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<<   作成日時 : 2010/05/22 23:56   >>

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画像 毎日、飛行機での間食のスナック約2.5個相当のナッツが総コレステロールや悪玉LDLコレステロールを低下させる効果がある。
 総数で583人が参加した25の臨床試験の結果をまとめたところ、2.4オンス(68g)のナッツを食べると、悪玉コレステロールが10.2mg・約7.4%低下し、総コレステロールが10.9mg/dl・5.1%低下した。

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Nutrition: Study Finds Eating Nuts Helps Cholesterol
By RONI CARYN RABIN
Published: May 17, 2010
http://www.nytimes.com/2010/05/18/health/research/18nutr.html

Eating about two and a half airplane snacks’ worth of nuts every day helps lower total cholesterol and “bad” LDL cholesterol, and improves the ratio of total cholesterol to “good” HDL cholesterol, a study reports.

Researchers pooled the results of 25 clinical trials that involved 583 participants over all. The study reported that eating just 2.4 ounces of nuts of any kind was associated with declines of 10.2 milligrams per deciliter in bad cholesterol, a drop of about 7.4 percent, and 10.9 milligrams in total cholesterol, or 5.1 percent.

The study, which appeared in the May 10 issue of Archives of Internal Medicine, was partly financed by a nut-industry foundation, and two of the authors receive research money from other organizations representing the nut and peanut industries.

But the authors noted that some of the trials they analyzed had no corporate financing, yet came to similar conclusions.

“Nuts are rich in unsaturated fats, and that is a main driver in lowering cholesterol,” said the lead author, Dr. Joan Sabate', a professor of nutrition at the School of Public Health at Loma Linda University in California. “They are the richest source of protein in the plant kingdom, and they also contain fiber and phytosterols, which compete with cholesterol to be absorbed. All these nutrients have been demonstrated to lower cholesterol.”

The effect was most pronounced among people with higher LDL cholesterol to begin with and among those who were not obese. The more nuts they ate, the greater the effect.

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Nut Consumption and Blood Lipid Levels

A Pooled Analysis of 25 Intervention Trials

Joan Sabate', MD, DrPH; Keiji Oda, MA, MPH; Emilio Ros, MD, PhD

Arch Intern Med. 2010;170(9):821-827.

Background Epidemiological studies have consistently associated nut consumption with reduced risk for coronary heart disease. Subsequently, many dietary intervention trials investigated the effects of nut consumption on blood lipid levels. The objectives of this study were to estimate the effects of nut consumption on blood lipid levels and to examine whether different factors modify the effects.

Methods We pooled individual primary data from 25 nut consumption trials conducted in 7 countries among 583 men and women with normolipidemia and hypercholesterolemia who were not taking lipid-lowering medications. In a pooled analysis, we used mixed linear models to assess the effects of nut consumption and the potential interactions.

Results With a mean daily consumption of 67 g of nuts, the following estimated mean reductions were achieved: total cholesterol concentration (10.9 mg/dL [5.1% change]), low-density lipoprotein cholesterol concentration (LDL-C) (10.2 mg/dL [7.4% change]), ratio of LDL-C to high-density lipoprotein cholesterol concentration (HDL-C) (0.22 [8.3% change]), and ratio of total cholesterol concentration to HDL-C (0.24 [5.6% change]) (P < .001 for all) (to convert all cholesterol concentrations to millimoles per liter, multiply by 0.0259). Triglyceride levels were reduced by 20.6 mg/dL (10.2%) in subjects with blood triglyceride levels of at least 150 mg/dL (P < .05) but not in those with lower levels (to convert triglyceride level to millimoles per liter, multiply by 0.0113). The effects of nut consumption were dose related, and different types of nuts had similar effects on blood lipid levels. The effects of nut consumption were significantly modified by LDL-C, body mass index, and diet type: the lipid-lowering effects of nut consumption were greatest among subjects with high baseline LDL-C and with low body mass index and among those consuming Western diets.

Conclusion Nut consumption improves blood lipid levels in a dose-related manner, particularly among subjects with higher LDL-C or with lower BMI.

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