Eating a specific type of broccoli with more of a natural compound called glucoraphanin for 3 months lowers bad cholesterol more than regular broccoli does.
Scientific Claim
Consumption of 400 grams per week of high glucoraphanin broccoli for 12 weeks causes a 5.1% to 7.1% reduction in plasma LDL cholesterol in middle-aged adults at moderate cardiovascular risk, which is significantly greater than the negligible reduction seen with standard broccoli.
Original Statement
“In study 1 (37 volunteers), the HG broccoli diet reduced plasma LDL-C by 7.1% (95% CI: –1.8%, –12.3%, p = 0.011), whereas standard broccoli reduced LDL-C by 1.8% (95% CI +3.9%, –7.5%, ns). In study 2 (93 volunteers), the HG broccoli diet resulted in a reduction of 5.1% (95% CI: –2.1%, –8.1%, p = 0.001), whereas standard broccoli reduced LDL-C by 2.5% (95% CI: +0.8%, –5.7%, ns). When data from the two studies were combined the reduction in LDL-C by the HG broccoli was significantly greater than standard broccoli (p = 0.031).”
Evidence Quality Assessment
Claim Status
appropriately stated
Study Design Support
Design supports claim
Appropriate Language Strength
definitive
Can make definitive causal claims
Assessment Explanation
The study is a randomized controlled trial with control group, random allocation, blinding, and statistical significance, which supports definitive causal language. The effect size and population are clearly specified.
Evidence from Studies
Supporting (1)
Diet rich in high glucoraphanin broccoli reduces plasma LDL cholesterol: Evidence from randomised controlled trials
People who ate a special kind of broccoli with more glucoraphanin for 12 weeks saw their bad cholesterol drop by about 5–7%, while those who ate regular broccoli saw almost no change—so the special broccoli really works better.