Margariinin terveysriskit

Lisäksi mielenkiintoinen tieto:

Margariini eroaa muovista tasan yhden molekyylin verran.

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Mutta eihän margariinissa ole transrasvaa. Miten se margariinien terveysriski voi olla, jos koko transrasva tulee jostain muusta tuotteesta ?

Ei vittu näitä idiootteja.

LDL nousee, HDL laskee.
- viisinkertaistaa syövän riskin
- alentaa rintamaidon laatua
- vähentää immuunivastetta
- lisää insuliiniresistenssiä
- hapettuvien partikkeleitten vaikutus soluissa >>

Ainoastaan todisteet puuttuu. Todisteet, jotka kumoavat nämä:
1. Krauss: "Epidemiologic studies and randomized clinical trials have provided consistent evidence that replacing saturated fat with polyunsaturated fat, but not carbohydrates, is beneficial for coronary heart disease. Therefore, dietary recommendations should emphasize substitution of polyunsaturated fat and minimally processed grains for saturated fat". http://www.springerlink.com/content/f711762755301456/fulltext.html
2. Jakobsen: "For a 5% lower energy intake from SFAs and a concomitant higher energy intake from PUFAs, there was a significant inverse association between PUFAs and risk of coronary events". Am J Clin Nutr 89: 1425-1432, 2009.
3. Skeaff: "PUFA for SFA convincing decrease risk (of CHD)". Ann Nutr Metab 2009;55:173–201.
4. Mozaffarian: "These findings provide evidence that consuming PUFA in place of SFA reduces CHD events in RCTs.
In this meta-analysis of RCTs, increasing PUFA consumption as a replacement for SFA reduced the occurrence of CHD events by 19%; each 5%E greater PUFA consumption reduced CHD risk by 10%". http://www.plosmedicine.org/article/info:doi/10.1371/journal.pmed.1000252