Hyperlipidemias: Harland JI

Harland JI, Haffner TA. · HarlandHall Associates, The Stables, Ranbury Ring, London Road, Poulton, Cirencester, Glos GL7 5HN, UK. · Atherosclerosis. · Pubmed #18534601 No free full text.

Abstract: AIMS: To determine the effect of a daily intake of circa 25 g soya protein on blood lipids in adults with normal or mildly elevated cholesterolaemia. METHODS: Medline and other scientific databases were searched to identify randomised controlled trials (RCTs); these were systematically reviewed against pre-determined criteria. Eligible RCTs evaluated the effect of 25 g (range 15-40 g) soya protein on measures of blood lipids. Results from RCTs were pooled using standard meta-analysis methods. RESULTS: Thirty studies containing 42 treatment arms (n=2913), with an average soya protein intake of 26.9 g met the inclusion criteria. Soya protein inclusion led to reductions in standard difference in mean low density lipoprotein (LDL), total cholesterol and blood triglycerides of 0.23 mmol/L (95% confidence interval (CI) -0.160 to -0.306, p<0.0001), 0.22 mmol/L (95% CI -0.142 to -0.291, p<0.0001) and 0.08 mmol/L (95% CI -0.004 to -0.158, p=0.04), respectively. There was no effect on mean difference in apolipoprotein A (ApoA), but ApoB was reduced by 0.021 g/L (p=0.01) in the soya group. Meta-regression analysis indicated no dose response relationship between soya protein intake in the range of 15-40 g and standard difference in LDL or HDL. All data were tested for heterogeneity and none identified. CONCLUSIONS: The inclusion of modest amounts soya protein (ca. 25 g) into the diet of adults with normal or mild hypercholesterolaemia resulted in small, highly significant reductions in total and LDL cholesterol, equivalent to ca. 6% LDL reduction. This practically achievable intake, particularly when combined with other dietary measures, can make a useful contribution to blood cholesterol management.

Minihane AM, Harland JI. · HarlandHall. The Stables, Ranbury Ring, London Road, Poulton, GLOS, GL7 5HN, UK. · Crit Rev Food Sci Nutr. · Pubmed #17453925 No free full text.

Abstract: Chronic multifactorial diet related diseases are the major causes of death and illness worldwide. The amount and composition of fat in the diet is an important determinant of the pathobiology of many of these conditions. In the current review the associations between dietary fat and disease risk will be considered. Mean population fat intakes will be compared with dietary recommendations aimed at reducing the population burden of disease and the main sources of fat in the adult and childhood diet will be given. An assessment will be made of the principal vegetable oil sources used in the manufacture of processed foods, in particular fried foods, with particular reference to the rheological and nutritional justification for their use. The impact of the more widespread use of alternative oil sources with improved fatty acid profiles, on the fat composition of fried foods and the overall diet will be presented, demonstrating that such apparently focussed approaches could potentially result in a significant impact on population fat intake and potentially overall chronic disease burden.