2026年8月25日，斯坦福大学医学院的研究人员在NUTRITION 2026会议上发布了一项新研究，揭示个体的基因背景会影响低碳水化合物饮食对低密度脂蛋白（LDL）胆固醇水平的作用 1。该研究由斯坦福大学医学院博士后学者Alexa Barad发布，指出遗传易感高LDL胆固醇者在低碳饮食且摄入较多饱和脂肪时，LDL胆固醇上升更明显 1。
该分析基于DIETFITS随机对照试验中431名具有遗传数据的参与者，该试验涉及超过600名成年人，进行了为期一年的健康低碳或低脂饮食干预 1。在研究方法上，团队利用多基因评分综合数千个基因变异，评估个体对LDL胆固醇的遗传倾向 1。
研究提示个体对饮食反应存在显著异质性 1。结合当前膳食指南建议饱和脂肪摄入低于每日总热量的10%，研究人员建议低碳饮食者关注饱和脂肪来源并监测自身胆固醇变化 1。
A recent study presented at the NUTRITION 2026 conference on August 25, 2026, reveals that an individual's genetic background significantly influences how a low-carbohydrate diet affects LDL cholesterol levels 1. Alexa Barad, a postdoctoral scholar at the Stanford University School of Medicine, presented the research, which highlights that individuals genetically predisposed to high LDL cholesterol experience a more pronounced increase in these levels when consuming a low-carb diet rich in saturated fats 1.
The findings are based on data from 431 participants with available genetic information from the DIETFITS randomized controlled trial, which involved over 600 adults following a healthy low-carb or low-fat diet for one year 1. To evaluate each person's genetic predisposition to LDL cholesterol, the researchers utilized a polygenic score that aggregates thousands of genetic variants 1. The study indicates significant heterogeneity in individual responses to diet and suggests that those on a low-carbohydrate diet should pay close attention to their sources of saturated fat and monitor their cholesterol changes 1. Additionally, current dietary guidelines advise keeping saturated fat intake below 10% of total daily calories 1.
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