Hi hba1c gone down from 106 to 55 over 6 months metformin 1000 and forxiga.
Cholesterol gone up from 5.5 to 7.
Congratulations on your HbA1c reduction
@Leeanne
That’s great news!
Can you remember if your cholesterol check was fasting or non-fasting? I think either are valid, but there can be differences and fluctuations based on your last meal.
Have you been offered a statin? That would be an obvious option to help reduce your cholesterol, and improve the distribution of the different types of blood fats.
There are changes you can make to reduce cholesterol by reviewing your diet, but you have to make the changes quite carefully. Fat is an essential nutrient, but the right types of fats need to be chosen, and choosing highly processed ‘low fat’ products isn’t always a great choice, as discussed in this research paper
“There have been multiple issues of concern and controversies around the concept of a low-fat diet. The biggest concern with the promotion of the low-fat diet has been that manufacturing companies are touting products labeled as low-fat products, where they are replacing the fat with large amounts of refined carbohydrates, which increase the risk of metabolic disorders and hypertriglyceridemia. Studies are also reporting that diets rich in carbohydrates, and low in unsaturated fat, can also negatively impact lipoprotein risk factors and increase cardiovascular risks.
[3] There is also a proposed theory that refined carbohydrates decrease the cardioprotective action of HDL by altering its metabolic functions.
[4] There has undoubtedly been a focus on replacing the carbohydrates for fats, but the specificities of the replaced carbohydrates remain poorly defined.
[5]”
“There has been a direct relationship between dietary fat intake and cardiovascular disease (CVD).
[11] Besides, dietary cholesterol has been a focus of considerable attention due to a direct connection between diet and blood cholesterol levels and the subsequent risk for coronary artery disease.
[12] The level of LDL particles is the best predictor of cardiovascular risk.
[13][14] Studies have concluded that saturated fatty acids raised blood cholesterol levels, whereas PUFA's reduced serum cholesterol levels and MUFA's were neutral.
[15] Studies have also found myristic and palmitic acid to have cholesterol elevating effects, whereas stearic acid did not affect the levels.
[16] Trans fatty acids are similar to saturated fatty acids in raising cholesterol, as well.
[17] The level of saturated fats, trans-fatty acids should be low, and the levels of polyunsaturated fatty acids should be high.
[15] The results from the Nurses' Health Study, in which the women who consumed diets low in saturated and trans fatty acids and relatively high in unhydrogenated mono- and polyunsaturated fatty acids had the least risk for cardiovascular outcomes.
[18]“
