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Ornish Diet

The Ornish program limits saturated fats as much as possible, reduces total fat to 10%, and increases carbohydrates to 75% of calories. It is a very effective but demanding regimen:

It excludes all oils and animal products except nonfat yogurt, nonfat milk, and egg whites.
Foods stressed are whole grains, legumes, and fresh fruits and vegetables.
People in the program exercise 90 minutes at least three times a week.
Stress reduction techniques are employed.
People do not smoke or drink more than two ounces of alcohol per day.

People on low fat diets should consume a wide variety of foods and take a multivitamin if appropriate.

Positives:Low-fat diets are high in fiber; whole grains, legumes, and fresh produce offer health advantages in addition to their effects on cholesterol.

One study reported that the diet reduced LDL levels to recommended levels without the addition of a cholesterol-lowering drug. The program directors have reported a 91% reduction in angina after one year and a 72% reduction after four years in spite of significant HDL cholesterol reduction.
In one study, people with type 2 diabetes who were unable to exercise achieved significant reductions in blood glucose levels and body weight with a strict vegetarian (no dairy or meat) low-fat diet.
It protects against high blood pressure.
It may possibly protect against certain cancers.

Negatives: The American Heart Association argues that the Ornish program is so difficult to maintain that it will not benefit many people. The comparison study showing the advantage of the Ornish over the Step 2 diet, in fact, was very small because few participants could sustain the efforts needed to fulfill the requirements of the Ornish program for five years. Some experts argue that it is not clear whether fat-restriction or the other elements in the program, exercise and stress reduction are mainly responsible for its benefits.

High-carbohydrate and low-fat diets can reduce HDL levels.
Type 2 diabetics who tend to be overweight and insulin-resistant overproduce glucose after carbohydrate intake, which in turn requires more insulin to process it. This leads to appetite stimulation and production of fat.
Very low-fat diets may also increase the risk for stroke from hemorrhage in the brain.

Very low fat diets may reduce calcium absorption, which may be particularly harmful in women at risk for osteoporosis