When Plant-Based Eating Sends Cholesterol Soaring

Two researchers performed a personal case study showing that their unique metabolic profiles respond in a way that contradicts standard dietary advice.

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When Harvard medical student Nick Norwitz switched from his usual meat-based ketogenic diet to a vegan version, his low-density lipoprotein (LDL) cholesterol—the so-called “bad” cholesterol—shot up by 14 percent in just one week. Similarly, fellow researcher Dave Feldman saw his LDL more than double after transitioning from a pizza-and-candy-heavy diet to vegan keto.

These findings challenge the conventional belief that plant-based diets always lower cholesterol levels. Both Norwitz and Feldman argue that their experiences highlight the importance of moving away from one-size-fits-all dietary advice toward personalized nutrition that considers unique metabolic profiles, genetics, and lifestyle.

When a Plant-Based Diet Fails to Lower Cholesterol

Norwitz recently conducted an “n=1” experiment—a personal case study designed to observe how his body would respond to a vegan ketogenic diet. This involved replacing his typical diet of beef, eggs, and butter with plant-based alternatives such as tofu, Brussels sprouts, and sesame oil.