Cholesterol lowering diet reduces cardiovascular risk

Consumption of a dietary portfolio of cholesterol lowering foods improves blood lipids without affecting concentrations of fat soluble compounds

The objective of this study was to determine the effects of consuming cholesterol lowering foods on the concentrations of plant natural compounds (sterols) and vitamins in the body. 351 participants with high cholesterol levels followed a normal or a cholesterol lowering diet. The cholesterol lowering diet was enriched in, plant sterols, fibre, soy proteins and nuts. This diet followed over 6 months reduced cholesterol levels while maintaining optimum levels of vitamins. The results indicated that a cholesterol lowering diet contributes to reduce the risk of cardiovascular disease. Further details can be found in the study.
Lipid disorders are characterized by imbalanced levels of fatty substances (i.e. cholesterol and triglycerides) in the bloodstream. These lipids are carried in the blood stream in form of microscopic round particles, called lipoproteins. Thus, these conditions are also called lipoprotein disorders. There are, generally speaking, two types of cholesterol-transporting lipoproteins: a) the “bad cholesterol” are those lipoproteins that carry cholesterol and other fatty substances to the sites of tissue repair, e.g. in the artery walls; the most common representatives of this group are Low-density-lipoproteins (LDL) and, a newer one, Lipoprotein(a), Lp(a). b) the “good cholesterol” are those lipoproteins that carry cholesterol and other fatty substances away from the sites of tissue repair and transport it back to the liver where it is biologically “burnt” One of the most frequent causes why “bad cholesterol” particles are elevated in the blood stream is micronutrient deficiency. This can be easily explained: A deficiency of vitamins causes structural damage to the artery walls and other organs and the body (liver) reacts with an increased production of “repair factors” like LDL and Lp(a). Because the elevation of these risk factors in the blood is already a reaction damage of our body tissue caused by vitamin deficiency, they are considered “secondary” risk factors.
Ramprasath VR, Jenkins DJ, Lamarche B, Kendall CW, Faulkner D, Cermakova L, Couture P, Ireland C, Abdulnour S, Patel D, Bashyam B, Srichaikul K, de Souza RJ, Vidgen E, Josse RG, Leiter LA, Connelly PW, Frohlich J, Jones PJ. Consumption of a dietary portfolio of cholesterol lowering foods improves blood lipids without affecting concentrations of fat soluble compounds. Nutr J. 2014 Oct 18;13:101.



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