David Feldmen – The Dynamic Influence of a High Fat Diet on Cholesterol Variability

Engineer Dave Feldman has uniquely discovered that all ‘cholesterol’ measurements are highly influenced by dietary fat intake in just the few days preceding testing. So strong is this relationship that Dave can now predict higher or lower lipid results based on short-term dietary modification. Having now repeated this experiment in several other subjects Dave has confirmed the main role of lipoprotein – to manage fat energy flux. Here’s the latest release from Low Carb Breckenridge 2017 conference.

Presentation slides are available here to download in PDF format

The findings have created some confusion. It is generally agreed that reducing saturated fat and even calories will lower LDL-C or LDLp. Dave’s experiment however is counter-intuitive in that his data show exactly the opposite. So what’s going on here?

Important to understand is that Dave’s experiment is atypical. During the experiment, subjects shift from eating a low calorie keto diet of ~800 calories/day to a whopping high calorie keto diet of ~5000 calories/day during a short window of 3 to 10 days while frequently measuring cholesterol. People do not normally check cholesterol this frequently but when checked frequently, the inverse relationship between dietary fat and cholesterol is observed. This makes the context of Dave’s experiment different, in that he is looking at fat energy flux (trafficking and clearance) rather than simply looking at what he calls the cholesterol ‘preference point’. It is this cholesterol ‘preference point’ that typically reverts back following the experiment. Under ‘normal’ testing reducing saturated fat and calories generally will lower this cholesterol ‘preference point’. I hope this clarifies.

Although Dave’s experiment does not specifically address cardiovascular risk there is an almost diabolical and game changing message that challenges the age-old lipid-hypothesis. Is lipoprotein measurement truly reflective of the steady-state and thus can we rely on it as a tool to properly measure cardiovascular risk? Stay tuned…

Dave Feldman is a senior software engineer, business developer and entrepreneur. He began a Low Carb, High Fat diet in April 2015 and after experiencing a significant rise in his total cholesterol he committed himself to learning everything he could about cholesterol and the lipid system. Read more on his website: http://cholesterolcode.com/

Dave is looking for more subjects to run the experiment. You can find him here to discuss: https://www.facebook.com/dave.feldman.5

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  • trgolfs

    Question 1: I’m not sure I am taking away the right conclusion from this presentation but I think this ongoing study seems to suggest that cholesterol level readings vary significantly one day to the next dependent on macro-nutrient ratios from the prior days which means a single measurement is greatly dependent on what you ate 3 days prior. Thus making an individuals typical cholesterol measurement highly subjective and perhaps meaningless w/o more context. Is that right or if not can you summarize the conclusion further?

    Question 2: This may not be the best place for this question, but here goes anyway. I found the story in the link below which in turn had a link to the referenced paper and another paper as well. Basically, the first paper relates evidence that lifespan may be estimated accurately via a new method, and that a high fat diet may reduce lifespan. I tried to read/interpret the the paper (way above my pay grade), but as usual the devil may be in the details re: the headline of the article. In particular is a comment on the story stating that when researchers use mice as subjects, and they feed them “fat”, it is in the form of soy oil which we know is heavy in Omega 6 (and if unbalanced with Omega 3 can/will cause cellular inflammation). I don’t know if this comment is true and/or if it is how widespread the use of soy oil may be, but this may infer that conclusions from diet research using mice fed soy oil could be skewed and potentially incorrect results derived. I know this is a broad statement and there are other factors to consider. But having read about flawed research within the nutrition field, it occurred to me that this could be significant.


    Any thoughts?

    • Dave Feldman

      Hi trgolfs-

      1) Yes! In fact your question very effectively summarizes it well.

      I’ll only add that while my research is exposing as much as 30-50% of the test is impacted by the 3 days prior for LDLc/HDLc (5 days for LDLp), my “Preference Point” or baseline, if you will, has a higher starting point due to being on a higher fat diet. This appears to vary from one individual to the next and some (like myself) see a dramatic increase after going low carb, high fat. But again, this makes sense to me given I’m now powered by the triglycerides inside the same LDLp that traffics cholesterol.

      2) I’d let other low carb doctors weigh in on this question as I’m less of an expert on the broader questions of LC diet and all cause mortality than I am on the lipid system in particular. And on the latter, I’d describe myself as cautiously optimistic — particularly given many of the large scale studies recently out of Japan and Norway ( http://www.karger.com/Article/Pdf/381654 and https://www.ncbi.nlm.nih.gov/pubmed/21951982 , respectively )

      • trgolfs

        Thanks for the quick reply Dave! I’m looking forward to digging into your website to learn more on your work. I’d love to join your study, but my travel schedule presents a tough conflict.
        – Tim Rahill