HDL subfraction changes with a low-fat, plant-based Complete Health Improvement Program (CHIP)
Background and Objectives: Low HDL concentrations are considered an important risk factor for cardiovascular disease. Interventions promoting a low-fat, plant-based eating pattern appear to reduce CVD risk while paradoxically also reducing HDL concentrations. Recent studies show HDL to comprise a ra...
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| Veröffentlicht in: | Asia Pacific Journal of Clinical Nutrition 2018-09, Vol.27 (5), p.1002-1009 |
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| creator | Kent, Lillian M Grant, Ross S Watts, Greg Morton, Darren P Rankin, Paul M Ward, Ewan J |
| description | Background and Objectives: Low HDL concentrations are considered an important risk factor for cardiovascular disease. Interventions promoting a low-fat, plant-based eating pattern appear to reduce CVD risk while paradoxically also reducing HDL concentrations. Recent studies show HDL to comprise a range of subfractions, but the role these play in ameliorating the risk of CVD is unclear. The purpose of this study was to characterise changes in HDL subfractions in participants where HDL decreased following the CHIP intervention which promotes a low-fat, plant-based diet, with physical activity.
Methods and Study Design: Individuals (n=22; mean age=55.4+-16.3 years; 45.5% men, 54.5% women) participating in a CHIP intervention were assessed at baseline and 30 days for changes in BMI, blood pressure, lipid profile, (including large-, intermediate- and small-HDL subfractions) and fasting glucose.
Results: HDL significantly decreased (10.6%, p |
| doi_str_mv | 10.6133/apjcn.052018.05 |
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| fullrecord | <record><control><sourceid>proquest_rmit_</sourceid><recordid>TN_cdi_proquest_journals_2135968703</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><airiti_id>09647058_201303_PP201303130005_PP201303130005_1_19_00442</airiti_id><informt_id>10.3316/ielapa.898381466783914</informt_id><sourcerecordid>2135968703</sourcerecordid><originalsourceid>FETCH-LOGICAL-a522t-d4cdcf0b6073d7bd5fa8079336a8e5faab47eccec40797d10647c45a2ce7d9563</originalsourceid><addsrcrecordid>eNqVkt-L1DAQgIso3nr67JsUfDnBnpMmTdJHWX90ZeH2QX00TNN0N0vb9JKsh_-9uds7lBMRH8JkZj4-hmGy7DmBc04ofYPzXk_nUJVAZAoPsgVhDAoOTDzMFlBzVgio5En2JIQ9AFAG1ePshEIpSsnkIvvWvFvn4dD2HnW0bsr1DqetCfmVjbsc88FdFT3G1_k84BSLFoPp8qUb58FEkzcGh4Stxtm772Y0U8w33m09jvnZslltXj3NHvU4BPPsNp5mXz68_7xsivXFx9Xy7brAqixj0THd6R5aDoJ2ou2qHiWImlKO0qQEWyaM1kazVBUdAc6EZhWW2oiurjg9zc6O3jTI5cGEqEYbtBnS0MYdgioJqUoBZV0n9OU9dO8OfkrTJYpWNZcCaKJe3FKHdjSdmr0d0f9Qd5tLwNcj4EcblXbDYG4WGPYYgwoGvd4pO_Xupu_8VnXOKmyDIqAoJVxZM-CMStaSSsI4F5LWhCVx85s4EX38q-6fqk__r7pr_Cm7OMrQehvtr61dX9n1kal0hBSo2myOn_QAqvspUaRWAIyV9CdSdNSe</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2135968703</pqid></control><display><type>article</type><title>HDL subfraction changes with a low-fat, plant-based Complete Health Improvement Program (CHIP)</title><source>EZB-FREE-00999 freely available EZB journals</source><creator>Kent, Lillian M ; Grant, Ross S ; Watts, Greg ; Morton, Darren P ; Rankin, Paul M ; Ward, Ewan J</creator><creatorcontrib>Kent, Lillian M ; Grant, Ross S ; Watts, Greg ; Morton, Darren P ; Rankin, Paul M ; Ward, Ewan J</creatorcontrib><description>Background and Objectives: Low HDL concentrations are considered an important risk factor for cardiovascular disease. Interventions promoting a low-fat, plant-based eating pattern appear to reduce CVD risk while paradoxically also reducing HDL concentrations. Recent studies show HDL to comprise a range of subfractions, but the role these play in ameliorating the risk of CVD is unclear. The purpose of this study was to characterise changes in HDL subfractions in participants where HDL decreased following the CHIP intervention which promotes a low-fat, plant-based diet, with physical activity.
