Coconut oil and dairy fats pose similar CVD risk

 

Are saturated fats good for you or not? A new American Heart Association presidential advisory says no.

In a mixed-effects meta-analysis of four core trials and six noncore trials, the AHA found that replacing saturated fats – particularly coconut oil and dairy fats – with vegetable oils rich in polyunsaturated fats, such as soybean oil, significantly lowered the risk of cardiovascular disease (CVD) by 29%. Because many foods that are high in saturated fats are also high in cholesterol, these dietary changes have the added benefit of improving cholesterol levels.

Coconut oil and butter in particular were singled out as high in LDL cholesterol and saturated fats. Despite the belief among 72% of Americans that coconut oil is a healthy food, the popular oil actually contains 82% saturated fat and should not be a preferred oil for food preparation, cautioned Frank M. Sacks, MD, professor of cardiovascular disease prevention at Harvard University, Boston, and his fellow researchers. Patients who replaced coconut oil or other saturated fat sources with safflower or soybean oil in the core trials saw improvements in CVD risk, according to the results of the meta-analysis.

On the other hand, replacing saturated fats with carbohydrates did not improve patients’ risk of CVD, according to the investigators, although further research into the effects of different types of carbohydrates is needed.

“Because coconut oil increases LDL cholesterol, a cause of CVD, and has no known offsetting favorable effects, we advise against the use of coconut oil” and other oils high in saturated fats, the researchers wrote.

Read more in Circulation (2017 Jun 15. doi: 10.1161/CIR.0000000000000510).

Dr. Sacks reported no relevant financial disclosures. Several researchers disclosed research grants from or consultant/advisory roles with a number of pharmaceutical and nutrition companies.

echeslow@frontlinemedcom.com

 

Are saturated fats good for you or not? A new American Heart Association presidential advisory says no.

In a mixed-effects meta-analysis of four core trials and six noncore trials, the AHA found that replacing saturated fats – particularly coconut oil and dairy fats – with vegetable oils rich in polyunsaturated fats, such as soybean oil, significantly lowered the risk of cardiovascular disease (CVD) by 29%. Because many foods that are high in saturated fats are also high in cholesterol, these dietary changes have the added benefit of improving cholesterol levels.

Coconut oil and butter in particular were singled out as high in LDL cholesterol and saturated fats. Despite the belief among 72% of Americans that coconut oil is a healthy food, the popular oil actually contains 82% saturated fat and should not be a preferred oil for food preparation, cautioned Frank M. Sacks, MD, professor of cardiovascular disease prevention at Harvard University, Boston, and his fellow researchers. Patients who replaced coconut oil or other saturated fat sources with safflower or soybean oil in the core trials saw improvements in CVD risk, according to the results of the meta-analysis.

On the other hand, replacing saturated fats with carbohydrates did not improve patients’ risk of CVD, according to the investigators, although further research into the effects of different types of carbohydrates is needed.

“Because coconut oil increases LDL cholesterol, a cause of CVD, and has no known offsetting favorable effects, we advise against the use of coconut oil” and other oils high in saturated fats, the researchers wrote.

Read more in Circulation (2017 Jun 15. doi: 10.1161/CIR.0000000000000510).

Dr. Sacks reported no relevant financial disclosures. Several researchers disclosed research grants from or consultant/advisory roles with a number of pharmaceutical and nutrition companies.

echeslow@frontlinemedcom.com

 

Are saturated fats good for you or not? A new American Heart Association presidential advisory says no.

In a mixed-effects meta-analysis of four core trials and six noncore trials, the AHA found that replacing saturated fats – particularly coconut oil and dairy fats – with vegetable oils rich in polyunsaturated fats, such as soybean oil, significantly lowered the risk of cardiovascular disease (CVD) by 29%. Because many foods that are high in saturated fats are also high in cholesterol, these dietary changes have the added benefit of improving cholesterol levels.

Coconut oil and butter in particular were singled out as high in LDL cholesterol and saturated fats. Despite the belief among 72% of Americans that coconut oil is a healthy food, the popular oil actually contains 82% saturated fat and should not be a preferred oil for food preparation, cautioned Frank M. Sacks, MD, professor of cardiovascular disease prevention at Harvard University, Boston, and his fellow researchers. Patients who replaced coconut oil or other saturated fat sources with safflower or soybean oil in the core trials saw improvements in CVD risk, according to the results of the meta-analysis.

On the other hand, replacing saturated fats with carbohydrates did not improve patients’ risk of CVD, according to the investigators, although further research into the effects of different types of carbohydrates is needed.

“Because coconut oil increases LDL cholesterol, a cause of CVD, and has no known offsetting favorable effects, we advise against the use of coconut oil” and other oils high in saturated fats, the researchers wrote.

Read more in Circulation (2017 Jun 15. doi: 10.1161/CIR.0000000000000510).

Dr. Sacks reported no relevant financial disclosures. Several researchers disclosed research grants from or consultant/advisory roles with a number of pharmaceutical and nutrition companies.

echeslow@frontlinemedcom.com