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healthyvegan wrote:http://www.onlinejacc.org/content/69/9/1172
Journal of the American College of Cardiology
Volume 69, Issue 9, March 2017>
DOI: 10.1016/j.jacc.2016.10.086
PDF Article
Trending Cardiovascular Nutrition Controversies
Andrew M. Freeman, Pamela B. Morris, Neal Barnard, Caldwell B. Esselstyn, Emilio Ros, Arthur Agatston, Stephen Devries, James O’Keefe, Michael Miller, Dean Ornish, Kim Williams, Penny Kris-Etherton
Funded by the Barcelona Olive Oil University. Seems like a nice PR move to design a published paper to associate olive oil with heart health by suckering in our best...
The footnotes are ripe;
Dr. Freeman has done nonpromotional speaking with Boehringer Ingelheim. Dr. Morris has served on advisory boards for Amgen, AstraZeneca, and Sanofi Regeneron. Dr. Ros has received grants for research through his institution from the California Walnut Commission and is a nonpaid member of its Scientific Advisory Committee. Dr. Miller is a Scientific Advisor for Pressed Juicery. Dr. Ornish consults with Healthways and TerraVia, and receives royalties as an author and honoraria as a speaker. Dr. O’Keefe has a financial interest in Cardiotabs, a nutritional supplement company; and has done promotional speaking for Boehringer Ingelheim, Amgen, and Sanofi Regeneron. Dr. Kris-Etherton serves on the California Walnut Commission Scientific Advisory Committee, Avocado Nutrition Sciences Advisors, Seafood Nutrition Partnership Scientific and Nutrition Advisory Council, McDonald’s Global Advisory Council, and the TerraVia Scientific Advisory Board, and has research funding from the California Walnut Commission, Canola Oil Council, McCormick Spice Institute, and National Cattlemen’s Beef Association.
Not that I don't agree this isn't a step forward on many fronts, but its also a game of 3D chess for these special interests. I wonder if there is more to the story? Would like to hear from the Dr's.
all sources of animal protein (eggs, fish, poultry, red meat, and processed red meat) were noted to increase all-cause mortality relative to vegetable protein, with processed red meat being associated with more CV deaths and egg consumption being associated with more cancer deaths
I accepted Dr. Fuhrman’s request to help him publish a peer-reviewed paper by lending my name as a secondary author. I did so because I believed his claim that he had something important to say. In effect, he wanted to use my reputation because of my half-century of publishing about 350 papers, my serving on the editorial review boards of five journals and my serving on several grant review panels of NIH, the American Society and other organizations.
Fuhrman’s manuscript really was not a study. It was a summary of case histories from his practice. As project director his name was listed last, as is customary. Dr. Sarter was the person who tabulated the data. Her name was listed first, as is customary. They are the authors who assembled the data, wrote the manuscript and submitted the paper. My name was in the middle, as is customary for people who have a secondary part in the project.
The plant-based diet
Whole food plant-based dietary patterns are becoming increasingly popular because of a variety of reported health benefits. A vegan dietary pattern is devoid of all animal products, whereas a vegetarian diet is typically a nonmeat diet, but can include milk products and eggs. All plants contain protein, but in variable amounts. Pound for pound (dry weight), vegetable protein-rich foods, such as legumes, contain as much or more protein than most animal foods, without the sodium or fat. One cup of cooked lentils contains 18 g of protein (and no fat or sodium). For comparison, an average 6-oz steak may have up to 40 g protein, but also has 12 g of SFAs, which is nearly two-thirds of the recommended daily allotment (114). It is not necessary to intentionally combine or “complement” plant foods to obtain adequate protein (115). Although the quantities of essential amino acids vary from 1 food to another, nearly all plant-derived foods contain most of the essential amino acids. Including foods from a variety of plant sources can provide adequate quantities with careful diet planning.
Epidemiological studies and RCTs indicate that plant-based diets are associated with improvement in ASCVD risk factors and a decreased risk of ASCVD. Studies have been conducted both for the prevention and treatment of CVD with plant-based diets, often in conjunction with other heart-healthy lifestyle behaviors.
