Reduction Of Blood Lipids Research Articles

Effect on mortality and reinfarction of adding fruits and vegetables to a prudent diet in the Indian experiment of infarct survival (IEIS).

The effects of antioxidant-rich foods as adjuncts to a prudent diet were compared for 12 weeks in a randomized, single-blind and controlled trial in 204 (group A) and 202 (group B) patients with acute myocardial infarction. There was a significant decrease in cardiac end points in group A compared to group B (37 vs 58, p < 0.01) after 12 weeks. Within intervention group A, those 108 patients with greater adherence to the intervention program showed a greater reduction in cardiac end points (14 vs 58, p < 0.001), and a significant decrease in total mortality (6 vs 28, p < 0.001), including cardiac mortality (6 vs 25, p < 0.01) compared to group B. Underlying these beneficial effects, antioxidant-rich foods caused a significantly smaller rise in lactate dehydrogenase (LDH) cardiac enzyme in group A than in group B (427.8 vs 561.6 IU/dL), indicating that the protective influence of such a diet may be observed within 1 week. The subset of group A patients showing reduction in mortality also had a lesser rise in LDH and greater reduction in blood lipids, blood glucose and blood pressures. Antioxidant-rich foods also caused a significant decrease in blood lipids with a lower decrease in high-density lipoprotein cholesterol in group A than in group B. Assay of serum level of antioxidants and long-term follow-up may confirm our observations.

Risk Factor Intervention Through Dietary Modification

In a single blind, randomized and controlled study, 422 high risk individuals were asked to volunteer either for cardiovasoprotective diet (Group A: 210 cases) or for usual diet (Group B: 212 cases) for one year. Ages varied between 25 and 63 years, and 390 were males. Group A received significantly higher calories in the form of complex carbohydrates, vegetable proteins, and polyunsaturated fats, more jibre, potassium, magnesium and vitamin C and lower saturated fat and cholesterol compared to Group B. Mean age, mean body weight, risk factors, predisposing factors and complications were similar at entry to the study, as were laboratory data in both the groups. Dietary adherence was confrmed by a questionnaire. Afer one year, there was a significant (P<0-02) decrease in the total risk factors (25.3%) in Group A compared to Group B. Mean serum cholesterol (9.2%). triglyceride (13-O%), fasting blood sugar (15.2%). were significantly lowered and mean serum magnesium (I I-I%) and potassium (166%) were higher in the intervention group compared to baseline values without such changes in Group B. There was a significant decrease in total complications (62- I %) in Group A compared to Group B. Fatal and non-fatal myocardial infarction and sudden death, overall complications and mortality due to ischaemic heart disease were less in Group A compared to Group B. However, due to the small number of cases, differences were insignificant. It is likely that diet causes a significant reduction in blood lipids, blood pressures in hypertensives, blood sugar in diabetes and mean body weight in obesity leading to decrease in complications of these risk factors.

Hypocholesterolemic effect of vegetable protein in a hypocaloric diet

Eleven obese volunteers took part in a 12-week study during 8 weeks of which 2 meals of their control 1000 kcal diets were replaced by a soya based liquid formula (1 month) or a milk based liquid formula (1 month). The mean weight loss per month was 2.5 kg ( P < 0.05). On the soya formula total and LDL cholesterol levels were reduced significantly over the month by 10.0 ± 2.7% ( P < 0.01) and 17.5 ± 5.6% ( P < 0.02), respectively. Neither the milk based formula or the control low calorie diet lowered serum cholesterol significantly over the diet period. No change was seen in serum triglycerides on any of the 3 diets. No difference was seen between treatments in 24-h urinary C-peptide excretion. The results indicated that use of a vegetable protein supplement in a weight loss program which induced moderate weight loss was associated with a reduction in blood lipids, whereas moderate weight loss on a control low calorie diet or milk based formula was not.

Composition of diets containing 25 and 35 percent calories from fat. Analyzed vs. calculated values

In a dietary study conducted to evaluate the effects of low-fat, low-cholesterol diets on the reduction of blood lipids in man, meals were analyzed for proximate composition, ten vitamins, fourteen minerals and trace minerals, fatty acids, tocopherols, and cholesterol; Validity of the calculated nutrient composition of the diets was assessed by comparing calculated with determined values. Comparisons were also made of the determined values with 1974 Recommended Dietary Allowances. Analyzed values and those calculated from Agriculture Handbood No. 8 were exceptionally close, except for calcium; By analysis, on a per-kilogram basis, the 35-per-cent-fat-calorie diet more nearly met the Recommended Dietary Allowances for most of the nutrients than did the 25-per-cent-fat-calorie diet. However, on a per-1,000-kcal basis, there were few differences between nutrients in diets with the two levels of fat calories.