CEyzaguirre
“Somehow we have been led to believe that dietary fat will raise our cholesterol, which will in turn increase our risk for heart attacks and strokes. This notion continues to prevail despite research from nineteen years ago that proved otherwise. In 1994, the Journal of the American Medical Association published a trial that compared older adults with high cholesterol (levels above 240 mg/dl) to those with normal levels (below 200 mg/dl).9 Over the course of four years, researchers at Yale University measured total cholesterol and high-density lipoprotein (HDL) in almost one thousand participants; they also tracked hospitalizations for heart attack and unstable angina and the rates of death from heart disease and from any other cause. No differences were found between the two groups. People with low total cholesterol had as many heart attacks and died just as frequently as those with high total cholesterol. And reviews of multiple large studies have routinely failed to find correlation between cholesterol levels and heart disease.10 Mounting research like this has prompted Dr. George Mann, a researcher with the Framingham Heart Study, to go on record stating: The diet heart hypothesis that suggests that a high intake “of fat or cholesterol causes heart disease has been repeatedly shown to be wrong, and yet, for complicated reasons of pride, profit, and prejudice, the hypothesis continues to be exploited by scientists, fund-raising enterprise, food companies, and even governmental agencies. The public is being deceived by the greatest health scam of the century.11”
9. H. M. Krumholz, et al., “Lack of Association Between Cholesterol and Coronary Heart Disease Mortality and Morbidity and All-cause Mortality in Persons Older Than 70 Years,” JAMA 272, no. 17 (November 2, 1994): 1335–40.
10. H. Petousis-Harris, “Saturated Fat Has Been Unfairly Demonised: Yes,” Primary Health Care 3, no. 4 (December 1, 2011): 317–19.
"This is why hemoglobin A1C is frequently used in studies that try to correlate blood sugar control to various disease processes like Alzheimer’s, mild cognitive impairment, and coronary artery disease. It’s well documented that glycated hemoglobin is a powerful risk factor for diabetes, but it’s also been correlated with risk for stroke, coronary heart disease, and death from other illnesses. These correlations have been shown to be strongest with any measurement of hemoglobin A1C above 6.0 percent. We now have evidence to show that elevated hemoglobin A1C is associated with changes in brain size. In one particularly profound study, published in the journal Neurology, researchers looking at MRIs to determine which lab test correlated best with brain atrophy found that the hemoglobin A1C demonstrated the most powerful relationship.[2]”
[1] Perlmutter, David. “Grain Brain.”
[2] “C. Enzinger, et al., “Risk Factors for Progression of Brain Atrophy in Aging: Six-year Follow-up of Normal Subjects,” Neurology 64, no. 10 (May 24, 2005): 1704–11.”