Methods and Study Design: Individuals (n=22; mean age=55.4+-16.3 years; 45.5% men, 54.5% women) participating in a CHIP intervention were assessed at baseline and 30 days for changes in BMI, blood pressure, lipid profile, (including large-, intermediate- and small-HDL subfractions) and fasting glucose.
Results: HDL significantly decreased (10.6%, p<0.001) together with BMI (2.5%, p=0.028), systolic blood pressure (7.1%, p=-0.005), total cholesterol (9.5%, p=0.002), LDL (11.2%, p=0.007) and fasting glucose (8.2%, p=0.028). Triglycerides (TG) did not significantly change. Physical activity (22.7%, p=0.016) and consumption of whole plant-foods (13.9%, p=0.003) significantly increased, while nonplant (energy and animal) foods decreased (43.1%, p=0.009). Large-, intermediate- and small-HDL decreased (- 10.0%, p=0.003; -8.3%, p=0.013 and 22%, p=0.005, respectively).
Conclusions: This paper discusses specific changes in HDL subfractions when overall-HDL decreases as a response to low fat, whole-food, plant-based eating and exercise. Additional research is required to elucidate the reasons through which behavioural therapies remodel the HDL particle and how this impacts the functional properties of HDL and CVD risk.</description><identifier>ISSN: 0964-7058</identifier><identifier>EISSN: 1440-6047</identifier><identifier>DOI: 10.6133/apjcn.052018.05</identifier><identifier>PMID: 30272848</identifier><language>eng</language><publisher>Australia: HEC Press</publisher><subject>Blood cholesterol ; Cardiovascular disease ; Cardiovascular system ; Chronic illnesses ; Diet therapy ; Diseases ; Health risk assessment ; Hypercholesteremia ; Lipids ; Measurement ; Nutritional aspects ; Outcome assessment (Medical care)</subject><ispartof>Asia Pacific Journal of Clinical Nutrition, 2018-09, Vol.27 (5), p.1002-1009</ispartof><rights>Copyright HEC Press Sep 2018</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>315,781,785,27926,27927</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/30272848$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Kent, Lillian M</creatorcontrib><creatorcontrib>Grant, Ross S</creatorcontrib><creatorcontrib>Watts, Greg</creatorcontrib><creatorcontrib>Morton, Darren P</creatorcontrib><creatorcontrib>Rankin, Paul M</creatorcontrib><creatorcontrib>Ward, Ewan J</creatorcontrib><title>HDL subfraction changes with a low-fat, plant-based Complete Health Improvement Program (CHIP)</title><title>Asia Pacific Journal of Clinical Nutrition</title><addtitle>Asia Pac J Clin Nutr</addtitle><description>Background and Objectives: Low HDL concentrations are considered an important risk factor for cardiovascular disease. Interventions promoting a low-fat, plant-based eating pattern appear to reduce CVD risk while paradoxically also reducing HDL concentrations. Recent studies show HDL to comprise a range of subfractions, but the role these play in ameliorating the risk of CVD is unclear. The purpose of this study was to characterise changes in HDL subfractions in participants where HDL decreased following the CHIP intervention which promotes a low-fat, plant-based diet, with physical activity.
Methods and Study Design: Individuals (n=22; mean age=55.4+-16.3 years; 45.5% men, 54.5% women) participating in a CHIP intervention were assessed at baseline and 30 days for changes in BMI, blood pressure, lipid profile, (including large-, intermediate- and small-HDL subfractions) and fasting glucose.
