Saturated fat and cardiovascular disease

The French paradox is a catchphrase first used in the late 1980s, that summarizes the apparently paradoxical epidemiological observation that French people have a relatively low incidence of coronary heart disease (CHD), while having a diet relatively rich in saturated fats, in apparent contradiction to the widely held belief that the high consumption of such fats is a risk factor for CHD.

In particular, Keys' supplementary hypothesis that reducing saturated fat in the diet will reduce cardiovascular disease has been described by Ravnskov and by Gary Taubes as a "fallacy".

Most medical, scientific, heart-health, governmental, and professional authorities agree that saturated fat is a significant risk factor for cardiovascular disease, including the World Health Organization, the Food and Nutrition Board of the National Academy of Medicine, the Academy of Nutrition and Dietetics, the Dietitians of Canada, the Association of UK Dietitians, the American Heart Association, the British Heart Foundation, the Heart and Stroke Foundation of Canada, the World Heart Federation, the British National Health Service, the United States Food and Drug Administration, and the European Food Safety Authority.

However, there are some questions around the effect of saturated fat on cardiovascular disease in the medical literature.

In 2003 a World Health Organization (WHO) and Food and Agricultural Organization (FAO) expert consultation report concluded: "intake of saturated fatty acids is directly related to cardiovascular risk. The traditional target is to restrict the intake of saturated fatty acids to less than 10%, of daily energy intake and lessthan 7% for high-risk groups. If populations are consuming less than10%, they should not increase that level of intake. Within these limits,intake of foods rich in myristic and palmitic acids should be replaced byfats with a lower content of these particular fatty acids. In developingcountries, however, where energy intake for some population groupsmay be inadequate, energy expenditure is high and body fat stores arelow (BMI

Most medical, scientific, heart-health, governmental, and professional authorities agree that saturated fat is a significant risk factor for cardiovascular disease, including the World Health Organization, the Food and Nutrition Board of the National Academy of Medicine, the Academy of Nutrition and Dietetics, the Dietitians of Canada, the Association of UK Dietitians, the American Heart Association, the British Heart Foundation, the Heart and Stroke Foundation of Canada, the World Heart Federation, the British National Health Service, the United States Food and Drug Administration, and the European Food Safety Authority.

Most medical, scientific, heart-health, governmental, and professional authorities agree that saturated fat is a significant risk factor for cardiovascular disease, including the World Health Organization, the Food and Nutrition Board of the National Academy of Medicine, the Academy of Nutrition and Dietetics, the Dietitians of Canada, the Association of UK Dietitians, the American Heart Association, the British Heart Foundation, the Heart and Stroke Foundation of Canada, the World Heart Federation, the British National Health Service, the United States Food and Drug Administration, and the European Food Safety Authority. In 2003 a World Health Organization (WHO) and Food and Agricultural Organization (FAO) expert consultation report concluded: "intake of saturated fatty acids is directly related to cardiovascular risk. The traditional target is to restrict the intake of saturated fatty acids to less than 10%, of daily energy intake and lessthan 7% for high-risk groups. If populations are consuming less than10%, they should not increase that level of intake. Within these limits,intake of foods rich in myristic and palmitic acids should be replaced byfats with a lower content of these particular fatty acids. In developingcountries, however, where energy intake for some population groupsmay be inadequate, energy expenditure is high and body fat stores arelow (BMI

Most medical, scientific, heart-health, governmental, and professional authorities agree that saturated fat is a significant risk factor for cardiovascular disease, including the World Health Organization, the Food and Nutrition Board of the National Academy of Medicine, the Academy of Nutrition and Dietetics, the Dietitians of Canada, the Association of UK Dietitians, the American Heart Association, the British Heart Foundation, the Heart and Stroke Foundation of Canada, the World Heart Federation, the British National Health Service, the United States Food and Drug Administration, and the European Food Safety Authority.

Most medical, scientific, heart-health, governmental, and professional authorities agree that saturated fat is a significant risk factor for cardiovascular disease, including the World Health Organization, the Food and Nutrition Board of the National Academy of Medicine, the Academy of Nutrition and Dietetics, the Dietitians of Canada, the Association of UK Dietitians, the American Heart Association, the British Heart Foundation, the Heart and Stroke Foundation of Canada, the World Heart Federation, the British National Health Service, the United States Food and Drug Administration, and the European Food Safety Authority.

Most medical, scientific, heart-health, governmental, and professional authorities agree that saturated fat is a significant risk factor for cardiovascular disease, including the World Health Organization, the Food and Nutrition Board of the National Academy of Medicine, the Academy of Nutrition and Dietetics, the Dietitians of Canada, the Association of UK Dietitians, the American Heart Association, the British Heart Foundation, the Heart and Stroke Foundation of Canada, the World Heart Federation, the British National Health Service, the United States Food and Drug Administration, and the European Food Safety Authority.

