Fat/carbohydrate balance and effect on HDL, LDL, & TG

[Guest guest]

One of the things that I like about quantitative articles is that you

can use the formulas to predict how various diet strategies can

improve your health (or at least the measurable biomarkers

representative of health).

The article below reaches the following conclusions:

1) Isocaloric replacement of carbohydrate with fat increases your HDL.

Saturated fats increase your HDL more than unsaturated fats.

2) For isocaloric replacement of carbohydrate with fat, your LDL goes

up for saturated fat and down for polyunsaturated fat. The effect of

saturated fat is about twice as much as the effect of polyunsaturated

fat. Monounsturated fats are fairly neutral.

3) Triglycerides are reduced when carbohydrates are replaced

isocalorically with fat.

There is a lot of information in these formulas that might help us

determine optimum ratios of carbohydrate/fat (and fatty acid

composition) to have " ideal " blood lipid values. This may provide the

start for determining macronutrient ratios for Optimum Nutrition, and

it is one step beyond just meeting RDAs.

Get out your spreadsheets and start cranking!

Tony

===

http://atvb.ahajournals.org/cgi/content/abstract/12/8/911

Arteriosclerosis and Thrombosis, Vol 12, 911-919, 1992

Effect of dietary fatty acids on serum lipids and lipoproteins. A

meta- analysis of 27 trials

RP Mensink and MB Katan

Department of Human Biology, Limburg University, Maastricht, The

Netherlands.

To calculate the effect of changes in carbohydrate and fatty acid

intake on serum lipid and lipoprotein levels, we reviewed 27

controlled trials published between 1970 and 1991 that met specific

inclusion criteria. These studies yielded 65 data points, which were

analyzed by multiple regression analysis using isocaloric exchanges of

saturated (sat), monounsaturated (mono), and polyunsaturated (poly)

fatty acids versus carbohydrates (carb) as the independent variables.

For high density lipoprotein (HDL) we found the following equation:

delta HDL cholesterol (mmol/l) = 0.012 x (carb----sat) + 0.009 x

(carb----mono) + 0.007 x (carb----poly) or,

in milligrams per deciliter, 0.47 x (carb----sat) + 0.34 x

(carb---mono) + 0.28 x (carb----poly). Expressions in parentheses

denote the percentage of daily energy intake from carbohydrates that

is replaced by saturated, cis-monounsaturated, or polyunsaturated

fatty acids. All fatty acids elevated HDL cholesterol when substituted

for carbohydrates, but the effect diminished with increasing

unsaturation of the fatty acids.

For low density lipoprotein (LDL) the equation was delta LDL

cholesterol (mmol/l) = 0.033 x (carb----sat) - 0.006 x (carb----mono)

- 0.014 x (carb----poly) or,

in milligrams per deciliter, 1.28 x (carb----sat) - 0.24 x

(carb----mono) - 0.55 x (carb----poly). The coefficient for

polyunsaturates was significantly different from zero, but that for

monounsaturates was not.

For triglycerides the equation was delta triglycerides (mmol/l) = -

0.025 x (carb----sat) - 0.022 x (carb----mono) - 0.028 x

(carb----poly) or,

in milligrams per deciliter, -2.22 x (carb----sat) - 1.99 x

(carb----mono) - 2.47 x (carb----poly).

[Guest guest]

>>here is a lot of information in these formulas that might help us

determine optimum ratios of carbohydrate/fat (and fatty acid

composition) to have " ideal " blood lipid values. This may provide the

start for determining macronutrient ratios for Optimum Nutrition, and

it is one step beyond just meeting RDAs.

While I love equations like these, and am glad to see that in the equation that

they break out all the different types of fats to see their individual effects,

I wish they would also do the same for carbs.

Not all carbs are equal And, as we know that fiber content can influence TGs,

LDL, and TC, as can type of fiber,.... it would be important to know if carbs

with differing fiber content and differing types of fiber content (soluble vs

insoluble) would have differing effects. Perhaps carbs could be split up by

their fiber/carb ratio or their fiber/calorie ratio. Or by their molecular

structure (amlyose vs amylopectin) or their classification (simple vs complex)

or their natural state (naturally occuring vs processed) or even for the

differing di and poly saccharides.

As I have posted, not all high carb diets produce the same effects on Lipid

levels, this would be important to know, in trying to determine an effective

equation.

That would be a fascinating equation and probably be more effective in helping

people make better food choices.