Results: HDL significantly decreased (10.6%, p<0.001) together with BMI (2.5%, p=0.028), systolic blood pressure (7.1%, p=-0.005), total cholesterol (9.5%, p=0.002), LDL (11.2%, p=0.007) and fasting glucose (8.2%, p=0.028). Triglycerides (TG) did not significantly change. Physical activity (22.7%, p=0.016) and consumption of whole plant-foods (13.9%, p=0.003) significantly increased, while nonplant (energy and animal) foods decreased (43.1%, p=0.009). Large-, intermediate- and small-HDL decreased (- 10.0%, p=0.003; -8.3%, p=0.013 and 22%, p=0.005, respectively).
Conclusions: This paper discusses specific changes in HDL subfractions when overall-HDL decreases as a response to low fat, whole-food, plant-based eating and exercise. Additional research is required to elucidate the reasons through which behavioural therapies remodel the HDL particle and how this impacts the functional properties of HDL and CVD risk.</description><subject>Blood cholesterol</subject><subject>Cardiovascular disease</subject><subject>Cardiovascular system</subject><subject>Chronic illnesses</subject><subject>Diet therapy</subject><subject>Diseases</subject><subject>Health risk assessment</subject><subject>Hypercholesteremia</subject><subject>Lipids</subject><subject>Measurement</subject><subject>Nutritional aspects</subject><subject>Outcome assessment (Medical care)</subject><issn>0964-7058</issn><issn>1440-6047</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><recordid>eNqVkt-L1DAQgIso3nr67JsUfDnBnpMmTdJHWX90ZeH2QX00TNN0N0vb9JKsh_-9uds7lBMRH8JkZj4-hmGy7DmBc04ofYPzXk_nUJVAZAoPsgVhDAoOTDzMFlBzVgio5En2JIQ9AFAG1ePshEIpSsnkIvvWvFvn4dD2HnW0bsr1DqetCfmVjbsc88FdFT3G1_k84BSLFoPp8qUb58FEkzcGh4Stxtm772Y0U8w33m09jvnZslltXj3NHvU4BPPsNp5mXz68_7xsivXFx9Xy7brAqixj0THd6R5aDoJ2ou2qHiWImlKO0qQEWyaM1kazVBUdAc6EZhWW2oiurjg9zc6O3jTI5cGEqEYbtBnS0MYdgioJqUoBZV0n9OU9dO8OfkrTJYpWNZcCaKJe3FKHdjSdmr0d0f9Qd5tLwNcj4EcblXbDYG4WGPYYgwoGvd4pO_Xupu_8VnXOKmyDIqAoJVxZM-CMStaSSsI4F5LWhCVx85s4EX38q-6fqk__r7pr_Cm7OMrQehvtr61dX9n1kal0hBSo2myOn_QAqvspUaRWAIyV9CdSdNSe</recordid><startdate>20180901</startdate><enddate>20180901</enddate><creator>Kent, Lillian M</creator><creator>Grant, Ross S</creator><creator>Watts, Greg</creator><creator>Morton, Darren P</creator><creator>Rankin, Paul M</creator><creator>Ward, Ewan J</creator><general>HEC Press</general><scope>188</scope><scope>NPM</scope><scope>3V.</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8C1</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>BENPR</scope><scope>BVBZV</scope><scope>CCPQU</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>K9.</scope><scope>M0S</scope><scope>M1P</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>7X8</scope></search><sort><creationdate>20180901</creationdate><title>HDL subfraction changes with a low-fat, plant-based Complete Health Improvement Program (CHIP)</title><author>Kent, Lillian M ; Grant, Ross S ; Watts, Greg ; Morton, Darren P ; Rankin, Paul M ; Ward, Ewan J</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a522t-d4cdcf0b6073d7bd5fa8079336a8e5faab47eccec40797d10647c45a2ce7d9563</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Blood cholesterol</topic><topic>Cardiovascular disease</topic><topic>Cardiovascular system</topic><topic>Chronic illnesses</topic><topic>Diet therapy</topic><topic>Diseases</topic><topic>Health risk assessment</topic><topic>Hypercholesteremia</topic><topic>Lipids</topic><topic>Measurement</topic><topic>Nutritional aspects</topic><topic>Outcome assessment (Medical care)</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kent, Lillian M</creatorcontrib><creatorcontrib>Grant, Ross S</creatorcontrib><creatorcontrib>Watts, Greg</creatorcontrib><creatorcontrib>Morton, Darren