Fats in diet affect heart disease risks

[Guest guest]

Hi All,

The following was in my opinion good. It seems that fats do matter in

heart risk reductions associated with CR. Fibrinogen is among the

risk factors or cardiovascular disease.

Prev Cardiol 2002 Summer;5(3):110-8

The effect of high-, moderate-, and low-fat diets on weight loss and

cardiovascular disease risk factors.

Fleming RM.

" ….. One hundred men and women followed one of four dietary programs

for 1 year:

a moderate-fat (MF) program without calorie restriction (28

patients);

a low-fat (LF) diet (phase I) (16 patients);

a MF, calorie-controlled (phase II) diet (38 patients); and

a high-fat (HF) diet (38 subjects).

Weight, total cholesterol (TC), low-density lipoprotein cholesterol

(LDL-C), high-density lipoprotein cholesterol (HDL-C), triglycerides

(TG), homocysteine (Ho), and lipoprotein(a) [Lp(a)], were measured

every 4th month. The TC/HDL-C ratio was calculated and fibrinogen

levels were measured at baseline and after one year.

The MF diet resulted in a 2.6% (NS) decrease in weight compared

with 18.4% (p=0.045) decrease in patients on phase I, 12.6% (p=0.0085)

decrease in patients on phase II, and 13.7% (p=0.025) decrease in

those on the HF diet.

TC was reduced by 5% (NS) in the MF group, 39.1% (p=0.0005) in

the phase I group, and 30.4% (p=0.0001) in the phase II group. HF

group had a 4.3% (NS) increase in TC.

LDL-C was reduced by 6.1% (NS) on MF, 52.0% (p=0.0001) on phase

I, and 38.8% (p=0.0001) on phase II. Patients on HF had a 6.0% (NS)

increase in LDL-C.

…. Patients on phase I showed an increase in HDL-C of 9.0%

(NS), while those on phase II diet had a 3.6% increase (NS) in HDL-C.

TC/HDL-C increased (9.8%) only in patients following the

high-fat diets (NS). Patients on MF had a 5.3% (NS) reduction in

TC/HDL-C, while those on LF had significant reductions on the phase I

(-45.8%; p=0.0001) diet and phase II diet (-34.7%; p=0.0001).

TG levels increased on both the MF (1.0%) and HF (5.5%) diets,

although neither was statistically significant. People following the

phase I and II diets showed reductions of 37.3% and 36.9%,

respectively.

Ho levels increased by 9.7% when people followed the MF diet and

by 12.4% when they followed the HF diet. Patients following the phase

I and phase II diets showed reductions of 13.6% and 14.6%,

respectively. Only those following phase II diets showed a tendency

toward significant improvement (p=0.061).

Lp(a) levels increased by 4.7% following the MF (NS) diet and

by 31.0% (NS) on the HF diet. Patients following phase I showed a 7.4%

(NS) reduction and a 10.8% reduction (NS) following phase II.

Fibrinogen levels increased only in individuals following HF

diets (11.9%), while patients following MF (-0.6%), phase I (-11.0%),

and phase II (-6.3%) diets showed nonsignificant reductions in

fibrinogen.

Patients on MF demonstrated nonsignificant reductions in

weight, LDL-C, TC, HDL-C, TC/HDL-C ratios, and fibrinogen and

nonsignificant increases in TGs, Lp(a), and homocysteine.

There was significant weight loss in patients on phase I and II

and HF diets after 1 year. Reductions in TC, LDL-C, TGs, and TC/HDL

ratios were significant only in patients either following a LF diet or

a MF, calorically reduced diet. Only patients following HF diets

showed a worsening of each cardiovascular disease risk factor (LDL-C,

TG, TC, HDL-C, TC/HDL ratio, Ho, Lp(a), and fibrinogen), despite

achieving statistically significant weight loss. "

PMID: 12091753 [PubMed - in process]

Cheers, Al.