pauljacob
Member
- Joined
- Mar 9, 2018
- Messages
- 435
Butter and saturated fats are recommended by Ray Peat and many others on this forum, yet this Linus Pauling Institute article on Inflammation implicates saturated fats for diseases of the liver and whatnots. I'd ignore any other naysayers, but Linus Pauling institute is a respected source of health information. Anyone can shed some light on this please do.
Inflammation
Contents Overview of Inflammation Role of Nutrition Dietary fats and cholesterol Dietary carbohydrates Dietary proteins and amino acids Micronutrients Dietary phytochemicals Other diet
lpi.oregonstate.edu
Dietary fats and cholesterol
In general, epidemiological studies have found that diets high in saturated fat and trans fat are pro-inflammatory in nature (reviewed in 16). In contrast, some studies have found that adherence to a Mediterranean-style diet — a diet high in monounsaturated fats — may help reduce inflammation (17, 18). A Mediterranean diet emphasizes olive oil, fruit and vegetables, nuts, beans, fish, whole grains, and moderate consumption of alcohol. Several of these foods are important sources of essential fatty acids that are involved in inflammatory processes. Higher intakes of the omega-3 fatty acids (i.e., α-linolenic acid [ALA], eicosapentaenoic acid [EPA], and docosahexaenoic acid [DHA]) have been generally associated with decreased biomarkers of inflammation (19). Rich dietary sources of ALA include flaxseeds and their oil, walnuts and their oil, and canola oil. EPA and DHA are found in oily fish and fish oils (see the article on Essential Fatty Acids). The ratio of omega-6 to omega-3 fatty acids in the typical Western diet is about 15-20:1, yet it is estimated that humans evolved on a diet with an omega-6 to omega-3 fatty acid ratio of about 1:1 (20). Decreasing this ratio will likely reduce the prevalence and severity of various inflammatory conditions observed in Western societies (for more information on dietary fats, see the article on Essential fatty acids (21).
Low cholesterol diets may also reduce inflammation in the body. One study found that a high cholesterol diet (4 eggs/day for four weeks) increased levels of CRP and serum amyloid A (SAA), two inflammatory markers, in lean (BMI <27.5 kg/m2) subjects who were insulin-sensitive but not in lean subjects who were insulin-resistant or in obese (BMI >27.5 kg/m2) individuals; individuals in these two latter groups had elevated baseline levels of CRP and SAA (22). An 8-week intervention study in patients with primary hypercholesterolemia found that a diet low in both cholesterol (<200 mg/day) and saturated fat (5% of dietary fat from saturated fat) was linked to reduced inflammation, evidenced by a 39% reduction in CRP levels (23).