Tomatoes Boosted Low HDL in Small Study
Consuming two midsize uncooked tomatoes daily for a month resulted in a mean 5 mg/dL gain in HDL cholesterol level in a randomized trial in patients with low HDL.
A control group assigned to eat an equal quantity of cucumber – 300 g/day – saw no change in HDL, according to Dr. Daniel Cuevas Ramos of the National Institute of Medical Sciences and Nutrition in Mexico City.
He reported on 41 women and 11 men with low HDL but normal triglyceride levels who participated in the month-long randomized trial, during which they consumed an isocaloric diet.
Over the course of 1 month of follow-up, mean HDL levels in the tomato eaters climbed from 36.5 mg/dL at baseline to 41.6 mg/dL, while the cucumber-eating controls saw no significant change over time.
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