stargazer1111
Member
- Joined
- Feb 16, 2017
- Messages
- 425
I have long suspected that it was the increase in PUFA consumption in the 20th century and not an increase in sugar consumption that led to the rise in heart disease incidence over that period. This study seems to support that hypothesis.
Changes in consumption of omega-3 and omega-6 fatty acids in the United States during the 20th century
Take a look at table 2. There was a decrease in dairy fat consumption. There was a modest increase in beef fat consumption. However, there was a much greater increase in vegetable oil consumption (particularly from soy and canola) indicating that the proportion of PUFA in the diet would have increased dramatically over those 90 years.
Also, take a look at figure 2. Sugar consumption increased slightly, but not nearly as much as the increase in PUFA consumption.
Changes in consumption of omega-3 and omega-6 fatty acids in the United States during the 20th century
Take a look at table 2. There was a decrease in dairy fat consumption. There was a modest increase in beef fat consumption. However, there was a much greater increase in vegetable oil consumption (particularly from soy and canola) indicating that the proportion of PUFA in the diet would have increased dramatically over those 90 years.
Also, take a look at figure 2. Sugar consumption increased slightly, but not nearly as much as the increase in PUFA consumption.