Brace yourselves – a new study from Oxford University suggests that indulging in daily croissants or other buttery treats can silently increase the risk of serious heart problems, even without apparent weight gain. The research, presented at the European Society of Cardiology conference in London, found that consuming foods high in saturated fat for just three weeks can have significant impacts on cardiovascular health.
The trial involved 24 participants divided into two groups. One group followed a diet high in saturated fat for 24 days, including foods such as butter, croissants, sausages, cakes, and chocolate. The other group consumed a diet rich in polyunsaturated fats, featuring oily fish, sunflower oil, walnuts, and sesame seeds.
Researchers conducted blood tests and MRI scans at the beginning and end of the study period. Despite maintaining stable body weights, the saturated fat group showed concerning changes in several health markers. On average, their cholesterol levels rose by 10%, and liver fat increased by 20%, elevating the risk of type 2 diabetes and heart disease.
Nikola Srnic, the lead researcher and PhD student at Oxford, explained, "Even when you are not gaining weight, different fats can have drastically different effects on our health in a short timeframe. The results suggest that a diet high in saturated fat may negatively change cardiovascular disease risk factors even when a person does not gain weight."
In contrast, the group consuming polyunsaturated fats experienced protective effects. Their total "bad" cholesterol levels dropped by approximately 10%, and they showed increased energy reserves in their heart muscle.
Srnic encouraged people to make simple dietary substitutions, replacing saturated fats with healthier polyunsaturated options. He added, "If you're not losing weight, you shouldn't lose hope," emphasizing that positive health effects can occur even without changes on the scale.
The study also examined heart muscle cells in laboratory conditions. Researchers found that these cells more easily broke down polyunsaturated fats for energy, potentially explaining how such fats could help lower blood lipid levels.
Professor James Leiper, associate medical director of the British Heart Foundation, commented on the findings: "This study gives us evidence that saturated fat may silently start to pose a risk to heart health very quickly, without causing any changes to a person's weight." He added that while the results are promising, "Longer studies with more participants are needed to confirm these findings and show whether these short-term changes increase people's risk of serious heart problems in the long term."
