The lower the cholesterol level - the higher the risk of suicide

This study was published in Acta Psychiatrica Scandinavica 2003 Sep;108(3):215-21

Study title and authors:
Serum lipid levels and suicide attempts.

Lee HJ, Kim YK.
Department of Psychiatry, Korea University, College of Medicine, Ansan City, Korea.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/12890277

The objective of the study was to determine whether a correlation exists between lower cholesterol levels and increased suicide risk. Cholesterol levels were measured in 60 patients who had recently experienced failed attempts at suicide and equal numbers of non-suicidal patients.

The study found:
(a) Total cholesterol levels were significantly lower in suicide attempt patients compared to non-suicidal patients.
(b) Low density lipoprotein (LDL) cholesterol levels were significantly lower in suicide attempt patients compared to non-suicidal patients.
(c) The lower the cholesterol level - the higher the risk of suicide.

This study shows the lower the cholesterol level - the higher the risk of suicide.

Links to other studies:
Evidence of how low cholesterol leads to suicidal behaviour
Low cholesterol levels are associated with more suicide attempts
Those with the lowest cholesterol levels have more than six times the risk of committing suicide than those with the highest cholesterol levels

Read more ►

High fat/Low carbohydrate diets are particularly effective in reducing the dangerous visceral fat in type II diabetics

This study was published in Diabetes Metabolic Syndrome and Obesity 2011;4:167-74

Study title and authors:

Effects of a moderate low-carbohydrate diet on preferential abdominal fat loss and cardiovascular risk factors in patients with type 2 diabetes.

Sasakabe T, Haimoto H, Umegaki H, Wakai K.

Department of Clinical Nutrition, Haimoto Clinic, Yayoi, Kasugai, Aichi, Japan;

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/21779148

Visceral fat refers to the fat that surrounds the internal organs. Subcutaneous fat is body fat that is close to the skin's surface and is considered less dangerous, and easier to lose than visceral fat.

Studies have shown that those with visceral fat are more susceptible to heart disease, stroke, diabetes and high blood pressure.

This study examined the effects of a low carbohydrate diet on visceral fat, subcutaneous fat and heart disease risk factors in patients with type II diabetes. The study included 52 type II diabetes patients who consumed a high fat/low carbohydrate diet for six months.

The main principle of the low carbohydrate diet used in the study was to eliminate carbohydrate-rich foods depending on each patient’s HbA1c levels:

(i) Patients with HbA1c levels less than 9.0% eliminated carohydrate-rich foods from their dinner. 

(ii) patients with an HbA1c level more than 9.0% were asked to eliminate carbohydrates from breakfast and dinner. 

Patients were allowed to eat as much protein and fat as they wanted, including saturated fat. There were no other dietary restrictions.

The study found:

(a) The high fat/low carbohydrate diet resulted in a 14.2% visceral fat loss in men and an 18.9% visceral fat loss in women, as well as a 9.0% subcutaneous fat loss in men and an 8.8% subcutaneous fat loss in women. 

(b) Men lost 2 kg in weight and women lost 1.7 kg in weight.

(c) The unhealthy high HbA1c levels decreased by 1.9% in men and by 1.6% in women.

(d) The unhealthy high fasting glucose levels decreased by 21 mg/dl (1.16 mmol/l) in men and by 20 mg (1.11 mmol/l) in women.

(e) The unhealthy high triglyceride levels decreased by 16 mg/dL (.18 mmol/l) in men and by 7 mg/dL (.08 mmol/l) in women.

(f) The levels of high density lipoprotein (HDL) cholesterol rose by a healthy 5 mg/dL (.13 mmol/l) in men and 1 mg/dL (.03 mmol/l) in women.

The results of the study suggest that as well as been effective for absolute fat loss, the high fat/low carbohydrate diet is particularly effective in reducing the dangerous visceral fat. Additionally the diet reduced the values of many risk factors of heart disease and diabetes complications.

Links to other studies:
As children eat less saturated fat and cholesterol - their obesity rates have soared
Obese and diabetic patients lose more weight on a high fat diet compared to a high carbohydrate diet
High-fat diets are better than high-carbohydrate diets in the treatment of type 2 diabetes

Read more ►

Low cholesterol levels are associated with higher rates of attempted suicide

This study was published in the Indian Journal of Psychiatry 1999 Oct;41(4):300-6

Study title and authors:
Serum lipid profile in suicide attempters.

Verma S, Trivedi JK, Singh H, Dalal PK, Asthana OP, Srivastava JS, Mishra R, Ramakant, Sinha PK.
SANDEEP VERMA, Senior resident Doctor, Department of Psychiatry, K.G's Medical College, Lucknow.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/21430801

This study investigated the association of cholesterol levels with suicidal behaviour. Cholesterol profiles of 40 suicide attempters were compared with 40 non suicidal control subjects.

