Is Saturated Fat the Real Villain in Heart Disease?

Saturated fats actually increase the beneficial HDL in our bodies, which in turn has a direct function in removing the harmful LDL.So while saturated fat may influence cholesterol, it may not be as bad as we once thought. In addition, we have several indications that cholesterol may not be as bad a risk factor for heart disease as once believed.3-5 Cultural studies of Polynesian tribes who consume a diet high in saturated fat show low occurrence of heart disease. The Swiss have higher cholesterol levels than Americans yet suffer fewer heart attacks.Triglycerides on the other hand, another marker for heart disease, are being found to have more and more importance as a risk factor for heart disease. So what is affecting the triglycerides that are so predictive of heart disease?The answer may surprise you.

Over the past few decades we have replaced the foods that contain saturated fats with foods high in polyunsaturated and omega 6 fats, along with a ton of carbohydrates such as sweets, cereals, breads and pasta.This diet has accelerated the rates of heart disease and cancer and led to the greatest increase in type 2 diabetes the world has ever seen. A full 65% of diabetics die from heart disease, stroke, and vascular disease. Why? Well it’s not from eating saturated fat — it’s because the high carbohydrate diet that most Americans have adopted is raising their insulin level — the most pro-inflammatory hormone in the body. Insulin stops our cells from burning triglycerides and the LDL that transports them gets oxidized and becomes plaque in our arteries.

So by replacing saturated fats with carbohydrates, you raise insulin and triglyceride levels — and both of these raise heart disease risk.6 And while omega 6 fatty acids (found mainly in corn, safflower, and soybean oil) appear to reduce overall cardiovascular risks, some studies suggest that they may contribute to the oxidation of LDL.7The best move for heart disease in the last decade in fact, was identifying the role that trans fats (found in commercial baked goods) have played.

 When re-evaluating the risk from trans fats versus saturated fats, trans fats were found to raise the risk of heart disease far more.So here’s the skinny on saturated fats: they increase HDL, they do not raise insulin, and they lower the glycemic effect of carbohydrates. I am not suggesting we slather saturated fats onto everything we eat, but the evidence shows they are not the villains they were made out to be.Is Saturated Fat the Real Villain in Heart Disease?

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