Kraussin meta-analyysi

Lopputulos tukee samaa kuin jo aikaisemmin on tiedetty.

Pari uudempaa paperia samoilta tekijöiltä, joissa todetaan että
SFAn korvaaminen PUFAlla pienentää riskiä sairastua sv -tauteihin.

http://www.ncbi.nlm.nih.gov/pubmed/20711693
http://www.ncbi.nlm.nih.gov/pubmed/20089734

Krauss ja Hu ovat tekijöinä myös tässä vuonna 2011 ilmestyneessä paperissa, ja siinäkin ollaan samoilla linjoilla:

http://www.ncbi.nlm.nih.gov/pubmed/21270379

Uusi japanilainen tutkimus:

http://www.ajcn.org/content/early/2010/08/04/ajcn.2009.29146.abstract

Japanilainen tuore tutkimus osoittaa, että kovien rasvojen (SFA) kulutus vähentää sydänkohtauksista johtuvaa kuolleisuutta.

"SFA intake was inversely associated with mortality from total stroke, including intraparenchymal hemorrhage and ischemic stroke subtypes, in this Japanese cohort".

Design: The Japan Collaborative Cohort Study for Evaluation of Cancer Risk (JACC Study) comprised 58,453 Japanese men and women who completed a food-frequency questionnaire. Participants were aged 40–79 y at baseline (1988–1990) and were followed up for 14.1 y. Associations of energy-adjusted SFA intake with mortality from stroke (intraparenchymal and subarachnoid hemorrhages and ischemic stroke) and heart diseases (IHD, cardiac arrest, and heart failure) were examined after adjustment for age, sex, and cardiovascular disease risk and dietary factors.

Results: We observed inverse associations of SFA intake with mortality from total stroke [n = 976; multivariable hazard ratio (95% CI) for highest compared with lowest quintiles: 0.69 (0.53, 0.89); P for trend = 0.004], intraparenchymal hemorrhage [n = 224; 0.48 (0.27, 0.85); P for trend = 0.03], and ischemic stroke [n = 321; 0.58 (0.37, 0.90); P for trend = 0.01]. No multivariable-adjusted associations were observed between SFA and mortality from subarachnoid hemorrhage [n = 153; 0.91 (0.46, 1.80); P for trend = 0.47] and heart disease [n = 836; 0.89 (0.68, 1.15); P for trend = 0.59].

Conclusion: SFA intake was inversely associated with mortality from total stroke, including intraparenchymal hemorrhage and ischemic stroke subtypes, in this Japanese cohort.

Samaa tässä:

Kova rasva vähentää sydänkohtauksia

http://jama.ama-assn.org/content/278/24/2145.abstract?sid=dd50e892-9469-4393-bceb-b4526e098015

Results. —Mean intakes were 10 975 kJ for energy; 114 g (39% of energy) for total fat; 44 g (15%) for saturated fat; 46 g (16%) for monounsaturated fat; and 16 g (5%) for polyunsaturated fat. Risk of ischemic stroke declined across the increasing quintile of total fat (log-rank trend P=.008), saturatedfat(P=.002), and monounsaturated fat (P=.008) but not polyunsaturated fat (P=.33). The age- and energy-adjusted relative risk for each increment of 3% of energy from total fat was 0.85 (95% confidence interval [CI], 0.78-0.94); for an increment of 1% from saturated fat, 0.91 (95% CI, 0.85-0.98); and for 1% from monounsaturated fat, 0.89 (95% CI, 0.83-0.96). Adjustment for cigarette smoking, glucose intolerance, body mass index, blood pressure, blood cholesterol level, physical activity, and intake of vegetables and fruits and alcohol did not materially change the results. Too few cases of hemorrhagic stroke (n=14) occurred to draw inferences.

Conclusion. —Intakes of fat, saturated fat, and monounsaturated fat were associated with reduced risk of ischemic stroke in men.