The study found:
(a) Total cholesterol levels were 8.7% lower in suicide attempters compared to non suicidal subjects.
(b) High density lipoprotein (HDL) cholesterol levels were 1.7% lower in suicide attempters compared to non suicidal subjects.
(c) Levels of "the so called bad" low density lipoprotein (LDL) cholesterol were 10.5% lower in suicide attempters compared to non suicidal subjects.

The results of this study show that low cholesterol levels are associated with higher rates of attempted suicide.

Links to other studies:
Low Cholesterol, Depression and Suicide in Women
Lowering cholesterol levels lead to an increase in death from accidents, suicide, and violence
Low cholesterol leads to increased suicide

Read more ►

Gluten-free diet may be beneficial in the management of type 1 diabetes

This study was posted in the Journal of Pediatrics 2000 Aug;137(2):263-5

Study title and authors:

Gluten-dependent diabetes-related and thyroid-related autoantibodies in patients with celiac disease.

Ventura A, Neri E, Ughi C, Leopaldi A, Città A, Not T.

Clinica Pediatrica e Laboratorio di Analisi, IRCCS "Burlo Garofolo" Trieste, Trieste, Italy.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/10931424?dopt=Abstract

This study investigated the incidence of type 1 diabetes autoantibodies in patients with celiac disease. Diabetes autoantibodies increase the risk of devolping type 1 diabetes. The study included 90 celiac patients. 

In the general population the incidence of type 1 diabetes is around 1 in 10,000 (.01%).

The study found:

(a) 11.1% of celiac patients have type 1 diabetes autoantibodies. 

(b) The autoantibodies seemed to be gluten-dependent and tended to disappear during a gluten-free diet.

This study shows how a gluten-free diet may be beneficial in the management of type 1 diabetes.

Links to other studies:
Gluten free diet gives type 1 diabetics an improvement in quality of life, better blood sugar control, disappearance of diarrhea and an increase in the uptake of iron
Gluten-containing foods increase the risk of type 1 diabetes in children

Read more ►

High C-reactive protein levels increase risk of diabetes - high fat diets reduce C-reactive protein levels

This study was published in the Archives of Internal Medicine 2003 Jan 13;163(1):93-9

Study title and authors:

C-reactive protein as a predictor for incident diabetes mellitus among middle-aged men: results from the MONICA Augsburg cohort study, 1984-1998.

Thorand B, Löwel H, Schneider A, Kolb H, Meisinger C, Fröhlich M, Koenig W.

GSF National Research Center for Environment and Health, Institute of Epidemiology, Neuherberg, Germany.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/12523922

The objective of the study was to investigate the association between C-reactive protein and type two diabetes among middle-aged men. C-reactive protein levels and incidence of diabetes were analysed in 2,052 initially nondiabetic men aged 45 to 74 years were followed up for an average of 7.2 years.

The study found that men who had the highest C-reactive protein levels had a 2.7 times higher risk of developing diabetes compared with men with the lowest C-reactive protein levels.

The most effective dietary way to lower C-reactive protein levels is to consume a high-fat diet see here.

Links to other studies:
High C-reactive protein levels associated with higher death rates in type II diabetics
Statin treatment increases cardiovascular diseases in diabetics by 31%
High fat diets reduce dangerous C-reactive protein levels by 52.6%

Read more ►

The metabolic syndrome may be caused by a high fructose, and relatively low fat, low cholesterol diet

This paper was published in the Archives of Medical Science 2011 Feb;7(1):8-20

Study title and authors:
Is the metabolic syndrome caused by a high fructose, and relatively low fat, low cholesterol diet?

Seneff S, Wainwright G, Mascitelli L.
Department of Electrical Engineering and Computer Science, MIT, Cambridge, MA, USA.

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/22291727

The metabolic syndrome is a term that has been used to describe a number of risk factors such as elevated triglyceride levels, small sized dense low density lipoprotein (LDL) cholesterol particles, low levels of high-density lipoprotein (HDL) cholesterol, obesity, insulin resistance, glucose intolerance and elevated blood pressure, and it is associated with an increased risk of type II diabetes and coronary heart disease.

The authors have developed a new hypothesis regarding metabolic syndrome; namely it is a consequence of a high intake in carbohydrates and food with a high glycemic index, particularly fructose, and relatively low intake of cholesterol and saturated fat.

