LATITUDE WITHIN AN NCEP STEP I DIET--AN OPTIMAL DIET

这项营养研究旨在对比选择低脂饮食的两种不同方法。其中一种饮食是相对典型的美国低脂饮食(n=61)。另一组加入了相当多的蔬菜、豆类和全谷物(n=59)，加入适量的黄油、奶酪和鸡蛋，使两种饮食的饱和脂肪和胆固醇含量相同。参与者是胆固醇水平中等升高的成年人，但没有心脏病史。将参与者分配到一组或另一组，然后为他们提供四周的所有食物，然后检查胆固醇水平和其他心脏病风险因素。研究发现，含有更多植物性食物的饮食在降低低密度脂蛋白-胆固醇水平方面比“典型”饮食更有效，尽管两者的脂肪和胆固醇水平相同。

This nutrition study was intended to contrast two different approaches to selecting a low-fat diet. One diet was a relatively typical American low-fat diet (n=61). The other incorporated considerably more vegetables, legumes, and whole grains (n=59), with modest amounts of butter, cheese and egg added so that both diets had the same amount of saturated fat and cholesterol. Participants were adults with moderately elevated cholesterol levels, but with no history of heart disease. After assigning the participants to either one group or the other and then providing them with all of their meals for four weeks, cholesterol levels and other heart disease risk factors were examined. The diet with more plant foods was found to be more effective than the "typical" diet at lowering levels of LDL-cholesterol, even though both had the same levels of fat and cholesterol.