Saturated Fat and Heart Disease Risk – Dariush Mozaffarian

This entry is part 4 of 4 in the series International Symposium on Saturated Fats

mozaffarian

Dariush Mozaffarian codirects Harvard’s cardiovascular epidemiology program.  Mozaffairan says that saturated fat is not much of a risk factor in heart disease, and neither is naturally prepared red meat.  But trans fats are a risk, and so are refined carbs.

Listen Part 1 (40 minutes)

Dr. Mozaffarian goes on to say that another risk factor for heart disease . . . and for diabetes . . .  is processed meat — ie, meat with lots of salt and preservatives in it.  Think about a no-fat French baguette sandwich with a low-fat dairy spread loaded with low-fat, processed lunch meats, for instance, and you may have there the makings of a heart attack on a plate.  Here’s more from his talk at the International Symposium on Saturated Fat.

Listen – Part 2 (25 minutes)

Series NavigationSaturated Fats – Need Omegas

  3 comments for “Saturated Fat and Heart Disease Risk – Dariush Mozaffarian

  1. Tom
    October 17, 2012 at 3:01 pm

    “I am not sure what BS you are feeding people or why but many well-documented papers have made the association between saturated fat and heart disease and diabetes. Saturated fat makes people less sensitive to insulin and is a risk factor for heart disease”

    Greg greg greg, we are no longer living in the 1950’s.

    “A whole foods plant based diet is most optimal for humans”

    Oh so thats why you want to incrminate saturated fat. Please explain to me how various micronutrient deficiencies improve health.

  2. Greg Rohrbach
    October 10, 2012 at 1:06 pm

    I am not sure what BS you are feeding people or why but many well-documented papers have made the association between saturated fat and heart disease and diabetes. Saturated fat makes people less sensitive to insulin and is a risk factor for heart disease. Stop giving people false hope that they don’t have to watch their sat fat intake. A whole foods plant based diet is most optimal for humans.

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