Food Combinations May Lower Cholesterol
Cholesterol-lowering foods may be more effective when consumed as combinations rather than as single foods. In a study done in Toronto, Ontario, more than 30% of motivated participants who ate a selection of cholesterol-lowering foods under real-world conditions were able to lower LDL-cholesterol concentrations by more than 20%, which was not significantly different from their response to a first-generation statin drug taken under metabolically controlled conditions for one month. Sixty-six participants with high cholesterol levels were placed on diets high in soy protein (tofu), viscous fibers (oat bran, okra, eggplant), nuts (almonds, walnuts, peanuts) and plant sterols (margarine). 31.8% of the participants (21 of 66) who were compliant with their diets reduced LDL-cholesterol by more than 20% in one year. In general, the more dieters complied with the prescribed diet, the more their LDL level dropped.