Higher cholesterol levels are associated with higher levels of lutein and zeaxanthin which lower the risk of heart disease

This study was published in the Journal of Nutrition 2004 Sep;134(9):2387-94

 

Study title and authors:

Correlates of serum lutein + zeaxanthin: findings from the Third National Health and Nutrition Examination Survey.

Gruber M, Chappell R, Millen A, LaRowe T, Moeller SM, Iannaccone A, Kritchevsky SB, Mares J.

Department of Ophthalmology and Visual Sciences, University of Wisconsin at Madison, Madison, WI, USA. mgruber@facstaff.wisc.edu

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/15333733

Lutein and zeaxanthin, are two carotenoids that are concentrated in tissues of the eye and studies have suggested that people with higher levels of these carotenoids are at lower risk for common eye diseases associated with aging (age-related maculopathy and cataracts). Other studies have also shown that lutein and zeaxanthin may help reduce the risk of certain types of cancer, particularly those of the breast and lung. Emerging studies suggest as well a potential contribution of lutein and zeaxanthin to the prevention of heart disease and stroke see here.

The aim of this study was to investigate health and lifestyle factors that influence levels of lutein and zeaxanthin. The study included 7,059 participants aged 40 years or older.

The study found:
(a) Those who consumed the most lutein and zeaxanthin had 77% higher levels of lutein and zeaxanthin compared to those who consumed the least.
(b) Those with the highest lutein and zeaxanthin levels had 17% higher cholesterol levels compared to those with the lowest lutein and zeaxanthin levels.

The data from the study shows that high consumption of lutein and zeaxanthin and higher cholesterol levels are associated with higher levels of lutein and zeaxanthin which may lower the risk of common eye diseases associated with aging and also lower the risk of cardiovascular disease.

Low-fat, low-cholesterol diets lead to growth failure in children

This study was published in the American Journal of Diseases of Children 1989 May;143(5):537-42

 

Study title and authors:

Growth failure. A complication of dietary treatment of hypercholesterolemia.

Lifshitz F, Moses N.

Department of Pediatrics, North Shore University Hospital, Manhasset, NY 11030.

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/2718985

This study describes the effects of a low-fat, low-cholesterol diet on eight children as treatment for "high cholesterol".

The study found that the low-fat, low-cholesterol diet caused growth failure:
(i) Three children had nutritional dwarfing. (Nutritional dwarfing is where there is a marked retardation in growth due to insufficient food consumption).
(ii) In five children, weight loss or insufficient weight gain occurred.

Regarding the diet, the study found:
(a) Children with growth failure consumed significantly less energy and zinc compared to children growing well.
(b) The dietary intakes of the three children with nutritional dwarfing were the most markedly deficient in total energy, fat, and micronutrients.

The data from the study suggests that the diagnosis and dietary treatment of "high cholesterol" may have potentially adverse health consequences. The application of a low-fat, low-cholesterol diet may lead to growth failure due to inadequate intake of energy, vitamins, and minerals.

Diets low in saturated fat and cholesterol, provide INADEQUATE intake of several micronutrients, notably, zinc, calcium, and vitamins A, D, and E.

This post includes a synopsis of a study published in the Archives of Family Medicine 1993 Jul;2(7):765-72 and a recipe for flank steak with tomatoes, olives, and sweet peppers.

Study title and authors:
Plasma lipid response and nutritional adequacy in hypercholesterolemic subjects on the American Heart Association Step-One Diet.

Books:

Bae CY, Keenan JM, Fontaine P, Wenz J, Ripsin CM, McCaffrey DJ.

Department of Family Medicine, Keimyung University Medical School, Taegu, Korea.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/8111502

The objective of the study was to determine the effects of the American Heart Association (AHA) Step-One Diet (Low in saturated fat and dietary cholesterol limited to 300 mg/d.) for lowering cholesterol levels and to assess its nutritional adequacy in younger (less than 50 years old) and older (more than 50 years old) subgroups.

Bae found that cholesterol levels were more or less unaffected. However the AHA Step-One Diet diet, low in saturated fat and cholesterol, provided INADEQUATE intake of several micronutrients, notably, zinc, calcium, and vitamins A, D, and E.

More information on this subject: Books : Scientific Studies : Other Websites : Videos : Food Mall 

Recipe of the day

Flank Steak with Tomatoes, Olives, and Sweet Peppers

Ingredient list:

Flank steak (1.5-2 pounds)

Food Mall: Flank Steak

1 14.5 ounce can of diced tomatoes
1-2 cups of chicken or beef stock

1 can of green olives
1 dry pint of mini sweet peppers (10-12)
2 sweet yellow onions
1 green cabbage
Extra virgin olive oil
Balsamic vinegar
Ground cumin
Garlic powder
Black pepper
Salt

Directions:
Add 1 or 2 tablespoons of olive oil to pressure cooker over medium heat. Chop onion into bite-sized pieces. Add to pot and cook several minutes until soft, scraping up brown bits from the bottom of the pot. Slice peppers in half lengthwise and remove seeds. Chop into bite-sized pieces and add to the pot. Add chicken or beef stock. Add olives and all liquid in the can. Add a nice dusting of salt, garlic powder, black pepper, and ground cumin. Spice is good so don’t skimp. Season both sides of the flank steak with salt and garlic powder. Cut meat into 3 to 5 pieces as necessary to fit into the pot. Lay meat in pot and cover with diced tomatoes. Add 4 to 5 generous splashes of balsamic vinegar. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 40 minutes. Turn off heat, allow pressure to come down naturally, and remove top. Meanwhile, chop cabbage into bite-sized strips. Add 1 or 2 tablespoons of olive oil to a wok over medium heat. Add cabbage, salt, garlic powder, and black pepper to taste. Stir to mix cabbage, spices, and oil evenly. Let cook covered for 10 minutes, stirring occasionally. Transfer a bed of cabbage to plates. Use a slotted spoon to transfer flank steak and vegetables from the pressure cooker to plates. Enjoy!