Low fat, low cholesterol diets result in lower cholesterol levels and a higher death rate

This study was published in Advances in Experimental Medicine and Biology 1978;109:317-30

Study title and authors:

Low fat, low cholesterol diet in secondary prevention of coronary heart disease.

Woodhill JM, Palmer AJ, Leelarthaepin B, McGilchrist C, Blacket RB.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/727035

The study set out to determine the effects of a low fat, low cholesterol diet on death rates in men with existing heart disease. The study included 458 men, aged 30 to 59, who were followed for up to seven years.

The men were allocated in groups to consume either:

(i) A low fat, low cholesterol diet.

(ii) Their usual diet.

The study found:

(a) The men following the low fat, low cholesterol diet lowered their cholesterol levels 4.5% more than the men following their usual diet.

(b) The men following the low fat, low cholesterol diet had 49% increased death rates compared to the men following their usual diet.

(c) The men following the low fat, low cholesterol diet had 44% increased heart disease death rates compared to the men following their usual diet.

The results of the study show that a low fat, low cholesterol diet results in lower cholesterol levels and a higher death rate.

Low fat diets increase heart disease risk

This study was published in the American Journal of Clinical Nutrition Vol. 70, No. 6, 992-1000, December 1999

Study title and authors:

HDL-subpopulation patterns in response to reductions in dietary total and saturated fat intakes in healthy subjects

Lars Berglund, Elizabeth H Oliver, Nelson Fontanez, Steve Holleran, Karen Matthews, Paul S Roheim, Henry N Ginsberg, Rajasekhar Ramakrishnan, Michael Lefevre and for the DELTA Investigators

Department of Medicine and Pediatrics, Columbia University College of Physicians and Surgeons, New York; Pennington Biomedical Research Center, Baton Rouge, LA; and the Department of Physiology, Louisiana State University Medical School, New Orleans.

This study can be accessed at: http://www.ajcn.org/content/70/6/992.short

High-density lipoprotein cholesterol (HDL-C) is known as the "good cholesterol". The American Heart Association give the advice that it may help to prevent heart disease.

The objective of the study was to investigate the effect of reductions in total and saturated fat intakes on High-density lipoprotein cholesterol levels.

The study included 103 people of all ages and races who consumed one of three diets for 8 weeks.

The diets were either:

(i) 34.3% total fat,15.0% saturated fat (High saturated fat diet)

(ii) 28.6% total fat, 9.0% saturated fat (American Heart Association Step I diet)

(iii) 25.3% total fat, 6.1% saturated fat (Low saturated fat diet)

The study found that the more that total fat and saturated fat was reduced, the more that the protective High-density lipoprotein cholesterol was reduced. I.E. the low saturated fat diet reduced the protective High-density lipoprotein cholesterol the most. This applied to all types of High-density lipoprotein cholesterol.

To conclude: This study shows that a low fat diet increases heart disease risk.

Anger and hostility levels rise on a low fat diet - whereas anger, hostility, tension and anxiety decline on a high fat diet

This study was published in the British Journal of Nutrition 1998 Jan;79(1):23-30.

Study title and authors:
Alterations in mood after changing to a low-fat diet.

Wells AS, Read NW, Laugharne JD, Ahluwalia NS.

Centre for Human Nutrition, University of Sheffield, Northern General Hospital, UK. a.s.wells@sheffield.ac.uk

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/9505799

This study examined the effects on mood of reducing dietary fat in ten male and ten female healthy volunteers aged between 20 and 37 years.

Each volunteer consumed a diet containing 41% energy as fat for 1 month. For the second month half of the subjects changed to a low-fat diet (25% energy from fat) and the remainder continued to eat the diet containing 41% energy from fat.

The study found:
(a) Anger and hostility significantly increased after 1 month in those on the low-fat diet.
(b) There was a slight decline in anger and hostility in those on the higher fat diet.
(c) Tension and anxiety declined in those consuming the higher fat diet but did not change in the group consuming the low-fat diet.
(d) There was a decline in concentrations of (the good) high density lipoprotein cholesterol (HDL-C) after the low-fat diet and a small increase in subjects consuming the higher fat diet.

