Popular Diets and Cholesterol
A recent review article examined the likely impact of some of the more popular weight reducing diets on serum cholesterol. This study used a computer diet analysis of typical 7 day meal plans from Dr. Atkins? New Diet Revolution, Protein Power, Sugar Busters, the Zone Diet, the Pritikin Diet, the Ornish Diet, the Pyramid Diet and a High-Fiber Diet. The authors then used the sum of 3 scientifically established formulas which predict the likely change in serum cholesterol level based on changes in dietary intake of fiber, fat and cholesterol that would result from switching from an average American diet to each of these 7 diet plans.1
The results of Dr. Anderson?s study (see figure one) show the likely impact of each of these diets on serum cholesterol compared to the typical American diet. Given the predicted and demonstrated impact of the Atkins? diet or the Eades? Protein Power diet on serum cholesterol and other atherosclerotic risk factors the authors of this review suggest that ?Long-term use of these diets is likely to significantly increase serum cholesterol and the risk for coronary heart disease (CHD).?
Figure 1 - calculated change in cholesterol from weight loss diets compared to American diet:
1. J Am Coll Nutr 2000; 19:578-90
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.