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TAKING CARE OF YOUR HEART: IDEAS OPPOSING TO PREVENTING DIET
The idea that sugar is the major cause of coronary heart disease is not widely held, but its proponents have made their views very widely heard. Sugar has advantages as a food – it provides energy and is rapidly absorbed. But because of its role in diabetes, obesity and dental caries, few would advocate a high sugar intake.
Sugar has been blamed for an amazing variety of human ills. Not only heart attack, but some kinds of cancer, arthritis and skin disease and perhaps peptic ulcers and gallstones; not only short sight but long sight too! If all these possibilities were true, sugar would be a strangely non-specific poison.
One argument linking sugar and heart attack has been that sugar consumption in the U.K. has increased during this century, and that coronary mortality has also increased. This is unconvincing, for in the past ten to fifteen years sugar consumption has been falling, yet the coronary mortality rate has continued to rise. Also, Dr Keys has pointed out that sugar consumption in the U.S.A. did not increase at all between 1920 and 1960, though heart-attack mortality rose steeply in that period.
The second argument is based on comparing countries with differing heart-attack death rates. Sugar consumption parallels mortality almost as closely as saturated-fat consumption does. On this evidence one could not choose between fat and sugar.
But the experimental work points towards fat rather than sugar. A high saturated-fat diet increases the blood cholesterol substantially while a high sugar intake has no effect or causes a minor increase (up to 5 per cent). (We are assuming that fat or sugars are being fed in place of starch.) Sugar can increase blood fat (triglyceride) but the effect is temporary; and careful experiments show that sugar is no worse than starch. However, sugar is an important source of energy; by leading to obesity, it could contribute to some extent to heart-attack risk.
When saturated fat is fed to experimental animals, severe atherosclerosis develops in several species; sugar leads only to flattish fatty streaks which do not narrow the artery.
The main case against sugar was based on one scientist’s finding that patients with coronary disease eat far more sugar than people without the disease. Even if true, this would not establish that sugar caused the disease. In any event, five other groups of workers have found no noteworthy difference in sugar intake between heart-disease patients and others.
The case against sugar is, in our view, flimsy compared with the substantial evidence incriminating saturated fats.
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