To conclude: The results suggest that a change in dietary fat content from 41 to 25% energy may have adverse effects on mood.

Low fat diets increase the risk factors for heart disease

This study was published in the American Journal of Cardiology 2000 Jan 1;85(1):45-8.

Study title and authors:

High carbohydrate diets, triglyceride-rich lipoproteins, and coronary heart disease risk.

Abbasi F, McLaughlin T, Lamendola C, Kim HS, Tanaka A, Wang T, Nakajima K, Reaven GM.

Stanford University School of Medicine, California, USA

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/11078235

High triglyceride levels and low (HDL-C) high-density lipoprotein - cholesterol levels are associated with higher rates of heart disease.

The study compared the effects of variations in dietary fat and carbohydrate content on concentrations of triglycerides and high density lipoproteins in 8, healthy, nondiabetic volunteers. The diets contained, as a percentage of total calories, either:

(i) 60% CHO, 25% fat, and 15% protein (High carbohydrate diet)

(ii) 40% CHO, 45% fat, and 15% protein (High fat diet)

The study found:

(a) Those on the high carbohydrate diet had an increase of 82% in their (bad) triglyceride levels compared to those on the high fat diet.
(b) Those on the high carbohydrate diet had a decrease of 12% in their (good) high density lipoprotein - cholesterol levels compared to those on the high fat diet.


The results of the study indicate that low fat/high carbohydrate diets increase the risk factors for heart disease.

Low fat diets decrease the levels of beneficial HDL (good) cholesterol

Published in Arterioscler Thromb Vasc Biol. 1999 Apr;19(4):918-24.

Dietary restriction of saturated fat and cholesterol decreases HDL ApoA-I secretion.
Vélez-Carrasco W, Lichtenstein AH, Welty FK, Li Z, Lamon-Fava S, Dolnikowski GG, Schaefer EJ.
Lipid Metabolism Laboratory, Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, Boston, Massachusetts, USA.

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/10195918
 
As a major component of the high-density lipoprotein complex (HDL"good cholesterol"), ApoA-I helps to clear cholesterol from arteries and gives protection from heart disease.
 
The study examined the mechanisms responsible for the decrease in HDL cholesterol levels after the consumption of a diet low in total fat, saturated fat, and cholesterol. Twenty-one subjects with aa average age of 58 years were placed on:
Diet (1) Higher fat (15% protein, 49% carbohydrate, 36% fat, and 150 mg/1000 kcals of cholesterol)
and then switched to:
Diet (2) An National Cholesterol Education Program (NCEP) Step 2 diet lower fat (15% protein, 60% carbohydrate, 25% fat, and 45 mg/1000 kcals of cholesterol).
 
The study found that compared with the high fat diet, consumption of the lower fat diet lowered beneficial HDL and apoA-I cholesterol levels by 15% and 12% respectively.
 
AMAZON UK Put Your Heart in Your Mouth
AMAZON USA Put Your Heart in Your Mouth

LDL cholesterol size: does it matter?

This post features a synopsis about a study published in Swiss Medical Weekly 2 0 0 4 ; 1 3 4 : 7 2 0 – 7 2 4 and a recipe for pork and chicken stir fry

Study title and authors:                                                                                                          Books:

LDL size: does it matter?
Kaspar Berneisa, Manfredi Rizzob
a University Hospital Bruderholz, Department of Internal Medicine, Switzerland
b Department of Clinical Medicine and Emerging Diseases, University of Palermo, Italy

This paper can be accessed at: http://www.endokrinologie-dim.usz.ch/Documents/HealthProfessionals/Fortbildungsartikel/LDLsize.pdf

Berneisa reviewed the evidence concerning LDL cholesterol size and disease.

There are basically two different types of low density lipoprotein cholesterol (LDL). These are classified as (good) pattern A which are large and 'fluffy' and (bad) pattern B which are small and 'dense'.

