Word: ldl
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Dates: during 1990-1999
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...included soybean oil, semiliquid margarine, soft margarine, shortening and stick margarine, and then compared their blood fats to levels measured in high-butter diets. The more trans-fatty acids in a spread, scientists found, the more fats in the blood. Although all the butter substitutes reduced the level of LDL (the "bad" cholesterol), the trans-fatty acids sometimes drove down the concentration of HDL ("good" cholesterol), changing the critical ratio of total blood cholesterol to HDL. In the case of stick margarine, this ratio actually climbed above the butter baseline. Says Tufts professor of nutrition Alice Lichtenstein, who headed...
...years reduced a woman's risk of developing breast cancer an average of 75%. By contrast, a study of tamoxifen completed last year showed that it reduced the incidence of breast cancer 45% over four years. As an added bonus, raloxifene also lowered the amount of LDL, or "bad cholesterol," in the blood...
...better for you than hard margarine. That appears to be the conclusion of the latest study centered on the great margarine-vs.-butter controversy. Research published in Thursday?s issue of the New England Journal of Medicine indicate that the softer the margarine spread, the lower amount of LDL, or so-called "bad" cholesterol. On the other hand, the production process that results in harder margarines, called hydrogenation, introduces more trans fatty acids, which scientists believe results in a signficant reduction in HDL, so-called "good" cholesterol...
Here's what the researchers found: Both bad (LDL) and good (HDL) cholesterol levels are lowered by margarine. But softer spreads most reduce bad cholesterol (LDL) and least reduce good cholesterol; conversely, stick margarine least reduces bad cholesterol and most reduces good cholesterol. Butter ends up somewhere in the middle. If the results sound confusing, it's because they are. "Margarine apparently has some benefits," says TIME senior science writer Jeffrey Kluger, "but not as much as we once believed...
...best evidence to date has to do with soy's ability to lower cholesterol. Over the past 25 years, some three dozen studies have shown that eating as little as 47 g, or about 1.5 oz., of soy foods can lower total cholesterol levels an average of 9% and LDL 13%. (Just in case you're keeping score, that's about the same cholesterol-lowering effect as that promised by Benecol, the new high-priced margarine approved by the FDA two weeks ago.) But every little bit counts, since each 1% drop in total cholesterol translates into a 2% drop...