Popular Diets and Cholesterol

Popular Diets and Cholesterol

A recent review article examined the likely impact of some of the more popular weight reducing diets on serum cholesterol. This study used a computer diet analysis of typical 7 day meal plans from Dr. Atkins? New Diet Revolution, Protein Power, Sugar Busters, the Zone Diet, the Pritikin Diet, the Ornish Diet, the Pyramid Diet and a High-Fiber Diet. The authors then used the sum of 3 scientifically established formulas which predict the likely change in serum cholesterol level based on changes in dietary intake of fiber, fat and cholesterol that would result from switching from an average American diet to each of these 7 diet plans.1
The results of Dr. Anderson?s study (see figure one) show the likely impact of each of these diets on serum cholesterol compared to the typical American diet. Given the predicted and demonstrated impact of the Atkins? diet or the Eades? Protein Power diet on serum cholesterol and other atherosclerotic risk factors the authors of this review suggest that ?Long-term use of these diets is likely to significantly increase serum cholesterol and the risk for coronary heart disease (CHD).?Figure 1 - calculated change in cholesterol from weight loss diets compared to American diet:
The authors of this review also point out that diets consisting largely of minimally processed plant foods high in carbohydrate are likely to reduce insulin resistance and the risk of diabetes and also reduce the risk of many types of cancer. This study showed that the ?Zone Diet? and the ?Sugar Busters Diet? would lower serum cholesterol compared to a typical American diet because of their lower saturated fat content. Nevertheless, they concluded that ?Higher carbohydrate, higher fiber, lower fat diets would have the greatest effect in decreasing serum cholesterol concentrations and, thus, the risk of CHD.?

1. J Am Coll Nutr 2000; 19:578-90

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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