1. Almost two-dozen studies have reported that coronary heart disease patients ate less or the same amount of saturated fat as healthy controls. The huge World Health Organization project MONICA (Monitoring of Trends and Determinants in Cardiovascular Disease) that collected data from 21 countries for over 10 years failed to find any correlation between heart attacks and fat consumption or cholesterol.



Every single country with the lowest fat consumption had the highest mortality rates from heart disease and those with the most fat consumption had the lowest. The French consumed three times as much saturated fat compared to Azerbaijan but had one-eighth the rate of heart disease. The heart disease death rate in Finland was three times greater than in Switzerland, even though the Swiss ate twice as much fat.



2. No dietary cholesterol lowering trial has ever shown a reduction in lowering coronary disease or total mortality. In the "Prudent Diet" study of 49 to 59 year-old men, one group substituted margarine for butter, cold cereal for eggs, and chicken and fish for beef. Controls ate eggs for breakfast and meat three times a day.



After ten years, cholesterol levels averaged 30 points lower in the first group, but they had eight deaths from heart disease compared to none for the meat eaters. Ancel Keys also fed middle-aged men a very high cholesterol diet but found that their cholesterol levels were no different than a control group who consumed less than half as much.



Two decades later, he finally admitted "There's no connection whatsoever between cholesterol in food and cholesterol in blood. And we've known that all along. Cholesterol in the diet doesn't matter at all unless you happen to be a chicken or a rabbit."



3. In the Framingham study, which was responsible for establishing cholesterol, hypertension and cigarette smoking as the three major risk factors for coronary heart disease, a 26-year follow-up report found that 50% of cases occurred in people with below average cholesterol. There was a direct association between falling cholesterol levels over the first 14 years of the study and increased mortality rates over the following 18 years.



For men above the age of 47, those with low cholesterol had greater mortality rates than those with high cholesterol. Subjects whose cholesterol had decreased spontaneously over 30 years were also at greater risk of dying from heart disease than those whose cholesterol had increased. In addition, the more saturated fat and the more cholesterol people ate, the lower their serum cholesterol was. Those who ate the most saturated fats weighed the least.