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Cholesterol Is Not the Culprit: a Special Interview with Dr. Fred Kummerow

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Cholesterol Is Not the Culprit: a Special Interview with Dr. Fred Kummerow Cholesterol Is Not the Culprit: A Special Interview with Dr. Fred Kummerow By Dr. Joseph Mercola DM: Dr. Joseph Mercola FK: Fred Kummerow DM: Heart disease is one of the leading causes of death, and cholesterol is frequently given the blame. But is that even justified? Hi, this is Dr. Mercola, helping you take control of your health. Today we are joined by Dr. Fred Kummerow, who is one of the leading pioneers in this area. For nearly eight decades – yes, you heard me right – he has been researching the science of lipids, cholesterol, heart disease, and nutrition. Since the late ‘70s, he’s also studied the imbalance of nutrients in the American diet that lead to obesity. His new book, Cholesterol Is Not the Culprit, focuses on the basic chemistry of food, how your body works, and how food fits into the whole equation. Welcome and thank you for joining us today, Dr. Kummerow. FK: Thank you for asking me. DM: I’m wondering, really from your new book, [if you can] give us some comments or some of the top five points that might surprise readers about your guide on how to prevent heart disease. FK: Well, first, I show it in my book that you do not need a source of cholesterol to develop heart disease. We showed that in the pigs that have been born and then looked at by a pathologist, an MD and PhD pathologist from [inaudible 01:34], who worked with me during that brief period of time. They had shown that the pathology of the pig that was two and a half years old, the cells in their body, the cells in their arteries, had exactly the same kind of structure as the cells in somebody who had died of heart disease. That showed that you do not need a source of cholesterol to produce heart disease. We also showed that eating an egg did not cause heart disease. In 1957, I had shown that people who eat partially hydrogenated fat and people who had been autopsied at that time contained trans fatty acids in their artery cells and in their other body tissue, too. I wrote that article, and it was published in Science. That was the first article that showed that trans fatty acids, which are present in hydrogenated fats, caused heart disease. DM: What year was that? FK: That was 1957. DM: Wow. That’s 57 years ago. You were the first researcher to make that association. Now the Food and Drug Administration (FDA) is finally getting around to it, but not by its own accord. Didn’t you have something to do with starting a lawsuit against the FDA to label them or reduce the amounts in the American diet? FK: That was very recently. But let’s go back to the point where cholesterol really became the focus of [inaudible 03:52]. In 1975, the Federal Trade Commission (FTC) held a hearing on eggs. When [inaudible 04:03] asked me about eggs, I told him that eggs were a good source of nutrition. I didn’t know what caused heart disease at that time. But all the physicians at that time testified under oath that cholesterol was the source of heart disease and that eating an egg would cause heart disease. DM: Was this the McGovern Commission? FK: The Federal Trade Commission is a government commission, yes. DM: No, the McGovern. I thought they were... FK: No, not the McGovern Commission. No. The McGovern Commission was for Senate, a Senate hearing. I wrote an article for that and said that a nutritious diet was needed and that cholesterol was not a source of heart disease. And then what you’re referring about is a very recent situation. In 2009, I had written a docket, which was about 3,000 words, asking the FDA to remove trans fatty acids and hydrogenated fat, those fats, from the diet. The hydrogenation of soybean oil, which goes back to 1910… The fat at that time was a very nice, smooth fat. It could be used to produce margarine and shortenings. It was used – that formulation was used from 1915 to 1965. In 1968, when I was in a subcommittee of the American Heart Association, I told Dr. Moses, who was the medical director at that time, that I thought we should look at this more carefully, because data from Centers for Disease Control and Prevention (CDC) had shown that every year since 1910, death from heart disease increased to the point where it was now 600,000 deaths a year. I suspected at that time that it was caused by the presence of trans fatty acids in the diet. The Institute of Shortening and Edible Oils agreed to lower the amount of trans fatty acids in the fat from 43 percent to 27 percent. I have gotten that 43 percent from a manager at the Proctor & Gamble company. Long ago, a margarine had at least 50 percent of trans fats in it. In other words, half of the fatty acids in that margarine were trans fatty acids. The trans fatty acids prevented the synthesis of prostacyclin. Prostacyclin is necessary to keep the blood flowing. Those people who were eating that margarine from 1910 to 1968 could not produce any prostacyclin, so their blood clotted and they died of sudden death. The industry agreed to lower the amount of trans fats. After that, the death per 100,000, as shown by the CDC, gradually lowered again. There was an upper curve of increasing death. And then after that, what change occurred was again a decreasing death. But there were still 600,000 deaths in 2011. So, there are still too much trans fatty acids in the diet. That’s why I wrote an article that was published in [inaudible 09:21] showing that if we could lower that to zero, there would be no more sudden death. DM: Many of our viewers don’t have advanced degrees in biochemistry. I’m wondering if you have developed a simplified explanation of what a trans fat is, so they can better understand that. We hear a lot about it, but from a structural perspective, it’s confusing for some people. FK: Okay. Structurally, trans fats are synthetic fatty acids. There are 14 of them that are produced during hydrogenation, during the making of this fat. They are not present in either animal or vegetable fats. They are solely present in partially hydrogenated fats. They prevent the formation of prostacyclin, which is necessary for blood flow. [----- 10:00 -----] DM: Now, I thought there was one trans fat that occurred naturally. I think it’s vaccenic acid in cow’s milk. FK: It is. There is. But this is an entirely different kind of trans fat. This might be very complex as far as your chemistry is concerned. But the chemistry shows that oleic acid, for example, which is in olive oil, has what is called a double bond. It breaks in the wrong string of carbons that are present in oleic acid. That position is at what is called 9 position. The fat in buttermilk or butter, for example, is at the position 11. The body works entirely different between those two. The 11 position causes no harm; the 9 position, when there’s trans fat in the 9 position, it causes harm. It prevents the synthesis of prostacyclin. DM: Interesting. FK: It’s a matter of complex chemistry that makes a difference. The Food and Drug Administration has for years confused those two fatty acids. One causes no problem; the other one does. DM: Thank you for explaining that. I interrupted your description of the different surprising parts of the causes of heart disease or the issues that could help prevent it. If you could continue on that list, that would be great. FK: We’ve published a paper recently. It showed that there are two lipids (what’s called fats or lipids) in our diet: (1) those trans fatty acids that we’re talking about that are in the partially hydrogenated fats. (2) The other one is produced by eating too much fried foods, the fat that is used in frying fats commercially, and you can even do it at home – these polyunsaturated fats. Lots of it is polyunsaturated. That means it’s more easily oxidized. It’s more easily changed into a fatty acid that gets into your blood and causes more thromboxane formation. Thromboxane is the factor that clots your blood. You have prostacyclin that keeps your blood flowing, and thromboxane that clots your blood. You have to be very careful about the ratio, the amount of each in the blood. That’s the simple explanation. For the other factor, the other fatty acid, the other cholesterol, the oxidized cholesterol, that is present in your blood when you eat this kind of fat – more of that is present in people who had coronary bypass operations than people who didn’t. That’s one of the things we found. We had seven of these oxysterols in the blood, and two of them were found in rabbits fed cholesterol. There were five of them found in rabbits and seven in people. The two that were not found in the rabbits were found in fats that have been heated excessively. Powdered egg yolk, for example. We are eating these kinds of foods that contain these fatty acids. The eating of foods that are fried in fats that have been overused is one source. The other one is the partially hydrogenated fat, the hydrogenated, the trans fatty acids.
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