Why is the epidemic of heart disease particularly strong in the U.S.A.? If you are the average American, your diet is probably unbalanced and is very likely to lead you towards obesity, regardless of whether you know it or not. Drs. Louis Katz and J. Stamler, prominent researchers in this field, called it “a pernicious combination of over-nutrition and under-nutrition -excessive in calories, carbohydrates, lipids and salt; and frequently substandard in certain critically important amino acids, minerals and vitamins.” This makes sense, since the study of nutrition, which is relatively new to the medical field, has focused almost entirely on not having enough nutrition until recent years. People have been encouraged to “eat the right foods” and to provide plenty of meat, eggs, milk, and cheese for their children.
In most areas of the world, the problem of getting enough food to eat for nourishment and survival is still existent, but this is not the problem in America. Our problem is actually more like the opposite: eating too much, especially the foods that are detrimental to our health. Our diet is filled with fats, calories, refined sugars and starches, while scarce in essential nutrients, minerals and other vital supplements. The relationship between the amount of fat in your diet and the amount of cholesterol produced in your body is still not very clear.
Research disagree on some points, but all one aspect of the problem, though, we all concur: the cholesterol found in the blood is produced mainly in the liver from fats in the diet. It is also believed that cholesterol is produced in the arterial walls themselves, but the main source and the one that we can to a definitely monitor is fat in our food.
What is the situation in other countries of the world? We have evidence that the reason for the large difference between health of Americans and peoples in various other countries is their diet. For example, in Norway, during the war years of 1940-1945, the consumption of butter, milk, cheese and eggs (which are all high in fats) had to be greatly reduced. Did the reduction of fat content in the country’s diet have any effect on the number of deaths from heart attack? The Norwegian Ministry of Health, which kept accurate records, answered that question with an emphatic “yes.” With the reduction in fat consumption, the death rate from also coronary attacks decreased. The Norwegians reported that deaths related to heart disease were reduced by 31% each year among the urban population. In addition, there was a 22% drop in heart disease-related deaths among the rural population. France, which also to cut down on high-fat content foods during the war years, had similar results. Mr. Marcel Moine, from the French Ministry of Health, reported to me that from 1941 to 1945, when the French population was on a low-fat diet, the death rate from heart disease was reduced to an average of 20.6 for each 100,000 persons.
In the postwar years, when the diet returned to normal fat consumption, the death rate rose to 25.5 per 100,000, which was the death rate prior to the war. Italy provides another example, in which they studied two neighboring provinces. In one neighborhood the daily diet included pork products rich in fats, the occurrence of coronary and generalized artery disease ended up being much higher than in the neighboring town where the population followed the comparatively low-fat diet of the country as a whole. Related studies have been conducted in all across the world-countries such as Finland, Denmark, South Africa, China, and Japan. Statistically, the results all reveal the same conclusion: high-fat diet means a high rate of heart deaths.
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