Re: Coconut Oil



"Mark Thorson" <nospam@xxxxxxxxx> wrote in message
news:460C7C4D.E92A2AFD@xxxxxxxxxxxx
Ken Davey wrote:

"Mark Thorson" <nospam@xxxxxxxxx> wrote in message
news:460C36D0.9B3DF655@xxxxxxxxxxxx

The scientific evidence is against coconut oil.
It's more saturated than lard, and raises
cholesterol more than beef fat.

Thjat is a rather sweeping statement!
Care to offer any cites?

Sure. Here's two abstracts from articles in
medical journals describing the results of
clinical trials.


Am J Clin Nutr. 1985 Aug;42(2):190-7.
Plasma lipid and lipoprotein response of humans
to beef fat, coconut oil and safflower oil.
Reiser R, Probstfield JL, Silvers A, Scott LW,
Shorney ML, Wood RD, O'Brien BC, Gotto AM Jr,
Insull W Jr.

This study's purpose was to evaluate the fasting
human plasma lipid and lipoprotein responses to
dietary beef fat (BF) by comparison with coconut
oil (CO) and safflower oil (SO), fats customarily
classified as saturated and polyunsaturated.
Nineteen free-living normolipidemic men aged
25.6 +/- 3.5 yr consumed centrally-prepared
lunches and dinners of common foods having 35%
fat calories, 60% of which was the test fat.
The test fats were isocalorically substituted,
and each fed for five weeks in random sequences
with intervening five weeks of habitual diets.
Plasma total cholesterol (TC), high-density
lipoprotein cholesterol (HDL-C), and low-density
lipoprotein cholesterol (LDL-C) concentrations
among individuals follows the same relative rank
regardless of diet. Triglycerides (TG)
concentrations among individuals also maintain
their relative rank regardless of diet but in
a different order from that of the cholesterols.
Plasma TC, HDL-C, and LDL-C responses to BF were
significantly lower and TG higher than to CO.
As compared to SO, BF produced equivalent levels
of TG, HDL-C, and LDL-C and marginally higher TC.
Thus, the customary consideration of BF as
"saturated" and grouping it with CO appears
unwarranted.


J Nutr. 2003 Jan;133(1):78-83.
The serum LDL/HDL cholesterol ratio is influenced
more favorably by exchanging saturated with
unsaturated fat than by reducing saturated fat
in the diet of women.
Muller H, Lindman AS, Brantsaeter AL, Pedersen JI.
University College of Akershus, Bekkestua, Norway.

We compared the effects of a high fat diet
[38.4% of energy (E%) from fat; HSAFA diet,
polyunsaturated/saturated fatty acid (P/S) ratio
= 0.14], a low fat diet (19.7 E% from fat; LSAFA
diet, P/S = 0.17), both based on coconut oil,
and a diet with a high content of mono- and
polyunsaturated fatty acids (PUFA; 38.2 E% from
fat; HUFA diet, P/S = 1.9) on serum lipoproteins.
The 25 women studied consumed each diet for 3-wk
periods in a crossover design. The two high fat
diets were identical except for the quality of
the test fat. The LSAFA diet was identical to the
HSAFA diet except that half the fat was replaced
by carbohydrates. Serum total cholesterol, LDL
cholesterol and apoB concentrations did not
differ between the HSAFA and the LSAFA diet
periods. Total cholesterol, LDL cholesterol and
apoB were lower when women consumed the HUFA diet
than when they consumed the other two diets.
HDL cholesterol and apoA-I were 15 and 11%,
respectively, higher when women consumed the
HSAFA diet than when they consumed the LSAFA diet;
HDL cholesterol and apoA-I were lower when women
consumed the HUFA diet than when they consumed the
HSAFA diet, but not the LSAFA diet. The LDL
cholesterol/HDL cholesterol and apoB/apoA-I ratios
were higher when women consumed the LSAFA diet
than when they consumed the HSAFA diet. The LDL/HDL
cholesterol ratio was higher when women consumed
either the LSAFA or the HSAFA diet than when they
consumed the HUFA diet, whereas apoB/apoA-I was
higher when women consumed the LSAFA diet than when
they consumed the HUFA diet. Triacylglycerol and
VLDL cholesterol were higher when women consumed
the LSAFA diet than when they consumed either the
HSAFA or the HUFA diet. We conclude that, to
influence the LDL/HDL cholesterol ratio, changing
the proportions of dietary fatty acids may be more
important than restricting the percentage of total
or saturated fat energy, at least when derived
mainly from lauric and myristic acids, both of
which increase HDL cholesterol.

And this relates SPECIFICALLY to coconut oil how?
--
Regards.
Ken.
http://www2.citytel.net/~solar/


.

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