Exchanging some foods with improved fat quality reduced LDL and total cholesterol.
Making small tweaks in the daily diet may reduce therisk of cardiovascular diseaseby 30%, findings from a new study suggest.
In a study published in theBritish Journal of Nutrition, researchers found that exchanging a few regular-consumed foods with improved fat quality in the diet for 8 weeks reduced the serum total cholesterol and LDL-cholesterol by 9% and 11%, respectively. The goal of the double-blind, controlled, randomized study was to examine the effects that exchanging few commercially regularly-consumed key food items with improved fat quality had on total cholesterol, LDL-C, and inflammatory markers.
Researchers enrolled 115 moderately hypercholesterolemic non-statin treated adults whose ages ranged from 25- to 70-years-old. Participants were randomized to either an experimental diet group (Ex-diet group) or control diet group (C-diet group) for a duration of 8 weeks using different food times with various fatty acid compositions.
Most of the saturated fatty acids were replaced with n-6 polyunsaturated fatty acids. The results of the study showed that serum total cholesterol and LDL-C were reduced after 8 weeks in the Ex-diet group compared with the C-diet group, with a difference in change at the end of the study of -9% and -11%.
No differences were seen in plasma level changes for inflammatory markers between the groups.
The authors noted that exchanging few regularly-consumed food products with improved fat quality reduces the total cholesterol, with no negative effect on inflammatory marker levels.