The Experts below are selected from a list of 321 Experts worldwide ranked by ideXlab platform
M. Uusitupa - One of the best experts on this subject based on the ideXlab platform.
-
Comparison of the effects of plant sterol ester and plant stanol ester-enriched margarines in Lowering serum cholesterol concentrations in hypercholesterolaemic subjects on a Low-Fat Diet.
European journal of clinical nutrition, 2000Co-Authors: M. A. Hallikainen, Essi Sarkkinen, Arja T. Erkkilä, M. UusitupaAbstract:Comparison of the effects of plant sterol ester and plant stanol ester-enriched margarines in Lowering serum cholesterol concentrations in hypercholesterolaemic subjects on a Low-Fat Diet
-
Effects of 2 Low-Fat stanol ester–containing margarines on serum cholesterol concentrations as part of a Low-Fat Diet in hypercholesterolemic subjects
The American journal of clinical nutrition, 1999Co-Authors: M. A. Hallikainen, M. UusitupaAbstract:Background: Full-Fat sitostanol ester‐containing margarine reduces serum total and LDL cholesterol, but the effect of plant stanol ester‐containing margarine as part of a Low-Fat, Low-cholesterol Diet has not been studied. Objective: We investigated the cholesterol-Lowering effects of 2 novel, Low-Fat stanol ester‐containing margarines as part of a Low-Fat Diet recommended for hypercholesterolemic subjects. Design: In a parallel, double-blind study, 55 hypercholesterolemic subjects were randomly assigned after a 4-wk high-Fat Diet (baseline) to 3 Low-Fat margarine groups: wood stanol ester‐containing margarine (WSEM), vegetable oil stanol ester‐containing margarine (VOSEM), and control margarine (no stanol esters). The groups consumed the margarines for 8 wk as part of a Diet resembling that of the National Cholesterol Education Program’s Step II Diet. The daily mean total stanol intake was 2.31 and 2.16 g in the WSEM and VOSEM groups, respectively. Results: During the experimental period, the reduction in serum total cholesterol was 10.6% (P < 0.001) and 8.1% (P < 0.05) greater and in LDL cholesterol was 13.7% (P < 0.01) and 8.6% (P = 0.072) greater in the WSEM and VOSEM groups, respectively, than in the control group. Serum campesterol concentrations decreased 34.5% and 41.3% (P < 0.001) in the WSEM and VOSEM groups, respectively. Serum HDL cholesterol, sitostanol, campestanol, b-carotene, and Fat-soluble vitamin concentrations did not change significantly from baseline. Conclusions: We conclude that the Low-Fat, plant stanol ester‐containing margarines are effective cholesterol-Lowering products in hypercholesterolemic subjects when used as part of a Low-Fat, Low-cholesterol Diet. They offer an additional, clinically significant reduction in serum cholesterol concentrations to that obtained with a Low-Fat Diet alone. Am J Clin Nutr 1999;69:403‐10.
