斯坦福大学的最新研究表明，遗传背景在决定低碳水饮食对LDL胆固醇的影响中发挥了关键作用。1研究人员分析了DIETFITS试验中431名参与者的数据，该试验涉及600多名成年人。1结果显示，遗传上易患高胆固醇的低碳水饮食参与者在摄入更多饱和脂肪时，LDL胆固醇出现最大升幅。1这一发现解释了为什么相同的饮食方式在不同人群中会产生截然不同的结果。
研究团队使用多基因评分的方法，整合了数千个遗传变异进行分析，而非仅关注单个遗传变体。1Alexa Barad博士指出："我们的发现表明某些人可能因其遗传背景对饱和脂肪的LDL胆固醇升高效应更敏感。"1研究建议低碳水饮食的实践者优先选择坚果、种子、橄榄油和牛油果等不饱和脂肪来源，而非黄油、牛脂和肥肉等饱和脂肪较高的食物。1该研究获得美国国家卫生研究院、国家糖尿病和消化及肾脏疾病研究所等多个机构资助，于2026年8月25日在美国营养学会NUTRITION 2026年会上发表。1
Researchers at Stanford University have found that low-carbohydrate diets affect LDL cholesterol levels differently depending on an individual's genetic makeup.1 An analysis of data from 431 participants in the DIETFITS trial—which involved more than 600 adults—revealed that those genetically predisposed to high cholesterol experienced the largest increases in LDL cholesterol when following a low-carb diet, particularly when consuming greater amounts of saturated fat.1
The research employed polygenic scoring, which integrates thousands of genetic variations rather than examining single genetic markers, to assess genetic risk.1 According to Dr. Alexa Barad of the Stanford research team, "Our findings suggest that some individuals may be more sensitive to the LDL cholesterol-raising effects of saturated fat based on their genetic background."1 The results help explain why people adhering to similar diets often experience substantially different outcomes in cholesterol levels.
For those following low-carb diets, researchers recommend emphasizing unsaturated fat sources such as nuts, seeds, olive oil, and avocados rather than relying on butter, beef fat, and fatty meat.1 The study, supported by multiple U.S. institutions including the National Institutes of Health and the National Institute of Diabetes and Digestive and Kidney Diseases, was presented at the American Society for Nutrition's NUTRITION 2026 conference on August 25, 2026.1
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