Even a small reduction in LDL cholesterol can contribute to far reaching benefits, capable of averting coronary heart disease risks. According to a US study, scientists have said that even a 15% cut in the body’s low density lipoprotein cholesterol that is amply found in the dairy products, meat and hydrogenated oils, could reduce a person’s risk of heart disease by nearly 50%. The study on this subject was led by Helen Hobbs of the University of Texas Southwestern Medical Center in Dallas, involving 12,000 people. The scientists were able to draw comparisons with similar genetic factors, to help gauge the benefit of LDL reduction.
Columbia University professor Alan Tall said The study’s findings suggest that a one percent reduction in LDL cholesterol level over a lifetime translates into a reduction of more than two percent in the risk of cardiovascular disease. Additionally, minimal doses of cholesterol-reducing statins could be used effectively for marked decline in coronary heart disease risk.
Tall said The new findings suggest the need to redouble our efforts to reduce LDL cholesterol levels in younger persons by promoting healthy diets and reducing obesity.