Dietary component
LDL-cholesterol lowering (%)
Saturated fat reduction 15–10 %
5
Polyunsaturated fat increase 5–10 %
3
Plant sterols 2 g/day
10
Oat bran 15 g/day
5
Low-GI carbohydrate in place of high-GI
5
Total possible change
28
References
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