Researchers at Stanford University School of Medicine have identified why a low-carbohydrate diet has little effect on cholesterol levels in some people but causes a substantial increase in others. Their findings suggest that genetic predisposition plays a key role.
The study was presented at the American Society for Nutrition (ASN) Annual Meeting.
The researchers analyzed data from more than 600 participants enrolled in a one-year clinical trial comparing a healthy low-carbohydrate diet with a healthy low-fat diet. Genetic data were available for 431 participants and were included in the new analysis.
The results showed that individuals following a low-carbohydrate diet who also had a genetic predisposition to elevated low-density lipoprotein (LDL) cholesterol, often referred to as "bad" cholesterol, were significantly more likely to experience increases in their cholesterol levels. According to the researchers, the primary reason appears to be an increased sensitivity to saturated fats, which are often consumed in larger amounts on low-carbohydrate diets.
In contrast, no similar association was observed among participants following a low-fat diet.
The authors emphasize that the same dietary pattern can produce very different responses depending on an individual's genetic makeup. As a result, there is no one-size-fits-all approach to nutrition, and people adopting a new eating pattern should monitor their cholesterol levels and other health indicators.
The researchers also recommend that individuals choosing a low-carbohydrate diet prioritize unsaturated fats, such as those found in nuts, seeds, olive oil, and avocados, while limiting foods high in saturated fat, including butter, fatty cuts of meat, and processed meats.
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