Low consumption of animal protein, fat, saturated fat, cholesterol and red meat is associated with higher rates of heart disease

This study was published in the American Journal of Clinical Nutrition 1999 Aug;70(2):221-7

 

Study title and authors:

Dietary protein and risk of ischemic heart disease in women.

Hu FB, Stampfer MJ, Manson JE, Rimm E, Colditz GA, Speizer FE, Hennekens CH, Willett WC.

Departments of Nutrition and Epidemiology, Harvard School of Public Health, Boston, MA, USA. frank.hu@channing.harvard.edu

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/10426698

The study examined the association between dietary protein intake and incidence of heart disease. The study included 80,082 women, aged 34-59 years, who were without a previous diagnosis of heart disease, stroke, cancer, hypercholesterolemia, or diabetes.

The study found:
(a) Women who consumed the most protein had a 26% reduced rate of heart disease compared to the women who consumed the least protein.
(a:i) Women who consumed the most protein also ate 7.8% more fat than women who consumed the least protein.
(a:ii) Women who consumed the most protein also ate 12.8% more saturated fat than women who consumed the least protein.
(a:iii) Women who consumed the most protein also ate 64.0% more cholesterol than women who consumed the least protein.
(a:iv) Women who consumed the most protein also ate 16.1% more red meat than women who consumed the least protein.
(a:v) Women who consumed the most protein also ate 32.1% less carbohydrate than women who consumed the least protein.
(b) Women who consumed the most animal protein had a 16% reduced rate of heart disease compared to the women who consumed the least animal protein.

The data from the study shows that low consumption of protein, fat, saturated fat, cholesterol and red meat is associated with higher rates of heart disease in women.

This subject is expanded on in my book Cholesterol and Saturated Fat Prevent Heart Disease: Evidence From 101 Scientific Papers

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Statins are associated with decreased myocardial function

This study was published in Clinical Cardiology 2009 Dec;32(12):684-9

 

Study title and authors:

Statin therapy decreases myocardial function as evaluated via strain imaging.

Rubinstein J, Aloka F, Abela GS.

Cardiology Division, Department of Medicine, Michigan State University, East Lansing, MI 48824, USA.

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/20027659

The myocardium is the heart's muscular wall. It contracts to pump blood out of the heart, then relaxes as the heart refills with returning blood. This vital function pumps blood to the cells and tissues of the body. A decrease in myocardial function is associated with angina see here and a chronic impairment of blood flow is associated with heart failure see here.

This study sought to identify changes in myocardial function associated with statin use in 28 patients without heart disease. The myocardial function of 12 patients that were on statin therapy were compared with 16 controls who were not taking statins.

The study found that statin therapy is associated with decreased myocardial function.

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Wheat bran inhibits the absorption of nonheme dietary iron

This study was published in the American Journal of Clinical Nutrition 1981 Aug;34(8):1469-78

 

Study title and authors:

The inhibitory effect of bran on iron absorption in man.

Simpson KM, Morris ER, Cook JD.

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/6267927

The study investigated the effects of whole wheat bran on the absorption of nonheme dietary iron. The study included 60 volunteers ranging in age from 19 to 42 years who consumed light meals with or without 12 grams of whole wheat bran added.

The study found:
(a) When 12 grams of bran was added to a light meal of low iron availability, absorption of nonheme dietary iron decreased by 74%.
(b) When 12 grams of bran was added to a light meal containig meat, absorption of nonheme dietary iron decreased by 51%.
(c) When 12 grams of bran was added to a light meal containing ascorbic acid, absorption of nonheme dietary iron decreased by 58%.

This study reveals that wheat bran inhibits the absorption of nonheme dietary iron.

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Lactic acidosis may develop as a complication of simvastatin therapy

This paper was published in Clinical Pharmacology and Therapeutics 2002 Oct;72(4):461-4

Study title and authors:
Simvastatin-induced lactic acidosis: a rare adverse reaction?

Goli AK, Goli SA, Byrd RP Jr, Roy TM.
Veterans Affairs Medical Center, Mountain Home, Tenn 37684-4000, USA.

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/12386648

This paper describes a 53-year-old man with lactic acidosis. He had nausea, poor appetite, and progressive generalized weakness and malaise of 3 to 4 weeks’ duration. He had been taking simvastatin, 40 mg, every day for 3 years.

 

Lactic acidosis is when lactic acid builds ups in the bloodstream faster than it can be removed. Lactic acid is produced when oxygen levels in the body drop.

 

(i) He had nausea, poor appetite, and progressive generalized weakness and malaise of 3 to 4 weeks’ duration.

(ii) The man had high levels (1,390 U/L) of creatine kinase. (Normal levels are between 35 - 175 U/L). An elevated level of creatine kinase is seen in heart attacks, when the heart muscle is damaged, or in conditions that produce damage to the skeletal muscles or brain.

