title: Individual variability in cardiovascular disease risk factor responses to low-fat and low-saturated-fat diets in men: body mass index, adiposity, and insulin resistance predict changes in LDL cholesterol.
abstract: BACKGROUND
  Although reductions in total and saturated fat consumption are recommended to reduce the risk of cardiovascular disease, individual variability in plasma lipid responses exists.
  
  
  OBJECTIVE
  Our aim was to determine the effect of adiposity and insulin resistance on the lipoprotein response to diets lower in total and saturated fat than the average American diet (AAD).
  
  
  METHODS
  A randomized, double-blind, 3-period crossover controlled feeding design was used to examine the effects on plasma lipids of 3 diets that differed in total fat: the AAD [designed to contain 38% fat and 14% saturated fatty acids (SFAs)], the Step I diet (30% fat with 9% SFAs), and the Step II diet (25% fat with 6% SFAs). The diets were fed for 6 wk each to 86 free-living, healthy men aged 22-64 y at levels designed to maintain weight.
  
  
  RESULTS
  Compared with the AAD, the Step I and Step II diets lowered LDL cholesterol by 6.8% and 11.7%, lowered HDL cholesterol by 7.5% and 11.2%, and raised triacylglycerols by 14.3% and 16.2%, respectively. The Step II diet response showed significant positive correlations between changes in both LDL cholesterol and the ratio of total to HDL cholesterol and baseline percentage body fat, body mass index, and insulin. These associations were largely due to smaller reductions in LDL cholesterol with increasing percentage body fat, body mass index, or insulin concentrations. Subdivision of the study population showed that the participants in the upper one-half of fasting insulin concentrations averaged only 57% of the reduction in LDL cholesterol with the Step II diet of the participants in the lower half.
  
  
  CONCLUSIONS
  Persons who are insulin resistant respond less favorably to Step II diets than do those who are insulin sensitive.
authors.affiliation: Division of Functional Foods Research, Pennington Biomedical Research Center, Baton Rouge, LA 70808-4124, USA. lefevrm@pbrc.edu
authors.forename: Michael
authors.initials: M
authors.lastname: Lefevre
authors.forename: Catherine M
authors.initials: CM
authors.lastname: Champagne
authors.forename: Richard T
authors.initials: RT
authors.lastname: Tulley
authors.forename: Jennifer C
authors.initials: JC
authors.lastname: Rood
authors.forename: Marlene M
authors.initials: MM
authors.lastname: Most
mesh_terms: D000273:Adipose Tissue / Q000378:metabolism*; D000328:Adult; D015992:Body Mass Index; D002318:Cardiovascular Diseases / Q000097:blood / Q000178:diet therapy* / Q000453:epidemiology; D008076:Cholesterol, HDL / Q000097:blood; D008078:Cholesterol, LDL / Q000097:blood*; D018592:Cross-Over Studies; D018752:Diet, Fat-Restricted; D004041:Dietary Fats / Q000008:administration & dosage; D004311:Double-Blind Method; D006801:Humans; D007328:Insulin / Q000097:blood / Q000378:metabolism; D007333:Insulin Resistance; D008297:Male; D008875:Middle Aged; D009765:Obesity / Q000097:blood / Q000178:diet therapy / Q000503:physiopathology*; D012307:Risk Factors; D014280:Triglycerides / Q000097:blood
chemical_list: D008076:Cholesterol, HDL; D008078:Cholesterol, LDL; D004041:Dietary Fats; D007328:Insulin; D014280:Triglycerides