Serum lipid response to dietary cholesterol in subjects fed a low-fat, high-fiber diet

Article Abstract:

Both cholesterol and saturated fat in the diet have been linked to increased risk of coronary artery disease. Dietary cholesterol and saturated fat appear to contribute to heart disease by raising blood cholesterol. The elevated circulating cholesterol may adhere to the inner walls of the coronary arteries, slowing or blocking blood flow. While dietary cholesterol is only found in animal foods such as meat, eggs and dairy products, saturated fat may be found in animal or vegetable foods. Persons who wish to reduce their risk of heart disease are usually advised to make several changes in their diet: reduce cholesterol, reduce saturated fat, and increase fiber. The 58 participants followed a low-saturated-fat, high-fiber diet throughout the 12 weeks. To this background diet were added nine eggs per week for the first four weeks, zero eggs for the second four weeks and nine eggs per week for the last four weeks. Eggs were used as a source of cholesterol. The participants' blood cholesterol levels did not change significantly when the number of eggs was changed from nine to zero and back to nine. The subjects showed no consistent evidence of 'hyperresponse', defined as a greater than average increase in blood cholesterol in response to a given increase in dietary cholesterol. It is concluded that once a person is eating a low-saturated-fat, high-fiber diet, reducing dietary cholesterol to below 400 mg per day provides little additional benefit in terms of lowering blood cholesterol. A cholesterol intake of 400 mg per day is considered moderate and was provided in the diet containing nine eggs per week. When subjects added zero eggs to the background diet they consumed 90 mg cholesterol per day.

Physiological aspects, Control, Low-cholesterol diet, Low cholesterol diet, Blood cholesterol, Hyperlipoproteinemia

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Dietary deficiency of phylloquinone and reduced serum levels in febrile neutropenic cancer patients

Article Abstract:

Two natural forms of vitamin K exist, phylloquinone and menaquinone. Phylloquinone is obtained primarily from green leafy vegetables, such as spinach, kale, broccoli, cabbage and lettuce. The other form of vitamin K, menaquinone, is produced by bacteria in the human intestine. A group of 34 cancer patients was evaluated and found to have deficient dietary intake of vitamin K 880f the time. They also had impaired bacterial synthesis of vitamin K if they were taking certain antibiotic medications. Some antibiotics were found to suppress the microflora (bacteria) that produce menaquinone, whereas other antibiotics did not interfere with this function. The cancer patients studied were receiving antibiotics because they experienced neutropenic episodes, when the number of a certain type of white blood cells, neutrophils, was low. They were also febrile (had a fever), which probably raised their vitamin K needs. These patients had a severe deficiency of vitamin K because their diets were inadequate, their intestinal synthesis was compromised, and their requirement was elevated due to fever. Laboratory tests were used to assess blood levels of phylloquinone and the time required for blood to clot, prothrombin time. The participants with a long clotting time were at risk for bleeding disorders. Giving vitamin K supplements to cancer patients receiving broad-spectrum antibiotics, particularly the type that suppress the intestinal flora that make menaquinone is suggested. Alternately, such patients could have their prothrombin time tested regularly to avoid bleeding problems.

Antibiotics, Complications and side effects, Cancer, Diet therapy, Vitamin K, Neutropenia, Vitamin K deficiency

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Short-term exposure to high dietary cholesterol in early life: arterial changes and response after normalization of plasma cholesterol

Article Abstract:

Scientists have established that high blood cholesterol increases the risk of atherosclerosis, in which the coronary arteries are narrowed or blocked by plaques of cholesterol. Atherosclerosis is a major cause of myocardial infarction (heart attack). This study investigated the possible long-term adverse effects from exposure to a high-cholesterol diet early in life. Young rabbits were fed a cholesterol-rich diet and then fed a healthy diet for long enough that their blood cholesterol returned to normal. When they again received a high-cholesterol diet they developed significantly more atherosclerosis than rabbits that had not consumed excess cholesterol when young. The early unhealthy diet appeared to have a lasting adverse effect on the animals, even after their blood cholesterol had normalized. It is emphasized that the results for rabbits may not apply to other species; rabbits are particularly sensitive to dietary cholesterol.

Causes of, Atherosclerosis

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