Regards

Jeff

[Guest guest]

This should not come as a surprise, but if you have high cholesterol,

the best thing that you can do is increase your polyunsaturated fatty

acids while reducing your carbohydrates equicalorically.

I coded the Mensink and Katan equations to determine the best fatty

acid ratios to improve HDL, LDL, TG, and TC. HDL is improved by

saturated fat, but LDL, TG, and TC are improved by polyunsaturated

fat. My calculations assumed a 10% replacement of carbohydrate by

fat, which for a 2000-calorie diet is 200 calories (22 g of fat

replacing 50 g of carbs). The changes are in mg/dL.

Best delta HDL=4.7 is obtained by: 10% saturated, 0% mono, 0% poly

Best delta LDL=-5.5 is obtained by: 0% saturated, 0% mono, 10% poly

Best delta TG=-24.7 is obtained by: 0% saturated, 0% mono, 10% poly

Best delta TC=-7.64 is obtained by: 0% saturated, 0% mono, 10% poly

Tony

===

#!/usr/bin/perl

print " Calculate optimum fatty acid composition for maximum lipid

benefit.\n\n " ;

# http://atvb.ahajournals.org/cgi/content/abstract/12/8/911

# Arteriosclerosis and Thrombosis, Vol 12, 911-919, 1992

# Effect of dietary fatty acids on serum lipids and lipoproteins.

# A meta- analysis of 27 trials

# A. Zamora - 06/24/2005

#

# delta HDL = 0.47*(carb->sat) + 0.34*(carb->mono) + 0.28*(carb->poly)

# delta is in milligrams per deciliter.

# Expressions in parentheses denote the percentage of daily energy intake

# from carbohydrates that is replaced by saturated, cis-monounsaturated,

# or polyunsaturated fatty acids.

# delta LDL = 1.28*(carb->sat) - 0.24*(carb->mono) - 0.55*(carb->poly)

# delta TG = -2.22*(carb->sat) - 1.99*(carb->mono) - 2.47*(carb->poly)

# delta TC = delta HDL + delta LDL + (delta TG/5)

#

$bestHDL=0; $bestHDLsat=0; $bestHDLmono=0; $bestHDLpoly=0;

$bestLDL=1000; $bestLDLsat=0; $bestLDLmono=0; $bestLDLpoly=0;

$bestTG=1000; $bestTGsat=0; $bestTGmono=0; $bestTGpoly=0;

$bestTC=1000; $bestTCsat=0; $bestTCmono=0; $bestTCpoly=0;

$totEnergy = 10; # carbohydrate to be replaced by fat as

percentage of daily energy intake

for ($sat=0; $sat<=$totEnergy; $sat++) {

for ($mono=0; $mono<=$totEnergy-$sat; $mono++) {

for ($poly=$totEnergy-$sat-$mono; $poly>=0; $poly--) {

if ($sat+$mono+$poly < $totEnergy) {last;}

$deltaHDL = 0.47*$sat + 0.34*$mono + 0.28*$poly;

$deltaLDL = 1.28*$sat - 0.24*$mono - 0.55*$poly;

$deltaTG = -2.22*$sat - 1.99*$mono - 2.47*$poly;

$deltaTC = $deltaHDL + $deltaLDL + ($deltaTG/5);

if ($deltaHDL > $bestHDL) { # Higher HDL is better

$bestHDL = $deltaHDL;

$bestHDLsat=$sat; $bestHDLmono=$mono; $bestHDLpoly=$poly;

}

if ($deltaLDL < $bestLDL) { # Lower LDL is better

$bestLDL = $deltaLDL;

$bestLDLsat=$sat; $bestLDLmono=$mono; $bestLDLpoly=$poly;

}

if ($deltaTG < $bestTG) { # Lower Triglycerides are better

$bestTG = $deltaTG;

$bestTGsat=$sat; $bestTGmono=$mono; $bestTGpoly=$poly;

}

if ($deltaTC < $bestTC) { # Lower Total Cholesterol is better

$bestTC = $deltaTC;

$bestTCsat=$sat; $bestTCmono=$mono; $bestTCpoly=$poly;

}

print $sat, " " , $mono, " " ,$poly, " TC= " ,$deltaTC, "

bestTC= " ,$bestTC, " \n " ;

