Fat, once a dirty word when it came to diet, has been edging back toward respectability. New results from a huge international study help continue to reshape its image while at the same time casting doubt on the wisdom of eating lots of carbohydrates and questioning the “more is better” recommendations for eating fruits and vegetables.

脂肪，在餐桌前曾一度遭人垂棄，如今，它的聲名卻越發(fā)顯著，倍受人們關(guān)注。一項(xiàng)國(guó)際巨型研究得出的多個(gè)結(jié)果，都在不斷重塑脂肪在人們心目中的“形象”。與此同時(shí)，研究也對(duì)人們食用大量碳水化合物，和攝入“越多越好”的蔬果的觀點(diǎn)與建議產(chǎn)生質(zhì)疑。

The latest evidence comes from data released Tuesday by the international Prospective Urban Rural Epidemiology (PURE) study. Its research team recorded the eating habits of 135,000 adults in 18 countries — including high-income, medium-income, and low-income nations — and followed the participants’ health for more than seven years on average.

最新的證據(jù)來自于國(guó)際城市流行病學(xué)（PURE）于周二公布的研究數(shù)據(jù)。該研究小組記錄了18個(gè)國(guó)家共135000名成年人的飲食習(xí)慣，當(dāng)中包括高收入、中等收入及低收入國(guó)家的飲食習(xí)慣，并對(duì)參與者的健康狀況進(jìn)行了平均七年以上的調(diào)查。

Among the PURE participants, those with the highest intake of dietary fat (35 percent of daily calories) were 23 percent less likely to have died during the study period than those with the lowest fat intake (10 percent of calories). The rates of various cardiovascular diseases were essentially the same across fat intake, while strokes were less common among those with a high fat intake.

在所有PURE受試者中，那些攝入膳食脂肪量（每日35%卡路里）最高的人員在研究期間死亡的幾率，要比那些脂肪攝入量（10%卡路里）最低的人低23%。各類心血管疾病的發(fā)病率在不同的脂肪攝入量之間基本相同，而在高脂肪攝入量人群中，中風(fēng)的發(fā)病率也相對(duì)較低。

Upending conventional wisdom, the findings for carbohydrate intake went in the opposite direction. PURE participants with the highest carbohydrate intake (77 percent of daily calories) were 28 percent more likely to have died than those with the lowest carbohydrate intake (46 percent of calories). The results were presented at the European Society of Cardiology meeting in Barcelona, and published in the Lancet.

而這一項(xiàng)關(guān)于碳水化合物攝入量的調(diào)查結(jié)果，顛覆了大眾的傳統(tǒng)認(rèn)識(shí)。理論上講，碳水化合物攝入量最高的PURE受試者（77%每日卡路里）比那些碳水化合物攝入量最低的（46%的卡路里）死亡率要高28%。研究結(jié)果在巴塞羅那舉行的歐洲心臟病學(xué)會(huì)會(huì)議上公布，并發(fā)表在《柳葉刀》雜志上。

“These results point to the fact that human biology is very similar across the globe,” said Dr. Eric Rimm, professor of epidemiology and nutrition at the Harvard T.H. Chan School of Public Health. “It’s not healthy to eat highly processed carbohydrates no matter where you live.”

哈佛陳曾熙公共衛(wèi)生學(xué)院流行病學(xué)和營(yíng)養(yǎng)學(xué)教授埃里克?里姆博士說：“這些結(jié)果表明人體生物學(xué)在全球范圍內(nèi)都極其相似”?！安徽撃阕≡谀膬海秤媒?jīng)高度加工的碳水化合物食物都無益健康”。

In a related paper, the PURE results challenged two widely held beliefs about fruits and vegetables. While most dietary guidelines stress the importance of eating more vegetables, among the PURE participants, eating more fruits, and more seeds and beans, was associated with greater benefits than eating more vegetables. Guidelines also tend to stress that if eating some fruits and vegetables is good, more must be better. But among the study participants, those whose diets included three to four servings of fruits and vegetables a day were no more likely to have died as those whose diets included eight or more servings a day.

在相關(guān)論文里面，PURE的調(diào)查結(jié)果向兩個(gè)眾所周知的蔬果理念發(fā)起了挑戰(zhàn)。雖然大部分的膳食指南都強(qiáng)調(diào)了多吃蔬菜的重要性，但在所有PURE受試者中，多吃水果、種子和豆類，與多吃蔬菜相比，有更大的好處。指南也有傾向性地強(qiáng)調(diào)，如果吃一些水果和蔬菜有益，吃更多也一定會(huì)更好。但在所有的研究參與者中，每日飲食中包含3到4份蔬果的人不會(huì)比包含8份或以上的人更容易死亡。

In a nutshell, a healthy diet based on the PURE results would be rich in fruits, beans, seeds, vegetables, and fats, include dollops of whole grains, and be low in refined carbohydrates and sugars.

簡(jiǎn)而言之，基于PURE結(jié)果的健康飲食將富含水果、豆類、種子、蔬菜和脂肪，也包含大量的全谷物，至于精制碳水化合物和糖類，含量則很低。

“One of the most important take-home messages from the PURE study is that bioactive foods that give rise to new plant life, like fruits and seeds, should be an important part of everyone’s diet,” said Dr. Dariush Mozaffarian, dean of the Tufts Friedman School of Nutrition Science and Policy.

“來自PURE研究的要點(diǎn)之一就是可生長(zhǎng)成新生植物的生物活性食物，如水果和種子，都應(yīng)是每人飲食中的重要組成部分”，來自塔夫茨弗里德曼營(yíng)養(yǎng)科學(xué)與政策學(xué)院的Dariush Mozaffarian博士說道。

As an observational study, PURE can’t prove cause and effect. In an effort to eliminate the biases that are common in observational studies, the researchers took blood samples from the majority of the study participants and analyzed them for cholesterol and other lipids. Participants with higher intakes of fats, or lower intakes of carbohydrates, had lower levels of low-density lipoprotein (so-called bad cholesterol) and triglycerides, and higher levels of protective high-density lipoprotein (so-called good cholesterol). Those tests help corroborate the main findings.

作為一項(xiàng)觀察性研究，PURE無法證明其是因果關(guān)系。為消除觀察性研究中常見的偏差，研究人員從大多數(shù)研究參與者中抽取血樣，并分析他們的膽固醇及其他脂質(zhì)。具有較高脂肪攝入量，或較低碳水化合物攝入量的受試者，具有較低水平的低密度脂蛋白（所謂的有害膽固醇）和甘油三酯，以及更高水平的保護(hù)性高密度脂蛋白（所謂的有益膽固醇）。以上測(cè)試都有助于證實(shí)主要的研究結(jié)果。

The PURE results provide strong support for evidence accumulating over the past decade on what makes a healthy diet, said Mozaffarian. “Cutting back on starch and sugar and adding more fat and more foods from plants, especially bioactive fruits and seeds, is where we should be headed,” he said.

莫扎法瑞安說，PURE的研究結(jié)果為過去十年所積累的關(guān)于怎樣構(gòu)成健康飲食的證據(jù)提供了強(qiáng)有力的支持。他說：“削減淀粉與糖分，并加入更多植物源的脂肪和食物，特別是具有生物活性的水果和種子，是我們應(yīng)該引領(lǐng)的方向。”

原文標(biāo)題：Huge new study casts doubt on conventional wisdom about fat and carbs

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