Low-Starch Diets May Raise Cholesterol Levels in Some People, Study Finds

ISLAMABAD: Low-starch and low-carbohydrate diets have become increasingly popular in recent years, with proponents claiming that they can help control blood sugar, maintain weight and reduce the risk of diabetes. However, a new study suggests that such diets may significantly raise cholesterol levels in some people.

According to the research, the increase could potentially raise the risk of heart disease, heart attacks and strokes, particularly among individuals who are genetically predisposed to high cholesterol.

The study noted that low-carbohydrate diets can contain a relatively high proportion of fat and may therefore increase levels of harmful LDL cholesterol in people at greater risk.

Researcher Alexa Baird said that while some people could benefit from a low-carbohydrate diet, it was not equally suitable for everyone. She said dietary advice was sometimes presented as though the same approach worked for all individuals.

The researchers found that people with the highest genetic risk for high cholesterol experienced the greatest increase in harmful cholesterol when consuming higher amounts of saturated fat.

The research team hopes its approach will eventually help doctors and nutrition experts identify individuals who are more likely to experience harmful cholesterol changes in response to particular diets.

Saturated fats are found in a variety of foods, particularly meat and dairy products. Palm oil is also a source of saturated fat. Unsaturated fats, by comparison, are found mainly in plant-based foods and fish.

Current UK dietary guidelines recommend limiting saturated fat to around 10 percent of daily calorie intake. This generally means no more than about 30 grams of saturated fat per day for men and 20 grams for women.

According to UK National Health Service (NHS) guidance, reducing saturated fat can help lower the risk of heart disease. Where possible, saturated fats should be replaced with unsaturated fats, including omega-3 fatty acids.

For people following a low-carbohydrate diet, researchers and health guidance therefore suggest choosing foods such as nuts, seeds and olive oil instead of butter, fatty meats and processed meat.

The findings highlight the importance of considering individual health and genetic risk when choosing a dietary pattern rather than assuming that a particular diet will have the same benefits for everyone.