(iii) He had high levels (2,303 U/L) of aspartate aminotransferase. (Normal levels are between 5 - 40 U/L). Elevated levels of aspartate aminotransferase indicate damage has occurred in a variety of tissues including liver, heart, muscle, kidney, and brain.

(iv) He had high levels (1,707 U/L) of alanine aminotransferase. (Normal levels are between 7 - 56 U/L). High levels of alanine aminotransferase are associated with liver injury.

 

The patient's simvastatin therapy was discontinued.

(a) After two days his symptoms and acidosis was resolved.

(b) After four days his creatine kinase level returned to normal.

(c) After seven days his aspartate aminotransferase and alanine aminotransferase levels normalised.

 

This paper offers evidence that lactic acidosis may develop as a complication of simvastatin therapy.

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Zinc bioavailability from beef is about fourfold greater than from a high-fiber breakfast cereal.

This study was published in the American Journal of Clinical Nutrition 1993 Dec;58(6):902-7

 

Study title and authors:

Measurement of zinc bioavailability from beef and a ready-to-eat high-fiber breakfast cereal in humans: application of a whole-gut lavage technique.

Zheng JJ, Mason JB, Rosenberg IH, Wood RJ.

Mineral Bioavailability Laboratory, US Department of Agriculture Human Nutrition Research Center on Aging, Tufts University, Boston, MA 02111.

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/8249876

This study compared the effects of beef and breakfast cereals on zinc absorption. The study included eight healthy adults who were given foods containing approximately 4 mg (61.2 mumol) zinc as either beef or a high-fiber, ready-to-eat breakfast cereal.

The study revealed that zinc absorption from the high-fiber breakfast cereal was 14.7%, whereas zinc absorption from beef was 55.1%.

The study demonstrates that zinc bioavailability from beef is about fourfold greater than from a high-fiber breakfast cereal.

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Atorvastatin-induced acute pancreatitis

This study was published in the Journal of Pharmacology and Pharmacotherapeutics 2011 Jan;2(1):40-2

Study title and authors:
Atorvastatin-induced acute pancreatitis.

Deshpande PR, Khera K, Thunga G, Hande M, Gouda ST, Nagappa AN.
Department of Pharmacy Practice, Manipal College of Pharmaceutical Sciences, Manipal University, Manipal, India.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/21701646

This paper reports the case of a statin-induced acute pancreatitis.

A 53-year-old patient developed acute pancreatitis after treatment with atorvastatin.

After withdrawl of statin treatment the patient recovered.

Extensive investigations revealed there was no other reason for the acute pancreatitis apart from the statin therapy.

This case further strengthens the fact that statins may cause acute pancreatitis.

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Soy has a pronounced inhibitory effect on the absorption of iron

This study was published in the American Journal of Clinical Nutrition 1981 Dec;34(12):2622-9

Study title and authors:
The inhibitory effect of soy products on nonheme iron absorption in man.

Cook JD, Morck TA, Lynch SR.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/7198374

Three separate studies were performed in 36 men ranging in age from 18 to 50 years to determine the effects of various proteins on iron absorption.

The studies comprised of:
(i) Study I compared the effects of different proteins (egg protein, milk protein and isolated soy protein) on iron absorption.
Each meal contained 29.4 grams of protein.
(ii) Study II examined the influence of egg protein and various soy products (full fat soy flour, textured soy flour and isolated soy protein) on iron absorption.
Each meal contained 14.7 grams of protein.
(iii) Study III evaluated the effect on iron absorption of adding soy protein to meat.
Meal 1 included 100 grams of ground (minced) beef.
Meal 2 included 100 grams of ground (minced) beef and 30 grams of textured soy flour. (A 3:1 meat/soy ratio).
Meal 3 included 70 grams of ground (minced) beef and 30 grams of textured soy flour. (A 2:1 meat/soy ratio).

The results of the studies were as follows:
(a) In study I, those who consumed the isolated soy protein meal absorbed 81% less iron than those who consumed the egg protein and milk protein meals.
(b:i) In study II, those who consumed the full fat soy flour meal absorbed 82% less iron than those who consumed the egg protein meal.
(b:ii) In study II, those who consumed the textured soy flour meal absorbed 65% less iron than those who consumed the egg protein meal.
(b:iii) In study II, those who consumed the isolated soy protein meal absorbed 92% less iron than those who consumed the egg protein meal.
(c:i) In study III, those who consumed the meal with the extra soy with the 100 grams of beef (meal 2) absorbed 61% less iron than those who consumed the 100 grams of beef only meal.
(c:ii) In study III, those who consumed the meal with the extra soy and depleted beef (meal 3) absorbed 53% less iron than those who consumed the 100 grams of beef only meal.

The results of these studies show that soy products have a pronounced inhibitory effect on the absorption of iron.

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