-
effects of 2 Low Fat stanol ester containing margarines on serum cholesterol concentrations as part of a Low Fat Diet in hypercholesterolemic subjects
The American Journal of Clinical Nutrition, 1999Co-Authors: M. A. Hallikainen, M. UusitupaAbstract:Background: Full-Fat sitostanol ester‐containing margarine reduces serum total and LDL cholesterol, but the effect of plant stanol ester‐containing margarine as part of a Low-Fat, Low-cholesterol Diet has not been studied. Objective: We investigated the cholesterol-Lowering effects of 2 novel, Low-Fat stanol ester‐containing margarines as part of a Low-Fat Diet recommended for hypercholesterolemic subjects. Design: In a parallel, double-blind study, 55 hypercholesterolemic subjects were randomly assigned after a 4-wk high-Fat Diet (baseline) to 3 Low-Fat margarine groups: wood stanol ester‐containing margarine (WSEM), vegetable oil stanol ester‐containing margarine (VOSEM), and control margarine (no stanol esters). The groups consumed the margarines for 8 wk as part of a Diet resembling that of the National Cholesterol Education Program’s Step II Diet. The daily mean total stanol intake was 2.31 and 2.16 g in the WSEM and VOSEM groups, respectively. Results: During the experimental period, the reduction in serum total cholesterol was 10.6% (P < 0.001) and 8.1% (P < 0.05) greater and in LDL cholesterol was 13.7% (P < 0.01) and 8.6% (P = 0.072) greater in the WSEM and VOSEM groups, respectively, than in the control group. Serum campesterol concentrations decreased 34.5% and 41.3% (P < 0.001) in the WSEM and VOSEM groups, respectively. Serum HDL cholesterol, sitostanol, campestanol, b-carotene, and Fat-soluble vitamin concentrations did not change significantly from baseline. Conclusions: We conclude that the Low-Fat, plant stanol ester‐containing margarines are effective cholesterol-Lowering products in hypercholesterolemic subjects when used as part of a Low-Fat, Low-cholesterol Diet. They offer an additional, clinically significant reduction in serum cholesterol concentrations to that obtained with a Low-Fat Diet alone. Am J Clin Nutr 1999;69:403‐10.
M. A. Hallikainen - One of the best experts on this subject based on the ideXlab platform.
-
Comparison of the effects of plant sterol ester and plant stanol ester-enriched margarines in Lowering serum cholesterol concentrations in hypercholesterolaemic subjects on a Low-Fat Diet.
European journal of clinical nutrition, 2000Co-Authors: M. A. Hallikainen, Essi Sarkkinen, Arja T. Erkkilä, M. UusitupaAbstract:Comparison of the effects of plant sterol ester and plant stanol ester-enriched margarines in Lowering serum cholesterol concentrations in hypercholesterolaemic subjects on a Low-Fat Diet
-
Effects of 2 Low-Fat stanol ester–containing margarines on serum cholesterol concentrations as part of a Low-Fat Diet in hypercholesterolemic subjects
The American journal of clinical nutrition, 1999Co-Authors: M. A. Hallikainen, M. UusitupaAbstract:Background: Full-Fat sitostanol ester‐containing margarine reduces serum total and LDL cholesterol, but the effect of plant stanol ester‐containing margarine as part of a Low-Fat, Low-cholesterol Diet has not been studied. Objective: We investigated the cholesterol-Lowering effects of 2 novel, Low-Fat stanol ester‐containing margarines as part of a Low-Fat Diet recommended for hypercholesterolemic subjects. Design: In a parallel, double-blind study, 55 hypercholesterolemic subjects were randomly assigned after a 4-wk high-Fat Diet (baseline) to 3 Low-Fat margarine groups: wood stanol ester‐containing margarine (WSEM), vegetable oil stanol ester‐containing margarine (VOSEM), and control margarine (no stanol esters). The groups consumed the margarines for 8 wk as part of a Diet resembling that of the National Cholesterol Education Program’s Step II Diet. The daily mean total stanol intake was 2.31 and 2.16 g in the WSEM and VOSEM groups, respectively. Results: During the experimental period, the reduction in serum total cholesterol was 10.6% (P < 0.001) and 8.1% (P < 0.05) greater and in LDL cholesterol was 13.7% (P < 0.01) and 8.6% (P = 0.072) greater in the WSEM and VOSEM groups, respectively, than in the control group. Serum campesterol concentrations decreased 34.5% and 41.3% (P < 0.001) in the WSEM and VOSEM groups, respectively. Serum HDL cholesterol, sitostanol, campestanol, b-carotene, and Fat-soluble vitamin concentrations did not change significantly from baseline. Conclusions: We conclude that the Low-Fat, plant stanol ester‐containing margarines are effective cholesterol-Lowering products in hypercholesterolemic subjects when used as part of a Low-Fat, Low-cholesterol Diet. They offer an additional, clinically significant reduction in serum cholesterol concentrations to that obtained with a Low-Fat Diet alone. Am J Clin Nutr 1999;69:403‐10.
