Another study just published that showing the link between high glycemic foods and heart disease, not saturated fat.
The dietary intake of saturated fatty acids (SAFA) is associated with a modest increase in serum total cholesterol, but not with cardiovascular disease (CVD). Replacing dietary SAFA with carbohydrates (CHO), notably those with a high glycaemic index, is associated with an increase in CVD risk in observational cohorts, while replacing SAFA with polyunsaturated fatty acids (PUFA) is associated with reduced CVD risk. However, replacing a combination of SAFA and trans-fatty acids with n-6 PUFA (notably linoleic acid) in controlled trials showed no indication of benefit and a signal toward increased coronary heart disease risk, suggesting that n-3 PUFA may be responsible for the protective association between total PUFA and CVD. High CHO intakes stimulate hepatic SAFA synthesis and conservation of dietary SAFA . Hepatic de novo lipogenesis from CHO is also stimulated during eucaloric dietary substitution of SAFA by CHO with high glycaemic index in normo-insulinaemic subjects and during hypocaloric high-CHO÷low-fat diets in subjects with the metabolic syndrome. The accumulation of SAFA stimulates chronic systemic low-grade inflammation through its mimicking of bacterial lipopolysaccharides and÷or the induction of other pro-inflammatory stimuli. The resulting systemic low-grade inflammation promotes insulin resistance, reallocation of energy-rich substrates and atherogenic dyslipidaemia that concertedly give rise to increased CVD risk. We conclude that avoidance of SAFA accumulation by reducing the intake of CHO with high glycaemic index is more effective in the prevention of CVD than reducing SAFA intake per se.
Or why I refuse to cut back on salt.
A study from Belgium has found an association with decreasing salt consumption and cardiovascular death.
Jan Staessen, a professor of medicine at the University of Leuven in Belgium and one of the authors of the study in Wednesday’s Journal of the American Medical Association, says this study does not support the recommendation of a general reduction of salt intake for everyone, although salt reduction could be beneficial in lowering the blood pressure of people with hypertension. “Lower sodium intake is recommended for people with high blood pressure and people with heart failure, but recommending it to the population as a whole, I wouldn’t do without proving it’s completely safe,” he says.
“If one lowers sodium intake to lower blood pressure, this change in sodium activates several systems (including the renin-angiotensin aldosterone system) that conserve sodium, and those systems are implicated in disease processes such as damaging the arterial wall and kidneys,” Staessen says,
via The Great Fitness Experiment
A new study published shows the benefits of high-intensity intervals for increasing cardiovascular fitness over other forms of exercise.
The study shows that by increasing the intensity of your exercise, you can beat back the risk of metabolic syndrome, the troublesome set of risk factors that can predispose people to type 2 diabetes, stroke and cardiovascular problems.
When the Jebsen Center researchers looked at the importance of the intensity of exercise versus the duration, intensity was far more important than duration in determining peak oxygen uptake.
They have also looked at the benefits of high intensity exercise in the form of interval training — where four or more short periods (typically 4 minutes) of very high intensity exercise are followed by a similar number of short periods of lower intensity exercise. This approach, called 4×4 interval training, is a quick way to increase your overall fitness, research from the Jebsen Center has confirmed.
Via Conditioning Research