Prevention of coronary heart disease: From the cholesterol hypothesis to w6 w3 balance

This publication is organized in an exceptional way: each chapter introduces several completed clinical trials and provides the original conclusions and discussions of the results. The authors then contribute their own comments and interpretations of the findings, challenging the prevailing belief that serum cholesterol is a mediator of disease which is increased by eating saturated fats and decreased by eating polyunsaturated fats. They argue that upon closer scrutiny, the diet recommendations based on the cholesterol hypothesis are essentially ineffective in reducing serum cholesterol levels in the long run. Instead, it is proposed that traditional cholesterol biomarkers are of different significance in short- and long-term interventions due to the feedback control mechanisms in the body. Even more important, the association of high serum cholesterol values with high coronary heart disease mortality is not consistent when different populations are compared: this mortality rate may simply reflect the incidence and severity of familial hypercholesterolemia cases. This agrees with the observation that higher serum cholesterol values associate with lower cancer and all-cause mortalities in populations with a low relative proportion of this disorder. Thus, there seems to be no benefit of limiting dietary cholesterol intake or lowering serum cholesterol values below a certain limit. Moreover, evidence has been found that the health risk results from high intakes of calories, aggravated by an unbalanced intake of [omega]6/[omega]3 polyunsaturated fats. Based on the reviewed data, new directions of lipid nutrition are recommended for the primary and secondary prevention of coronary heart disease, cancer and all-cause deaths, which will likely revolutionize current dietary practice. Contents......Page 6 The Cholesterol Hypothesis – Its Basis and Its Faults......Page 11 Cholesterol Hypothesis, Keys’ Equation and Key Concepts for New Interpretations......Page 12 Current Nutritional Recommendations for the Prevention of Coronary Heart Disease Are Diverse among Scientists’ Groups......Page 13 Effect of Dietary Cholesterol and P/S Ratio of Fatty Acids on Total Cholesterol – Shortand Long-Term Effects Differ......Page 14 Dietary Saturated Fatty Acids, Polyunsaturated Fatty Acids and Cholesterol Are Positively Correlated with Age-Adjusted Relative......Page 18 Increased Coronary Heart Disease Risk by Dietary Recommendations That Were Made Based on the Cholesterol Hypothesis......Page 22 Association of High Total Cholesterol with Coronary Heart Disease Mortality Differs among Subject Populations – Familial Hyperch......Page 29 Characteristics of Familial Hypercholesterolemia......Page 30 Epidemiological Studies Led to Different Conclusions for the Relationship between Total Cholesterol and Coronary Heart D isease......Page 31 Data Rearranged to Convince Japanese People that High Total Cholesterol Is a Major Risk Factor for Coronary Heart Disease......Page 33 The Association of Total Cholesterol with Coronary Heart Disease Differs among Different Age Groups, Which Is Likely to Be Corre......Page 37 Lipid Metabolism Is Likely to Differ Qualitatively between Familial Hypercholesterolemia and Hypercholesterolemic Non-Familial H......Page 41 Cancer and All-Cause Mortalities Are Lower in the Higher Total Cholesterol Groups among General Populations......Page 47 Reports Showing Longer Survival in the Higher Total Cholesterol Groups Except for the Highest Total Cholesterol Group in Western......Page 49 A Large-Scale, Long-Term Follow-Up Study in Austria Demonstrated Age Group Differences in Mortalities......Page 52 Reports on Japanese General Populations Showing Lower Mortalities from Cancer and All Causes in the Higher Total Cholesterol Gro......Page 55 Interpretation of Reports on Korean, British and Japanese American Men......Page 61 Pleiotropic Effects of Statins in the Prevention of Coronary Heart Disease – Potential Side Effects......Page 65 Effectiveness of Statins for the Primary and Secondary Prevention of Coronary Heart Disease Proved in Western Countries......Page 66 Potential Side Effects of Statins......Page 69 Effectiveness of Statin Might Be Different in