-
effects of 2 Low Fat stanol ester containing margarines on serum cholesterol concentrations as part of a Low Fat Diet in hypercholesterolemic subjects
The American Journal of Clinical Nutrition, 1999Co-Authors: M. A. Hallikainen, M. UusitupaAbstract:Background: Full-Fat sitostanol ester‐containing margarine reduces serum total and LDL cholesterol, but the effect of plant stanol ester‐containing margarine as part of a Low-Fat, Low-cholesterol Diet has not been studied. Objective: We investigated the cholesterol-Lowering effects of 2 novel, Low-Fat stanol ester‐containing margarines as part of a Low-Fat Diet recommended for hypercholesterolemic subjects. Design: In a parallel, double-blind study, 55 hypercholesterolemic subjects were randomly assigned after a 4-wk high-Fat Diet (baseline) to 3 Low-Fat margarine groups: wood stanol ester‐containing margarine (WSEM), vegetable oil stanol ester‐containing margarine (VOSEM), and control margarine (no stanol esters). The groups consumed the margarines for 8 wk as part of a Diet resembling that of the National Cholesterol Education Program’s Step II Diet. The daily mean total stanol intake was 2.31 and 2.16 g in the WSEM and VOSEM groups, respectively. Results: During the experimental period, the reduction in serum total cholesterol was 10.6% (P < 0.001) and 8.1% (P < 0.05) greater and in LDL cholesterol was 13.7% (P < 0.01) and 8.6% (P = 0.072) greater in the WSEM and VOSEM groups, respectively, than in the control group. Serum campesterol concentrations decreased 34.5% and 41.3% (P < 0.001) in the WSEM and VOSEM groups, respectively. Serum HDL cholesterol, sitostanol, campestanol, b-carotene, and Fat-soluble vitamin concentrations did not change significantly from baseline. Conclusions: We conclude that the Low-Fat, plant stanol ester‐containing margarines are effective cholesterol-Lowering products in hypercholesterolemic subjects when used as part of a Low-Fat, Low-cholesterol Diet. They offer an additional, clinically significant reduction in serum cholesterol concentrations to that obtained with a Low-Fat Diet alone. Am J Clin Nutr 1999;69:403‐10.
Gary D. Foster - One of the best experts on this subject based on the ideXlab platform.
-
personalized nutrition pretreatment glucose metabolism determines individual long term weight loss responsiveness in individuals with obesity on Low carbohydrate versus Low Fat Diet
International Journal of Obesity, 2019Co-Authors: Mads F. Hjorth, Yishai Zohar, Lorien E Urban, Drew R Sayer, Sharon J Herring, Arne Astrup, Samuel Klein, Bruce W. Patterson, Babette S. Zemel, Gary D. FosterAbstract:The interaction between fasting plasma glucose (FPG) and fasting insulin (FI) concentrations and Diets with different carbohydrate content were studied as prognostic markers of weight loss as recent studies up to 6 months of duration have suggested the importance of these biomarkers. This was a retrospective analysis of a clinical trial where participants with obesity were randomized to an ad libitum Low-carbohydrate Diet or a Low-Fat Diet with Low energy content (1200–1800 kcal/day [≈ 5.0–7.5 MJ/d]; ≤ 30% calories from Fat) for 24 months. Participants were categorized (pretreatment) as normoglycemic (FPG < 5.6 mmol/L) or prediabetic (FPG ≥ 5.6–6.9 mmol/L) and further stratified by median FI. Linear mixed models were used to examine outcomes by FPG and FI values. After 2 years, participants with prediabetes and high FI lost 7.2 kg (95% CI 2.1;12.2, P = 0.005) more with the Low-Fat than Low-carbohydrate Diet, whereas those with prediabetes and Low FI tended to lose 6.2 kg (95% CI −0.9;13.3, P = 0.088) more on the Low-carbohydrate Diet than Low-Fat Diet [mean difference: 13.3 kg (95% CI 4.6;22.0, P = 0.003)]. No differences between Diets were found among participants with normoglycemia and either high or Low FI (both P ≥ 0.16). Fasting plasma glucose and insulin are strong predictors of the weight loss response to Diets with different macronutrient composition and might be a useful approach for personalized weight management.
