Granted, this stuff has to be studied long term, but in the health field, we are actually lucky -- things can be studied through individuals (not like global warming where everything is done through a computer model, which compounds error after error.)
And it is awfully hard to refute blood tests etc., but of course, people will try.
And this study will be pilloried!
It actually states:
A very high-fat, low-carbohydrate diet has been shown to have astounding effects in helping type 2 diabetics lose weight and improve their blood lipid profiles.The results of three studies involving such a diet, which is similar to, but has a few key differences from the famous "Dr. Atkins Diet", were presented today at the annual meeting of the Endocrine Society.
Dr. James Hays, an endocrinologist and director of the Limestone Medical Center in Wilmington, DE, admitted that the concept of a high-fat diet in people who are already at higher risk of cardiovascular disease might seem incongruous. Nonetheless, this study of 157 men and women with type 2 diabetes showed an impressive benefit in body mass index (BMI) triglycerides, HDL, LDL and HbA1c...
Whereas a normal diet would be in the order of 1800 to 2100 calories, with 60 percent of calories coming from carbohydrates and 30 percent from fat, patients in this diet were restricted to 1800 calories per day and were encouraged to get 50 percent of their caloric intake from fat, and just 20 percent from carbohydrates. The balance of 30 percent would come from proteins. A whopping 90 percent of the fat content in their diets was saturated fat, compared with just 10 percent that was monounsaturated fat.
My good "friend" Tara Parker-Pope of the Wall Street Journal who (if I remember correctly because, while I subscribe to the Wall Street Journal, you have to pay extra for their online service and I don't do that) constantly states that a calorie is a calorie and fat is bad had a seemingly change of heart in the June 22 edition when she answered this question:
I've heard olive oil and canola oil are good for your heart. But they are still fats, so wouldn't it be even better to avoid them (and all fats) completely?
Of course, she replies like most people would, but notice the bold faced area of her response:
Cutting out fat from your diet completely is not the answer. Your body needs some fat to function, and studies have shown that monounstaturated fat, like that found in olive oil, and polyunsaturated fats, like those found in canola oil and fish, help protect against heart disease. Saturated fat, like that found in butter and beef, has been more controversial lately. Most nutritionists and heart doctors believe we should cut back saturated fat in our diets. But the late Robert Atkins believed saturated fat isn't as risky to your health as has been claimed and noted that saturated fat has been linked with higher levels of HDL or "good" cholesterol.
Might she have read this study and has the "tipping point" almost been reached where the evidence is so overwhelming that it can no longer be denied so it is time to play it safe? (BTW, I applaud this answer. At least it brings up that there is another side to the debate and leaves the question open.)
Comments