In the European Prospective Investigation into Cancer and Nutrition, 44,561 men and women were followed for 11.6 years. Of the participants, 15,151 (34%) were vegetarians (consuming no meat or fish) (116). Vegetarians had a lower mean BMI, lower non-HDL-C, lower systolic blood pressure, and a 32% lower risk of developing CHD. In the United States, vegetarian dietary patterns are associated with lower prevalence of T2DM and metabolic syndrome (117,118). Meta-analyses have also shown that, compared with omnivorous dietary patterns, vegetarian dietary patterns are associated with healthier body weight and blood pressure (119,120).
In a systematic review and meta-analysis of 8 studies with a Seventh Day Adventist population (n = 183,321), there was a reduced risk of CHD events (RR: 0.60; 95% CI: 0.43 to 0.80 vs. RR: 0.84; 95% CI: 0.74 to 0.96) and cerebral vascular disease events (RR: 0.71; 95% CI: 0.41 to 1.20 vs. RR: 1.05; 95% CI: 0.89 to 1.24) in vegetarians compared with nonvegetarians (121). Furthermore, populations consuming a predominantly plant-based diet are reported to rarely develop CVD. These include the Okinawans, the Papua Highlanders of New Guinea, the rural Chinese, central Africans, and the Tarahumara of northern Mexico (122–126).
Clinical trials have also demonstrated benefits of plant-based dietary patterns in patients with CHD. In 1983 and 1990, RCTs using a lifestyle medicine intervention of a whole foods, low-fat, vegetarian diet, moderate exercise, social support, and stress-management training documented significant reversal in CHD, as measured by improvements in ventricular function using radionuclide ventriculography, a 400% increase in myocardial perfusion by cardiac positron emission tomography, regression in coronary atherosclerosis using quantitative coronary arteriography, and 2.5 times fewer cardiac events when compared with a randomized control group (127–130). There was a dose-response correlation between adherence to this lifestyle intervention and changes in percent diameter stenosis. Two demonstration projects showed significant improvements in all risk factors, a >90% reduction in angina within weeks, decreased need for medications, and a 77% reduction in the need for revascularization (131,132). Additionally, in 1995 and 2014, a whole food plant-based diet intervention was shown to result in prevention of coronary artery disease progression and angiographic disease reversal (133–135). On this basis, it appears that a whole food, plant-based diet may halt progression of coronary atherosclerosis and achieve evidence of angiographic disease regression.
Most recently, a large prospective cohort study of U.S. health care professionals described the association between animal versus plant protein intake and mortality outcomes (136). This study showed increased all-cause and CV mortality with high animal protein intake (including processed red meat, unprocessed red meat, and eggs). High plant protein intake was inversely associated with mortality rates. These findings are consistent with recommendations to increase plant protein intake and substitute plant protein for animal protein.
Plant-based diets and ASCVD: the bottom line
Evidence indicates that a diet that is predominantly plant based is associated with improved ASCVD risk factors, reduced CHD progression, and beneficial effects on ASCVD. A whole food, plant-based dietary pattern plays an important role in ASCVD risk reduction.
Because our perception has been so focused on separate organisms in their physical or social environments, we tend to see insect, animal, and human societies, as well as whole ecosystems, as collections of individuals that have come to live and function together. It is actually more appropriate to see that such collections have always functioned as wholes, never separated into completely individual and independent beings. Some are relatively more or less independent than others, but all their complex forms and ways have evolved within a single system, just as our cells evolved their separate functions within an inseparable whole. Their connections with their species fellows and with their ecosystems are always as holons within holarchies, up to the whole Gaian planet. These interconnections were never broken and cannot be, just as our cells cannot break their connections with their organs or their/ our whole bodies.
Sahtouris, Elisabet (2012-02-02). EarthDance: Living Systems in Evolution (Kindle Locations 1144-1150). . Kindle Edition.
Helpinghands wrote:Instead of doing all this guessing and conjecture why doesn't somebody ask them for an explanation? It's possible he changed his mind after reviewing the evidence.
StarchHEFP wrote:You may have a point there BBQ although this is a review article. Think of it like a textbook with an editor, with chapters that each author does not agree with. However I can tell which of the authors must have written this section. Writing the section below does not constitute endorsement of all the other stuff in the article. But at least they got their little "spiel" in there. I wish they had said something explicit about the oil in this section.
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