-
weight and metabolic outcomes after 2 years on a Low carbohydrate versus Low Fat Diet
Obstetrical & Gynecological Survey, 2010Co-Authors: Gary D. Foster, Holly R Wyatt, James O Hill, Angela Makris, Diane L Rosenbaum, Carrie Brill, Richard I Stein, Selma B Mohammed, Bernard V Miller, Daniel J RaderAbstract:Previous studies have demonstrated that Low-carbohydrate Diets achieve greater short-term (6 months) weight loss than Low-Fat Diets. Longer-term (1 to 2 years) data have been inconsistent. Weight loss obtained with either Diet is generally minimal. Some investigators have attributed this suboptimal weight loss to the uniform lack of inclusion in most studies of behavioral interventions to change lifestyle. This randomized, parallel-group, controlled trial compared the effects of 2-year treatment with either a Low-carbohydrate or Low-Fat Diet combined with a behavioral intervention program on body weight and several other clinical endpoints. Between 2003 and 2007, 307 adults at a mean age of 45.5 years (SD, 9.7 years) and mean body mass index of 36.1 kg/m 2 (SD, 3.5 kg/m 2 ) were enrolled. A total of 153 of the study subjects (group 1) were assigned to a Low-carbohydrate Diet, which limited carbohydrate intake to 20 g/d for 3 months; unrestricted consumption of Fat and protein was alLowed. Carbohydrate intake after the first 12 weeks was gradually increased (5 g/d per week) until the desired weight was reached. Group 2 was comprised of 154 participants who were assigned to receive a Low-Fat Diet limiting energy intake to 1200 to 1800 kcal/d, with ≤30% of the calories from Fat. All participants received comprehensive behavioral treatment. Weight loss and most secondary outcomes (serum lipoproteins, blood pressure, urinary ketones, and symptoms were assessed at 3, 6, 12, and 24 months. Secondary outcomes of bone mineral density and body composition were evaluated at 6, 12, and 24 months. Both Diet groups achieved clinically significant and almost identical weight loss at 1 year (11 kg [11%]) and at 2 years (7 kg [7%]. No differences were found between the groups in weight, bone mineral density, or body composition over the 2 years of the study. At 3 and 6 months, however, significantly greater reductions were found in the Low-carbohydrate Diet group than in the Low-Fat Diet group for triglyceride levels, diastolic pressure, and very-Low-density as well as Low-density lipoprotein cholesterol levels. More adverse symptoms were observed in the first 6 months in the Low-carbohydrate Diet group. An increase of approximately 20% in high-density lipoprotein cholesterol levels was observed in the Low-carbohydrate Diet group at 6 months and persisted throughout the study; this increase was more than twice that found in the Low-Fat Diet group. The investigators conclude from these findings that either a Low-carbohydrate or a Low-Fat Diet can achieve successful long-term weight loss if combined with a behavioral intervention program.
-
weight and metabolic outcomes after 2 years on a Low carbohydrate versus Low Fat Diet
Annals of Internal Medicine, 2010Co-Authors: Gary D. Foster, Holly R Wyatt, James O Hill, Angela Makris, Diane L Rosenbaum, Carrie Brill, Richard I Stein, Selma B Mohammed, Bernard V Miller, Daniel J RaderAbstract:In this randomized trial, participants took part in a comprehensive lifestyle modification program and were assigned to either a Low-carbohydrate or Low-Fat Diet. Previous trials comparing Low-carb...