Berneisa notes that:
(a) Pattern B small dense LDL have been accepted as a heart disease risk factor.
(b) Pattern B small dense LDL are associated with a greater than two fold increased risk for developing type 2 diabetes.
(c) It has been shown that a very low fat, high carbohydrate diet can increase pattern B LDL.
(d) High fat diets are associated with an increase of pattern A large LDL and a decrease of pattern B small dense LDL.

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

Recipe of the day

Pork and Chicken Stir Fry

Serves 6

Ingredients:

1 lb boneless chicken                                                                                      Food Mall: Pork Chops

1 lb boneless pork chops

1 12 oz pre-cut broccoli

1 12 oz julienne vegetable mix

1 6 oz container whole button mushrooms

5 T olive oil

1 t pepper

2 T chopped garlic

1 t crushed red pepper

1 T roasted sesame seeds

Instructions:

Preheat 12 inch non-stick skillet or wok to medium high.

In batches so as not to crowd, stir fry chicken and pork with olive oil and pepper (3 batches requires 1 T olive oil for each). Takes 1-2 minutes for each batch.

Remove cooked meat from pan and set aside.

Add 1 T olive oil to pan with broccoli and julienne vegetables. Cover skillet with lid 3 - 4 minutes.

Remove lid and stir fry by tossing consistently for 1 minute. Clear area in center of pan with spoon and add garlic and red pepper. Cook 1 minute. Toss and then add mushrooms, olive oil and stir fried meat back to pan. Cover and heat 2-3 minutes.

Turn off heat and transfer stir fry to large serving platter and garnish with roasted sesame seeds.

Low fat diets implicated in the rising epidemics of obesity, lipid abnormalities, type II diabetes, and metabolic syndromes

Published in the J Am Coll Cardiol, 2004; 43:731-733

The diet–heart hypothesis: a critique
Sylvan Lee Weinberg, MD, MACC*,*
* Dayton Heart Hospital, Dayton, Ohio, USA

The low-fat "diet–heart hypothesis" has been controversial for nearly 100 years. The low-fat–high-carbohydrate diet, promulgated vigorously by the National Cholesterol Education Program, National Institutes of Health, and American Heart Association since the Lipid Research Clinics-Primary Prevention Program in 1984, and earlier by the U.S. Department of Agriculture food pyramid, may well have played an unintended role in the current epidemics of obesity, lipid abnormalities, type II diabetes, and metabolic syndromes. This diet can no longer be defended by appeal to the authority of prestigious medical organizations or by rejecting clinical experience and a growing medical literature suggesting that the much-maligned low-carbohydrate–high-protein diet may have a salutary effect on the epidemics in question.

This paper can be accessed at: http://content.onlinejacc.org/cgi/content/abstract/43/5/731

Weinberg reports that the low-fat diet dogma may well have played an unintended role in the current epidemics of obesity, lipid abnormalities, type II diabetes, and metabolic syndromes.

AMAZON UK Dr Bernstein's Diabetes Solution: Complete Guide to Achieving Normal Blood Sugars
AMAZON USA Dr. Bernstein's Diabetes Solution: The Complete Guide to Achieving Normal Blood Sugars

ADVERT: Click here for The Original Diabetes Reversal Report. Written And Researched By An Ex-diabetic.

Click here to find out how to get the FREE shopping APP that finds you the cheapest prices for all your shopping

Review finds that very low carbohydrate diets were associated with improvements in the cholesterol profile to a greater extent than low fat diets

The American Society for Nutritional Sciences J. Nutr. 135:1339-1342, June 2005

Modification of Lipoproteins by Very Low-Carbohydrate Diets1
Jeff S. Volek2, Matthew J. Sharman and Cassandra E. Forsythe
Human Performance Laboratory, Department of Kinesiology, University of Connecticut, U-1110, Storrs, CT 06269-1110
2To whom correspondence should be addressed. E-mail: jeff.volek@uconn.edu.

This paper can be accessed at: http://jn.nutrition.org/cgi/content/abstract/135/6/1339
 
This paper is a review that summarizes the latest studies that have examined the effects of very low carbohydrate diets on cholesterol values and related risk factors for cardiovascular disease.
 
