Omega 6 oils contribute to increase in all cause mortality

[CaveMan]

The evidence has been slowly gathering that the "Good" oils are not so good after all.
A number of studies using Omega 6 oils for health benefits have shown negative or nil outcomes, and with the analysis of arterial placque indicating that it was primarily composed of oxidised omega 6 oils.
This study is a review of data from an old study which was conducted to determine benefits of Omega 6 oils in reducing heart disease risk has shown that the intervention group had a higher all cause mortality and cardiovascular (CVD) mortality as well.
The primary problems with many of the older studies is they were looking primarily at reducing risk for CVD by using cholesterol levels as a risk marker. It has now been shown that the basis for the Saturated fat = high cholesterol = high CVD risk hypothesis was completely flawed and possibly fraudulent, but has taken 40 years to subdue it as it was adopted and promoted by government health agencies.
There is a summary below and at the bottom links to the entire paper and an interview with the head reseacher, the gentleman is very much reserved in his findings unlike the recent flawed study posted here regarding red meat and carnitine causing CVD who was fully blowing his own trumpet, this being the first sign of study flaws.
It is a good paper, well worth reading.

http://www.ncbi.nlm.nih.gov/pubmed/23386268

Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis.

Ramsden CE, Zamora D, Leelarthaepin B, Majchrzak-Hong SF, Faurot KR, Suchindran CM, Ringel A, Davis JM, Hibbeln JR.


Source

Laboratory of Membrane Biophysics and Biochemistry, National Institute on Alcohol Abuse and Alcoholism, National Institutes of Health, Bethesda, MD 20892, USA. Chris.Ramsden@nih.gov


Erratum in
BMJ. 2013;346:f903.


Abstract


OBJECTIVE:

To evaluate the effectiveness of replacing dietary saturated fat with omega 6 linoleic acid, for the secondary prevention of coronary heart disease and death.

DESIGN:

Evaluation of recovered data from the Sydney Diet Heart Study, a single blinded, parallel group, randomized controlled trial conducted in 1966-73; and an updated meta-analysis including these previously missing data.

SETTING:

Ambulatory, coronary care clinic in Sydney, Australia.

PARTICIPANTS:

458 men aged 30-59 years with a recent coronary event.

INTERVENTIONS:

Replacement of dietary saturated fats (from animal fats, common margarines, and shortenings) with omega 6 linoleic acid (from safflower oil and safflower oil polyunsaturated margarine). Controls received no specific dietary instruction or study foods. All non-dietary aspects were designed to be equivalent in both groups.

OUTCOME MEASURES:

All cause mortality (primary outcome), cardiovascular mortality, and mortality from coronary heart disease (secondary outcomes). We used an intention to treat, survival analysis approach to compare mortality outcomes by group.

RESULTS:

The intervention group (n=221) had higher rates of death than controls (n=237) (all cause 17.6% v 11.8%, hazard ratio 1.62 (95% confidence interval 1.00 to 2.64), P=0.05; cardiovascular disease 17.2% v 11.0%, 1.70 (1.03 to 2.80), P=0.04; coronary heart disease 16.3% v 10.1%, 1.74 (1.04 to 2.92), P=0.04). Inclusion of these recovered data in an updated meta-analysis of linoleic acid intervention trials showed non-significant trends toward increased risks of death from coronary heart disease (hazard ratio 1.33 (0.99 to 1.79); P=0.06) and cardiovascular disease (1.27 (0.98 to 1.65); P=0.07).

CONCLUSIONS:

Advice to substitute polyunsaturated fats for saturated fats is a key component of worldwide dietary guidelines for coronary heart disease risk reduction. However, clinical benefits of the most abundant polyunsaturated fatty acid, omega 6 linoleic acid, have not been established. In this cohort, substituting dietary linoleic acid in place of saturated fats increased the rates of death from all causes, coronary heart disease, and cardiovascular disease. An updated meta-analysis of linoleic acid intervention trials showed no evidence of cardiovascular benefit. These findings could have important implications for worldwide dietary advice to substitute omega 6 linoleic acid, or polyunsaturated fats in general, for saturated fats.

http://www.bmj.com/content/346/bmj.e870 ... d=23386268
http://www.meandmydiabetes.com/2013/03/ ... e-hibbeln/

[Leonard]

should we go on use olive oil or go back to the old butter?

[centenarian100]

Haha...we can't win.

Anything purported to be healthy will be disproven 10 years down the road

I'm going to down a gallon of Haagen Dazs and wallow in self pity

[CaveMan]

Olive oil and butter are great, ghee if you have dairy issues, coconut oil etc.
Basically 96% of your fat consumption should be split evenly between saturated and monounsaturated and the other 4% should be split close to evenly between polyunsaturated Omega 6 and Omega 3, those proportions are guidelines.

Saturated fat never was bad, it is probably the least reactive and damaging substance in the body, it is easily digested, absorbed and stored by the body, look up Ancel Keys and "The Seven Country study", this is where all the low fat and good cholesterol/bad cholesterol started nonsense started back in the 60's. This thread had some discussion on it (page 9):
http://www.thisisms.com/forum/diet-f9/t ... ml#p207739

Basically 50% of our brains and cell membranes are comprised of saturated fats, it wouldn't make any sense at all for the body to use a toxic substance in such quantities, likewise with cholesterol, all cholesterol is good and essential, it plays a role in both lipid transport, cell repair and integrity and immune functions, elevated levels are only an indicator that there is damage in the body which requires attention, i.e. fire and fireman analogy, cholesterol is like the firemen, if you get rid of the firemen it doesn't put out the fire.

Try to source minimally processed fats, polyunsaturated fats, both O6 & O3 are essential, but only in minor quantities, they are required for cell signalling in the membranes, but are highly unstable and prone to oxidation, so they are very carefully transported and shielded within the body when in transit, they are best sourced from whole food products. Vegetable and seed oils are highly processed and damaged before you even open the bottle, so the body has difficulty managing these oxidised oils and a large amount is shunted to fat tissue for temporary storage, this unfortunately becomes long term as we keep loading more in and quite a few studies suggest it is one of the primary causes of obesity as well, it may take up to 4 years to correct lipid profiles.

The O6:O3 ratio is critical, the ideal, as research has been coming in has fallen from 4:1, to 2:1 and there are some suggestions that it should be 1:1, yet current ratios in the western world are somewhere between 10-20:1 or higher, the problem is they compete for the same enzymatic machinery in the body, so if you have a vast amount of O6, then the O3 doesn't even get a look in. Nuts and seeds are good sources of unoxidised O6 and for O3 seafood, pasture raised meats and eggs.

[want2bike]

I refuse to believe any data the government supplies. These are the same folks who dump fluoride in my water and allow mercury in my mouth. They tell me aspartame is safe and stay out of the sun. I believe none of their studies because they are a big lie. Their job is to make us sick so they can sell us their drugs. Stop eating the processed foods and start eating the fruits and vegetables and you will get the correct Omega 3 vs Omega 6 ratio. We put the good stuff in our bodies we get our health back.

http://healthyomega3.com/omega-3-omega-6/