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A low-fat diet can make a difference? The predicted reduction in total cholesterol from the Step I diet is 5 to 7 percent and progressing to the Step II diet should yield an additional 3 to 7 percent. Response varies and can be quite dependent on dietary habits prior to initiation of the diet plan. A reduction in total cholesterol does corre- spond to a decrease in your risk of developing heart dis- ease.  In fact, for every 1% reduction in total cholesterol, the risk of developing heart disease is reduced by 2% (22). Other studies, such as those conducted by Dr. Dean Ornish have examined the response to a very low fat diet on regression of coronary artery disease. His approach to cardiovascular health has also been shown to reduce the incidence of heart disease (23).    Increase fruits and vegeta- bles. Any diet should contain the necessary nutrients to meet the Recommended Dietary Allowances (RDA). See page five for the list of common RDA's. Fruits and vegetables are healthy sources of fiber, folic acid, vitamin C, vitamin A and many other minerals, all of which promote a healthy cholesterol or provide anti- oxidant properties. muscle cell membranes, as well as brain, nerve and eye tissue.  Their deficien- cy in the diet can actually contribute to obesity, adult onset diabetes, hyperten- sion and coronary heart disease (26). Diets low in omega-3 fatty acids may actually lead to a reduced HDL cholesterol and high triglycerides.  In those who consume fish oils on a reg- ular basis, there has been an evident decrease in triglycerides (up to 43%) and raised HDL cholesterol (up to 18%) (27,28). In addition, a recent study examining the health bene- fits of increased fish intake found a 44% reduction in cardiac events such as heart attack and heart related chest pain in the individuals who consumed the largest quantity of fish in their diet (29). In this Hypertension is a major risk factor for the development of CHD and diets composed largely of vegetables have been demonstrated to signif- icantly lower blood pressure. For instance, the DASH (Dietary Approaches to Stop Hypertension) diet study examined 459 patients eat- ing one of three diets (24). While no patients lowered their blood pressure that ate high fat diets, those on a near vegetarian diet noted significantly improved blood pressure.  The average drop in systolic and diastolic blood pressure was 6 points and 3 points respectively. The mechanism for this reduction is felt to involve increased potassium con- sumption from fruits and vegetables (25).  A second contributing factor may be increased fiber intake by vegetarians, which is also felt to lower blood pressure (11).  Caution in consuming extra fruits and vegetables should be exercised in those individuals taking potassium sparing diuretics such as spironolactone (Aldactone), or those with kidney failure, either of which could lead to dangerously high levels of potassium. Fish contain polyunsaturated fatty acids, particularly the omega-3 form, which is important in building healthy A recent study found a 44% reduction in cardiac events by increasing the quantity of fish in the diet

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