-
weight and metabolic outcomes after 2 years on a Low carbohydrate versus Low Fat Diet a randomized trial
Annals of Internal Medicine, 2010Co-Authors: Gary D. Foster, Holly R Wyatt, James O Hill, Diane L Rosenbaum, Carrie Brill, Richard I Stein, Selma B Mohammed, Bernard V Miller, Angela P Makris, Daniel J RaderAbstract:Data from several randomized trials over the past 6 years have demonstrated that Low-carbohydrate Diets produced greater short-term (6 months) weight loss than Low-Fat, calorie-restricted Diets (1-5). The longer-term (1 to 2 years) results are mixed. Some studies found greater weight loss with Low-carbohydrate Diets than with Low-Fat Diets (5, 6), whereas others found no difference (1, 7-9). However, weight loss with either Diet was usually minimal (10-12), presumably because of the modest dose of behavioral treatment provided in these studies (1, 6). The only 2-year randomized, controlled trial of a Low-carbohydrate Diet to date found greater 2-year weight loss with a Low-carbohydrate than a Low-Fat Diet (6). The Israel-based study used visual prompts in a cafeteria setting to guide the selection of the main meal (lunch). Whether the results would be similar in different settings and cultures is unknown. In addition, few previous studies have evaluated the effect of Low-carbohydrate Diets on symptoms or bone, and the assessments have been limited to 6 months (3, 4). The purpose of our randomized, 3-center trial was to evaluate the effects of long-term (2-year) treatment with either a Low-carbohydrate or Low-Fat, calorie-restricted Diet on key clinical end points, namely body weight, cardiovascular risk factors, bone mineral density, and general symptoms. The primary outcome was weight loss at 2 years. All participants received comprehensive behavioral treatment (13, 14) to enhance weight loss associated with both Diets. We hypothesized that a Low-carbohydrate Diet would produce greater weight loss at 2 years than a Low-calorie, Low-Fat Diet. Context Previous studies comparing Low-carbohydrate with Low-Fat Diets focused on short-term outcomes and did not uniformly include interventions to change physical activity and other aspects of lifestyle. Contribution This randomized trial compared outcomes of a behavioral intervention combined with either a Low-carbohydrate or Low-Fat Diet and found that after 2 years, participants in both groups lost about 7% of body weight. Greater improvement in high-density lipoprotein cholesterol levels was observed with a Low-carbohydrate Diet, but other metabolic measures were similar in both groups. Implication Overweight persons can achieve substantial weight loss at 2 years if they participate in a behavioral intervention combined with a Low-Fat or a Low-carbohydrate Diet. —The Editors
Daniel J Rader - One of the best experts on this subject based on the ideXlab platform.
-
weight and metabolic outcomes after 2 years on a Low carbohydrate versus Low Fat Diet
Obstetrical & Gynecological Survey, 2010Co-Authors: Gary D. Foster, Holly R Wyatt, James O Hill, Angela Makris, Diane L Rosenbaum, Carrie Brill, Richard I Stein, Selma B Mohammed, Bernard V Miller, Daniel J RaderAbstract:Previous studies have demonstrated that Low-carbohydrate Diets achieve greater short-term (6 months) weight loss than Low-Fat Diets. Longer-term (1 to 2 years) data have been inconsistent. Weight loss obtained with either Diet is generally minimal. Some investigators have attributed this suboptimal weight loss to the uniform lack of inclusion in most studies of behavioral interventions to change lifestyle. This randomized, parallel-group, controlled trial compared the effects of 2-year treatment with either a Low-carbohydrate or Low-Fat Diet combined with a behavioral intervention program on body weight and several other clinical endpoints. Between 2003 and 2007, 307 adults at a mean age of 45.5 years (SD, 9.7 years) and mean body mass index of 36.1 kg/m 2 (SD, 3.5 kg/m 2 ) were enrolled. A total of 153 of the study subjects (group 1) were assigned to a Low-carbohydrate Diet, which limited carbohydrate intake to 20 g/d for 3 months; unrestricted consumption of Fat and protein was alLowed. Carbohydrate intake after the first 12 weeks was gradually increased (5 g/d per week) until the desired weight was reached. Group 2 was comprised of 154 participants who were assigned to receive a Low-Fat Diet limiting energy intake to 1200 to 1800 kcal/d, with ≤30% of the calories from Fat. All participants received comprehensive behavioral treatment. Weight loss and most secondary outcomes (serum lipoproteins, blood pressure, urinary ketones, and symptoms were assessed at 3, 6, 12, and 24 months. Secondary outcomes of bone mineral density and body composition were evaluated at 6, 12, and 24 months. Both Diet groups achieved clinically significant and almost identical weight loss at 1 year (11 kg [11%]) and at 2 years (7 kg [7%]. No differences were found between the groups in weight, bone mineral density, or body composition over the 2 years of the study. At 3 and 6 months, however, significantly greater reductions were found in the Low-carbohydrate Diet group than in the Low-Fat Diet group for triglyceride levels, diastolic pressure, and very-Low-density as well as Low-density lipoprotein cholesterol levels. More adverse symptoms were observed in the first 6 months in the Low-carbohydrate Diet group. An increase of approximately 20% in high-density lipoprotein cholesterol levels was observed in the Low-carbohydrate Diet group at 6 months and persisted throughout the study; this increase was more than twice that found in the Low-Fat Diet group. The investigators conclude from these findings that either a Low-carbohydrate or a Low-Fat Diet can achieve successful long-term weight loss if combined with a behavioral intervention program.
