Heart Health And Red Yeast Rice
Study Shows Lower Cholesterol Count With Fewer Statin Side Effects
The History of Red Yeast Rice
Red yeast (Monascus purpureus) fermented on rice has been used in Traditional Chinese Medicine for Spleen and Stomach Deficiency type digestive problems and Blood Stagnation. A common culinary spice, it is found in Peking Duck and Chinese style spare ribs. Use of foods such as this as part of a health care system is at the core of TCM.
Red yeast rice is known as Zhi Tai when in powdered form but is called Xue Zhi Kang in alcohol extract form. In Chinese Medicine different forms of processing may produce different medical effects and thus may be used differently. So it is important to be clear as to how the red yeast rice is prepared to understand its likely effects.
Now red yeast rice is gaining western recognition as a medication for patients suffering from high cholesterol and heart disease. In Traditional Chinese Medicine, heart disease is often a form of Blood Stagnation.
The Red Yeast Rice Study
In the study, five thousand patients taking a partially purified extract of xue zhi kang showed a lower risk of heart disease related mortality and significantly reduced cholesterol levels than the control patients.
Chinese Medicine is often criticized for lack of scientific studies proving the effectiveness of medicines used. But this study of Xue Zhi Kang, followed randomized, double-blind placebo techniques and the results support one of the traditional uses of red yeast rice that dates back to 800 A.D.
In addition, few side effects were noted as compared with the variety and severity of side effects of statin drugs used for lowering cholesterol.
Statin Side Effects and Red Yeast Rice
Interestingly, the active ingredient in some statins is Monacolin K, which was originally derived from red yeast rice. Many of those statin-based cholesterol medications are being scrutinized for serious side effects such as statin-induced rhabdomyolysis (muscle breakdown) and liver problems.
But the product used in this recent study contained multiple components of red yeast rice. And the side effects, mild gastrointestinal disturbance and headaches, were far less dangerous.
In the past western studies have tended to look for an active ingredient, not acknowledging that there may be a synergistic effect from the whole plant or food as normally consumed in China.
Treated from a Traditional Chinese Medicine perspective, Xue Zhi Kang’s value in lowering cholesterol and improving heart health, would be one component of an overall formula, which would be enhanced by suggesting diet and lifestyle changes.
Isn’t it interesting that the American Heart Association is promoting diet and exercise as key to controlling cholesterol and improving heart health before looking at medications as an option?
