The Cholesterol Thing

It is

common to say, as Dr. Rengers does, that “there is a large body of research that

shows that blood lipid profiles (cholesterol, LDLs, HDLs) are adversely

affected when people eat high saturated fat and high cholesterol diets when the

diets are not accompanied with weight loss.” This statement has a number of inaccuracies. Total cholesterol is a very poor

predictor of cardiovascular disease and whereas LDL   (“bad cholesterol”) is generally improved more by low-fat

diets than low-carb diets, we now understand that there are different fractions of LDL. The small dense LDL, so-called pattern B, is considered more atherogenic and is reliably

decreased by reducing dietary carbohydrate. HDL (“good cholesterol”) is actually

improved more by low carbohydrate diets, as is triglycerides (fat in the

blood: also a risk factor for cardiovascular disease ). Reduction in triglycerides on low carbohydrate diets has been known

since the 50s and is one of the most reliable dietary effects of any type. In

addition, unlike the effects of low-fat diets, low-carb diets improve blood

profiles even without weight loss. Given how hard it is to lose weight by any method,

low-carb diets seem more reliable for improvement of blood profile. Again, if we were starting from

scratch, just looking at the scientific evidence, low-carb diets would be the

preferred method for cardiovascular risk, glycemic control, blood pressure and

weight loss. Long-term adherence to the diet is up to the patient-physician interaction and is

better than any other dietary intervention -- I have been on a low-carb diet

longer than Jimmy Moore.   Low-fat

diets are now largely sustained by the political influence of health

organizations and the media. It is important to emphasize, however, that low-fat diets do

work for many people and proponents of low-carb diets have always offered them

simply as an old alternative. It is low-fat proponents that insist that one size

fits all.