The review found that very low carbohydrate diets were associated with improvements in the cholesterol profile to a greater extent than low fat diets.

AMAZON USA Cholesterol & The French Paradox
AMAZON USA Cholesterol & The French Paradox

ADVERT: Click here for the Scarsdale Low-Carb Diet. This Is The Last Diet Youll Ever Need! 100% Guaranteed!

Click here to find out how to get the FREE shopping APP that finds you the cheapest prices for all your shopping

A low-carbohydrate, ketogenic diet versus a low-fat diet to treat obesity and hyperlipidemia

Published in the Ann Intern Med. 2004 May 18;140(10):769-77.

A low-carbohydrate, ketogenic diet versus a low-fat diet to treat obesity and hyperlipidemia: a randomized, controlled trial.
Yancy WS Jr, Olsen MK, Guyton JR, Bakst RP, Westman EC.
Center for Health Services Research in Primary Care, Department of Veterans Affairs Medical Center, and Duke University Medical Center, Durham, North Carolina 27705, USA.

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/15148063?ordinalpos=1&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_SingleItemSupl.Pubmed_Discovery_RA&linkpos=3&log$=relatedarticles&logdbfrom=pubmed

The low-carb diet produced improved cholesterol and greater weight loss than a low-fat diet.

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

Recipe of the day

Roast Lamb with Herbs

Ingredients:
1 garlic clove, minced
1 tsp pepper
1 crushed bay leaf
1/2 tsp ginger
1/2 tsp marjoram
1/2 tsp thyme
1/2 tsp sage
1 Tbsp oil
1 leg of lamb

Instructions:
Mix garlic, seasonings, herbs and oil together. Rub on the roast. Place lamb on rack in roasting pan. Cook, uncovered, at 300F for approximately 30 minutes per pound.

Low fat/high vegetable diet causes rise in bad LDL cholesterol

This post includes a summary of a study published in Arteriosclerosis, Thrombosis, and Vascular Biology 2004 Mar;24(3):498-503 and a recipe for meatballs with crunchy sweet potato chips.

Study title and authors:
Changes in dietary fat intake alter plasma levels of oxidized low-density lipoprotein and lipoprotein(a).
Silaste ML, Rantala M, Alfthan G, Aro A, Witztum JL, Kesäniemi YA, Hörkkö S.
Department of Internal Medicine and Biocenter Oulu, University of Oulu, Finland. Marja-Leena.Silaste@oulu.fi

                                                                                                                                            Books:

This study can be accessed at: http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed&Cmd=ShowDetailView&TermToSearch=14739118&ordinalpos=1&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_RVDocSum

 

In this study, saturated fat and total fat consumption was lowered. Subjects then suffered from a 19% increase in oxidized (gone bad) LDL cholesterol when fed a low fat/high vegetable diet.

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

Recipe of the day

Meatballs With Crunchy Sweet Potato Chips

Ingredients:

250g mince                                                                                                   Food Mall: Ground Beef

1tsp salt

1 /3 cup almond meal

3 cups baby spinach

1tsp dijon mustard (optional)

25g tomato paste

2tbs sage

1 sweet potato, medium

Olive oil

Instructions:

Pre-heat fan-forced oven to 180 degrees Celsius.

Place spinach in a bowl and cover with boiling water, leave for 2 minutes before draining as much liquid as possible from the spinach. Chop well. Place spinach in a bowl along with mince, salt, almond meal, mustard, tomato paste and sage. Combine well.

Roll into 2.5cm size balls and place on an oven proof baking tray lined with baking paper.

Bake in the oven for 10-15 minutes, or until browned and cooked through.

Meanwhile, heat enough oil in a frying pan for deep frying. Peel sweet potato then slice into ribbons using a vegetable peeler. Place a small handful of sweet potato ribbons in frying pan and fry for 2-3 minutes, or until slightly browned. Remove from frying pan and place on a plate lined with paper towel to drain.

Repeat with remaining sweet potato.

To serve, place sweet potato ribbons on a plate and top with meatballs.