A low-cholesterol, low-sugar diet is appropriate for individuals who have high blood cholesterol levels and impaired glucose tolerance (a pre-diabetic condition associated with insulin resistance and increased risk of cardiovascular disease). Such a diet should be low in simple, refined carbohydrates, added sugars, total, saturated and trans fats, while high in dietary fiber, complex carbohydrate, lean protein foods and healthy fats.
Identification
People who have high blood cholesterol and triglycerides (hyperlipidemia), or a total cholesterol level higher than 200 mg/dL and/or a low-density lipoprotein (LDL or bad cholesterol) level higher than 130 mg/dL, would benefit from this kind of diet. This is true, as well, for individuals with elevated blood sugar, or type II diabetes. According to the World Health Organization and American Diabetes Association, a patient is said to have diabetes if he has a fasting glucose level of 126mg/dL or higher.
Significance
Both chronic conditions, hyperlipidemia and type II diabetes, increase the risk of developing cardiovascular disease, as well as overall mortality. The goal is to keep both short-term and long-term blood glucose and total cholesterol levels within acceptable bounds through patient education, dietetic support, and regular exercise. Because of the dramatic increase in developing, and dying from, cardiovascular disease with these conditions, modifications should be undertaken to control blood glucose and cholesterol through lifestyle modifications, such as adopting an appropriate diet.
Features
The main feature that characterizes this diet is that it should be largely plant-based and low in animal-derived foods. Lean animal protein food sources can be consumed in moderation, limiting cholesterol intake to approximately 300mg a day. About 80 percent of the foods eaten should be fiber-rich plant foods, especially all types of whole grains, legumes, beans, vegetables, and fruits, but in controlled amounts as they are high in sugar. These foods offer many beneficial nutrients as well as soluble fiber, which is a type of fiber that reduces cholesterol, lowers blood sugar, and helps control weight.
Considerations
A low-cholesterol, low-sugar diet should be limited in sweets and simple carbohydrate foods, as well as fatty, processed foods. For this diet, you should avoid the following foods: processed chips, cakes, cookies and bakery goods, low-fiber white bread and cereals, fried foods, pastries, foods made with partially-hydrogenated vegetable oils, fatty meats and deli meats, bacon and sausage, full-fat cheese and dairy products, candy, full-sugar jams, syrups and preserves. A good rule of thumb is to buy foods on the periphery of the grocery store, where healthier foods are found, with the exception of canned beans and tomato products, pastas and rice, some cereals, and frozen fruits and vegetables.
Misconceptions
This diet does not have to be devoid of flavor and good tasting foods. Unsaturated, heart-healthy oils, even flavored oils, such as olive, walnut, and sesame, should be used in place of saturated fats. Sugar substitutes can be used for preparing homemade treats and desserts, and all varieties of herbs (fresh or dried) and spices can be used to create depth of flavor in recipes and meal preparation. A low-cholesterol, low-sugar diet is light on processed foods but heavy on whole-grain, unprocessed foods. There are thousands of possibilities. Choose light products, and plan meals and snacks in advance for a better outcome.
References
- Diabetes Care; Diagnosis and Classification of Diabetes Mellitus; Jan 2006
- American Heart Association: Step I, Step II, and TLC diets
- Nutrition for Foodservice and Culinary Professionals, 6th Ed.; K.E. Drummond and L.M. Brefere; 2007
