Heart Disease and Diabetes Risks Are Associated With Carbohydrates and Not Fat
Heart disease and diabetes have been determined to be associated with carbohydrates and not fat according to a new study. This finding is on the contrary with mainstream diet advice that seems to suggest that cutting fat will lower the risk of diabetes. The study’s findings demonstrated that increasing the saturated fat in a persons diet will not increase the levels of saturated fat in the person’s blood.
The study showed that the carbohydrates in people’s diets are linked with an increase in the level of a fatty acid. This fatty acid has been linked with heart disease as well as type 2 diabetes. The study looked at 16 adults that were of middle-age and were also obese. The study followed these individuals for 21 weeks. The results of the study were published to the November 21 issue of the journal PLOS ONE.
Saturated fat is most commonly found in meat and dairy products. However, saturated fat has long been decided to be the primary cause of heart disease. The current opinion on saturated fat is that is still linked with heart disease.
However, in recent years, the effects of replacing saturated fats with carbohydrates has not resulted in helping to reduce the risk of heart disease in many people. However, by replacing saturated fats with polyunsaturated fats that are commonly found in fish, olives and nuts, the risk of heart disease is lowered.
According to Jeff Volek, who is the lead on the study and a professor of human sciences at The Ohio State University, the food industry has instructed people to eat a greater amount of carbohydrates by instructing them to reduce the amount of fat in the diet. The over-consumption of carbohydrates as a result has lead to the rise in obesity levels and the diabetes epidemic. The findings also indicate that saturated fats should not be replaced with other food groups.
In the study the 16 participants were made to take in a diet of fats and carbohydrates. Prior to the study, the participants had been on high-carbohydrate and low-fat diets. The initial three weeks of the study were spend by doubling or tripling the amount of saturated fat that they ate. The researchers determined that the levels of saturated fat in the blood did not rise.
After three weeks, the dieters decreased the fat every three weeks and increased the amount of carbohydrates being eaten. The study finished with a high carbohydrate intake. The final part of the study is the model that is recommended by health officials in the United States for a healthy diet.
More research needs to be done in order to determine at which levels of fats and carbohydrates risks are increased. However, the findings do demonstrate that the levels of sugar in the diet need to be reduced if many patients want to decrease their risks of diabetes or heart disease.