The effect of a low-fat, plant-based lifestyle intervention (CHIP) on serum HDL levels and the implications for metabolic syndrome status – a cohort study

Nutrition & Metabolism

Hans Diehl¹  John Gobble⁴  Ross Grant³  Ewan Ward²  Paul Rankin²  Darren Morton²  Lillian Kent² 

[1] Lifestyle Medicine Institute, PO Box 818, Loma Linda, CA 92354, USA;Avondale College of Higher Education, 582 Freemans Drive (PO BOX 19), Cooranbong NSW 2265, Australia;Australasian Research Institute, 185 Fox Valley Rd, Wahroonga, NSW 2076, Australia;Medical Nutrition Therapy Northwest, 13568 SE 97th Ave. Suite 203 Clackamas, Oregon 97015, USA

关键词: CHIP;    Lifestyle intervention;    Lipids;    HDL;    Cardiovascular disease;    Metabolic Syndrome;   

Others  :  803194
DOI  :  10.1186/1743-7075-10-58

 received in 2013-08-06, accepted in 2013-09-27,  发布年份 2013

【 摘 要 】

Background

Low levels of high-density lipoproteins (HDL) are considered an important risk factor for cardiovascular disease and constitute one of the criteria for the Metabolic Syndrome (MetS). Lifestyle interventions promoting a low-fat, plant-based eating pattern appear to paradoxically reduce cardiovascular risk but also HDL levels. This study examined the changes in MetS risk factors, in particular HDL, in a large cohort participating in a 30-day lifestyle intervention that promoted a low-fat, plant-based eating pattern.

Methods

Individuals (n = 5,046; mean age = 57.3 ± 12.9 years; 33.5% men, 66.5% women) participating in a in a Complete Health Improvement Program (CHIP) lifestyle intervention within the United States were assessed at baseline and 30 days for changes in body mass index (BMI), blood pressure (BP), lipid profile and fasting plasma glucose (FPG).

Results

HDL levels decreased by 8.7% (p<0.001) despite significant reductions (p<0.001) in BMI (-3.2%), systolic BP (-5.2%), diastolic BP (-5.2%), triglycerides (TG; -7.7%), FPG (-6.3%), LDL (-13.0%), total cholesterol (TC, -11.1%), TC: HDL ratio (-3.2%), and LDL: HDL ratio (-5.3%). While 323 participants classified as having MetS at program entry no longer had this status after the 30 days, 112 participants acquired the MetS classification as a result of reduction in their HDL levels.

Conclusions

When people move towards a low-fat, plant-based diet, HDL levels decrease while other indicators of cardiovascular risk improve. This observation raises questions regarding the value of using HDL levels as a predictor of cardiovascular risk in populations who do not consume a typical western diet. As HDL is part of the assemblage of risk factors that constitute MetS, classifying individuals with MetS may not be appropriate in clinical practice or research when applying lifestyle interventions that promote a plant-based eating pattern.

【 授权许可】

   
2013 Kent et al.; licensee BioMed Central Ltd.

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