The transient hypercholesterolemia of major weight loss

Article Abstract:

High levels of cholesterol in the blood (hypercholesteremia) increase the risk of developing heart disease. Studies have shown that the risk of developing heart disease can be reduced by reducing the amount of cholesterol in the blood. The therapeutic treatment for people who are overweight and have hypercholesterolemia involves dieting to loose weight. It is expected that weight loss will result in lower blood cholesterol levels. If blood cholesterol levels do not decrease after six months of diet therapy, then the patient is treated with drugs to reduce cholesterol levels. Several studies have been performed to determine if weight loss, using very-low-calorie diets (VLCDs), causes blood cholesterol levels to decrease. In a few studies, weight loss caused cholesterol levels to decrease, while in other studies cholesterol levels actually increased during weight loss. To investigate this further, the effect of VLCDs on weight loss and blood cholesterol were determine in six obese females. Body weight and blood cholesterol were measured before and during the diet period. The women lost an average of 67 pounds in five-to-seven months on the VLCD, and maintained their new body weight for an additional two months. Blood cholesterol levels decreased during the first two months of the diet. However, after the second month of the diet the cholesterol levels increased, even though the women continued to loose weight. After the diet was stopped and the women maintained their new body weight, the cholesterol levels decreased and remained lower than they were at the beginning of the diet period. It is concluded that cholesterol levels increase during weight loss on a VLCD. One explanation for this temporary increase is that the body is breaking down the fat tissue and releasing cholesterol during the diet period. However, when the diet is over and the new body weight is maintained, cholesterol levels decrease. (Consumer Summary produced by Reliance Medical Information, Inc.)

Cases, Causes of, Reducing diets, Weight loss

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Consumption of prunes as a source of dietary fiber in men with mild hypercholesterolemia

Article Abstract:

The relationship between high blood cholesterol levels (hypercholesteremia) and the risk of developing coronary heart disease is well established. Previous studies have shown that reducing the intake of fats (saturated fats in particular) and increasing the consumption soluble dietary fiber can help lower blood cholesterol levels, and may reduce the risk of developing heart disease. Pectin is a water-soluble fiber that has been shown to lower blood cholesterol levels in people with normal and high cholesterol levels. Prunes are high in fiber content, with 60 percent of the fiber as pectin. To determine the effect of prunes on blood cholesterol levels, 41 men with mild hypercholesteremia followed two diets for four weeks each: a diet supplemented with 12 prunes a day (providing 6 grams of dietary fiber), and a control diet containing grape juice instead of prunes. At the end of the first four weeks, those on the prune diet switched to the grape juice diet and vice versa. Blood cholesterol levels were measured before and after each diet. Also, the amount of bile acids (substances required for proper digestion) present in stool samples were measured because bile acids are made from cholesterol, and an increase in the excretion of bile acids may reduce cholesterol as the body uses cholesterol to make more bile acids. The prune diet increased the total amount of dietary fiber and caused a significant reduction in low-density-lipoprotein (LDL) cholesterol levels. The prune diet did not alter the total amount of bile acids present in the stool samples, did not cause diarrhea or watery stools, and increased the weight of the stool samples. It is concluded that eating 12 prunes a day will increase the dietary intake of fiber. (Consumer Summary produced by Reliance Medical Information, Inc.)

Diet therapy, Prune, Prunes

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Dietary fiber and gender: effect on postprandial lipemia

Article Abstract:

Blood levels of triglyceride (TG; fat) are elevated for several hours after a fat-containing meal. During that time, the fats are moved between different particles in the blood before transport to cells, where they may be stored or broken down. Ingestion of soluble or viscous fiber, such as is found in oat bran, beans, and prunes, is associated with decreases in blood cholesterol levels and altered intestinal handling of lipids. It is unclear whether a diet containing soluble fiber will alter postprandial (after-meal) handling of fat. The effect of viscous fibers on postprandial fat digestion was studied in 12 healthy subjects (6 female). Total TG levels were greater in men than women after meals. Blood TG levels rose significantly in women given high-fiber meals, while TG levels in men given the same meal were only slightly elevated. In men, fiber supplementation increased TG and cholesterol levels in one group of fatty blood particle, the chylomicron/VLDL (very low density lipoprotein). In women, dietary fiber increased TG levels in HDL (high density lipoprotein-cholesterol) particles. Both men and women given fiber had significant increases in the total volume of chylomicron/VLDL compared to low-fiber meals, but the increases were much greater in men. Addition of fiber to meals did not significantly alter blood levels of glucose or cholesterol after the meal in either men or women. The study indicates that ingestion of soluble fiber influences postprandial triglyceride levels and distribution of lipoproteins, as does gender. Further research clarifying these relationships is needed. (Consumer Summary produced by Reliance Medical Information, Inc.)

Sex differences

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