Fish Oil, Red Yeast Rice Studied for Lowering Blood Cholesterol

A great deal of scientific evidence shows that cholesterol-reducing medications known as statins can help prevent coronary artery disease. Although the safety of these medications has been well documented, as many as 40 percent of patients who receive a prescription for statins take the drug for less than one year. Doctors believe that several factors -- including cost, adverse
effects, poor understanding of statin benefits and patients' reluctance to take prescription medications long term -- may explain why some patients stop taking these medicines.

In the July issue of Mayo Clinic Proceedings, a group of researchers from Pennsylvania examine whether an alternative approach to treating high blood cholesterol may provide an effective
treatment option for patients who are unable or unwilling to take statins.

Study design

Researchers followed 74 patients with high blood cholesterol who met standard criteria for using statin therapy. Patients were randomly assigned to either the alternative treatment group or the statin group and followed for three months.

The alternative treatment group participants received daily fish oil and red yeast rice supplements, and they were enrolled in a 12-week multidisciplinary lifestyle program that involved weekly 3.5-hour educational meetings led by a cardiologist, dietitian, exercise
physiologist and several alternative or relaxation practitioners. Red yeast rice is the product of yeast grown on rice. A dietary staple in some Asian countries, it contains several compounds known to inhibit cholesterol production.

The statin group participants received 40 milligrams (mg) of Zocor (simvastatin) daily, as well as printed materials about diet and exercise recommendations. At the end of the three-month period, participants from both groups underwent blood cholesterol testing to determine the percentage change in LDL cholesterol.

Results

The researchers noted that there was a reduction in LDL cholesterol levels in both groups. The alternative treatment group experienced a 42.4 percent reduction, and the statin group experienced a 39.6 percent reduction. Members of the alternative therapy group also had a substantial reduction in triglycerides, another form of fat found in the blood, and
lost more weight.

"Our study was designed to test a comprehensive and holistic approach to lipid lowering," notes the study's lead author, David Becker, M.D., a Chestnut Hill Hospital and University of Pennsylvania Health System cardiologist. "These results are intriguing and show a potential benefit of an alternative, or naturopathic, approach to a common medical condition."

Dr. Becker acknowledges that a larger, multicenter trial with longer follow-up is necessary to determine long-term compliance with the alternative regimen, because previous studies involving diet and exercise have found a high rate of patients unable or unwilling to follow lifestyle recommendations.

"The excellent adherence in the alternative group was undoubtedly related to the intensive follow-up, education and support provided for this group," says Dr. Becker.

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Science Shows Soyfoods May Help Win 'Battle of the Belt'

Scientists have found soyfoods may be a valuable weapon in the weight loss battle. Protein-rich soyfoods, when replacing other sources of protein, may help individuals lose weight and fat -- while lowering LDL (bad) cholesterol. An evidence-based review by David Allison and Mark Cope at the University of Alabama at Birmingham, and John Erdman at the University of Illinois at Champagne-Urbana, finds soyfoods are equal to other protein sources, such as dairy or meat, in helping to battle weight by promoting fat loss.

This comprehensive review, published in the November issue of Obesity Reviews, examines current research on animals, human populations, and clinical trials related to soy protein and weight control. Researchers sought to determine the strength of the evidence on four proposed mechanisms by which soy may aid weight control: 1) soy increases weight loss when consumed at an equal calorie level as other foods, 2) soy aids weight and fat loss by decreasing caloric intake, 3) certain soyfoods benefit glucose control and heart health during weight loss, and 4) certain soyfoods will minimize the loss of bone mass during weight loss.

The review, including results from eight human studies, finds that individuals lost equivalent amounts of weight and, in some cases, equal inches of fat around the waist, using soy protein, dairy milk meal replacements, beef or pork at equal calorie levels. This illustrates the value of soy protein in a varied diet for weight control. Findings also support the possibility that soy protein decreases short-term appetite and calorie intake. Extensive follow-up trials are needed to prove the satiety, or feeling of fullness, factor of soy protein.

Researchers also examined whether soy isoflavones reduce diabetes by stopping fat tissue build up and enhancing fat breakdown. Limited animal trials and human studies suggest soy-based diets and isoflavones may lower blood glucose and insulin levels. If proven effective, a soy-based meal replacement could provide additional benefits to diabetics during weight reduction. Researchers confirmed soy-based diets, compared to other low calorie diets, reduce LDL (bad) cholesterol and triglycerides and raise HDL (good) cholesterol. Findings indicate soy may reduce bone loss in women, but additional clinical trials on soy and bone loss are needed.

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