Hypertension, Vol 6, 193-198, Copyright © 1984 by American Heart Association
FM Sacks, GE Marais, G Handysides, J Salazar, L Miller, JM Foster, B Rosner and EH Kass
The effect on blood pressure (BP) levels of modifying the saturated fat and
cholesterol content in the diet was studied in two separate protocols in
normotensive volunteers. For 3 months, 19 men and women, aged 14 to 54
years, adhered to a diet that eliminated meat, poultry, eggs, and dairy fat
from the subjects' customary nonvegetarian diet, which had included 71
g/day (35%) of dietary fat. The experimental diet reduced the consumption
of saturated fat from 21 to 10 g, dietary cholesterol was lowered from 398
to 69 mg per day, but consumption of polyunsaturated fatty acids,
carbohydrates, and dietary fiber was unchanged. Body weight and urinary
sodium and potassium excretion were not significantly altered. Mean BP
before and after the low fat diet was 116/74 and 115/74 mm Hg,
respectively. A second double-blind study tested the effect on BP of
dietary cholesterol at levels of 155 and 471 mg/day. Seventeen
semivegetarian college students consumed one egg per day concealed in
desserts for 3 weeks, and identical desserts containing no eggs for an
additional 3 weeks. Mean BP at the end of the egg and eggless periods was
108/69 and 107/69 mm Hg, respectively. Thus, in short-term nutritional
studies, dietary saturated fat and cholesterol at low-to-moderate levels of
intake have no significant effects on BP in normotensive adults.
ARTICLES
Lack of an effect of dietary saturated fat and cholesterol on blood pressure in normotensives
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