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DIETARY AND NUTRITIONAL FACTORS IN CIRCULATORY DISEASE: DIET AND ARTERIAL FAT DEPOSITS
For some time now it has been thought that fatty deposits seen in artery walls from about the age of 10 are the result of grossly excessive fat intakes characterized by western diets. (For example, the British diet contains no less than 42 per cent fat. Why? Because fat is cheap, fat is tasty, fat is satisfying as it remains in the stomach for longer than starches and proteins, giving a sense of fullness. Needless to say hidden fats in foods and their equally well-hidden additive chemicals, which improve taste and shelf-life further, remain one of the commercial scandals of our
day – together with the vast array of foods containing hidden sugar and salt. These have educated western palates into tastes which are extremely bad for health.)
But fat consumption is not tied up so straightforwardly with cholesterol levels in the blood (known to be tied to heart disease) as was originally thought. Recent research has shown that it is the type of fat consumed rather than (within reason) the quantity, which is connected to both the incidence of coronary thrombosis (clots) and coronary atherosclerosis.
Fat falls into three main categories: saturated, as found in meat, eggs, and dairy products; polyunsaturated, found in most vegetable oils used in cooking and in margarine, and
mono-unsaturated, found in foods such as avocados and olives.
Originally it was thought that people with heart and arterial disease should lower the level of all types of fats in the diet, reducing the proportion to no more than 20 per cent. This makes for a rather unpalatable diet, but on the principle of needs must, many people were advised to follow it.
Nutritional expert Dr Melvyn Werbach suggests that while evidence is irrefutable that the eating of saturated fats is tied to the incidence both of coronary atheroma and coronary thrombosis, the practice of simply reducing or substituting polyunsaturated fats in the diet as many do – such as substituting margarine instead of butter – doesn’t always work. However, transferring the fat content of the diet to mono-unsaturates does protect one from the above conditions, even if fat intake rises to a more palatable 35 per cent of the diet.
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