Cholesterol & The French Paradox

By Frank Cooper

Summarized with permission of Monahan Publishing.
All rights reserved.

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Smoking

Around World War II, almost half the men in Australia, the United States, and Britain smoked cigarettes. Once the "smoking is hazardous" campaign started, that number dropped to about 20 percent. Along with that drop came a drop in coronary heart disease.

Smoking affects the body in a number of detrimental ways:

• The tar in smoke coats the interior of the lungs, inhibiting oxygen from entering the blood stream.
• The smoke, nicotine and petrochemicals in cigarettes attack the artery walls and lead to inflammation, which coatings of plaque (containing cholesterol) try to repair. This, of course, eventually narrows the arteries so a roving blood clot could easily block them.
• Smoking also reduces collagen levels so arteries become stiff and weak. Since pumping blood involves some pressure, this weakness could result in mini-strokes or a serious hemorrhage that leads to death.

Why Heart Disease is Declining

From 1920 to 1968, the number of heart attacks increased rapidly, along with the eating of processed foods stripped of their nutrients. The number of vitamin and mineral deficiencies increased rapidly too, among all age levels. Governments then mandated that manufacturers fortify processed foods with vitamins and minerals and the serious deficiencies disappeared. Consumers also started buying their own supplements and have recently also returned to eating healthier diets including whole grain foods and fresh fruits and vegetables. Since 1968 when these changes began, the rate of coronary heart disease has declined.

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