Japan Where People Eat Relatively Large Amounts of Seafood, and Coronary Heart Dis......Page 72 Side Effects of Statins and Socio-Economic Aspects of Statin Treatment......Page 75 Objective Measures of the Pathology of Coronary Heart Disease......Page 77 Hisayama Study (Japan) in Which the Cause of Death Was Defined by Postmortem Examination......Page 79 Pathobiological Studies of Americans in the PDAY Study......Page 82 Pulse Wave Velocity Correlated Positively with Ischemic Changes in Electrocardiogram but Not with Total Cholesterol Levels......Page 83 Angiograms Estimate Progression of Atherosclerosis That Was Independent of Total Cholesterol Values......Page 85 Heart Rate Variability Measured with 24-Hour Holter Monitoring Relates to Risk for Coronary Heart Disease......Page 86 Intima-Media Thickness Relates to Dietary Fatty Acids and 5-Lipoxygenase Genotype......Page 87 Hypertension – Relationships to Coronary Heart Disease and Stroke......Page 91 3 Fatty Acids Effectively Prevent Coronary Heart Disease and Other Late-Onset Diseases – The Excessive Linoleic Acid Syndrome......Page 93 Three Different Types of Highly Unsaturated Fatty Acid......Page 94 3 Fatty Acids Are Effective for the Primary and Secondary Prevention of Coronary Heart Disease......Page 96 9) Were More Effective than StatinTreatment for the Secondary Prevention of Coronary Heart Disease......Page 112 Why Isn’t the Causal Relationship between Linoleic Acid and Mortalities from Coronary Heart Disease and Stroke Revealed by Clini......Page 115 Linoleic Acid and Stroke – Epidemiological Studies......Page 117 Factors Affecting the Variability of Serum Polyunsaturated Fatty Acid Compositions......Page 121 Factors Other than Triacylglycerol in Vegetable Oils May Be Involved......Page 128 Mechanisms by Which Dietary Fats Affect Coronary Heart Diesease Mortality......Page 129 Two Dietary Imbalances Cause Diet-Induced Dyslipidemias That Associate with Impaired Human Health......Page 130 3 Fatty Acids......Page 133 The Injury-Inflammation-Ischemia Hypothesis of Atherosclerosis......Page 141 -Fatty Acids and Other Unidentified Factors in Oils......Page 142 Cancers Common in the USA Are Stimulated by
6 Fatty Acids and Large Amounts of Animal Fats, but Suppressed by 3 Fatty Acids and Cholesterol......Page 153 Enhanced Linoleic Acid Cascade as a Major Risk Factor of Cancers Common in Industrialized Countries......Page 154 Failure to Reveal the Causal Relationship between Linoleic Acid Intake and Cancer Mortality......Page 158 New Directions of Lipid Nutrition for the Primary and Secondary Prevention of Coronary Heart Disease and Other Late-Onset Diseas......Page 161 Critical Comments on Adult Treatment Panel III from National Heart, Lung and Blood Institute, NIH, USA......Page 162 Guidelines from the American College of Physicians for Using Cholesterol Test......Page 163 Workshop of the International Society for the Study of Fatty Acids and Lipids (ISSFAL), NIH, Washington, D.C., 1999......Page 164 Lipid Nutrition for the Prevention of Coronary Heart Disease and Other Late-Onset Diseases – New Directions......Page 165 Reference Books......Page 168 References......Page 169 Subject Index......Page 176 The cholesterol hypothesis its basis and its faults Association of high total cholesterol with coronary heart disease mortality differs among subject populations Familial hypercholesterolemia as a key concept Cancer and all-cause mortalities are lower in the higher total cholesterol groups among general populations Pleiotropic effects of statins in the prevention of coronary heart disease potential side effects Objective measures of pathology of coronary heart disease [omega]3 fatty acids effectively prevent coronary heart disease and other late-onset diseases the excessive linoleic acid syndrome Why isn't the causal relationship between linoleic acid and mortalities from coronary heart disease and stroke revealed by clinical studies? Mechanisms by which dietary fats affect coronary heart disease mortality Cancers common in the USA are stimulated by [omega]6 fatty acids and large amounts of animal fats, but suppressed by [omega]3 fatty acids and cholesterol New directions of lipid nutrition for the primary and secondary prevention of coronary heart disease and other late-onset diseases.