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LCHF Diet: What is your LDL? How has your LDL changed over time?

Winnie53

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2,374
Location
United States
Type of diabetes
Type 2
Treatment type
Diet only
I've been low carbing since mid-February.

My doctor's office followed up with me after my latest round of lab work. Most numbers are in the normal or close to normal range except for my cholesterol and LDL. Doctor quite happy. Encourages me to keep doing what I'm doing, but wants my LDL levels down when he rechecks me in 6 months. Here's my questions...

Are you a low carber? How long?

What are your LDL and cholesterol levels? (And triglyceride and HDL too?)

How have your LDL and cholesterol levels changed since you began eating low carb?

Any guidance, suggestions, ideas?

I'm thinking the unexpected 3 pound weight loss the week of the lab work messed up my lab results, and I'm fine. Just need to wait 3 months and check it again, but this time order a particle size and number test privately instead of the standard Lipid Panel.

Here's the detailed overview, if interested - (I live in the US)...

+ Fasting glucose has dropped from a high of 258 (this was not a fasting glucose) to 136 to 116 mg/dL (6.4 mmol/L).

+ HbA1c has dropped from 9.9% to 5.5% to 5.4%.

+ Weight has dropped from 160 pounds to 143 pounds (10 stone 3 pounds).

+ My triglyceride/HDL ratio has dropped from 2.86 to 2.46 to 2.27 (Desired ratio is <2).

+ High sensitivity C-reactive Protein - (Hs-CRP is a marker of inflammation; measures risk of cardiovascular disease in otherwise healthy individuals) - has dropped from 4.9 mg/L to 3.3 mg/L (Reference Range Relative Risk: <1 low; 1-3 average; >3 high mg/L).

Triglycerides are going down, HDL is going up, but unexpectedly, cholesterol and LDL have jumped up...maybe that's fine, maybe not, don't know.

? Cholesterol has increased from 229 to 236 to 259 mg/dL (6.7 mmol/L)

+ Triglycerides have dropped from 126 to 123 to 116 mg/dL (3 mmol/L) - (Triglycerides were much higher in 2011, 171 mg/d (4.4 mmol/L) when I was diagnosed with non-celiac gluten sensitivity (NCGS) and stopped eating wheat, barley, rye, and oats)

+ HDL has increased from 44 to 50 to 51 mg/dL (1.3 mmol/L)

? LDL has increased from 165 to 166 to 189 mg/dL (4.9 mmol/L) - (Not sure why though I have been on a bit of a bacon binge and have lost another 3 pounds in the last week. Thinking about getting a particle size and number test, but it costs $90. According to cardiologists Sinatra and Houston, if particle size is big, and particle number is low, I'm probably okay for now. Sinatra says the Triglyceride/HDL ratio is predictive of particle size. My ratio is 2.27, which is just above the desired ratio of <2. If my Hs-CRP test result hadn't dramatically improved from 4.9 to 3.3, I would be in a total panic right now.
 
Hi, my take is in the 'my first year' linked in my sig below.
 
Thanks Rod. I was just re-reading your Low Carb Dieting Guide for Beginners a few days ago. It's excellent, and I plan on sharing it regularly once the local diabetes group launches next month.

While I understand that the standard Lipid Panel doesn't tell us anything that is "actionable" - (other than ordering more specific lab tests) - because it doesn't tell us particle size or number, I remain curious as to how the LCHF diet affects cholesterol, LDL, HDL, and triglycerides over time.

I realize not everyone feels comfortable sharing that information, but for those who do, I thought it would be interesting to collect it in one place...

Are you a low carber? How long?

What are your LDL and cholesterol levels? (And triglyceride and HDL too?)

How have your LDL and cholesterol levels changed since you began eating low carb?

Any guidance, suggestions, ideas?
 
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From what I've read and experienced, high carb results in high (very high in my case) trigs. LCHF raises HDL (good) and drops trigs (good) so the ratios fall into place. LDL is only a calculation anyway, but with low trigs and elevated HDL it is considered likely that the majority of particles in the LDL are the big fluffy ones (good) and not the small dense ones (bad).

