Your genes may decide whether a low-carb diet sends cholesterol soaring
Summarized from sciencedaily.com
A recent study suggests that genetic factors may explain the variability in cholesterol responses among individuals following low-carbohydrate diets. The research indicates that saturated fat, which can constitute a larger proportion of some low-carb diets, may interact with a person’s genetic makeup to elevate low-density lipoprotein (LDL) cholesterol, a key risk factor for heart disease. This genetic influence could account for why two individuals adhering to similar low-carb diets may experience markedly different changes in LDL cholesterol levels.
The study, which analyzed data from the DIETFITS trial involving over 600 adults, focused on 431 participants with available genetic information. Researchers examined the relationship between genotype, saturated fat intake, diet type, and changes in LDL cholesterol from baseline to six months. Among those assigned to the low-carb diet, individuals genetically predisposed to higher LDL cholesterol were more likely to experience an increase, particularly when consuming higher amounts of saturated fat. This association was not observed in participants following a low-fat diet. The researchers utilized polygenic scores, which aggregate thousands of genetic variants across the genome, to estimate each participant’s overall genetic propensity for higher or lower LDL cholesterol. These scores may eventually assist clinicians in identifying individuals at greater risk of unfavorable cholesterol changes following specific dietary modifications.
The findings underscore the heterogeneity in dietary responses and suggest that personalized monitoring of cholesterol levels may be more prudent than adhering to a one-size-fits-all dietary rule. For those following low-carbohydrate diets, the study recommends emphasizing sources of unsaturated fats, such as nuts, seeds, olive oil, and avocado, while limiting saturated fat intake from foods like butter, fatty meats, and processed meats to mitigate the risk of adverse cholesterol responses. Further research is needed to validate these results across more diverse populations. Source