Low-carb diets may raise cholesterol in some, Stanford study finds
A Stanford study warns that low-carb diets can dangerously raise LDL cholesterol in people with genetic risk, especially with high saturated fat intake.
A recent Stanford University study has revealed that the popular low-carbohydrate diet may unexpectedly elevate LDL cholesterol levels in certain individuals, particularly those with a genetic predisposition and high saturated fat consumption. The research, conducted over a year-long dietary trial involving over 600 adults, analyzed data from 431 participants who followed either a low-carbohydrate or low-fat diet.
The researchers concentrated on the genetic makeup, saturated fat intake, and changes in LDL cholesterol among these participants over six months. The findings indicated that those with a genetic predisposition to high LDL cholesterol experienced a larger increase in these levels when following a low-carbohydrate diet, especially if their diet included substantial amounts of saturated fats like red meat and cheese.
Lead researcher Alexa Barad cautioned that while a low-carbohydrate diet may suit some individuals, it is not universally beneficial. The researchers aim to use these findings to enable healthcare professionals and nutritionists to offer more personalized dietary recommendations based on individual genetic differences.
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