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Food, Health, and Eco-news
Oily Omega Myths Persist
Harvard study reinforces misleading, sickening myths about fats and health 07/29/2016 By Craig Weatherby
"Galileo's Middle Finger” — a recent book by science historian Alice Dreger, Ph.D. — delves into several damaging distortions of science.

Her stories of disinformation are distressing, but left this reader heartened by the eventual triumph of verifiable truth.

Another damaging set of distortions could easily mislead — and sicken — millions of Americans and people worldwide.

Despite their institution's lofty reputation, the latest distortions of the true picture come from respected researchers at Harvard university.

Their recent paper about the role of fats in human health made headlines, and it furthers a persistent myth.

However, as we'll explain, leading researchers into various fats' impact on health strongly dispute the Harvard group's assertions.

Key points
  • Harvard team's mathematical analysis of two large population (epidemiological) studies estimated that diets higher in saturated fats raise the risk of death and disease modestly.
  • The Harvard team's analysis estimated that diets higher in unsaturated fats — including monounsaturated fats (olive oil) and polyunsaturated omega-3 fats* and omega-6 fats**, especially omega-6s — reduce the risk of death and disease the most.
  • Scientists expert in fats and health stress that the totality of evidence – including from more-reliable clinical trials — largely exonerates saturated fats, but strongly links America's very high average intake of omega-6 polyunsaturated vegetable fats to higher risks for disease and death.
*From seafood and leafy greens
**From nuts, seeds, and cheap vegetable oils (corn, soy, safflower, sunflower, cottonseed)

About the Harvard study
The recent paper comes from a Harvard School of Public Health team led by professor Walter Willett, M.D.

For their new study, Dr. Willett's team analyzed data from two large epidemiological studies that collected diet and health data from 126,233 people — 83,349 female nurses and 42,884 male health practitioners — and followed them for 32 to 36 years.

(Epidemiological studies use statistical math to look for associations between people's self-reported diets and their long-term health outcomes.)

Unfortunately, media outlets tend to regard his groups' conclusions and pronouncements as scientific gospel, without adding the full scientific context.

All of the participants were healthy at the start of each study, and were initially surveyed about their diets at the outset in 1980 and again every two to four years after.

The participants' health records were also examined to determine how many had died from any cause — including heart, metabolic, and brain diseases — before the end of each study.

The Harvard team estimated the effect of "replacing" five percent of daily calories from saturated fats with the same number of calories from each of three other common kinds of fat.

Because no such actual "replacements" occurred — as they would have in controlled clinical trials that test the effects of different diets — the Harvard group based their conclusions on mathematical projections.

Based on those mathematical "substitution analyses", the Harvard team concluded that people who "replaced" five percent of their daily calories from saturated fats with calories from unsaturated fats — especially polyunsaturated fats from plant foods and oils or seafood — were less likely to die prematurely from any cause.

Using mathematical projections, the Harvard group made the following estimates.

Unhealthy fat-intake profiles:
  • Diets higher in trans fats were called the most dangerous. Every 2% higher intake of trans fat was linked to a 16% higher risk of premature death. (They come primarily from partially hydrogenated vegetable oils.)
  • Diets higher in saturated fats (mostly from animal foods) were linked to a greater risk of premature death. Every 5% increase in total calories from saturated fat was linked to an 8% higher risk of premature death.
Healthier fat-intake profiles
  • Diets higher in any unsaturated fats — including polyunsaturated and monounsaturated* fats — were linked to an 11% to 19% lower risk of premature death.
  • Diets higher in polyunsaturated omega-6 and omega-3 fats were linked to the lowest risk of premature death.
  • Diets higher in polyunsaturated omega-3 fats were linked to a modestly lower risk of death from any cause, especially from dementia and other brain diseases of aging.
*Americans get polyunsaturated omega-6 fats primarily from plant oils, nuts, and seeds, while they get polyunsaturated omega-3 fats primarily from canola oil, fish (the best source by far), walnuts, and flax seeds. They get monounsaturated fatty acids (MUFAs) primarily from olive oil, canola oil, "high-oleic” versions of sunflower or safflower oil, and avocados.

Interestingly, mathematically "replacing" 5% of daily calories from saturated fat with calories from carbohydrates (sugars and starches) was estimated to reduce the risk of death only slightly.

As the Harvard team put it, "Our analyses provide strong evidence that using PUFAs [polyunsaturated fatty acids] and/or MUFAs [monounsaturated fatty acids] as the replacement nutrients for SFAs [saturated fatty acids] can confer substantial health benefits,”

An article published by Harvard asserted that "this study is by far the most detailed and powerful examination of this topic.”

However, rather than relatively "hard" evidence from clinical trials, their conclusions rest on disputable mathematical analyses of comparatively "soft" epidemiological evidence.

And the authors' discussion of their conclusions ignored the totality of the evidence from laboratory, epidemiological, and clinical studies ... which, together, paint a very different picture.

