Valtsulle: Abstraktista päätelleen lipidien muutokset rasvaryhmässä olivat todennäköisesti paremmat, koska HLD nousi vain siinä. Sen tosin näkisi kunnolla vasta jos kertoisivat myös Apot, mutta niitähän ei tällaisissa taideta mitata. Pelkät LDL ja HLD eivät kerro hiukkasten koosta... mutta jos hiilareilla on saatu LDL laskemaan ilman että HDL on noussut, se on ainakin muissa tutkimuksissa korreloinut pienempiin ja siis aggressiivisempiin kolesterolihiukkasiin.

Nälkää ei tietääkseni tutkittu. Ei tämä mikään täysin kattava tutkimus ole, paljon on varaa spekuloinnillekin.

Our results are in line with systematic reviews and meta-analyses of epidemiologic and dietary intervention studies, which overall do not support a causal connection between SFA intake per se and risk of metabolic syndrome, fatty liver, or CVD, regardless of the effects on LDL cholesterol

If you are currently experiencing "post-festive eating guilt," researchers at the KG Jebsen Center for Diabetes Research at the University of Bergen may have some good news for you....In a new Norwegian diet intervention study (FATFUNC) published in The American Journal of Clinical Nutrition, study leader assistant Prof. Simon Nitter Dankel and colleagues have questioned and overturned the dietary theory that saturated fat is unhealthy for most of the population. This theory has dominated health literature for more than 50 years.

Tämä FATFUNG -tutkimus on monessa suhteessa käänteentekevä. Se on loistava esimerkki, että jos poistat puhdistetut hiilihydraatit, sokerin ja Omega-6-öljyt ruokavaliosta ja satsaat ruoan laatuun, makroravinteilla ei ole väliä. Tätä olen itsekin paasannut jo vuosia.
https://www.uib.no/en/med/103172/very-h ... sease-risk

High quality food is healthier

Both groups had similar intakes of energy, proteins, polyunsaturated fatty acids, the food types were the same and varied mainly in quantity, and intake of added sugar was minimized.

"We here looked at effects of total and saturated fat in the context of a healthy diet rich in fresh, lowly processed and nutritious foods, including high amounts of vegetables and rice instead of flour-based products," says PhD candidate Vivian Veum.

"The fat sources were also lowly processed, mainly butter, cream and cold-pressed oils."

Total energy intake was within the normal range. Even the participants who increased their energy intake during the study showed substantial reductions in fat stores and disease risk.

"Our findings indicate that the overriding principle of a healthy diet is not the quantity of fat or carbohydrates, but the quality of the foods we eat," says PhD candidate Johnny Laupsa-Borge.