The authors show how the risk factors for metabolic syndrome may be exacerbated by the above way of eating:
(a) Elevated triglyceride levels: Studies show that higher levels of dietary fructose lead to increased triglyceride levels and that zero-cholesterol diets have been shown to increase triglyceride levels.
(b) Small sized low density lipoprotein (LDL) cholesterol particles: The liver normally clears the dangerous small sized dense low density lipoprotein (LDL) cholesterol. However in conditions of excess dietary fructose (fructose is converted to fat by the liver) the liver is overwhelmed and cannot keep up in clearing all the dangerous small sized dense low density lipoprotein (LDL) cholesterol.
(c) Low levels of high-density lipoprotein (HDL) cholesterol: The scientific literature shows that low levels of high-density lipoprotein (HDL) cholesterol is the best predictor of heart disease and is associated with an increased risk of type II diabetes. This may be because that low concentrations of bile salts correspond to a reduction of HDL levels and that low-fat, high fructose diets lead to reduced bile salts because of the reduced need for the bile salts to digest fats.
(d) Obesity: Studies reveal that the obese are often deficient in vitamin D. The best sources of vitamin D are foods rich in saturated fat such as lard, butter and egg yolk.
(e) Insulin resistance: Scientific papers reveal that the overconsumption of fructose leads to liver insulin resistance.
(f) Glucose intolerance: In high carbohydrate, low fat diets, glucose and fructose enter the bloodstream very rapidly due to the abundance of carbohydrates and the lack of buffering in the gut by dietary fats. This causes a sharp rise in blood glucose levels and the excessive glucose and fructose may damage proteins.
(g) Blood pressure: Depleted amounts of cholesterol in the outer shells of fat cells weaken the structure of the cell walls and leads to sodium leakage, which results in excess sodium in the bloostream. This causes the blood vessels to constrict with the resulting increase in blood pressure.

The findings of this paper suggest the metabolic syndrome may be caused by a high fructose, and relatively low fat, low cholesterol diet.

Seneff concludes: "We would urge medical practitioners to encourage individuals exhibiting metabolic syndrome to strongly limit the consumption of dietary fructose and other high-glycemic-index carbohydrates, and to stop discouraging them from consuming foods rich in cholesterol."

Links to other studies:
High dietary intake of fructose leads to diabetes
LDL cholesterol size: does it matter?
Beneficial effects of a high fat, low carbohydrate diet on fat reduction in type 2 diabetic patients with obesity

Read more ►

Margarines made from interesterified fat may pose a bigger health risk than margarines made from trans fats

This study was published in Nutrition and Metabolism 2007 Jan 15;4:3

Study title and authors:
Stearic acid-rich interesterified fat and trans-rich fat raise the LDL/HDL ratio and plasma glucose relative to palm olein in humans.

Sundram K, Karupaiah T, Hayes KC.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/17224066

Vegetable oils may be converted from liquids to solids by the hydrogenation reaction. Margarines are partially hydrogenated or "hardened" in this way to make them solid at room temperature. Unfortunately this process leads to the formation of trans fats which are implicated in many conditions such as diabetes, cancer heart disease and many other chronic degenerative disorders. Trans fats can also be found in some breakfast cereals, baked goods such as doughnuts and Danish pastry, deep-fried foods like french-fried potatoes, imitation cheese, and confectionary fats.

Because of the unhealthy reputation of trans fats food manufacturers are developing new techniques to "harden" vegetable oils without them containing trans fats. Interesterification is an alternative technique that is used by some margarine manufacturers as part of the process to solidify vegetable oil without producing any trans fats.

In this study dietary trans fats and interesterified fats were compared to a saturated fat for their impact on cholesterol values and blood glucose levels. The study included 30 volunteers whose diets contained a percentage of the various fats for four week periods.

The fats in each diet were based on:
(i) Palm olein (saturated fat diet).
(ii) Partially hydrogenated soybean oil (trans fat diet).
(iii) Fully hydrogenated fat blend subjected to chemical interesterification (interesterified fat).

The study found:
(a) Compared to the saturated fat diet, levels of the beneficial high density lipoprotein (HDL) cholesterol were 7.6% lower in those on the trans fat diet.
(b) Compared to the saturated fat diet, levels of the beneficial high density lipoprotein (HDL) cholesterol were 9.1% lower in those on the interesterified fat diet.
(c) Compared to the saturated fat diet, levels of blood glucose rose by a harmful 5.1% in those on the trans fat diet.
(d) Compared to the saturated fat diet, levels of blood glucose rose by a harmful 18.7% in those on the interesterified fat diet.

The results of the study show that interesterified fat lowers the levels of the beneficial high density lipoprotein (HDL) cholesterol even more than trans fat.

Interesterified fat also raised blood glucose levels significantly higher than trans fat which strongly suggests that interesterified fats found in margarines and processed foods could lead to an even higher risk of diabetes than the trans fat containing foods.

Links to other studies:
Is interesterified fat as bad as trans-fat?
Interestification of fats may cause heart disease

Read more ►