P</creatorcontrib><creatorcontrib>Rankin, Paul M</creatorcontrib><creatorcontrib>Ward, Ewan J</creatorcontrib><collection>Airiti Library</collection><collection>PubMed</collection><collection>ProQuest Central (Corporate)</collection><collection>ProQuest Health and Medical</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Public Health Database</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Central</collection><collection>East & South Asia Database</collection><collection>ProQuest One Community College</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>MEDLINE - Academic</collection><jtitle>Asia Pacific Journal of Clinical Nutrition</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kent, Lillian M</au><au>Grant, Ross S</au><au>Watts, Greg</au><au>Morton, Darren P</au><au>Rankin, Paul M</au><au>Ward, Ewan J</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>HDL subfraction changes with a low-fat, plant-based Complete Health Improvement Program (CHIP)</atitle><jtitle>Asia Pacific Journal of Clinical Nutrition</jtitle><addtitle>Asia Pac J Clin Nutr</addtitle><date>2018-09-01</date><risdate>2018</risdate><volume>27</volume><issue>5</issue><spage>1002</spage><epage>1009</epage><pages>1002-1009</pages><issn>0964-7058</issn><eissn>1440-6047</eissn><abstract>Background and Objectives: Low HDL concentrations are considered an important risk factor for cardiovascular disease. Interventions promoting a low-fat, plant-based eating pattern appear to reduce CVD risk while paradoxically also reducing HDL concentrations. Recent studies show HDL to comprise a range of subfractions, but the role these play in ameliorating the risk of CVD is unclear. The purpose of this study was to characterise changes in HDL subfractions in participants where HDL decreased following the CHIP intervention which promotes a low-fat, plant-based diet, with physical activity.
Methods and Study Design: Individuals (n=22; mean age=55.4+-16.3 years; 45.5% men, 54.5% women) participating in a CHIP intervention were assessed at baseline and 30 days for changes in BMI, blood pressure, lipid profile, (including large-, intermediate- and small-HDL subfractions) and fasting glucose.
Results: HDL significantly decreased (10.6%, p<0.001) together with BMI (2.5%, p=0.028), systolic blood pressure (7.1%, p=-0.005), total cholesterol (9.5%, p=0.002), LDL (11.2%, p=0.007) and fasting glucose (8.2%, p=0.028). Triglycerides (TG) did not significantly change. Physical activity (22.7%, p=0.016) and consumption of whole plant-foods (13.9%, p=0.003) significantly increased, while nonplant (energy and animal) foods decreased (43.1%, p=0.009). Large-, intermediate- and small-HDL decreased (- 10.0%, p=0.003; -8.3%, p=0.013 and 22%, p=0.005, respectively).
Conclusions: This paper discusses specific changes in HDL subfractions when overall-HDL decreases as a response to low fat, whole-food, plant-based eating and exercise. Additional research is required to elucidate the reasons through which behavioural therapies remodel the HDL particle and how this impacts the functional properties of HDL and CVD risk.</abstract><cop>Australia</cop><pub>HEC Press</pub><pmid>30272848</pmid><doi>10.6133/apjcn.052018.05</doi><tpages>8</tpages></addata></record> |
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| subjects | Blood cholesterol Cardiovascular disease Cardiovascular system Chronic illnesses Diet therapy Diseases Health risk assessment Hypercholesteremia Lipids Measurement Nutritional aspects Outcome assessment (Medical care) |
| title | HDL subfraction changes with a low-fat, plant-based Complete Health Improvement Program (CHIP) |
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