September 6, 2001 (press release)
Study of pecans shows they significantly lower cholesterol
 |
| Sujatha Rajaram, PhD, assistant professor of public health and preventive medicine, school of public health and Barry Taylor, PhD, professor and chair of microbiology and molecular genetics, school of medicine |
The addition of pecans to the step I diet of the American Heart Association
(AHA) significantly lowered cholesterol levels in research subjects,
according to a recent study conducted at Loma Linda University and published
in the September issue of the Journal of Nutrition.
Researchers at the University found that a diet containing pecans not
only lowered total and LDL—or “bad”—cholesterol
significantly more than the AHA diet, but also helped to maintain desirable
levels of HDL—or “good”—cholesterol.
These findings were presented during a news conference today at Loma
Linda University.
This is the first controlled crossover metabolic feeding study ever
done with pecans. Conducted by principal investigators Sujatha Rajaram,
PhD, assistant professor of public
health and preventive medicine, School of Public Health, and Joan Sabaté,
MD, DrPH, chair and professor of nutrition, School of Public Health,
the study required all research subjects to eat the majority of their
meals in a laboratory kitchen over a period of eight weeks. This type
of study, known as “the gold standard” among the research
community, enables the researchers to eliminate a number of variables
which could potentially skew their results.
The tightly monitored crossover study of 23 men and women measured their
cholesterol levels while on the step I diet (recommended by the AHA
as a first line of therapy for individuals with elevated cholesterol
levels) with their cholesterol levels when 20 percent of their calories
were replaced with pecans.
In the pecan diet, for instance, pecans were added to cereals, salads,
and entrees such as pasta, amounting to about a handful of pecans a
day.
“We found that the pecan-containing diet lowered ‘bad’
cholesterol more than twice as much as the AHA step I diet,” says
Dr. Rajaram.
Compared to the participants’ baseline cholesterol values, the
pecan-containing diet lowered LDL cholesterol levels by 16.5 percent—more
than twice as much as did the step I diet, which only lowered LDL levels
by 6.7 percent. Compared to participants’ cholesterol values while
on the AHA step I diet, the pecan diet lowered total cholesterol levels
by 11.3 percent—more than twice as much as the step I diet, which
only lowered total cholesterol by 5.2 percent.
The U.S. government’s National Cholesterol Education Program notes
that for every one percent reduction in LDL cholesterol, there is a
1.5 percent reduction in the incidence of
coronary heart disease (CHD). Using this figure, the cholesterol-lowering
effects of the pecan diet correspond with a 25 percent decrease in the
risk of CHD.
Findings related to HDL levels were significant as well. According to
the researchers, the step I diet actually lowered HDL levels—an
undesirable result, while the pecan diet increased HDL by 5.6 percent—a
desirable result.
“This cholesterol-lowering effect is similar to what is often seen
with cholesterol-lowering medications,” notes Dr. Sabaté.
“We confirmed that the addition of pecans to a basic
heart-healthy diet will yield very desirable blood lipid profiles.”
Dr. Sabaté adds, “Many consumers find low-fat, heart-healthy
diets unpalatable and difficult to adhere to.” Study participants
found that the pecans added taste, palatability, and satiety, according
to the research team—which should help them keep their resolve
to stay with a heart-healthy diet for the long term.
Loma Linda University is a health-sciences university with more than
3,000 students in seven Schools—Allied Health, Dentistry, Graduate
School, Medicine, Nursing, Pharmacy, and Public Health. The campus is
located about 60 miles east of Los Angeles.
All contents copyright © 2001 Loma
Linda University. All rights reserved.
Revised
Thursday, September 6, 2001 4:57 PM
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