Individual Cholesterol Variation in Response to a Margarine- or Butter-Based Diet

Abstract

Our results suggest that individual variation in response to a cholesterol-lowering diet is a familial trait. Body weight is an important modifiable factor that influences response. JAMA. 2000;284:2740-2747.

BMI modifies the effect of dietary fat on atherogenic lipids: a randomized clinical trial

“…We observed that the effect of replacing SFA with PUFA is dependent on BMI, with lesser improvements in LDL-cholesterol and apolipoprotein B in obese than in normal weight individuals. Our findings regarding the effect of BMI on the LDL-cholesterol response to fatty acid composition is consistent with data from earlier dietary intervention studies indicating that subjects with increased BMI appear to demonstrate a lesser reduction in LDLcholesterol in response to reduction in dietary SFA compared to their normal weight counterparts [71,72,88,89]. However, this is the first study to our knowledge to directly compare normal weight and obese participants matched for LDL-cholesterol and excluding subjects with overweight (BMI 25-29.9 kg/m 2 ).…”

Gene-diet interaction and plasma lipid response to dietary intervention

“…The specific subject of the role of gene-nutrient interactions in human obesity has been recently reviewed by Perusse and Bouchard [47]; this is not discussed in this review. However, our own data and those from other investigators strongly suggest that BMI is also a major factor involved in plasma lipid response to dietary modification [27,28]. This contribution is usually larger than any of the individual genetic markers examined so far.…”

Little Effect of Supplementation with 0.6% Energy <i>Trans</i> Fatty Acids on Serum Cholesterol Levels in Adult Japanese Women

“…In a study in which patients living in the United States with hypercholesterolemia were given a margarine meal containing 3.3%E TFAs for 5 wk, their serum LDL-and HDL-cholesterol levels did not differ significantly from the levels measured after taking a control meal containing 0.6%E TFAs (14). In another study, healthy subjects living in the United States given a margarine meal containing 1.5%E TFAs for 5 wk had significantly lower LDL-cholesterol levels compared with the values observed after subjects were given a butter meal containing 0.5%E from TFAs (15). In that study, the amount of saturated fatty acids consumed during the study period was 10%E for the margarine meal compared with 15%E for the butter meal, suggesting that saturated fatty acids may have a greater impact than TFAs if the amount of TFAs is lower.…”