A recent study by the Stanford University School of Medicine
has found that a low-fat diet rich in plants, soy and whole
grains is twice as effective in reducing cholesterol levels
as an ordinary low-fat diet.
The study constituted of 120 participants who maintained
the same exercise habits and did not gain or lost weight during
the process. After a month, the group on the plant-based diet
observed a 10% reduction in cholesterol, compared to the 5%
reduction by the conventional diet group.
According to Christopher Gardner, an assistant professor
of Medicine and a lead author for this study informs, “While
a plant-based diet can be vegetarian, people who are worried
about the cholesterol levels do not have to eliminate all
meat from their diets.”
However, eating behaviors can be very hard to change, especially
when prevailing social norms get in the way, and especially
when the food industry has created the toxic food environment
we now live in with high calorie, low nutrient density foods
available to us everywhere,” adds Gardner.
The study focuses on encouraging people understand that the
process to control cholesterol is a long-term goal and instead
of taking prescription drugs, a modification of diet plan
must be implemented.
Read the complete News Article here:
http://daily.stanford.edu
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