The effects of dietary change on serum cholesterol

Haq, Iftikhar Ul; Yeo, W. W.; Jackson, Peter; Ramsay, LE

doi:10.1079/pns19950061

Cited by 7 publications

(9 citation statements)

References 67 publications

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“…These study results support those of many other recent studies and reviews [8][9][10][11]. It may be that other aspects of the diet are as important in reducing serum cholesterol levels.…”

Section: Changes In Outcomes After Interventionsupporting

confidence: 92%

“…The overall mean reduction from baseline in serum cholesterol of 0.07 mmol\l (1 %) was not statistically significant and was less than the reductions seen in the U.K. primary care studies [11,12] and in line with what Ramsay et al [9] and Haq et al [10] suggested in their reviews of dietary interventions. It is worth noting, however, that this study was carried out on a different type of sample population (patients with hyperlipidaemia referred for dietary advice) than those used in the primary care studies.…”

Section: Changes In Outcomes After Interventionsupporting

confidence: 58%

“…The most recent guidelines issued by the task force of the European Societies of Cardiology, Atherosclerosis and Hypertension [8] state that it is possible to reduce cholesterol by up to 15 % through dietary therapy. However, metaanalyses suggest that dietary intervention only achieves, on average, a 1-2 % reduction in serum cholesterol levels, a decrease which is probably physiologically insignificant [9,10]. These figures are reflected in the reductions in serum cholesterol observed after intervention in the Oxcheck and Family Heart Studies [11,12].…”

Section: Introductionmentioning

confidence: 99%

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Randomized clinical trial comparing the effectiveness of two dietary interventions for patients with hyperlipidaemia

1998

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1. Intervention trials in free-living populations have shown relatively small reductions in risk factors for cardiovascular disease, including lipid levels, and have led some to question whether diet is an effective treatment for hyperlipidaemia. However, behaviour change is a complex process and it is possible that standard intervention methods fail to motivate people sufficiently to comply with dietary advice.2. This study applied motivational interviewing, a style of behaviour change counselling, to dietary education for people with hyperlipidaemia. One-hundred and twenty-one patients with hyperlipidaemia who had been referred to a hospital dietetic department for dietary advice were randomized to receive either standard or motivational dietary interventions for a period of 3 months. Outcomes assessed included dietary knowledge, stage of change, dietary intakes, lipid levels and body mass indices. 3. From baseline, both methods of dietary intervention resulted in self-reported changes in dietary habits and knowledge, statistically significant reductions in intake of total fat (from 32.8% to 28.4%), saturated fat (from 11.4% to 9.2%) and energy intakes [-239 kcal (-999.98 kJ)/day], and in body mass indices (-0.45 kg/m2). Serum cholesterol did not change significantly in either intervention group.4. Motivational and standard dietary interventions achieved statistically significant changes in reported dietary knowledge and behaviour, and led to a reduction in body weight, but not serum cholesterol. Whether this lack of effect is real or due to subjects overestimating true dietary change cannot be determined. Change in body weight was associated with a reported change in energy intake; this provides some support for there having been a real change in intake.

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“…These study results support those of many other recent studies and reviews [8][9][10][11]. It may be that other aspects of the diet are as important in reducing serum cholesterol levels.…”

Section: Changes In Outcomes After Interventionsupporting

confidence: 92%

Section: Changes In Outcomes After Interventionsupporting

confidence: 58%

Section: Introductionmentioning

confidence: 99%

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Randomized clinical trial comparing the effectiveness of two dietary interventions for patients with hyperlipidaemia

1998

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“…Lower SFA and PUFA contents in free range relate to cholesterol raising low density lipoprotein (Brisson, 1986; Haq et al. , 1995) and lipid oxidation (Asghar et al.…”

Section: Discussionmentioning

confidence: 99%

“…Production system was reflected in FFA composition: organic had the higher free SFA than dietary recommendations (Brisson, 1986; Haq et al. , 1995).…”

Section: Discussionmentioning

confidence: 99%

Lipid composition of retailed organic, free‐range and conventional chicken breasts

Jahan¹,

Paterson²

2007

Int J of Food Sci Tech

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Lipid fractions of 20 retailed chicken breasts were correlated with production system: organic, corn-fed, free-range and conventional. Neutral lipid (NL), phospholipid (PL) and free fatty acids (FFA) were examined separately. Influence of production systems was found more pronounced in PL composition than NLs. Corn-fed and free-range NLs had higher contents of nutritionally beneficial eicosapentanoic acid (C20:5 n-3) and docosahexanoic acid (C22:6 n-3) than organic and conventional. Lower polyunsaturated fatty acids in organic and free-range PLs could be beneficial for tissue stability. Principal component product space for PLs showed clear clustering related to product category. In contrast, this was not observed with FFA except in the partial least square regression product space suggesting influences on NLs and PLs and FFA. PLs had lower contents of arachidonic acid than in earlier studies. Advantages were observed in lipid fractionation using advanced sorbent extraction matrices.

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Demand for healthful meat, poultry and fish products

Southgate¹

1997

Production and Processing of Healthy Meat, Poultry and Fish Products

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The effects of dietary change on serum cholesterol

Cited by 7 publications

References 67 publications

Randomized clinical trial comparing the effectiveness of two dietary interventions for patients with hyperlipidaemia

Randomized clinical trial comparing the effectiveness of two dietary interventions for patients with hyperlipidaemia

Lipid composition of retailed organic, free‐range and conventional chicken breasts

Demand for healthful meat, poultry and fish products

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