Soy protein, almonds, plant sterol enriched margarines, oats and barley are cholesterol-lowering foods that when eaten in proper combination will be more effective, according to a study headed by Professor David Jenkins of the University of Toronto.

The study, appearing in the current issue of the American Journal of Clinical Nutrition, also found that this food combination reduces low-density lipoprotein cholesterol ("bad" cholesterol) in similar ways as a first generation statin.

Dr. David Jenkins is a leading researcher in the nutritional sciences who developed the glycemic index. Studies attached to his name are: exploration of the connections between high-fibre diets, soy foods and heart disease prevention, and meal frequency, vegetarian diets and almonds in reducing cholesterol levels.

Read more at U of T News.