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.
Key Takeaways
AIA new study has warned that the popular low-carbohydrate diet, often adopted for blood sugar control and weight management, may cause a dangerous rise in LDL cholesterol levels in some individuals, particularly those with a genetic predisposition.
Researchers from Stanford University School of Medicine analyzed data from more than 600 adults who participated in a year-long dietary trial, during which participants followed either a low-carbohydrate or low-fat diet.
According to the Daily Mail, the researchers focused on 431 participants with available genetic data, examining their genetic makeup, intake of saturated fats, and changes in LDL cholesterol over six months.
The results showed that people with a genetic tendency toward high LDL cholesterol experienced a greater increase in these levels when following a low-carbohydrate diet, especially when consuming large amounts of saturated fats such as red meat and cheese.
Lead researcher Alexa Barad explained that while a low-carbohydrate diet may benefit some, it is not the best choice for everyone.
The researchers hope their findings will help doctors and nutritionists provide more personalized dietary advice based on individual differences.