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Journal of the American College of Nutrition, Vol. 20, No. 90005, 421S-427S (2001)
Published by the American College of Nutrition

Dietary Effects on Cardiovascular Disease Risk Factors: Beyond Saturated Fatty Acids and Cholesterol

Robert J. Nicolosi, PhD, FACN, Thomas A. Wilson, PhD, MPH, Carl Lawton, PhD and Garry J. Handelman, PhD

Departments of Health and Clinical Science and Chemical Engineering, Center For Chronic Disease Control and Prevention, University of Massachusetts Lowell, Lowell, Massachusetts

Address reprint requests to: Robert J. Nicolosi, PhD, Director, Center for Chronic Disease Control and Prevention, Department of Health and Clinical Sciences, 3 Solomont Way, Suite 4, University of Massachusetts Lowell, Lowell, MA 01854-5125 E-mail: Robert_Nicolosi{at}uml.edu

Hypercholesterolemia represents a significant risk for cardiovascular disease (CVD). While diet intervention remains the initial choice for the prevention and treatment of CVD, the nature of the dietary modification remains controversial. For example, reducing calories from total fat, without decreasing saturated fat intake results in insignificant changes in low density lipoprotein cholesterol (LDL-C). Similarly, diet interventions that focus solely on lowering dietary cholesterol and saturated fat intake not only decrease LDL-C, but also high density lipoprotein cholesterol (HDL-C) and therefore may not improve the lipoprotein profile. This brief review summarizes dietary interventions that lower LDL-C without affecting HDL-C levels. These interventions include soy protein, soluble fiber, soy lecithin and plant sterols. This review also includes some of the reported dietary interventions, such as polyphenols, isoflavones, folic acid and vitamins B6 and B12, which reduce the risk of CVD without changes in lipoprotein cholesterol.

Key words: hypercholesterolemia, saturated fat, soy protein, lecithin, fiber, phytosterols, corn fiber oil, rice bran oil, homocysteinemia






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Copyright © 2001 by the American College of Nutrition.