The effects of foods on LDL cholesterol levels: A systematic review of the accumulated evidence from systematic reviews and meta-analyses of randomized controlled trials

AimsTo systematically evaluate the evidence regarding effects of foods on LDL cholesterol levels and to compare findings with current guidelines.Data synthesisFrom inception through June 2019, we searched PubMed, Cochrane Database Systematic Reviews, Central Register Controlled Trials for guidelines, systematic reviews, RCTs (for coffee intake only) at least 13 days duration. Additionally, Trip database guidelines from 2009 Oct 2019. Language was restricted English. The strength evaluated using Grading Recommendations Assessment, Development, Evaluation (GRADE). A total 37 108 20 were included. With high evidence, in unsaturated low saturated trans fatty acids (e.g. rapeseed/canola oil), added plant sterols/stanols, soluble fiber oats, barley, psyllium) caused moderate (i.e. 0.20–0.40 mmol/L) reductions cholesterol. Unfiltered a large increase. Soy protein, tomatoes, flaxseeds, almonds small reductions. avocados turmeric Pulses, hazelnuts, walnuts, high-fiber/wholegrain foods, green tea reductions, whereas sugar Other identified either neutral or had very their effects.ConclusionsSeveral distinctly modify levels. results may aid future dietary advice hypercholesterolemia.