-
weight and metabolic outcomes after 2 years on a Low carbohydrate versus Low Fat Diet
Annals of Internal Medicine, 2010Co-Authors: Gary D. Foster, Holly R Wyatt, James O Hill, Angela Makris, Diane L Rosenbaum, Carrie Brill, Richard I Stein, Selma B Mohammed, Bernard V Miller, Daniel J RaderAbstract:In this randomized trial, participants took part in a comprehensive lifestyle modification program and were assigned to either a Low-carbohydrate or Low-Fat Diet. Previous trials comparing Low-carb...
-
weight and metabolic outcomes after 2 years on a Low carbohydrate versus Low Fat Diet a randomized trial
Annals of Internal Medicine, 2010Co-Authors: Gary D. Foster, Holly R Wyatt, James O Hill, Diane L Rosenbaum, Carrie Brill, Richard I Stein, Selma B Mohammed, Bernard V Miller, Angela P Makris, Daniel J RaderAbstract:Data from several randomized trials over the past 6 years have demonstrated that Low-carbohydrate Diets produced greater short-term (6 months) weight loss than Low-Fat, calorie-restricted Diets (1-5). The longer-term (1 to 2 years) results are mixed. Some studies found greater weight loss with Low-carbohydrate Diets than with Low-Fat Diets (5, 6), whereas others found no difference (1, 7-9). However, weight loss with either Diet was usually minimal (10-12), presumably because of the modest dose of behavioral treatment provided in these studies (1, 6). The only 2-year randomized, controlled trial of a Low-carbohydrate Diet to date found greater 2-year weight loss with a Low-carbohydrate than a Low-Fat Diet (6). The Israel-based study used visual prompts in a cafeteria setting to guide the selection of the main meal (lunch). Whether the results would be similar in different settings and cultures is unknown. In addition, few previous studies have evaluated the effect of Low-carbohydrate Diets on symptoms or bone, and the assessments have been limited to 6 months (3, 4). The purpose of our randomized, 3-center trial was to evaluate the effects of long-term (2-year) treatment with either a Low-carbohydrate or Low-Fat, calorie-restricted Diet on key clinical end points, namely body weight, cardiovascular risk factors, bone mineral density, and general symptoms. The primary outcome was weight loss at 2 years. All participants received comprehensive behavioral treatment (13, 14) to enhance weight loss associated with both Diets. We hypothesized that a Low-carbohydrate Diet would produce greater weight loss at 2 years than a Low-calorie, Low-Fat Diet. Context Previous studies comparing Low-carbohydrate with Low-Fat Diets focused on short-term outcomes and did not uniformly include interventions to change physical activity and other aspects of lifestyle. Contribution This randomized trial compared outcomes of a behavioral intervention combined with either a Low-carbohydrate or Low-Fat Diet and found that after 2 years, participants in both groups lost about 7% of body weight. Greater improvement in high-density lipoprotein cholesterol levels was observed with a Low-carbohydrate Diet, but other metabolic measures were similar in both groups. Implication Overweight persons can achieve substantial weight loss at 2 years if they participate in a behavioral intervention combined with a Low-Fat or a Low-carbohydrate Diet. —The Editors
Eric C. Westman - One of the best experts on this subject based on the ideXlab platform.
