On Fri, 2 Feb 2001 07:26:16 -0500, Todd Moody <[log in to unmask]>
wrote:

>Mary Enig has pointed out repeatedly that while CHD rates have
>risen sharply in the US between 1910 and 1970, SFA consumption
>decreased somewhat during that time.

I suppose the article at http://westonaprice.org/tripping.htm contains some
of Enigs ideas.
As I recall, the dramatic CHD increase (US) correlated well with
trans fatty acids introduction.
Of course it can be correlated with much.... Sugar too.

>If you haven't looked at
>http://home2.swipnet.se/~w-25775/myth4.htm then I suggest you do
>so, and spend some time digging out the references.

I took a second look,
and it talks about some fat themes we also had.
I'd like to mention a few ideas that came to my mind reading it.

Swiss CHD decrease with 20% SFA increase:
I think this tells next to nothing.
- WW II was a famine time which will have had it's own effects.
- A 20% increase to which level? From starving and vitamin lacks?
- In Swizzerland, which fats are animal fats? Tallow or Swiss cheese?

The table with the PUFA i find interesting, but:
- What means PUFA? Probably a transFA loaden margarine will have counted.
- In former years only LA (omega 6) was considered as important.
  What amout omega 3/6 ratios?
- Seems people with/wo strokes just ate the same diet in aspects
  of SFA/PUFA. If noone with a different fat profile was tested, then of
  course the strokes must have had a different reason than fats.
  E.g. maybe all persons tested ate a deleterious, dangerous diet.
  .. well the just some of them were caught by the stroke so far..
- the diet was tested after the stroke, wasn't it?
  People with a stroke will probably take care a little more, after it.

The 21000 autopsy study was said to have found a correlation not with the
fat type, but with total fat intake. So. Which?

After a little knowledge about (omega topics) the studies should be aimed
differently.
I would seek for
 trans fatty acids as a risk factor.
 omega 3/6 ratio as a risk factor.
 PUFA to (MUFA+SFA) as a risk factor.
 animal slaughterhouse fat as a risk factor (as opposed to dairy or game
 fat)

In this order, i personally would expect results.

>As we've discussed before, relying solely on meat of farmed
>animals for fats probably leads to EFA deficiency, but this is
>not the same as showing the SFAs interfere with EFA metabolism.

I didn't mention SFA as a culprit, but fat from beef.
Yes, for the reason you mention.
And the vast effects of EFAs on prostaglandins and civilisation diseases.
In the light of this, even a small influence of beef fat on CHD (and cancer)
leaves BSE behind as nothing (as long as BSE deaths don't increase, which is
possible).
Maybe it also feels more comfortable to die of stroke than to slowly suffer
 a melting brain.

regards, Amadeus