}

}

}

print " Best HDL= " ,$bestHDL, " is obtained by: " , $bestHDLsat, " %

saturated, " ,

$bestHDLmono, " % monounsaturated, " , $bestHDLpoly, " %

polyunsaturated, " , " \n " ;

print " Best LDL= " ,$bestLDL, " is obtained by: " , $bestLDLsat, " %

saturated, " ,

$bestLDLmono, " % monounsaturated, " , $bestLDLpoly, " %

polyunsaturated, " , " \n " ;

print " Best TG= " ,$bestTG, " is obtained by: " , $bestTGsat, " %

saturated, " ,

$bestTGmono, " % monounsaturated, " , $bestTGpoly, " %

polyunsaturated, " , " \n " ;

print " Best TC= " ,$bestTC, " is obtained by: " , $bestTCsat, " %

saturated, " ,

$bestTCmono, " % monounsaturated, " , $bestTCpoly, " %

polyunsaturated, " , " \n " ;

1;

> One of the things that I like about quantitative articles is that you

> can use the formulas to predict how various diet strategies can

> improve your health (or at least the measurable biomarkers

> representative of health).

>

> The article below reaches the following conclusions:

>

> 1) Isocaloric replacement of carbohydrate with fat increases your HDL.

> Saturated fats increase your HDL more than unsaturated fats.

>

> 2) For isocaloric replacement of carbohydrate with fat, your LDL goes

> up for saturated fat and down for polyunsaturated fat. The effect of

> saturated fat is about twice as much as the effect of polyunsaturated

> fat. Monounsturated fats are fairly neutral.

>

> 3) Triglycerides are reduced when carbohydrates are replaced

> isocalorically with fat.

>

> There is a lot of information in these formulas that might help us

> determine optimum ratios of carbohydrate/fat (and fatty acid

> composition) to have " ideal " blood lipid values. This may provide the

> start for determining macronutrient ratios for Optimum Nutrition, and

> it is one step beyond just meeting RDAs.

>

> Get out your spreadsheets and start cranking!

>

> Tony

>

> ===

>

> http://atvb.ahajournals.org/cgi/content/abstract/12/8/911

> Arteriosclerosis and Thrombosis, Vol 12, 911-919, 1992

>

> Effect of dietary fatty acids on serum lipids and lipoproteins. A

> meta- analysis of 27 trials

>

> RP Mensink and MB Katan

> Department of Human Biology, Limburg University, Maastricht, The

> Netherlands.

>

> To calculate the effect of changes in carbohydrate and fatty acid

> intake on serum lipid and lipoprotein levels, we reviewed 27

> controlled trials published between 1970 and 1991 that met specific

> inclusion criteria. These studies yielded 65 data points, which were

> analyzed by multiple regression analysis using isocaloric exchanges of

> saturated (sat), monounsaturated (mono), and polyunsaturated (poly)

> fatty acids versus carbohydrates (carb) as the independent variables.

>

> For high density lipoprotein (HDL) we found the following equation:

> delta HDL cholesterol (mmol/l) = 0.012 x (carb----sat) + 0.009 x

> (carb----mono) + 0.007 x (carb----poly) or,

> in milligrams per deciliter, 0.47 x (carb----sat) + 0.34 x

> (carb---mono) + 0.28 x (carb----poly). Expressions in parentheses

> denote the percentage of daily energy intake from carbohydrates that

> is replaced by saturated, cis-monounsaturated, or polyunsaturated

> fatty acids. All fatty acids elevated HDL cholesterol when substituted

> for carbohydrates, but the effect diminished with increasing

> unsaturation of the fatty acids.

>

> For low density lipoprotein (LDL) the equation was delta LDL

> cholesterol (mmol/l) = 0.033 x (carb----sat) - 0.006 x (carb----mono)

> - 0.014 x (carb----poly) or,

> in milligrams per deciliter, 1.28 x (carb----sat) - 0.24 x

> (carb----mono) - 0.55 x (carb----poly). The coefficient for

> polyunsaturates was significantly different from zero, but that for

> monounsaturates was not.

>

> For triglycerides the equation was delta triglycerides (mmol/l) = -

> 0.025 x (carb----sat) - 0.022 x (carb----mono) - 0.028 x

> (carb----poly) or,

> in milligrams per deciliter, -2.22 x (carb----sat) - 1.99 x

> (carb----mono) - 2.47 x (carb----poly).

[Guest guest]

With thanks to Tony and others for helping me understand my

cholesterol a little better:

I have now managed to 'mimic' the good results I had on holiday, and

with a better understanding, I now have my best cholesterol results

ever. I will now work towards improving them further.