Unfortunately we don't get more detailed lipid profiles routinely (and certainly not particle counts). I'm happy with mine though - Total and LDL have stayed much the same so far but I don't really care about that, even though total is the NHS knee-jerk trigger to (attempt to) prescribe statins. Remember they have to get your approval first, something often conveniently forgotten by trigger happy GPs.
 
Winnie53 said:
Are you a low carber? How long?

What are your LDL and cholesterol levels? (And triglyceride and HDL too?)

How have your LDL and cholesterol levels changed since you began eating low carb?

Any guidance, suggestions, ideas?
Click to expand...

Low carbing with increased fats since April 2014. High fat since January 2015 (in order to stop losing weight)

LDL June 2014 was 3.3, (a drop from 4.0 on diagnosis Jan 14), June 2015 was 2.6
HDL June 2014 was 1.55, June 2015 was 2.41
Trigs June 2014 were 0.72 (a drop from 2.01 at diagnosis Jan 14), June 2015 were 0.62
 
Winnie53 said:
Are you a low carber? How long?

What are your LDL and cholesterol levels? (And triglyceride and HDL too?)

How have your LDL and cholesterol levels changed since you began eating low carb?

Any guidance, suggestions, ideas?

Click to expand...


I don't recall my exact LDL values but after 2.5 years of low carbing/ high fat my LDL was through the roof (HDL and triglycerides were exceptionally good though) I reluctantly agreed to go on statins and dropped the high fat part of the diet , replacing it with more carbs. I was told I was at risk for a heart attack which was a big incentive. I also took artichoke tablets to reduce LDL, after 3 months with statins and low fat I halved my LDL bringing back in range.

Some people report improved LDL with high fat but for me it was not the case and I am reluctant to start back on the almond cakes, cheese and cream :-(
 
@Wurst I'm going through old posts looking for something and came across your above post.

I have an update. My LDL was climbing too for the first 6 months on the LCHF diet, but a couple of months ago I eliminated all dairy except butter from grass-fed cows, and look what happened: I experienced a dramatic drop in LDL...

...............................Feb 2015........May 2015........Aug 2015........Nov 2015........Reference Range

Cholesterol (TC).....229.................236..................259.................188..................optimal <200 mg/dL

Triglycerides (TG)..126.................123..................116.................70....................optimal <150 mg/dL

HDL Cholesterol.....44...................50....................51...................42....................40-60 mg/dL

LDL Cholesterol......165.................166..................189................135..................optimal <130 mg/dL

TG/HDL ratio...........2.86................2.46.................2.27...............1.6..................2 or less is considered ideal

HDL/TC ratio...........0.19................0.21.................0.19...............0.22................0.24 or higher is considered ideal

This is an excerpt from my post yesterday... http://www.diabetes.co.uk/forum/threads/low-carb-success-stories.3763/page-15#post-991084
 


That is impressive, is this without any statins (or other supplements I take artichoke tablets for example) ? Mine improved by dropping all fats for a few months , but then there was nothing left to eat i.e. low carb , low fat , medium protein :-(
 
Wurst, that was my first reaction too. It looks like I took a statin, but I didn't. I don't take any medication.

The only change I made that could explain this change is the elimination of dairy from my diet except for butter from grass fed cows a few months ago. However, now that I think about it, I also added a probiotic. I did a search on "probiotic effect on lipid profile" and what I found was interesting...

"Abstract:

Background:
Alteration in plasma lipid and lipoprotein profile has been documented in diabetic patients. The purpose of this study was to compare the effect of probiotic and conventional yogurt on lipid profile in type 2 diabetes mellitus patients.

