STEPHEN PHINNEY m1 | HEART RISK? LDL; TG; TC: NO …MAIN BIOMARKER? INFLAMMATION

http://www.DoctorsToTrust.com
presents episode 2360 | Dr STEPHEN PHINNEY

Study, Hall, NIH, recent (2020) compared 2 diets similar
nutrients, but one was highly processed, the other not...
-after 14 days, highly processed group had eaten many
more calories
-processed group gained 1kg
-nonprocessed lost 1kg
Careful, due to shortness of study
Implies: highly processed foods
are highly palatable--thus will
be eaten in higher amounts

When highly processed, foods lose essential ingredients,
Example: potassium & magnesium
Both minerals can be highly affected by processing
-both, when deficient, have very
negative health outcomes

John Yudkin, researcher and author, 1970s & 80s, UK
-focused on most highly processed of foods: sugar
-high association between sugar and cardiovascular risk
But, that was the era of Ansel Keyes' 7 country study
[highly flawed] that said it as
sat fat as the problem
Dr Yudkin was driven out of
academia!

Graph, study, carb tolerance test, groups given either
-sucrose, glucose, or fructose
-measured change in inflammation [CRP]
-glucose & sucrose: relatively benign
-fructose had high response to inflammation marker
-very unusual for a single dose of nutrient to affect
biomarker so dramatically

Lyon Diet Heart study, France, 600 patients who had already
had one heart attack, so high risk for a second...
RCT: group: prudent diet (AHA);
other group: med diet (main fat was olive oil)
Planned 5 year study
Noticed strong first year trend:
sharp reduction in heart risk
for med diet
at 2 years: significantly different
still tracked both groups, risk
remained very different

Could find No Difference in Total Cholesterol, HDL, LDL, TG
-Only Factor Significantly Different: med group: low white
blood cell count
-WBC count up with inflammation, so, study may show
why med diet better
First published 1994
Exhaustive review 1999

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original video interview: https://youtu.be/m3KlHSXboBs?si=1il9LJ_oyyaltJPp

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