Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Red yeast rice is a traditional Chinese food and remedy, but its use for lipid disorders—including high triglycerides—has also been investigated in modern research. The active compounds in red yeast rice are called monacolins, most notably monacolin K, which is chemically identical to the prescription statin drug lovastatin. Most scientific studies on red yeast rice focus on its effects on cholesterol rather than triglycerides specifically.

Some clinical trials and meta-analyses suggest that red yeast rice can modestly reduce triglyceride levels, in addition to lowering total and LDL cholesterol. The triglyceride-lowering effect is generally less pronounced than its cholesterol-lowering effect. For example, a 2015 meta-analysis in PLOS ONE found that red yeast rice could lower triglycerides by about 0.26 mmol/L (~23 mg/dL) compared to placebo. However, these studies often have limitations, including variable product quality, small sample sizes, and short durations. Furthermore, the effect size is modest, and not all studies find statistically significant results for triglycerides.

In summary, while red yeast rice has a scientifically plausible mechanism for lowering triglycerides, and some evidence supports its modest benefit, the primary and best-supported use is for cholesterol reduction. More rigorous research is needed to fully establish its efficacy for high triglycerides. Additionally, safety concerns exist due to variable monacolin content and potential for contamination with citrinin, a harmful byproduct.

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