Clinical and lab evidence contradicts Harvard group's assertions
The "soft” evidence derived from epidemiological studies can only be confirmed or refuted by clinical research.

Consequently, the Harvard team's assertions sound like scientifically unjustifiable certitude and overreach.

In fact, the results of most clinical trials show that — versus replacing saturated fats with polyunsaturated (omega-6-rich) vegetable oils — people get a bigger health boost from cutting their intake of omega-6 fats and upping their intake of omega-3s ... especially "long-chain" omega-3s from seafood.

And most of the many thousands of published lab experiments support the strong likelihood that diets high in omega-6 fats — such as the average American's diet — hurt most people far more than diets high in saturated fats.

For example, late Harvard professor Alexander Leaf, M.D., pointed to the sadly overlooked Lyons Heart and Diet Study ... a clinical trial published in 1999.

As he wrote, "The authors make the telling point that clinical dietary trials that lowered saturated fatty acids and raised [omega-6] PUFA intake in an effort to lower cholesterol failed to improve the overall clinical prognosis of their experimental groupsonly the trials that also lowered intake of omega-6 PUFAs and increased omega-3 fatty acids successfully lowered cardiovascular and all-cause mortality in the experimental cohort [group].” (Leaf A 1999)

(Dr. Leaf served as chairman of medicine at Massachusetts General Hospital, led preventive medicine at Harvard Medical School, and was among the first practicing physicians elected to the National Academy of Sciences.)

Researchers at the U.S. National Institutes of Health uncovered similar risks in long-lost data from a three-year-long Australian clinical trial, called the Sydney Heart Study.

In that clinical trial, some of the 458 male volunteers, all of whom had recently experienced serious heart trouble ate diets that replaced saturated fats with omega-6-rich vegetable oils (Ramsden CE et al. 2013).

The NIH scientists' analysis of lost data from the Australian clinical trial showed that men who replaced saturated fats with omega-6-rich vegetable oils were more likely die from any cause, including cardiovascular diseases (see Heart Risks Raised by Omega-6 Excess).

Likewise, the results of other controlled clinical trials — and thousands of lab experiments — contradict the assertions made by Dr. Willett's Harvard team.

We also encourage you to view our "Out of Balance” video, which features leading fats-and-health researchers.

In that video, they explain why the average American's unprecedentedly high intake of omega-6 fatty acids from vegetable oils — and low intake of omega-3s from plant foods and seafood — is essentially proven to hurt their heart and overall health.

For more information on that topic, see our "Omega-3/6 Balance: Hidden Health Risk” page and the "Omega-3/Omega-6 Balance” section of our news archive.

Scientists expert in fats and health dispute the Harvard analysis
In this writer's opinion, the Harvard team's discussion of the published evidence was selective and misleading.

There's been a growing struggle for the public mind, between the basically pro-omega-6/anti-saturated-fat position of Dr. Willett's Harvard group and scientists who stress the large preponderance of lab, epidemiological, and clinical evidence showing that Americans' historically — and extremely high — intake of omega-6 fats is bad for heart, brain, immune, and overall health.

Highly regarded scientists who dispute the Harvard group's view include ones whose expertise we seek out: Professor William E. "Bill” Lands, Ph.D., CAPT Joseph F. Hibbeln, M.D., and Douglas Bibus Ph.D.

(You'll find their credentials* at the end of this article. They have neither reviewed and nor approved our characterizations of the Harvard study and its scientific context.)

In response to our request for his comments, Dr. Lands said that, although the studies analyzed by the Harvard team were of relatively high quality, "[the Harvard study's authors act] as if the evidence had been obtained from an actual replacement intervention [controlled clinical trial].”

He stressed the point that "substitution analyses" (mathematical projections) based on data from epidemiological studies are not reliable substitutes for controlled clinical trials.

Regrettably, the Harvard study's authors repeatedly imply that the people surveyed for the two epidemiological studies had actually replaced 5% of the saturated fats in their diets with the same proportion of unsaturated fats … but that wasn't the case.

In addition to contradicting the conclusions of the Harvard team, the results of clinical trials contradict two aspects of conventional wisdom:
  • High blood cholesterol levels — and/or diets high in saturated fats — cause cardiovascular disease (CVD).
  • Replacing saturated fats with polyunsaturated omega-6 vegetable fats is the best way to reduce the risk of heart disease and death.
For more about the declining credibility of the "saturated fat theory of heart disease”, see Major Study Exonerates Saturated Fat — which concerns a landmark 2014 evidence review — and Heart-Diet Myths Get a Busting.

Dr. Willett criticized that 2014 evidence review in "Dietary fat and heart disease study is seriously misleading”, but a fast-growing scientific consensus based on the totality of the evidence now considers the saturated fat theory of heart disease greatly exaggerated and oversimplified.

Public comments from Harvard repeat the distortions
Study co-author Walter Willet, M.D. was interviewed for a Harvard podcast titled "Clearing Up the Confusion Over Fat”.

