title: The effect of a plant-based diet on plasma lipids in hypercholesterolemic adults: a randomized trial.
abstract: BACKGROUND
  A variety of food combinations can be used to meet national U.S. guidelines for obtaining 30% of energy or less from total fat and 10% of energy or less from saturated fat.
  
  
  OBJECTIVE
  To contrast plasma lipid responses to 2 low-fat diet patterns.
  
  
  METHODS
  Randomized clinical trial.
  
  
  METHODS
  4-week outpatient feeding study with weight held constant.
  
  
  METHODS
  120 adults 30 to 65 years of age with prestudy low-density lipoprotein (LDL) cholesterol concentrations of 3.3 to 4.8 mmol/L (130 to 190 mg/dL), body mass index less than 31 kg/m2, estimated dietary saturated fat at least 10% of calories, and otherwise general good health.
  
  
  METHODS
  Plasma lipid levels.
  
  
  METHODS
  Two diets, the Low-Fat diet and the Low-Fat Plus diet, designed to be identical in total fat, saturated fat, protein, carbohydrate, and cholesterol content, consistent with former American Heart Association Step I guidelines. The Low-Fat diet was relatively typical of a low-fat U.S. diet. The Low-Fat Plus diet incorporated considerably more vegetables, legumes, and whole grains, consistent with the 2000 American Heart Association revised guidelines.
  
  
  RESULTS
  Four-week changes in the Low-Fat and Low-Fat Plus groups were -0.24 mmol/L (-9.2 mg/dL) versus -0.46 mmol/L (-17.6 mg/dL) for total cholesterol (P = 0.01) and -0.18 mmol/L (-7.0 mg/dL) versus -0.36 mmol/L (-13.8 mg/dL) for LDL cholesterol (P = 0.02); between-group differences were -0.22 mmol/L (-9 mg/dL) (95% CI, -0.05 to -0.39 mmol/L [-2 to -15 mg/dL]) and -0.18 mmol/L (-7 mg/dL) (CI, -0.04 to -0.32 mmol/L [-2 to -12 mg/dL]) for total and LDL cholesterol, respectively. The 2 diet groups did not differ significantly in high-density lipoprotein cholesterol and triglyceride levels.
  
  
  CONCLUSIONS
  4-week duration.
  
  
  CONCLUSIONS
  Previous national dietary guidelines primarily emphasized avoiding saturated fat and cholesterol; as a result, the guidelines probably underestimated the potential LDL cholesterol-lowering effect of diet. In this study, emphasis on including nutrient-dense plant-based foods, consistent with recently revised national guidelines, increased the total and LDL cholesterol-lowering effect of a low-fat diet.
authors.affiliation: Stanford University Medical School and Stanford University Medical Center, Stanford, California, USA. cgardner@stanford.edu
authors.forename: Christopher D
authors.initials: CD
authors.lastname: Gardner
authors.forename: Ann
authors.initials: A
authors.lastname: Coulston
authors.forename: Lorraine
authors.initials: L
authors.lastname: Chatterjee
authors.forename: Alison
authors.initials: A
authors.lastname: Rigby
authors.forename: Gene
authors.initials: G
authors.lastname: Spiller
authors.forename: John W
authors.initials: JW
authors.lastname: Farquhar
mesh_terms: D000328:Adult; D000368:Aged; D002784:Cholesterol / Q000097:blood; D008076:Cholesterol, HDL / Q000097:blood; D008078:Cholesterol, LDL / Q000097:blood*; D018752:Diet, Fat-Restricted; D005260:Female; D006801:Humans; D006937:Hypercholesterolemia / Q000097:blood* / Q000178:diet therapy*; D008297:Male; D008875:Middle Aged; D010349:Patient Compliance; D010352:Patient Dropouts; D010945:Plants, Edible; D014280:Triglycerides / Q000097:blood
chemical_list: D008076:Cholesterol, HDL; D008078:Cholesterol, LDL; D014280:Triglycerides; D002784:Cholesterol