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In a new study published in the journal Molecular Biology and Evolution, researchers compared a primarily vegetarian population from Pune, India to a traditional meat-eating American population, mostly from Kansas. The researchers found a higher frequency of the mutation called “rs66698963” in the Indian population.
This mutation helps people convert plant fatty acids into important nutrients, including omega-6 arachidonic acid. Arachidonic acid is important for muscle growth and healthy neurological function in humans and is usually contained in meat, eggs and dairy.
However, arachidonic acid is also known for its pro-inflammatory and pro-blood clotting properties. Today, this genetic mutation can be a problem because omega-6 fats are readily available in an increasing number of foods and oils. Consequently, people with this mutation are retaining higher levels of arachidonic acid in their blood and tissues.
For example, “overall cancer rates are much lower in India than in western countries.” U.S. men get 23 times more prostate cancer than men in India. Americans get between 8 and 14 times the rate of melanoma, 10 to 11 times more colorectal cancer, 9 times more endometrial cancer, 7 to 17 times more lung cancer, 7 to 8 times more bladder cancer, 5 times more breast cancer, and 9 to 12 times more kidney cancer. This is not mere 5, 10, or 20 percent more, but 5, 10, or 20 times more. Hundreds of percent more breast cancer, thousands of percent more prostate cancer—differences even greater than some of those found in the China Study.
Persons with one of the genotypes that we call the I/I genotype, have on average higher omega-6 arachidonic acid levels, probably because of increased synthesis from plant fatty acids. The I/I genotype is favored in traditional vegetarian populations.
The plant omega-6 linoleic acid – from which the arachidonic acid is derived – is normally at low levels in traditional whole food diets as well as in fruit oils such as olive oil and avocado oil, or in dairy fat. However, it is a factor of 10 or more higher in industrially produced oilseeds such as traditional sunflower, safflower, corn, soy and peanut oils. The increasing availability of high omega-6 seed oils in the developing world will be most pro-inflammatory and pro-clotting for those persons with the genetics of traditional vegetarians because their genotype will maintain higher omega-6 arachidonic acid in their blood and tissues.
Omega-6 arachidonic acid also suppresses omega-3 docosahexaenoic acid needed for brain development starting in pregnancy and through 20 years of age. These are major issues as the fat content of the diet for well-nourished persons is from 15 percent to 45 percent of calories and much of this is cooking and salad oil.
In the U.S., the situation is different. The U.S. oilseed industry is now shifting production of the oilseeds I mentioned, sunflower, safflower, corn, soy and peanut, to high oleic varieties that have similar omega-6 linoleic acid composition as the fruit oils I mentioned, olive and avocado oil, and milkfat as well. As that shift continues, the effects are expected to become less pronounced. My sense is that it is of the utmost importance to introduce these high oleic oils into traditional vegetarian populations.
Our observation that the incidence of colorectal cancer is higher among vegetarians than among meat eaters in the EPIC-Oxford study is surprising; this difference might be partly due to chance and speculatively might be related to other dietary differences between the groups…
This is a study of comparisons, and the results depend on the comparison group. In the comparisons within the cohort, the vegetarians were compared with all nonvegetarians or with meat eaters. Meat intake among the meat eaters was only moderate, with median intakes of 78.1 g/d in men and 69.7 g/d in women [average US intake is 125 g/d]; these intakes are much lower than those reported in the National Diet and Nutrition Survey for the United Kingdom (19). Consumption of vegetables and fruit was higher among vegetarians than among nonvegetarians, but the differences were not large (,20%). Thus, if high intakes of meat had an adverse effect and high intakes of fruit and vegetables had a beneficial effect, the relatively low meat intake and high fruit and vegetable intake of the nonvegetarians in this cohort could reduce the chance of observing lower cancer rates in the vegetarians than in the nonvegetarians. Furthermore, the results may be influenced by residual confounding because of measurement error in the assessment of confounding factors, and by confounding by unknown factors.
originally posted by: NthOther
TPTB simply don't want you to be healthy, and they're willing to outright lie to you with a straight face to prevent you from being so.
Humans aren't supposed to eat meat in the massive quantities we do. We never were. You'd think these "scientists" would read the journals they publish in. Obviously they don't.
I'm waiting for these assholes to start telling us that exercise is dangerous, and that Obamacare will cover liposuction. You watch.