Effect of a diet high in vegetables, fruit, and nuts on serum lipids

Jenkins, David; Popovich, David G.; Kendall, Cyril W.C.; Vidgen, Edward; Tariq, Nauman; Ransom, Thomas; Wolever, Thomas M. S.; Vuksan, Vladimir; Mehling, Christine C.; Boctor, Dana; Bolognesi, Claudia; Huang, James Guoxian; Patten, Robert L.

doi:10.1016/s0026-0495(97)90190-6

Cited by 69 publications

(34 citation statements)

References 46 publications

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“…Feeding studies with fatty acids (Lu et al, 1997;Perez-Jimenez et al, 1995;Abbey et al, 1994;Cobb & Risch, 1993;Chan et al, 1991), fat restriction (Lefevre et al, 1997;Jenkins et al, 1997;Miller et al, 1998;Schaefer et al, 1995), psyllium (Ganji & Kies, 1996), or phytosterols (Pelletier et al, 1995), have shown that serum total cholesterol can be reduced in subjects with comparable or even lower mean serum cholesterol levels. Also, the subgroup with a mean total cholesterol level of 5.7 mmolaL (220 mgadL) did not respond to Lactobacillus acidophilus either.…”

Section: Discussionmentioning

confidence: 99%

Yoghurt enriched with Lactobacillus acidophilus does not lower blood lipids in healthy men and women with normal to borderline high serum cholesterol levels

1999

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Objective: To investigate whether intake of Lactobacillus acidophilus strain L-1 lowers serum cholesterol in healthy men and women. Design: Randomised, placebo-controlled parallel trial. Setting: Subjects were free-living. Blood sampling and distribution of yoghurts were administered at a local hospital. Subjects: Seventy-eight adult men and women with cholesterol levels of 3.9 ± 7.8 mmolaL (mean AE s.d., 5.4 AE 0.7). Interventions: Subjects consumed 500 mL of control yoghurt daily for two weeks. They were then randomly allocated to receive 500 mL per day of control yoghurt or of yoghurt enriched with Lactobacillus acidophilus L-1 for another six weeks. The yoghurts were spiked with a trace of lithium; compliance as assessed by plasma lithium was excellent. Results: Energy and nutrient intake was constant, and identical for the two groups. Mean body weight was stable. Baseline blood lipid concentrations in the control and treatment groups were highly similar. The effect of consumption of Lactobacillus acidophilus L-1 vs control on total cholesterol was 70.02 mmolaL (95% CI, 70.18 ± 0.15) after three weeks and 0.04 mmolaL (95% CI, 70.12 ± 0.20) after six weeks. Serum LDL and HDLcholesterol and triacylglycerol levels were also unaffected. Conclusions: Yoghurt enriched with Lactobacillus acidophilus L-1 does not lower serum cholesterol in men and women with normal to borderline high cholesterol levels.

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Section: Discussionmentioning

confidence: 99%

Yoghurt enriched with Lactobacillus acidophilus does not lower blood lipids in healthy men and women with normal to borderline high serum cholesterol levels

1999

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“…The secondary aim of this study was to obtain data on changes in genetic and epigenetic marks and cardiovascular risk factors in response to a diet intervention to aid in the design of a future definitive trial [9,10].…”

Section: Power and Sample Size Considerationsmentioning

confidence: 99%

“…Improvements in total and low-density lipoprotein (LDL) cholesterol have been reported after 2-to 2.5-weeks of increased vegetable, fruit, and nut consumption or increased polyunsaturated or monounsaturated fats in healthy men and women [9,10]. Major dietary factors that affect blood pressure (sodium, potassium, and dietary patterns) have each reduced BP within four weeks with the biggest drop typically seen after two weeks [11,12].…”

Section: Introductionmentioning

confidence: 99%

A randomized controlled trial of the effects of a prudent diet on cardiovascular risk factors, gene expression, and DNA methylation - the Diet and Genetic Intervention (DIGEST) Pilot study

et al. 2016

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Background: Risk of cardiovascular disease (CVD) can be increased by single-nucleotide polymorphisms (SNPs) in the 9p21 region of the genome. However, observational studies have shown that the deleterious effect of 9p21 SNPs on CVD might be offset by consuming a diet rich in fresh fruits and vegetables. This association may be driven by diet-influenced modifications in epigenetic and gene expression profiles. In this pilot study, we aimed to: i. test the feasibility of provision of a 'Prudent' and 'Western' diet outside of a specialized clinic, ii. assess the impact of each diet on cardiovascular risk factors. Methods: A single centre, parallel two-arm, pilot randomized controlled trial (RCT) with food provision was conducted in a university teaching hospital outpatient clinic (McMaster university, Hamilton, ON, Canada). The aim was to recruit 80 participants, which allowed for a 10 % dropout. The actual study consisted of 84 apparently healthy participants (69 % women, 18 to 77 years) at low cardiovascular risk. Participants were randomly assigned to follow one of two weight-maintaining diets: 'Prudent' or 'Western' for 2-weeks. The Prudent diet provided <7 % of energy as saturated fat, a polyunsaturated: saturated fat ratio of 1.0, and increased fibre, fruits and vegetables. The Western diet was high in processed foods and sugar, with a moderate quantity of fruit and vegetables. All food was provided. Feasibility outcomes included time to recruitment and retention of participants, successful provision of foods, along with adherence to and palatability of the assigned diets. Secondary outcomes were changes in total cholesterol, low density lipoprotein cholesterol (LDL-C), systolic blood pressure (SBP), and diastolic blood pressure (DBP) to obtain variance and estimates of effect sizes to inform the sample size calculation for a definitive trial.

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“…Development of new approaches using berry compounds for the prevention and control of infections caused by bacteria resistance to antibiotics will be very important issue for future investigations concerning safety, toxicology and combined use with traditional medicines (28,48,49,50).…”

Section: Berry Phenolics and Human Healthmentioning

confidence: 99%