-
a Low carbohydrate ketogenic Diet versus a Low Fat Diet to treat obesity and hyperlipidemia a randomized controlled trial
Annals of Internal Medicine, 2004Co-Authors: William S Yancy, Ronna P Bakst, John R Guyton, Maren K Olsen, Eric C. WestmanAbstract:BACKGROUND: Low-carbohydrate Diets remain popular despite a paucity of scientific evidence on their effectiveness. OBJECTIVE: To compare the effects of a Low-carbohydrate, ketogenic Diet program with those of a Low-Fat, Low-cholesterol, reduced-calorie Diet. DESIGN: Randomized, controlled trial. SETTING: Outpatient research clinic. PARTICIPANTS: 120 overweight, hyperlipidemic volunteers from the community. INTERVENTION: Low-carbohydrate Diet (initially, <20 g of carbohydrate daily) plus nutritional supplementation, exercise recommendation, and group meetings, or Low-Fat Diet (<30% energy from Fat, <300 mg of cholesterol daily, and deficit of 500 to 1000 kcal/d) plus exercise recommendation and group meetings. MEASUREMENTS: Body weight, body composition, fasting serum lipid levels, and tolerability. RESULTS: A greater proportion of the Low-carbohydrate Diet group than the Low-Fat Diet group completed the study (76% vs. 57%; P = 0.02). At 24 weeks, weight loss was greater in the Low-carbohydrate Diet group than in the Low-Fat Diet group (mean change, -12.9% vs. -6.7%; P < 0.001). Patients in both groups lost substantially more Fat mass (change, -9.4 kg with the Low-carbohydrate Diet vs. -4.8 kg with the Low-Fat Diet) than Fat-free mass (change, -3.3 kg vs. -2.4 kg, respectively). Compared with recipients of the Low-Fat Diet, recipients of the Low-carbohydrate Diet had greater decreases in serum triglyceride levels (change, -0.84 mmol/L vs. -0.31 mmol/L [-74.2 mg/dL vs. -27.9 mg/dL]; P = 0.004) and greater increases in high-density lipoprotein cholesterol levels (0.14 mmol/L vs. -0.04 mmol/L [5.5 mg/dL vs. -1.6 mg/dL]; P < 0.001). Changes in Low-density lipoprotein cholesterol level did not differ statistically (0.04 mmol/L [1.6 mg/dL] with the Low-carbohydrate Diet and -0.19 mmol/L [-7.4 mg/dL] with the Low-Fat Diet; P = 0.2). Minor adverse effects were more frequent in the Low-carbohydrate Diet group. LIMITATIONS: We could not definitively distinguish effects of the Low-carbohydrate Diet and those of the nutritional supplements provided only to that group. In addition, participants were healthy and were folLowed for only 24 weeks. These factors limit the generalizability of the study results. CONCLUSIONS: Compared with a Low-Fat Diet, a Low-carbohydrate Diet program had better participant retention and greater weight loss. During active weight loss, serum triglyceride levels decreased more and high-density lipoprotein cholesterol level increased more with the Low-carbohydrate Diet than with the Low-Fat Diet.
-
a Low carbohydrate ketogenic Diet versus a Low Fat Diet to treat obesity and hyperlipidemia
Annals of Internal Medicine, 2004Co-Authors: William S Yancy, Ronna P Bakst, John R Guyton, Maren K Olsen, Eric C. WestmanAbstract:Patients on a Low-carbohydrate Diet had better adherence and lost more weight than those on a Low-Fat Diet. During active weight loss, serum triglyceride levels and high-density lipoprotein cholest...
