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Efforts to decrease the levels of cholesterol through
cholesterol lowering diets have had only modest effects so far.
In an attempt to increase the efficacy of cholesterol lowering
diets in the prevention of cardiovascular disease, the Adult
Treatment Panel of the National Cholesterol Education Program
has recommended adding plant sterols and viscous fibers to the
diet. Soy proteins and nuts may have additional health benefits.
Potential of already existing cholesterol lowering diets was
measured by professionals at the institute. Trying to improve
the efficiency of cholesterol lowering diets, an experiment was
also conducted.
Forty-six healthy adults with hyperlipidemia completed the
four-week study. All participants followed their own diet that
was low in saturated fat for one month before the start of the
study. They were then randomized into one of the following
groups: a cholesterol lowering diet |
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containing mostly
low-saturated-fat diet without a statin; the same cholesterol
lowering diet with a statin; or a similar cholesterol lowering
diet with added viscous fibers, plant sterols, soy foods, and
almonds. Weight, blood pressure, and menu checklists were
reviewed at regular intervals.
All cholesterol lowering diets were vegetarian, and the
intervention diet containing soy foods, viscous fiber, plant
sterols, and almonds also included eggs and butter to balance
the saturated fat and dietary cholesterol content of the control
(non-statin) diet. Compliance with the prescribed cholesterol
lowering diets was at least 93 percent in all three groups, and
all participants reported adequate satiety.
After four weeks, the control group lowered their LDL-C by 8
percent, increased the LDL-C to HDL-C ratio by 3 percent, and
lowered the C-reactive protein level by 10 percent. The
reductions in blood lipid |
