From: 23x11.5c@gmail.com   
      
   Why a fry-up isn't as bad as we thought: Carbohydrates 'put you MORE at risk   
   of diabetes and heart disease than saturated fat'    
      
   Food laden with saturated fat does not drive up levels of 'junk' nutrient in   
   the blood, research suggests   
      
   Higher consumption of carbohydrates, not saturated fat, associated with   
   changes linked to diabetes and heart disease   
      
   Discovery is against widely-held view of harmful effects of eating too much   
   saturated fat   
      
   By JULIAN ROBINSON FOR MAILONLINE   
      
   PUBLISHED: 20:39 EST, 21 November 2014 | UPDATED: 07:44 EST, 22 November 2014   
      
      
      
   Food laden with saturated fat does not drive up levels of the 'junk' nutrient   
   in the blood, contrary to popular opinion, research suggests.   
      
   Higher consumption of carbohydrates, not saturated fat, was associated with   
   changes linked to diabetes and heart disease, scientists found.   
      
   The discovery turns on its head the widely-held view of the harmful effects of   
   eating too much saturated fat.   
      
   Food laden with saturated fat does not drive up levels of the 'junk' nutrient   
   in the blood, contrary to popular opinion, research suggests   
   +3   
   Food laden with saturated fat does not drive up levels of the 'junk' nutrient   
   in the blood, contrary to popular opinion, research suggests   
      
   Butter, cheese, fatty cuts of meat, processed meat products such as sausages   
   and bacon, cakes and biscuits are all examples of 'unhealthy' foods high in   
   saturated fat.   
      
   Starchy carbohydrates such as potatoes, bread, cereals, rice and pasta are   
   considered important for health and should make up about a third of the diet,   
   according to expert advice.   
      
   US lead scientist Professor Jeff Volek, from Ohio State University, said:   
   'There is a widespread misunderstanding about saturated fat.   
      
   'In population studies, there is clearly no association of dietary saturated   
   fat and heart disease, yet dietary guidelines continue to advocate restriction   
   of saturated fat.   
      
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   'That's not scientific and not smart. But studies measuring saturated fat in   
   the blood and risk for heart disease show there is an association.   
      
   'Having a lot of saturated fat in your body is not a good thing. The question   
   is, what causes people to store more saturated fat in their blood, or   
   membranes, or tissues?'   
      
   Prof Volek's team set out to answer this question by studying 16 adults, all   
   of whom had metabolic syndrome - a condition marked by at least three risk   
   factors that increase the chances of developing heart disease or diabetes.   
      
   All the participants were fed the same diet, which changed every three weeks   
   for a total of 18 weeks as levels of carbohydrates were progressively   
   increased and those of saturated fat reduced.   
      
   The diets started with 47 grams of carbohydrates and 84 grams of saturated fat   
   per day, and ended with 346 grams of carbs and 32 grams of saturated fat.   
      
   Prior to the series of diets, everyone taking part in the study was put on the   
   same reduced-carb 'baseline' diet for three weeks.   
      
   How to make the perfect fried egg to go with your full English   
      
    Starchy carbohydrates such as potatoes, bread, cereals, rice and pasta are   
   considered important for health and should make up about a third of the diet,   
   according to expert advice   
   Starchy carbohydrates such as potatoes, bread, cereals, rice and pasta are   
   considered important for health and should make up about a third of the diet,   
   according to expert advice   
      
   Each day's meals provided the same energy intake, adding up to 2,500 calories,   
   and included about 130 grams of protein.   
      
   The highest carb level represented 55% of daily calories, roughly matching the   
   daily percentage of energy supplied by carbohydrates in the average American   
   diet.   
      
   By the end of the trial, participants had lost almost 22 pounds on average and   
   experienced significant improvements in blood sugar and insulin levels, and   
   blood pressure, that were similar across all the diets.   
      
   Throughout the study, blood levels of total saturated fat in the blood   
   remained relatively stable in all the volunteers, and even fell at the start   
   when baseline fat consumption was doubled, the research showed.   
      
   In contrast, blood levels of palmitoleic acid - a fatty acid associated with   
   an unhealthy effect on carbohydrates that can promote disease - went up as   
   carbohydrate intake increased and fat consumption fell.   
      
   Higher amounts of palmitoleic acid in the blood indicate that more   
   carbohydrates are being converted to fat instead of being burned as fuel, Prof   
   Volek pointed out.   
      
   He said: 'It's unusual for a marker to track so closely with carbohydrate   
   intake, making this a unique and clinically significant finding. As you   
   increase carbs, this marker predictably goes up.'   
      
   Reducing carbohydrate consumption and adding controlled amounts of fat to the   
   diet ensured that the body burned saturated fat rather than storing it, he   
   added.   
      
   The British Heart Foundation says eating a Mediterranean style diet with   
   fruits, vegetables and fish 'has been shown to be beneficial in preventing   
   coronary heart disease'   
   The British Heart Foundation says eating a Mediterranean style diet with   
   fruits, vegetables and fish 'has been shown to be beneficial in preventing   
   coronary heart disease'   
      
   'When you consume a very low-carb diet your body preferentially burns   
   saturated fat,' Prof Volek said.   
      
   'We had people eat two times more saturated fat than they had been eating   
   before entering the study, yet when we measured saturated fat in their blood,   
   it went down in the majority of people. Other traditional risk markers   
   improved, as well.'   
      
   The findings are published in the online journal Public Library of Science ONE.   
      
   Although blood levels of palmitoleic acid increased in all participants as   
   carbohydrate intake was raised, the amounts differed greatly between   
   individuals.   
      
   This was consistent with the idea that people's carbohydrate tolerance varied   
   widely, said Prof Volek.   
      
   He added: 'People believe 'you are what you eat,' but, in reality, you are   
   what you save from what you eat.   
      
   'The point is you don't necessarily save the saturated fat that you eat. And   
   the primary regulator of what you save in terms of fat is the carbohydrate in   
   your diet.'   
      
      
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