March 5, 2002
Part 1 -- Introductory material and Table of Contents
Part 2
Part 3
Part 4
HYPOCHOLESTEROLEMIC
SUPPLEMENTS
Natural Substances and Supplements
that Lower Cholesterol
Ph.D. Biophysics, University of Illinois, 1968
1204 Murray Drive
Chesapeake, VA 23322
757/482-5709 jmunday@avantrex.com
[former Professor and Dean, School of Government, Regent University]
[Virginia Beach, VA 23464]
In the interest
of promoting good health, I am freely distributing this document. Please respect my effort in creating it by
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This fact sheet is far from complete. Additions and comments are invited.
| Beta-Glucans | 5 |
| Beta-Sitosterol | 6 |
| Carnitine | 7 |
| Cholestaid | 9 |
| Cholestyramine | 11 |
| Chromium Chloride | 11 |
| Chromium Picolinate | 11 |
| CoenzymeQ10 | 11 |
| Dahlulin | 12 |
| Diet for Dyslipidemia | 13 |
| Dioscorea and Diosgenin | 13 |
| Essential Fatty Acids (EFA) | 14 |
| Fenugreeek Seed | 16 |
| Fiber | 17 |
| Flax Seed Fiber | 18 |
| Fractionated Vegetable Oil | 18 |
| Galactooligosaccharides | 18 |
| Galactose | 19 |
| Garlic | 19 |
| Ghatti Gum | 19 |
| Ginger | 20 |
| Guar Gum | 20 |
| Gum Acacia | 20 |
| Hawthorne Berry Extract | 21 |
| Homocysteine | 21 |
| Iodine | 21 |
| Konjac Glucomannan | 22 |
| Magnesium | 23 |
| Niacin | 23 |
| Oat Fiber Source | 25 |
| Olive Oil - Olive Oil and Cholesterol Extra Olive Oil Beats Blood Pressure |
25 |
| Omega-3 Fatty Acids | 26 |
| Pectin | 26 |
| Pantethine | 27 |
| RX Meds Deplete Nutrients | 27 |
| Red Yeast Rice | 28 |
| Soy | 28 |
| Statins Reduce CoQ10 Level | 28 |
| Triglycerides | 28 |
| Vitamin E | 29 |
Source material available but not reviewed at this
time includes information on various additional foods and natural food components that lower cholesterol, as well as substances and conditions
implicated in causing high cholesterol and high LDL levels. For information on some of the following see “Sugars that
Heal” by Mondoa and Kitei (Ballantine Books, 2001). Additional foods are mentioned in other sources. All the following reduce cholesterol except
those which as noted cause different effects.
Aloe extracts (see also glyconutritionals, because the active ingredient in aloe is a polymannose, which is an essential glyconutrient)
Cordecyps mushrooms
Fibrin levels in blood, implicated in arterial deposits
Free radicals implicated in cholesterol-induced plaque formation on blood vessel walls
Fructooligosaccharides and inulin
Glyconutritionals (several of the saccharides in this category are listed individually here)
Insulin, promoted by high glycemic index foods, raises LDL levels
Lactobacillus Acidophilus
Lactobacillus Plantarum
Lactobacillus Sporogenes
Lady's Thistle Extract
Manganese
Manganese Citrate
Mannan Oligosaccharides
N-Acetylneuraminic Acid, an essential glyconutrient
Niacinamide (but see Niacin above)
Omega-3 Concentrate (but see Omega-3 Fatty Acids above in TOC)
Pantothenic Acid
Polysaccharide K (contains 5 of the essential glyconutrients required by the body.
Psyllium Seed Husk Fiber
Quercetin
Selenium
Soybeans (but see Soy above in TOC)
Viruses, bacteria and mycoplasma implicated in hypercholesteremia
Vitamin C
Whole Oat Fiber (but see Fiber and see Oat Fiber Source above in TOC)
Yogurt Powder
------
A factor in serum lipid concentration is frequency of eating. Eating small meals more often reduces cholesterol. The following is copied from the British Medical Journal website at http://bmj.com/index.dtl
BMJ 2001;323:1286 ( 1 December 2001 )
Frequency of eating and concentrations of serum cholesterol in the Norfolk population of
the European prospective investigation into cancer (EPIC-Norfolk): cross sectional study
Silvia M O Titan, visiting research fellow, a Sheila Bingham, deputy director, b Ailsa Welch, research associate, a Robert Luben, research associate, a Suzy Oakes, research associate, a Nicholas Day, MRC professor of epidemiology, a Kay-Tee Khaw, professor of clinical gerontology. a = Institute of Public Health, University of Cambridge, Cambridge CB2 2SR, b = MRC Dunn Human Nutrition Unit, Cambridge CB2 2XY
Correspondence to: K-T Khaw, Clinical Gerontology Unit, University of Cambridge, Addenbrooke's Hospital Box 251, Cambridge CB2 2QQ kk101@medschl.cam.ac.uk
Objectives: To examine the relation between self reported eating frequency and serum lipid concentrations in a free living population. Design: Cross sectional population based study. Setting: Norfolk, England. Participants: 14 666 men and women aged 45-75 years from the Norfolk cohort of the European prospective investigation into cancer (EPIC-Norfolk). Main outcome measures: Concentrations of blood lipids. Results: Mean concentrations of total cholesterol and low density lipoprotein cholesterol decreased in a continuous relation with increasing daily frequency of eating in men and women. No consistent relation was observed for high density lipoprotein cholesterol, body mass index, waist to hip ratio, or blood pressure. Mean cholesterol concentrations differed by about 0.25 mmol/l between people eating more than six times a day and those eating once or twice daily; this difference was reduced to 0.15 mmol/l after adjustment for possible confounding variables, including age, obesity, cigarette smoking, physical activity, and intake of energy and nutrients (alcohol, fat, fatty acids, protein, and carbohydrate). Conclusions: Concentrations of total cholesterol and low density lipoprotein cholesterol are negatively and consistently associated with frequency of eating in a general population. The effects of eating frequency on lipid concentrations induced in short term trials in animals and human volunteers under controlled laboratory conditions can be observed in a free living general population. We need to consider not just what we eat but how often we eat.
What is already known on this topic -- Studies in animals and small human trials indicate that eating frequency is inversely related to serum lipid concentrations. Few studies have examined this in a free living population under no dietary restrictions
What this study adds -- In a free living population increased eating frequency was negatively and significantly associated with concentrations of total cholesterol and low density lipoprotein cholesterol. This association was still present after adjustment for body mass index, physical activity, cigarette smoking, and dietary intake.
Mean age adjusted cholesterol concentrations differed by
0.25 mmol/l between people eating more than six times a day and those eating
less than twice daily.
END BMJ excerpt