Red Grapefruit Significantly Reduces Cholesterol Levels

According to a study a grapefruit a day, particularly the red variety, can help keep heart disease at bay. In a controlled study group of patients with heart disease, the scientists found that feeding some patients the equivalent of one grapefruit daily significantly reduced levels of cholesterol in comparison to patients that did not eat grapefruit. Chronic high blood cholesterol is a major risk factor for heart disease.

The study included 57 patients, both men and women, with hyperlipidemia (high blood cholesterol) who recently had coronary bypass surgery and whose high lipid levels failed to respond significantly to statin drugs, which are commonly prescribed to lower cholesterol.

The patients, equally divided into three treatment groups, were given either a single serving of fresh red grapefruit, white (blond) grapefruit or no grapefruit, along with regular, balanced meals for 30 consecutive days. Israeli Jaffa red and white grapefruit varieties, which are available in the U.S., were used in this study.

The patients who received either red or white grapefruit showed significant decreases in blood lipid levels, whereas the patients that did not eat grapefruit showed no changes in lipid levels, according to the researchers. Red grapefruit was more effective than white in lowering lipids, particularly blood triglycerides, a type of cholesterol whose elevated levels are often associated with heart problems, the researchers say.

Both the fresh fruit and the juice are believed to be equally beneficial. One cup of fresh grapefruit is roughly equivalent to half a cup of juice.

Grapefruit is known to interact adversely with certain medications, people on prescription medication should consult with their doctor or pharmacist to determine whether their medicine will interact before consuming grapefruit products.

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References:
1 Shela Gorinstein, et al. Red grapefruit Positively Influences Serum Triglyceride Level in Patients Suffering from Coronary Atherosclerosis: Studies in Vitro and in Humans. Journal of Agricultural and Food Chemistry, jf058171g.
2. Image by DarwinBell