High saturated fat diets associated with virtually NO heart disease

This post includes a synopsis of a study published in the American Journal of Clinical Nutrition Vol 34, 1552-1561 and a recipe for coconut lime seared salmon.

Study title and authors:
Cholesterol, coconuts, and diet on Polynesian atolls: a natural experiment: the Pukapuka and Tokelau island studies
IA Prior, F Davidson, CE Salmond and Z Czochanska
Epidemiology Unit. Wellington Hospital. Wellington New Zealand, the Health Department, Wellington, New Zealand and the Chemistry Division, Department of Scientific & Industrial Research, Private Bag, Wellington, New Zealand.

This study can be accessed at: http://www.ajcn.org/content/34/8/1552.abstract

Books:

The study investigated the effects of saturated fat in determining cholesterol levels and heart disease in two populations of Polynesians (Pukapuka and Tokelau) living on atolls near the equator.

 
The study found:
(a) The diets in both Pukapuka and Tokelau are high in saturated fat.
(b) Tokelauans obtain a much higher percentage of energy from coconut than the Pukapukans, 63% compared with 34%, so their intake of saturated fat is higher.
(c) The cholesterol levels are 35 to 40 mg higher in Tokelauans than in Pukapukans.
(d) Heart disease was virtually non-existant in both groups.
(e) The migration of Tokelau Islanders to New Zealand was associated with an increased risk for heart disease. After migration their diets changed - They ate less saturated fat and more carbohydrate.
 
To conclude:
 
Both groups ate diets high in saturated fats - and had no heart disease.
Tokelauans ate more saturated fat, had higher cholesterol - and had no heart disease.
After migrating to New Zealand, Tokelauans ate less saturated fat and more carbohydrate - and suffered from heart disease.

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Recipe of the day

Coconut Lime Seared Salmon

Ingredients:

Food Mall: Fresh Salmon

4 fillets fresh or frozen (defrosted) wild caught Alaskan salmon with skin

lemon juice
squeeze lime juice
sea salt and pepper
4 T. organic virgin coconut oil for frying

Seasonings:
dried dill and lemon seasoning

Coconut Lime Sauce:
1 can organic coconut milk
1/3 c. lime juice
peel of fresh lime, grated for zest
handful organic no-sulfur shredded coconut (extra for garnish)
slices of fresh lime, garnish

Instructions:
Prepare your coconut sauce by combining and stirring all the lime sauce ingredients in a large bowl. Once mixed, poor roughly two-thirds of the glaze and salmon in a leak proof bag and let marinate for at least 30 minutes for the flavors to meld.

Coat your grill with butter. Grill the salmon for 2-3 minutes per side depending on freshness. Once the salmon is done to your liking, remove it from the grill and drizzle over the remaining coconut lime sauce. Sprinkle the coconut flakes on top and serve hot with a wedge of fresh lime.

Coconut Lime Seared Salmon