J. Lipid Res. Neurobiology of Lipids (ISSN1683-5506)
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A more recent version of this article appeared on August 1, 2006

Papers In Press, published online ahead of print May 31, 2006
J. Lipid Res., doi:10.1194/jlr.R600019-JLR200
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Submitted on May 30, 2006
Revised on May 31, 2006
Accepted on May 31, 2006

Dietary fat, carbohydrate and protein: effects on plasma lipoprotein profiles fat, carbohydrate and protein and plasma lipids

Alice H. Lichtenstein

Cardiovascular Nutrition, Tufts University, Boston, MA 02111

Corresponding Author: alice.lichtenstein{at}tufts.edu

In general, under isoweight conditions, different types of dietary protein or individual amino acids have little effect on lipoprotein patterns. Dietary carbohydrate tends to increase plasma triglyceride when it displaces fat, accompanied by a decrease in HDL cholesterol. Potential differential effects of type of carbohydrate are difficult to assess due to potential differences in rates of absorption and presence of dietary fiber. Saturated fatty acids increase LDL and HDL cholesterol whereas trans fatty acids increase LDL but not HDL cholesterol. Unsaturated fatty acids decrease LDL and HDL cholesterol, polyunsaturated more so than monounsaturated. There has been considerable interest in the potential benefit of major shifts in dietary macronutrients on weight loss and lipoprotein patterns. Short term data favors substituting protein and fat for carbohydrate, while long term data have failed to show a benefit for weight loss. However, lower triglyceride and higher LDL cholesterol concentrations are commonly seen during the active weight lose phase regardless of nutrient composition. Additional efforts need to be focused on gaining a better understanding of the effect of dietary macronutrient profiles on established and emerging cardiovascular disease risk factors beyond lipoproteins. Such data are needed to allow reassessment, and if necessary, modification of current recommendations.


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