Materials and Methods:
A total of 44 patients with type 2 diabetes aged 30-60 years old who had low density lipoprotein cholesterol (LDL-c) ≥100 mg/dl enrolled in this randomized, double – blind controlled trial and were assigned to two intervention and control groups. The subjects in the intervention group consumed 300 g/d probiotic yogurt containing Lactobacillus acidophilus La-5 and Bifidobacterium lactis Bb-12 and subjects in the control group consumed 300 g/d conventional yogurt for 8 weeks. Anthropometric indices, dietary intake, and serum lipid profile were evaluated at the beginning and end of the intervention. Independent-sample t-test, paired sample t-test, ANCOVA, and repeated measures were used for statistical analysis.

Results:
The consumption of probiotic yogurt caused significant decrease in LDL-c/high density lipoprotein cholesterol (HDL-c) ratio (3.13 ± 1.00-2.07 ± 0.71, P = 0.016). The levels of HDL-c were increased significantly (43.66 ± 6.80-50.42 ± 6.64, P = 0.023) in the intervention group postintervention. However, there were no significant differences in triglyceride and total cholesterol levels between two groups postintervention (P < 0.05).

Conclusion:
It is suggested that probiotic yogurt consumption may be used as an alternative prevention approach and treatment method to improve dyslipidemia in patients with type 2 diabetes.

Keywords: Lipid profile, probiotic yogurt, type 2 diabetes"

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4155708/

"Abstract: To evaluate the effects of probiotic (VSL#3) and omega-3 fatty acid on insulin sensitivity, blood lipids, and inflammation, we conducted a clinical trial in 60 overweight (BMI > 25), healthy adults, aged 40–60 years. After initial screening the subjects were randomized into four groups with 15 per group. The four groups received, respectively, placebo, omega-3 fatty acid, probiotic VSL#3, or both omega-3 and probiotic, for 6 weeks. Blood and fecal samples were collected at baseline and after 6 weeks. The probiotic (VSL#3) supplemented group had significant reduction in total cholesterol, triglyceride, LDL, and VLDL and had increased HDL (P < 0.05) value. VSL#3 improved insulin sensitivity (P < 0.01), decreased hsCRP, and favorably affected the composition of gut microbiota. Omega-3 had significant effect on insulin sensitivity and hsCRP but had no effect on gut microbiota. Addition of omega-3 fatty acid with VSL#3 had more pronounced effect on HDL, insulin sensitivity and hsCRP. Subjects with low HDL, insulin resistance, and high hsCRP had significantly lower total lactobacilli and bifidobacteria count and higher E. coli and bacteroides count."

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3984795/

And from 2012, and interesting review of research...

"ABSTRACT lipid profile improving effect of probiotics in animal and human studies and brief explanation about functional probiotic foods. Probiotics can be found in dairy and non-dairy products. It has been shown that, probiotics exert lowering lipid profile through several mechanisms such as deconjugate bile acids through bile salt hydrolase catalysis, take up and assimilate cholesterol for stabilization of their cell membrane and binding cholesterol to cell walls of probiotics in intestine, conversion of cholesterol into coprostanol, inhibit hepatic cholesterol synthesis by short chain fatty acids such as propionate produced by probiotic bacteria and/or redistribution of cholesterol from plasma to the liver. Certain strains of probiotics have demonstrated cholesterol lowering properties while others did not. However, not all trials have yielded conclusive results. Thus, more properly designed in vivo trials may appear additional understanding to eliminate the controversies, to better understand the underlying mechanisms and for safety assessment prior to consumption."

http://scialert.net/fulltext/?doi=ajft.2012.251.265

I began taking supplements soon after I began the LCHF diet in February 2015...

From my original post - ( http://www.diabetes.co.uk/forum/threads/low-carb-success-stories.3763/page-15 )...

I'm still taking my nutritional supplements: a multi-vitamin with 8 minerals that includes 2,000 IU vitamin D3, cod liver oil, a B-complex, vitamin C, vitamin K2, Prescript-Assist, a broad spectrum probiotic and prebiotic, fish oil, Meriva-SR, a curcumin phytosome formulation, magnesium citramate, potassium citrate, and CoQ10. Next summer I'll add back additional vitamin B5 to reduce heat induced feet and ankle swelling.
 
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