Herbal/nutritional supplements that might help lower cholesterol:
Garlic
According to some studies, garlic might decrease blood levels of total cholesterol by a few percentage points. Other studies, however, suggest that it might not be as beneficial as once thought. It might also have significant side effects and/or interactions with certain medicines. Garlic might prolong bleeding and blood clotting time, so garlic and garlic supplements should not be consumed prior to surgery and should not be taken with blood-thinning medicines such as warfarin (brand name Coumadin).
Guggulipid
Guggulipid is the gum resin of the mukul myrrh tree. In clinical studies performed in India, guggulipid significantly reduced blood levels of total cholesterol, LDL-C, and triglycerides. The enthusiasm for using guggulipid as a cholesterol-lowering herbal agent, however, diminished after the publication of negative results from a clinical trial in the U.S. Further research is necessary.
Other herbal products
The results of several studies suggest the cholesterol-lowering action of fenugreek seeds and leaves, artichoke leaf extract, yarrow, and holy basil. These and other commonly used herbs and spices -- including ginger, turmeric, and rosemary -- are being investigated for their potential beneficial effects relating to coronary disease prevention. These products appear to have anti-inflammatory properties. Chronic inflammation has been recently recognized as an important factor in the development and progression of coronary heart disease and cancer. These herbs/spices are extensively used in traditional culinary practices and are considered safe. Even without the strong evidence for their cholesterol-lowering actions, these herbs can add extra flavor and nutritional value to plant-based diets that should be at the center of efforts to reduce blood cholesterol levels and decrease the risk of coronary heart disease.
Dietary elements that aid in lowering cholesterol:
Increased consumption of dietary fiber, soy foods, and plant compounds similar to cholesterol (plant stanols and sterols) can significantly reduce blood levels of LDL-C, or "bad" cholesterol.
Fiber
Only plant foods (vegetables, fruits, legumes, unrefined grains) contain dietary fiber. The soluble fiber found in foods such as oat bran, psyllium seeds, apples, and citrus fruits are particularly effective in reducing increased cholesterol. The FDA now allows the claim on food packaging that diets rich in whole grains and other plant foods, and low in saturated fat and cholesterol, might help reduce the risk of heart disease.
Soybeans
Soybeans have been shown to reduce the risk of coronary heart disease development by acting on LDL-C in three ways: decreasing LDL-C blood levels, increasing the size of LDL-C particles, and preventing the particles’ oxidation (the process whereby LDL particles are chemically changed by oxygen and more likely to damage blood vessels). Dietary soybean proteins decrease blood levels of not only LDL-C, but also of triglycerides, another type of fat that can increase the risk of heart disease. Soy protein is present in tofu, tempeh, soy milk, soy yogurt, and many other food products made from soybeans. The FDA has approved the health claim on packaged foods that the inclusion of soy protein foods in a diet low in saturated fat and cholesterol promotes heart health.
Phytosterols
Phytosterols (plant sterol and stanol esters) are compounds found in whole grains as well as in many vegetables, fruits, and vegetable oils. They decrease blood LDL-C, mostly by interfering with the intestinal absorption of cholesterol. The FDA allows the use of health claims that link plant sterol/stanol esters and a reduced risk of coronary heart disease on the labeling of certain products that contain these phytosterols. Such products include spreads (such as the cholesterol-lowering margarines Benecol
® and Take Control
®), dressings for salads, and dietary supplements.
The benefits of these dietary elements:
Dietary fiber, soybeans, and phytosterols decrease blood cholesterol levels by different mechanisms. Therefore, it is not surprising that the combined dietary intake of these foods and other plant substances, along with a low intake of saturated fats, is more effective at reducing cholesterol levels than each individual substance alone. Although dietary intervention should be the primary step in an effort to reduce elevated cholesterol levels, often recommended reduced-fat diets might not contain enough plant foods and still include too much meat and too high a level of saturated fat to be effective at lowering cholesterol to truly effective levels.
If a plant-based diet alone is not effective at reducing cholesterol levels to truly effective levels, such a diet should be combined with cholesterol-lowering medicines. Recent reports provide support for an impressive effectiveness of such an approach compared to a standard, reduced-fat diet in combination with cholesterol-lowering drugs. Low-fat, plant-based diets have many benefits that go beyond cholesterol reduction. Such diets help in the prevention, arrest, or even reversal of coronary heart disease. In addition, there is a growing body of evidence that such diets also might reduce the risk of several common types of cancer, high blood pressure, diabetes, and obesity.
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This information is provided by the Cleveland Clinic and is not intended to replace the medical advice of your doctor or health care provider. Please consult your health care provider for advice about a specific medical condition. This document was last reviewed on: 12/7/2004
