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Fluids & Electrolytes
TUESDAY, Aug. 23 (HealthDay News) -- Patients with hyperlipidemia using a specific dietary portfolio at different levels of intensity have greater reductions in low-density lipoprotein cholesterol (LDL-C) during six months of follow-up than those receiving low-saturated fat dietary advice, according to a study published Aug. 24/31 in the Journal of the American Medical Association.
David J. A. Jenkins, M.D., from St. Michael's Hospital in Canada, and colleagues investigated the impact of a dietary portfolio administered at two levels of intensity on percentage change in LDL-C in 345 participants with hyperlipidemia following self-selected diets. The participants were randomized to receive dietary advice on a low-saturated fat therapeutic diet (control) or a routine or intensive dietary portfolio with counseling at different frequencies emphasizing dietary incorporation of plant sterols, soy protein, viscous fibers, and nuts (treatment group), for six months. Routine and intensive dietary portfolio involved two and seven clinic visits over six months, respectively. Percentage change in serum LDL-C was the main outcome measure.
The investigators found no significant difference in the overall attrition rates for the treatment group (18 and 23 percent for the intensive and routine dietary portfolio, respectively) or control group (26 percent). From an overall mean of 171 mg/dL, the LDL-C reductions were −26 and −24 mg/dL for the intensive and routine dietary portfolio, respectively, and −8 mg/dL for the controls. Percentage LDL-C reductions were significantly greater in the treatment versus control group. No significant difference was found between the two treatment groups, but dietary adherence was significantly correlated to the percentage reduction in LDL-C.
"Use of a dietary portfolio compared with the low-saturated fat dietary advice resulted in greater LDL-C lowering during six months of follow-up," the authors write.
Several of the study authors disclosed financial ties with the pharmaceutical and food industries, including Unilever Research and Development which provided the margarines and Can-Oat Milling which provided the oat bran used in the study.
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