Unfortunately, Dr. Willett's statements in that interview mis-characterize the totality of the evidence, and will mislead people.

These are two key excerpts from that podcast; we've noted the point at which each statement occurs, and provided our responses:

Dr. Willett at 12:00 minutes: "There is a myth going around that omega-6 polyunsaturated fats are toxic and pro-inflammatory and bad for us. That's based on zero, zero data really. And this study showed that omega-6 polyunsaturated fats were the best of all. In fact, they were what was driving the majority of the benefit of overall polyunsaturated fat.”

Vital Choice response: Dr. Willett is attacking a straw man. No experienced fatty acid researcher has or would claim that omega-6 fats are inherently toxic or pro-inflammatory.

What experts like Drs. Lands, Hibbeln, and Bibus say — and what the evidence overwhelmingly shows — is that the extremely excessive intake of omega-6 fats in the standard American diet is pro-inflammatory and promotes major chronic diseases.

As Dr. Lands says, dietary omega-6 fats have a "narrow therapeutic window" of benefit. In other words, omega-6 intakes that rise substantially above the (much lower) average levels of our recent and ancient ancestors is unhealthful.

So it behooves prominent scientists to stress that point, but Dr. Willett's group has consistently failed to do that.

For more on the evidence of harm from America's omega-6 overload, see our page titled "Omega-3/6 Balance: Hidden Health Risk” and the "Omega-3/Omega-6 Balance” section of our news archive.

Dr. Willet at 14:25 minutes: ".... Definitely one is going to be better off in terms of the risk of dying prematurely if we use one of those [omega-6-rich] liquid [vegetable] vegetable oils instead of butter or lard or hard margarines.”

Vital Choice response: This assertion virtually ignores the totality of the laboratory, epidemiological, and clinical evidence, and treats debatable mathematical analyses of epidemiological evidence with far more weight than they deserve.

Although the Harvard team's analysis yielded results similar to those of some other epidemiological studies, all such studies are of inherently limited reliability.

In reality, the totality of the evidence points to two clear conclusions:
  • Most Americans need to reduce omega-6 fat intake well below the current average.
  • People should consume no more than 4 parts omega-6 fat to 1 part omega-3 fat, which was the ratio in human diets until the advent of the saturated fat theory of heart disease in the 1960s.
There is no evidence that the human species has adapted to thrive on the current intake ratio of 10 or 20 parts omega-6 fats to 1 part omega-3 fats.

In fact, such an adaptation may not be possible even over long periods of time, because omega-6 fats exert far more powerful effects on the human immune system, compared with omega-3 fats ... a point repeatedly stressed by Dr. Lands.

Again, you can learn more about this critical — but often-overlooked body of evidence — at "Omega-3/6 Balance: Hidden Health Risk”, from articles in the "Omega-3/Omega-6 Balance” section of our news archive, and by viewing our "Out of Balance” video.

*The credentials of our scientific advisors:
  • Dr. William E. Lands, Ph.D., is one of the world's leading fatty acid researchers. He was Professor of Biochemistry in Medical Schools at the University of Michigan (1955-1980) and the University of Illinois (1980-1991) where he studied the metabolism of fats, phospholipids, and prostaglandins. Writing as Lands, WE (and recently as Lands, B) he authored over 300 papers and the book, Fish, Omega-3 and Human Health, 2nd Edition, updated in 2005 from the 1985, Fish and Human Health. One of the world's 1,000 most cited scientists in 1965-1978, he received numerous awards including the 1969 Glycerine Research Award, the 1979 Verhagen Lectureship at Rotterdam University, honorary membership in the Australian Rheumatism Association, the Pfizer Biomedical Research Award (1985), the AOCS-Supelco Lipid Research Award (1997), the ISSFAL Lifetime Achievement Award (2006) , AOCS-Holman Lifetime Achievement Award (2010) and selection as a Fellow of the American Association for the Advancement of Science, the Society for Free Radical Biology and Medicine and the American Society for Nutrition. After retiring from university teaching, he directed the basic research program at the National Institute on Alcohol Abuse and Alcoholism (1990-1997) and served there as Senior Scientific Advisor to the Director (1997-2002). He has a personal and corporate wellness site at and a community informal education site at Now, he is fully retired and can be contacted at
  • Dr. Joseph Hibbeln, M.D., is a clinical psychiatrist at the National Institute of Health, a recognized expert on the role of omega-3 fats in brain health and child development, and the author or co-author of more than 130 peer-reviewed research papers. He currently serves as acting chief of the Section of Nutritional Neuroscience within the Institute's Laboratory of Membrane Biochemistry and Biophysics.
  • Dr. Douglas Bibus, Ph.D., is a University of Minnesota biochemist who studied and assisted in the laboratory of Ralph T. Holman, Ph.D., the biochemist who discovered the existence, chemical structure, and importance of omega-3 fatty acids and named them omega-3s. He is a two-time winner of the American Chemical Society's Award in Analytical Chemistry and the author of more than 20 peer-reviewed research papers.

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