People who have to cut the fat in their diet to reduce cholesterol levels benefit from being advised to eat nuts and soy, researchers reported last night.
Canadian researchers found that adding nuts, soy and so-called plant sterols added massive to the effectiveness of cholesterol-lowering diets.
The study, involving some 351 Canadians, showed that nuts and soy in the diet reduced levels of unhealthy cholesterol (LDL) by at least 13 per cent.
More conventional dietary advice, which urged consumption of high fibre foods and whole grains, achieved a reduction of three per cent over the six months of the study.
The findings were reported in the Journal of the American Medical Association.
Victoria Taylor, of the British Heart Foundation, said the findings were "encouraging".
She said: "It emphasises how a portfolio or combination of dietary changes, such as including nuts, soya beans and foods like oats and barley that contain a certain type of fibre, could boost efforts to reduce bad cholesterol.
“However, people need to be aware that following this type of plan in the long term takes commitment.
"Eating a few nuts or having the odd portion of soya beans won’t make up for an otherwise poor diet. All the people in this trial were already eating a low saturated fat diet, and this remains our first and foremost advice to people who want or need to reduce their cholesterol."
Researcher Dr David Jenkins, of St. Michael’s Hospital and the University of Toronto, writes: "This study indicated the potential value of using recognised cholesterol-lowering foods in combination.
"We believe this approach has clinical application. A meaningful 13 percent LDL-C reduction can be obtained after only two clinic visits of approximately 60-and 40-minute sessions."
Effect of a Dietary Portfolio of Cholesterol-Lowering Foods Given at 2 Levels of Intensity of Dietary Advice on Serum Lipids in Hyperlipidemia A Randomized Controlled Trial. David J. A. Jenkins et al. Journal of the American Medical Association August 24 2011 Vol 306, No. 8
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