Most medical, scientific, heart-health, governmental, and professional authorities agree that saturated fat is a significant risk factor for cardiovascular disease, including the World Health Organization, the Food and Nutrition Board of the National Academy of Medicine, the Academy of Nutrition and Dietetics, the Dietitians of Canada, the Association of UK Dietitians, the American Heart Association, the British Heart Foundation, the Heart and Stroke Foundation of Canada, the World Heart Federation, the British National Health Service, the United States Food and Drug Administration, and the European Food Safety Authority.

Most medical, scientific, heart-health, governmental, and professional authorities agree that saturated fat is a significant risk factor for cardiovascular disease, including the World Health Organization, the Food and Nutrition Board of the National Academy of Medicine, the Academy of Nutrition and Dietetics, the Dietitians of Canada, the Association of UK Dietitians, the American Heart Association, the British Heart Foundation, the Heart and Stroke Foundation of Canada, the World Heart Federation, the British National Health Service, the United States Food and Drug Administration, and the European Food Safety Authority.

Most medical, scientific, heart-health, governmental, and professional authorities agree that saturated fat is a significant risk factor for cardiovascular disease, including the World Health Organization, the Food and Nutrition Board of the National Academy of Medicine, the Academy of Nutrition and Dietetics, the Dietitians of Canada, the Association of UK Dietitians, the American Heart Association, the British Heart Foundation, the Heart and Stroke Foundation of Canada, the World Heart Federation, the British National Health Service, the United States Food and Drug Administration, and the European Food Safety Authority.

Most medical, scientific, heart-health, governmental, and professional authorities agree that saturated fat is a significant risk factor for cardiovascular disease, including the World Health Organization, the Food and Nutrition Board of the National Academy of Medicine, the Academy of Nutrition and Dietetics, the Dietitians of Canada, the Association of UK Dietitians, the American Heart Association, the British Heart Foundation, the Heart and Stroke Foundation of Canada, the World Heart Federation, the British National Health Service, the United States Food and Drug Administration, and the European Food Safety Authority.

Most medical, scientific, heart-health, governmental, and professional authorities agree that saturated fat is a significant risk factor for cardiovascular disease, including the World Health Organization, the Food and Nutrition Board of the National Academy of Medicine, the Academy of Nutrition and Dietetics, the Dietitians of Canada, the Association of UK Dietitians, the American Heart Association, the British Heart Foundation, the Heart and Stroke Foundation of Canada, the World Heart Federation, the British National Health Service, the United States Food and Drug Administration, and the European Food Safety Authority.

Most medical, scientific, heart-health, governmental, and professional authorities agree that saturated fat is a significant risk factor for cardiovascular disease, including the World Health Organization, the Food and Nutrition Board of the National Academy of Medicine, the Academy of Nutrition and Dietetics, the Dietitians of Canada, the Association of UK Dietitians, the American Heart Association, the British Heart Foundation, the Heart and Stroke Foundation of Canada, the World Heart Federation, the British National Health Service, the United States Food and Drug Administration, and the European Food Safety Authority.

Most medical, scientific, heart-health, governmental, and professional authorities agree that saturated fat is a significant risk factor for cardiovascular disease, including the World Health Organization, the Food and Nutrition Board of the National Academy of Medicine, the Academy of Nutrition and Dietetics, the Dietitians of Canada, the Association of UK Dietitians, the American Heart Association, the British Heart Foundation, the Heart and Stroke Foundation of Canada, the World Heart Federation, the British National Health Service, the United States Food and Drug Administration, and the European Food Safety Authority.

Most medical, scientific, heart-health, governmental, and professional authorities agree that saturated fat is a significant risk factor for cardiovascular disease, including the World Health Organization, the Food and Nutrition Board of the National Academy of Medicine, the Academy of Nutrition and Dietetics, the Dietitians of Canada, the Association of UK Dietitians, the American Heart Association, the British Heart Foundation, the Heart and Stroke Foundation of Canada, the World Heart Federation, the British National Health Service, the United States Food and Drug Administration, and the European Food Safety Authority.

Some meta-analyses of clinical trials and observational studies have provided evidence against the recommendation for reduced intake of saturated fat, including one critique by scientists and one by a trade association.

Some meta-analyses of clinical trials and observational studies have provided evidence against the recommendation for reduced intake of saturated fat, including one critique by scientists and one by a trade association.

Some meta-analyses of clinical trials and observational studies have provided evidence against the recommendation for reduced intake of saturated fat, including one critique by scientists and one by a trade association.

Some meta-analyses of clinical trials and observational studies have provided evidence against the recommendation for reduced intake of saturated fat, including one critique by scientists and one by a trade association.

The initial connection between arteriosclerosis and dietary cholesterol is attributed to the Russian pathologist Nikolay Anichkov, prior to World War I.

The initial connection between arteriosclerosis and dietary cholesterol is attributed to the Russian pathologist Nikolay Anichkov, prior to World War I.

The initial connection between arteriosclerosis and dietary cholesterol is attributed to the Russian pathologist Nikolay Anichkov, prior to World War I.

The initial connection between arteriosclerosis and dietary cholesterol is attributed to the Russian pathologist Nikolay Anichkov, prior to World War I.