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  • The American Heart Association convinced to remove information about trans fats notes Mary Enig, PhD

    Posted by .(JavaScript must be enabled to view this email address)
    Thursday, September 22, 2011 9:30 am Email this article
    A 1968 statement from the American Heart Association (AHA) noted that Partial hydrogenated vegetable oils contained trans fats rather than natural cis fats, but the statement was never distributed, and a researcher from Proctor and Gamble convinced the AHA's medical director to remove this statement before their recommendations were released to the public.

    Lipid biochemist, Mary Enig, PhD, and journalist, Sally Fallon Morell write about this in a wonderful, eye-opening article about fats and heart disease titled The Oiling of America. Shenanigans at the American Heart Association (AHA)

    The AHA recognized hydrogenated oils contained trans fats, but its medical director was convinced by Proctor and Gamble to eliminate this info from an AHA statement

    “Shenanigans at the [ American Heart Association (AHA) ]

    “Although the [ American Heart Association (AHA) ] had committed itself to the lipid hypothesis and the unproven theory that polyunsaturated oils afforded protection against heart disease, concerns about hydrogenated vegetable oils were sufficiently great to warrant the inclusion of the following statement in the organization’s 1968 diet heart statement: “Partial hydrogenation of polyunsaturated fats results in the formation of trans forms which are less effective than cis, cis forms in lowering cholesterol concentrations. It should be noted that many currently available shortening and margarines are partially hydrogenated and may contain little polyunsaturated fat of the natural cis, cis form.”


    150,000 copies of the AHA statement printed, but never distributed

    150,000 copies of the AHA statement printed on concerns about trans fats in hydrogenated oils, but they were never distributed

    “150,000 copies of the statement were printed but never distributed.


    AHA Medical Director Convinced to Remove Statement About Trans Fats from AHA Statement

    AHA medical director convinced by Proctor and Gamble researcher to remove statement about trans fats from AHA statement

    “The shortening industry objected strongly and a researcher named Fred Mattson of Procter and Gamble convinced Campbell Moses, medical director of the [ American Heart Association (AHA) ] , to remove it.13

    “The final recommendations for the public contained three major points—restrict calories, substitute polyunsaturates for saturates and reduce cholesterol in the diet.


    Other Organizations Followed the AHA, and Pushed Vegetable Oils Instead of Animal Fats

    Other organizations followed the AHA, and pushed vegetable oils instead of animal fats

    “Other organizations fell in behind the AHA in pushing vegetable oils instead of animal fats.


    By Early 1970’s, the the American Medical Association, the American Dietetic Association and the National Academy of Science Had Endorsed Lipid Hypotheses And Avoidance of Animal Fats

    By Early 1970’s, the the American Medical Association, the American Dietetic Association and the National Academy of Science had all endorsed the lipid hypotheses and the avoidance of animal fats for those at risk

    “By the early 1970’s the National Heart Lung and Blood Institute, the AMA [ American Medical Association ], the American Dietetic Association and the National Academy of Science had all endorsed the lipid hypotheses and the avoidance of animal fats for those Americans in the ‘at risk’ category.”


    Polyunsaturated Fats Can Lower Cholesterol, But…

    Polyunsaturated fats can lower cholesterol, but there is no proof that they can lower coronary heart disease

    “Since Kritchevsky’s early studies, many other trials had shown that serum cholesterol can be lowered by increasing ingestion of polyunsaturates.

    “The physiological explanation for this is that when excess polyunsaturates are built into the cell membranes, resulting in reduced structural integrity or ‘limpness,’ cholesterol is sequestered from the blood into the cell membranes to give them ‘stiffness.’

    “The problem was that there was no proof that lowering serum cholesterol levels could stave off CHD [ coronary heart disease ].


    The American Heart Association Recommended Modified Foods, and Away from Traditional Fats

    The American Heart Association recommended modified foods, and away from traditional fats

    “That did not prevent the American Heart Association from calling for ‘modified and ordinary foods’ useful for the purpose of facilitating dietary changes to newfangled oils and away from traditional fats.

    “These foods, said the AHA literature, should be made available to the consumer, ‘reasonably priced and easily identified by appropriate labeling. Any existing legal and regulatory barriers to the marketing of such foods should be removed.’”



    Enig M, Morell SF. The Oiling of America. 2000.


    [Hobbs: Thyroid expert Broda Barnes, MD PhD gives a very convincing argument in his 1976 book Hypothyroidism: The Unsuspected Illness that low thyroid is the major cause of coronary heart disease, and that heart attacks increased after 1945 because medicine figured out how to prevent deaths from tuberculosis and other infections with drugs, which then allowed these low thyroid people to live long enough to die from coronary heart disease which tens of thousands of autopsies from Graz, Austria revealed that already existed in their blood vessels. Barnes argument is the most convincing to me as the major cause of heart disease, however, a few—only a very few—dietary factors such as the consumption of trans fats seem to also to be a causative factor.]


    About the Authors

    About the Authors : Mary G. Enig, PhD

    Mary G. Enig, PhD is an expert of international renown in the field of lipid biochemistry.

    She has headed a number of studies on the content and effects of trans fatty acids in America and Israel, and has successfully challenged government assertions that dietary animal fat causes cancer and heart disease.

    Recent scientific and media attention on the possible adverse health effects of trans fatty acids has brought increased attention to her work.

    She is a licensed nutritionist, certified by the Certification Board for Nutrition Specialists, a qualified expert witness, nutrition consultant to individuals, industry and state and federal governments, contributing editor to a number of scientific publications, Fellow of the American College of Nutrition and President of the Maryland Nutritionists Association.

    She is the author of over 60 technical papers and presentations, as well as a popular lecturer. Dr. Enig is currently working on the exploratory development of an adjunct therapy for AIDS using complete medium chain saturated fatty acids from whole foods.

    She is Vice-President of the Weston A Price Foundation and Scientific Editor of Wise Traditions as well as the author of Know Your Fats: The Complete Primer for Understanding the Nutrition of Fats, Oils, and Cholesterol, Bethesda Press, May 2000.

    She is the mother of three healthy children brought up on whole foods including butter, cream, eggs and meat.

    About the Authors : Sally Fallon Morell

    Sally Fallon Morell is the author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats (with Mary G. Enig, PhD), a well-researched, thought-provoking guide to traditional foods with a startling message:


    Animal fats and cholesterol are not villains but vital factors in the diet, necessary for normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels.

    She joined forces with Enig again to write Eat Fat, Lose Fat: The Healthy Alternative to Trans Fats, and has authored numerous articles on the subject of diet and health.

    The President of the Weston A. Price Foundation and founder of A Campaign for Real Milk, Sally is also a journalist, chef, nutrition researcher, homemaker, and community activist.

    Her four healthy children were raised on whole foods including butter, cream, eggs and meat.

    Articles on the same subject can be found here:


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