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I really shouldn't read health supplements any more.  They generally just annoy me.  But I could resist.  I found this gem in the Sunday Telegraph yesterday.

Just before I ditched Paleo and went out to buy some soy and margarine, I thought I'd see if I could find out a bit more about the study.

So it appears the study split 351 men & post menopausal women into two groups for the six-month period.  One ate low fat, the other low fat – with “special cholesterol lowering foods”.  Hmm, interesting, low fat compared to low fat…  The group with the special cholesterol lowering foods lowered their LDL by 13%.  But then there was also a 22.6% drop out rate.  This is taking me back to Tom Naughton's Science for Smart People lecture at the AHS…

The group with the “special food” also received sessions with a dietitian.  The other low fat group did not.

They summed up saying that because the diet was complex, researchers couldn't tell which foods made a difference in lowering cholesterol.  Excellent.  Regardless, write ups of the study, like the one I saw are still identify these foods as being proven to help lower LDL: –

• Soy proteins such as soy milk and tofu.
• Viscous or “sticky” fibres from oats, barley and psyllium.
• Nuts, including tree nuts and peanuts.
• Plant sterols in margarine.

Whilst Loblaw (a Canadian food retailer), Solae (who sell Soy products) and Unilever (who own lots of products, including margarine) sponsored the study and provided some of the foods used, that obviously had no impact on the study.  Whatsoever.

I think I'll stick to my high fat diet…

Digging Deeper: When Studies and Sponsorships Collide

It’s always wise to read between the lines when encountering “science-backed” nutrition claims, especially when those claims align neatly with processed food marketing. Studies funded or supplied by companies with direct financial interest in the outcomes — like Unilever, Solae, or Loblaw — are not inherently invalid, but they do deserve extra scrutiny. When a study concludes that “cholesterol-lowering foods” (conveniently available from the sponsoring companies) improve health outcomes, the conflict of interest should at least raise eyebrows.

In the case of this particular study, the fact that both groups followed low-fat diets makes it impossible to determine if the outcomes were related to the removal of saturated fat, the addition of sponsor-supplied foods, or simply the regular dietitian check-ins only one group received.

The Real Problem With Cholesterol-Lowering Narratives

Public health messaging has long been obsessed with lowering cholesterol, particularly LDL, as though it’s the single most important marker of health. But this is an oversimplification. Cholesterol is essential for producing hormones, supporting cell membranes, and helping the body produce vitamin D. Rather than blindly pursuing lower LDL numbers, a more balanced conversation around lipid ratios, inflammation, and metabolic health is overdue.

Numerous studies have shown that total cholesterol — or even LDL alone — is a poor predictor of heart disease in isolation. Far more telling are factors like triglyceride to HDL ratios, insulin resistance, and chronic inflammation. Yet articles like the one in the Sunday Telegraph continue to focus on LDL reduction via dietary tweaks that promote processed food products.

What the Study Didn’t Say: The Role of Inflammation

Interestingly, there’s little to no mention of inflammation in the article — or the study itself. Chronic inflammation is now widely recognised as a key driver of cardiovascular disease. Reducing inflammation through a nutrient-dense, low-toxin diet is a far more holistic and effective strategy than simply trying to push down cholesterol levels with soy milk and margarine.

A Paleo diet, rich in omega-3 fatty acids, antioxidants, and bioavailable nutrients, naturally addresses inflammation by removing the root causes: seed oils, refined sugars, grains, and ultra-processed foods. But this concept rarely makes headlines, perhaps because there’s no branded margarine to sell alongside it.

The Soy Dilemma

Soy protein is frequently positioned as a “health food” — particularly for its supposed benefits on cholesterol. However, soy comes with its own list of issues. Most commercial soy is genetically modified and heavily processed, often treated with hexane and other chemicals. Additionally, soy contains phytoestrogens, which can interfere with hormone function — especially concerning for those with thyroid issues or hormone-sensitive conditions.

In a wholefood-based Paleo context, soy is excluded not only because of its antinutrients and processing, but also because there are far more nourishing, less controversial sources of protein available — like grass-fed beef, pastured eggs, and wild-caught fish.

What About Oats, Barley and Psyllium?

The “viscous fibre” component of the cholesterol-lowering formula mentioned in the study usually comes from oats, barley, or psyllium husk. While soluble fibre can certainly support gut health and slow digestion, it doesn’t require grains to be effective. Vegetables like okra, sweet potato and pumpkin, as well as chia seeds and flaxseeds, also provide soluble fibre — without the blood sugar spikes and gluten-related inflammation grains can cause for many.

Barley and oats both contain gluten or gluten-like proteins that can trigger gut irritation and immune responses, especially in those with sensitivities. And let’s not forget: these grains are almost always heavily processed before they reach the supermarket shelf.

Peanuts and the “Nut” Misunderstanding

Yes, nuts were included in the study's cholesterol-lowering foods. But it’s worth noting that peanuts are not actually nuts — they’re legumes. This distinction matters in the Paleo world, where legumes are typically avoided due to their antinutrient content (like lectins and phytic acid), potential to cause gut irritation, and high omega-6 content.

Tree nuts, when consumed in moderation and in their whole, raw form, can be a good addition to a Paleo diet. However, over-reliance on roasted, salted nuts as a “health food” — especially when they’re used to bulk out ultra-processed snack bars — often leads to more harm than good.

And Then There’s Margarine

The inclusion of margarine in any list of “cholesterol-lowering foods” is perhaps the most telling sign of industry influence. Margarine is often made with hydrogenated or interesterified vegetable oils, designed to stay shelf-stable and mimic the texture of butter. While many brands now avoid trans fats due to public backlash, they still rely on heavily processed seed oils that are high in omega-6 fats and prone to oxidation — both of which can fuel inflammation.

Butter from grass-fed cows, by contrast, contains fat-soluble vitamins (A, D, E, and K2), healthy saturated fats, and conjugated linoleic acid (CLA) — a naturally occurring fatty acid with anti-inflammatory properties. Yet somehow, margarine is still sold as the “heart-healthy” option. Go figure.

Why Real Food Doesn't Need a Sponsor

One of the most consistent themes in mainstream nutritional studies is that real, whole foods rarely get the spotlight — largely because they can’t be patented, branded, or profitably packaged. When large corporations fund dietary studies, the outcomes often reflect a subtle (or not-so-subtle) preference toward products they manufacture and sell.

A study comparing a standard Western diet to a Paleo template rich in real food would be fascinating — but good luck getting funding from a margarine company.

Final Thought: Stick With What Humans Have Always Eaten

The idea that cholesterol should be lowered at any cost is outdated and oversimplified. Rather than relying on margarine, soy milk and barley to prop up your lipid numbers, focus instead on a nutrient-rich, anti-inflammatory diet that your ancestors would recognise as food.

Eat eggs. Cook with butter. Add fatty cuts of grass-fed meat. Include plenty of vegetables, leafy greens and good-quality fats. These foods won’t just lower your risk of disease — they’ll make you feel better, stronger and more in control of your health.

And next time you read about a miracle food study in the Sunday paper, check who paid for it. You might find the answer is as manufactured as the margarine it’s trying to sell.