Protein & Cholesterol Management: NCEP Discussion

In our recent posts, we have provided you with the summary evidence and recommendations from the National Cholesterol Education Program as it relates to the consumption of fats--both good and bad, carbohydrates and certain key nutrients like plant sterols and soluble fiber. In regard to proteins, the National Cholesterol Education Program provides somewhat weaker recommendations. The NCEP recent report states:

"Dietary protein in general has little effect on serum LDL cholesterol level or other lipoprotein fractions. However, substituting soy protein for animal protein has been reported to lower LDL cholesterol. Plant sources of protein are predominantly legumes, dry beans, nuts, and, to a lesser extent, grann products and vegetables, which are lower in saturated fats and cholesterol. Animal sources of protein that are lower in saturated fat and cholesterol include fat-free and low-fat dairy products, egg whites, fish, skinless poultry, and lean meats."

The report continues noting that "Since there are inconsistent findings regarding both the dose and potential benefit of soy protein, soy protein's major role in LDL-lowering may be to help reduce the intake of animal food products with the higher content of saturated fatty acids."

NCEP Evidence Statement: High intakes of soy protein can cause small sreductions in LDL cholesterol levels, especially when it replaces animal food products (Stength of Evidence: A2, B2).

NCEP Recommendation: Food sources containing soy protein are acceptable replacements for animal food products containing animal fats.

Carbs, Proteins & Fats: The NCEP Balance

Carbohydrate: 50-60% of Total Calories* **

Dietary Fiber: 20-30 grams per day (10-25grams from Soluble Fiber)

Protein: 15% of Total Calories
Total Fat: 25-35% of Total Calories*
Monunsaturated Fat: Up to 20% of Total Calories
Polyunsaturated Fat: Up to 10% of Total Calories
Saturated Fat: Less than 7% of Total Calories
Dietary Cholesterol: Less than 200mg/day.

*Allows an increase of total fat to 35% of total calories and reduction in carbohydrate to 50% for persons with the metabolic syndrome. Any increase in fat intake should be in the form of either polyunsaturated or monounsaturated fat. **Carbohydrate should derive perdominantly from foods rich in complex carbohydrates including grains--especially whole grains---fruits, and vegetables.