Canibais e Reis

Este estudo conclui que não existe evidência significativa para associar o consumo de gorduras saturadas com risco cardiovascular. Mas isto já se sabia há cerca de 2 milhões de anos, que um consumo despreocupado de alimentos ancestrais/tradicionais e suas gorduras saturadas nada tem a haver com risco cardiovascular. Ou não será bem assim? 

Am J Clin Nutr. 2010 Jan 13. [Epub ahead of print]

Meta-analysis of prospective cohort studies evaluating the association of saturated fat with cardiovascular disease.

Siri-Tarino PW, Sun Q, Hu FB, Krauss RM.
Children’s Hospital Oakland Research Institute Oakland CA Harvard School of Public Health Boston MA.

BACKGROUND: A reduction in dietary saturated fat has generally been thought to improve cardiovascular health. OBJECTIVE: The objective of this meta-analysis was to summarize the evidence related to the association of dietary saturated fat with risk of coronary heart disease (CHD), stroke, and cardiovascular disease (CVD; CHD inclusive of stroke) in prospective epidemiologic studies. DESIGN: Twenty-one studies identified by searching MEDLINE and EMBASE databases and secondary referencing qualified for inclusion in this study. A random-effects model was used to derive composite relative risk estimates for CHD, stroke, and CVD. RESULTS: During 5-23 y of follow-up of 347,747 subjects, 11,006 developed CHD or stroke. Intake of saturated fat was not associated with an increased risk of CHD, stroke, or CVD. The pooled relative risk estimates that compared extreme quantiles of saturated fat intake were 1.07 (95% CI: 0.96, 1.19; P = 0.22) for CHD, 0.81 (95% CI: 0.62, 1.05; P = 0.11) for stroke, and 1.00 (95% CI: 0.89, 1.11; P = 0.95) for CVD. Consideration of age, sex, and study quality did not change the results. CONCLUSIONS: A meta-analysis of prospective epidemiologic studies showed that there is no significant evidence for concluding that dietary saturated fat is associated with an increased risk of CHD or CVD. More data are needed to elucidate whether CVD risks are likely to be influenced by the specific nutrients used to replace saturated fat.