One thing I had forgotten and wanted to mention as looking at Dr

Walfords comments on eggs jogged my memory.

Although I seemingly, in my eyes, did all the wrong things on

holiday, including eating a cooked english breakfast, my lipid

profile,

instead of going backwards, improved.

For me, it seems (a cautious statement) that 2 eggs a day is no

problem as far as dietary cholesterol is concerned.

What I had forgotten was that I had orange juice every morning. Dr

Walford comments that taking vitamin C, as in orange juice, with

eggs will raise HDL and lower LDL.

I will be taking orange juice with my eggs in future.

Gay

--- In , " citpeks " <citpeks@y...>

wrote:

> This should not come as a surprise, but if you have high

cholesterol,

> the best thing that you can do is increase your polyunsaturated

fatty

> acids while reducing your carbohydrates equicalorically.

>

> I coded the Mensink and Katan equations to determine the best fatty

> acid ratios to improve HDL, LDL, TG, and TC. HDL is improved by

> saturated fat, but LDL, TG, and TC are improved by polyunsaturated

> fat. My calculations assumed a 10% replacement of carbohydrate by

> fat, which for a 2000-calorie diet is 200 calories (22 g of fat

> replacing 50 g of carbs). The changes are in mg/dL.

>

> Best delta HDL=4.7 is obtained by: 10% saturated, 0% mono, 0% poly

> Best delta LDL=-5.5 is obtained by: 0% saturated, 0% mono, 10% poly

> Best delta TG=-24.7 is obtained by: 0% saturated, 0% mono, 10% poly

> Best delta TC=-7.64 is obtained by: 0% saturated, 0% mono, 10% poly

>

> Tony

[Guest guest]

The orange juice may not be anything magic. I eat 2-3 eggs almost every

morning, and in March my cholesterol values were (reference values in

parenthesis):

tryglycerides 78 (150)

total cholesterol 176 (200)

HDL 62 (40)

LDL 98 (130)

chol/HDL ratio: 2.8 (4.4)

I eat approximately " Zone " / French diet, and do not have orange juice at

all, usually, although I often have a bit of pomegranate during the day. I

also often have low glycemic index vegetables at breakfast.

Best,

Kayce

From: " Gay e " <@...>

Reply-

Subject: [ ] Re: Fat/carbohydrate balance and effect on HDL,

LDL, & TG

Date: Fri, 01 Jul 2005 17:26:30 -0000

With thanks to Tony and others for helping me understand my

cholesterol a little better:

I have now managed to 'mimic' the good results I had on holiday, and

with a better understanding, I now have my best cholesterol results

ever. I will now work towards improving them further.

One thing I had forgotten and wanted to mention as looking at Dr

Walfords comments on eggs jogged my memory.

Although I seemingly, in my eyes, did all the wrong things on

holiday, including eating a cooked english breakfast, my lipid

profile,

instead of going backwards, improved.

For me, it seems (a cautious statement) that 2 eggs a day is no

problem as far as dietary cholesterol is concerned.

What I had forgotten was that I had orange juice every morning. Dr

Walford comments that taking vitamin C, as in orange juice, with

eggs will raise HDL and lower LDL.

I will be taking orange juice with my eggs in future.

Gay

--- In , " citpeks " <citpeks@y...>

wrote:

> This should not come as a surprise, but if you have high

cholesterol,

> the best thing that you can do is increase your polyunsaturated

fatty

> acids while reducing your carbohydrates equicalorically.

>

> I coded the Mensink and Katan equations to determine the best fatty

> acid ratios to improve HDL, LDL, TG, and TC. HDL is improved by

> saturated fat, but LDL, TG, and TC are improved by polyunsaturated

> fat. My calculations assumed a 10% replacement of carbohydrate by

> fat, which for a 2000-calorie diet is 200 calories (22 g of fat

> replacing 50 g of carbs). The changes are in mg/dL.

>

> Best delta HDL=4.7 is obtained by: 10% saturated, 0% mono, 0% poly

> Best delta LDL=-5.5 is obtained by: 0% saturated, 0% mono, 10% poly

> Best delta TG=-24.7 is obtained by: 0% saturated, 0% mono, 10% poly

> Best delta TC=-7.64 is obtained by: 0% saturated, 0% mono, 10% poly

>

> Tony