Changes in lipid and lipoprotein levels and body weight in Tarahumara Indians after consumption of an affluent diet

Article Abstract:

The Tarahumara Indians live on high plateaus in the Sierra Madre mountains of northwest Mexico. These people have a low rate of heart disease and virtually no high blood pressure. The diet of the Tarahumara consists primarily of corn and beans, which may explain the very low rate of coronary heart disease among these people. While many developing nations are experiencing alterations of their dietary habits, nutritional change has not yet come to the Tarahumara. A study was undertaken to determine the physiological effects of a short period of affluent eating, that is, consuming the high-fat low-fiber diet common in industrialized countries. Five women and eight men consumed their traditional diet for a week and were then fed an 'affluent' diet for five weeks. The traditional diet was about 2,700 kilocalories per day (a kilocalorie is generally called just a calorie). The affluent diet added many extra calories at 4,100 kilocalories per day. The affluent diet had more total fat, saturated fat, and cholesterol. The Tarahumara experienced dramatic increases in their blood lipids and blood lipoproteins during the five-week period. All 13 subjects experienced a gain in weight, averaging 3.8 kilograms (a bit over eight pounds). Their total cholesterol levels increased by 31 percent. However, the low-density-lipoprotein (LDL) cholesterol increased by 39 percent, and the high-density lipoprotein (HDL) cholesterol increased by 31 percent. Therefore, the ratio of LDL to HDL, thought to be a more important risk factor than total cholesterol, increased very little. The results of this study demonstrate that very little time is necessary for a high-fat diet to begin to change the cholesterol and other fats in the blood. If the same diet were continued on a regular basis, the Tarahumara might begin to develop the same rates of heart disease as those living in industrialized nations. (Consumer Summary produced by Reliance Medical Information, Inc.)

Blood lipids, Dietary fat, Blood cholesterol, Tarahumaras

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The case for a low-fat, high-carbohydrate diet

Article Abstract:

Americans should eat a low-fat, high-carbohydrate diet. Studies have convincingly shown a connection between dietary fat intake, blood cholesterol, and heart disease. Replacing animal fats and vegetable saturated fats with polyunsaturated oils may improve blood cholesterol, but it does not offer the benefits of a low-fat diet generally. Low-fat diets help control overweight and prevent high blood pressure and cancer. The current government recommendation is to consume no more than 30% of daily calorie intake from fat.

Low-fat diet, Low fat diet, High-carbohydrate diet, High carbohydrate diet

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Fish oil supplementation and risk of ventricular tachycardia and ventricular fibrillation in patients with implantable defibrillators: A randomized controlled trial

Article Abstract:

A study aims to determine whether omega-3 polyunsaturated fats (PUFAs) have beneficial antiarrhythmic effects in patients with a history of sustained ventricular tachycardia (VT) or ventricular fibrillation (VF). It concluded that among patients with recent episode of sustained ventricular arrhythmia and an implantable cardioverter defibrillator (ICD), fish oil supplementation does not reduce the risk of VT/VF and might be proarrhythmic in some patients.

United States, Electromedical and Electrotherapeutic Apparatus Manufacturing, Pharmaceutical Preparation Manufacturing, Pharmaceutical preparations, Electromedical equipment, Defibrillators, Animal and marine fats and oils, Fish & Marine Oils, Rendering and Meat Byproduct Processing, Fish Liver Oils, Usage, Risk factors, Ventricular fibrillation, Nutritional aspects, Fish oils, Ventricular tachycardia

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