FNR 2016: Our results do not support the association between CVDs and saturated fat, which is still contained in official dietary guidelines. Instead, they agree with data accumulated from recent studies that link CVD risk with the high glycaemic index/load of carbohydrate-based diets. Infographic of Omega-3 content against mercury content. Omega 3 balance search engine. The fish-oil styrofoam cup test. Am J Clin Nutr Sept 1999: Studies indicate that a high intake of n−6 fatty acids shifts the physiologic state to one that is prothrombotic and proaggregatory, characterized by increases in blood viscosity, vasospasm, and vasoconstriction and decreases in bleeding time. n−3 Fatty acids, however, have anti-inflammatory, antithrombotic, antiarrhythmic, hypolipidemic, and vasodilatory properties. PLEFA (PDF) 2010: The study compares three concentrated preparations — ethyl esters, free fatty acids and re-esterified triglycerides — with placebo oil. Bioavailability of EPA+DHA from re-esterified triglycerides was superior (124%) compared with natural fish oil, whereas the bioavailability from ethyl esters was inferior (73%). F&NR 2016: Epidemiological study of 42 European countries; "... found exceptionally strong relationships between some of the examined factors, the highest being a correlation between raised cholesterol in men and the combined consumption of animal fat and animal protein (r=0.92, p<0.001). The most significant dietary correlate of low CVD risk was high total fat and animal protein consumption." The Lancet August 2017: PURE study: High carbohydrate intake was associated with higher risk of total mortality, whereas total fat and individual types of fat were related to lower total mortality. PUFAs are immunosuppressant: http://www.second-opinions.co.uk/fats_and_cancer.html
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