydrate, and fiber, but definitive studies to
describe the dose-response relations are not available. Longer-term
studies show that some high-carbohydrate diets are not associated
with increased fasting serum triacylgycerol concentrations. However,
sedentary subjects with upper-body and visceral obesity who have the
metabolic syndrome tend to be at higher risk for
hypertriglyceridemia in response to high-sucrose and high-
carbohydrate diets; moderate weight loss mitigates the effect.
Hyperinsulinemia or insulin resistance may play a role in promoting
higher rates of VLDL synthesis and hypertriglyceridemia in obesity,
but the mechanisms remain unclear. The effect of fructose in
promoting triacylglycerol synthesis is independent of insulinemia,
however. In terms of the long-term effects of diets high in sugars
on the risk of cardiovascular disease, available epidemiologic
evidence indicates no association of sugars or total carbohydrate
intake per se, but high dietary glycemic load is associated with
higher serum triacylglycerol concentrations and greater risk of
coronary heart disease in women. Studies are needed to delineate the
independent effects of dietary sugars and glycemic load on serum
triacylglycerol concentrations in lean and obese men and women and
to determine whether the elevations in fasting and fed
concentrations of serum triacylglycerol with high-carbohydrate and
high-sugars diets are associated with increased risk of
cardiovascular disease."
Remark: In the abstract the authors write.
"In terms of the long-term effects of diets high in sugars
on the risk of cardiovascular disease, available epidemiologic
evidence indicates no association of sugars or total carbohydrate
intake per se, but high dietary glycemic load is associated with
higher serum triacylglycerol concentrations and greater risk of
coronary heart disease in women."
Still, the epidemilogical study
Hu FB, Stampfer MJ, Manson JE, Rimm E, Colditz GA, Speizer FE, Hennekens CH,
Willett WC.
Dietary protein and risk of ischemic heart disease in women.
Am J Clin Nutr. 1999 Aug;70(2):221-7.
PMID: 10426698 [PubMed - indexed for MEDLINE]
http://www.ajcn.org/cgi/content/full/70/2/221
suggests that replacing carbohydrates with protein may be
associated with a lower risk of ischemic heart disease. A cople of citations
from the abstract:
"... Our data do not support the hypothesis that a high protein
intake increases the risk of ischemic heart disease. In contrast, our
findings suggest that replacing carbohydrates with protein may be
associated with a lower risk of ischemic heart disease. ...
[...]
"... Our findings strongly reject the hypothesis that a high protein
intake, including animal protein, is associated with an increased
risk of ischemic heart disease. On the contrary, our results suggest
that a diet with a relatively high protein and low carbohydrate
content may reduce the risk. These results are consistent with
results of controlled feeding studies that suggest improvements in
plasma lipid profiles when carbohydrates are replaced with proteins."
Another epidemilogical study by Hu et al,
Hu FB, Stampfer MJ, Manson JE, Rimm E, Colditz GA, Rosner BA, Hennekens CH,
Willett WC.
Dietary fat intake and the risk of coronary heart disease in women.
N Engl J Med. 1997 Nov 20;337(21):1491-9.
PMID: 9366580 [PubMed - indexed for MEDLINE]
http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=9366580&dopt=Abstract
suggests that replacing carbohydrates in the diet with either monounsaturated
or polyunsaturated fat is ssociated with reduced risk of CHD. A citation from
the abstract:
"... RESULTS: Each increase of 5 percent of energy intake from
saturated fat, as compared with equivalent energy intake from
carbohydrates, was associated with a 17 percent increase in the risk
of coronary disease (relative risk, 1.17; 95 percent confidence
interval, 0.97 to 1.41; P=0.10). As compared with equivalent energy
from carbohydrates, the relative risk for a 2 percent increment in
energy intake from trans unsaturated fat was 1.93 (95 percent
confidence interval, 1.43 to 2.61; P<0.001); that for a 5 percent
increment in energy from monounsaturated fat was 0.81 (95 percent
confidence interval, 0.65 to 1.00; P=0.05); and that for a 5 percent
increment in energy from polyunsaturated fat was 0.62 (95 percent
confidence interval, 0.46 to 0.85; P= 0.003). Total fat intake was
not signficantly related to the risk of coronary disease (for a 5
percent increase in energy from fat, the relative risk was 1.02; 95
percent confidence interval, 0.97 to 1.07; P=0.55). ..."
--
Matti Narkia