The Effect of a Low-fat, Plant-based Lifestyle Intervention (CHIP) on Serum HDL Levels and the Implications for Metabolic Syndrome Status

A Cohort Study

Lillian Kent; Darren Morton; Paul Rankin; Ewan Ward; Ross Grant; John Gobble; Hans Diehl


Nutr Metab. 2013;10(58) 

In This Article


Overall Changes

After 30 days, significant mean reductions (p<0.001) were recorded in all of the five MetS risk factors, including HDL, which decreased almost 9% (Table 1).


The change in HDL, stratified according to baseline HDL level, is presented in Table 2. Participants with the highest initial levels of HDL experienced the greatest decreases in the 30 days. The decrease in HDL was not as great as the decrease in LDL and TC (13% and 11%, respectively), resulting in improvements in the TC:HDL ratio of 3% and the LDL:HDL ratio of 5% (Table 1).


As shown in Table 3, there was a significant reduction in the number of participants who met the MetS criteria for BMI, BP, TG and FPG, but a significant increase in the number of participants who met the criteria for HDL.

While 1889 (41.7%) participants entered the program characterised as having MetS, this was reduced to 1566 (34.6%) following the intervention; a reduction of 323 participants. Two hundred and fifty seven participants who were not classified as having MetS at program entry acquired this status at the completion of the intervention, however, 157 of these individuals (61%) only did so because of reduced HDL levels. For these individuals, the TC: HDL and LDL: HDL ratios increased significantly from baseline to post-intervention (3.56±0.77 versus 4.12±0.87, p<0.001; 2.31±0.71 versus 2.44±0.76, p=0.006, respectively) as both TC (12%, p<0.001) and LDL (15%, p<0.001) did not decrease as much as HDL (21%, p<0.001).