The primary purpose of this study was to compare a very low-carbohydrate and a low-fat weight loss diet on inflammatory biomarkers in overweight men. Both the low-fat and the very low-carbohydrate diet resulted in significant decreases in absolute concentrations of hsTNF-alpha, hsIL-6, hs-CRP and sICAM-1. There was no significant change in absolute sP-selectin concentrations after either diet. In summary, energy-restricted low-fat and very low-carbohydrate diets both significantly decreased several biomarkers of inflammation. These data suggest that in the short-term weight loss is primarily the driving force underlying the reductions in most of the inflammatory biomarkers.
Category: Dietary Fat
Meta-analysis of Prospective Cohort Studies Evaluating The Association of Saturated Fat With Cardiovascular Disease
A meta-analysis of prospective epidemiologic studies showed that there is no significant evidence for concluding that dietary saturated fat is associated with an increased risk of CHD or CVD. More data are needed to elucidate whether CVD risks are likely to be influenced by the specific nutrients used to replace saturated fat.
Saturated Fat, Carbohydrate, and Cardiovascular Disease
The substitution of dietary polyunsaturated fat for saturated fat has been shown to lower CVD risk, there are few epidemiologic or clinical trial data to support a benefit of replacing saturated fat with carbohydrate. Furthermore, particularly given the differential effects of dietary saturated fats and carbohydrates on concentrations of larger and smaller LDL particles, respectively, dietary efforts to improve the increasing burden of CVD risk associated with atherogenic dyslipidemia should primarily emphasize the limitation of refined carbohydrate intakes and a reduction in excess adiposity.
Presence or absence of carbohydrates and the proportion of fat in a highprotein diet affect appetite suppression but not energy expenditure in normal weight human subjects fed in energy balance
Appetite suppression and fat oxidation were higher on a high-protein diet without than with carbohydrates exchanged for fat. Energy expenditure was not affected by the carbohydrate content of a high-protein diet.
Diet-Induced Weight Loss Is Associated with Decreases in Plasma Serum Amyloid A and C-Reactive Protein Independent of Dietary Macronutrient Composition in Obese Subjects
The very low-carbohydrate dieters had a significantly greater decrease in LogSAA, but their weight loss also was significantly greater. In this study, the decreases in inflammatory markers correlated significantly with weight loss. Also, change in LogSAA correlated with change in insulin resistance. Thus, in otherwise healthy, obese women, weight loss was associated with significant decreases in both SAA and CRP. These effects were proportional to the amount of weight lost but independent of dietary macronutrient composition.
A Low-carbohydrate as Compared With a Low-fat Diet in Severe Obesity
Severely obese subjects with a high prevalence of diabetes or the metabolic syndrome lost more weight during six months on a carbohydrate-restricted diet than on a calorie- and fat-restricted diet, with a relative improvement in insulin sensitivity and triglyceride levels, even after adjustment for the amount of weight lost.
Weight Loss with a Low-Carbohydrate, Mediterranean, or Low-Fat Diet
Mediterranean and low-carbohydrate diets may be effective alternatives to low-fat diets. The more favorable effects on lipids (with the low-carbohydrate diet) and on glycemic control (with the Mediterranean diet) suggest that personal preferences and metabolic considerations might inform individualized tailoring of dietary interventions.
Comparison of High-Fat and High-Protein Diets With a High-Carbohydrate Diet in Insulin-Resistant Obese Women
In routine practice a reduced-carbohydrate, higher protein diet may be the most appropriate overall approach to reducing the risk of cardiovascular disease and type 2 diabetes. To achieve similar benefits on a HC diet, it may be necessary to increase fibre-rich wholegrains, legumes, vegetables and fruits, and to reduce saturated fatty acids to a greater extent than appears to be achieved by implementing current guidelines.
Comparison of a Low-fat Diet to a Low-carbohydrate Diet on Weight Loss, Body Composition, and Risk Factors for Diabetes and Cardiovascular Disease in Free-living, Overweight Men and Women
Both groups of subjects had significant weight loss over the 10 wk of diet intervention and nearly identical improvements in body weight and fat mass. Only the LC group had a significant decrease in circulating insulin concentrations. Group results indicated that the diets were equally effective in reducing systolic blood pressure by about 10 mm Hg and diastolic pressure by 5 mm Hg and decreasing plasminogen activator inhibitor-1 bioactivity. These data suggest that energy restriction achieved by a very LC diet is equally effective as a LF diet strategy for weight loss and decreasing body fat in overweight and obese adults.
Premenopausal Women Following a Low-carbohydrate/High-protein Diet Experience Greater Weight Loss and Less Hunger Compared to a High-carbohydrate/Low-fat diet
This study examined the effects of a low-carbohydrate/high-protein (LC/HP) diet versus a high-carbohydrate/low-fat (HC/LF) diet on scores of eating restraint and hunger. Percent change in body weight was significant for both groups over time, although relative weight loss was greater in the LC/HP group (14.8%) compared to the HC/LF (4.3%) group at wk 6. The LC/HP group had a significant decrease in hunger score from baseline to wk 6, while the HC/LF group did not. While women in both diet groups experienced weight loss, the LC/HP group had a greater percent change in body weight over time with lower scores for hunger compared to the HC/LF group. A LC/HP diet may facilitate weight loss without extreme restraint or hunger.