73 DIFFERENTIAL EFFECTS OF LOW FAT AND LOW CARBOHYDRATE DIET IN THE MANAGEMENT OF METABOLIC SYNDROME IN OBESE NON DIABETIC PATIENTS

2008 ◽  
Vol 18 ◽  
pp. S52
Author(s):  
F. Muzio ◽  
A. Boggio ◽  
M. Fiscella ◽  
L. Mondazzi ◽  
E. Passaro ◽  
...  
Keyword(s):  
Metabolic Syndrome ◽  
Diabetic Patients ◽  
Low Fat ◽  
Carbohydrate Diet ◽  
Differential Effects ◽  
Low Carbohydrate Diet ◽  
Low Carbohydrate

scholarly journals Implementation and evaluation of a weight-reduction programme for diabetic patients at a primary health care facility in the Western Cape: a pilot study

2017 ◽  
Vol 59 (2) ◽  
pp. 34
Author(s):  
Adil Razak ◽  
Abdul Aziez Isaacs
Keyword(s):  
Weight Loss ◽  
Weight Reduction ◽  
Health Centre ◽  
Diet Group ◽  
Diabetic Patients ◽  
Low Fat ◽  
Carbohydrate Diet ◽  
Low Carbohydrate Diet ◽  
Low Fat Diet ◽  
Low Carbohydrate

Background: Diabetes is a common non-communicable disease and complications are resulting in increased disability, reduced life expectancy and enormous health costs for virtually every society. Medical Nutrition Therapy is important for the prevention, treatment, and self-management of diabetes, and the prevention or delay in onset of diabetes-related complications. The current nutritional guidelines for diabetes state that carbohydrates should comprise 45–60% of the total nutritional intake and that lowcarbohydrate or high-protein diets offer no long-term success over healthy eating plans. Recent studies suggest that there may be merit in using low-carbohydrate diets in diabetic patients for weight reduction and improved cardiovascular markers. This study aimed to implement and evaluate a pilot programme for weight loss in diabetes mellitus type 2 patients by comparing a low-carbohydrate diet with the conventional low-fat diet. Methods: The study design was that of a two-group parallel design, with one group following a low-fat diet and the other a low-carbohydrate diet. Diabetic patients attending the Mitchell’s Plain Community Health Centre in Cape Town were recruited, with 10 participants in each group. Both groups received similar advice on exercise and behaviour change. Changes in weight, waist circumference, blood pressure and blood parameters (creatinine, lipids and HbA1c) were recorded at baseline and again after 12 weeks. Results: There were reductions in weight (1.85 kg vs. 0.1 kg gain) and HbA1c (1.72 vs. 0.32) in the low-carbohydrate diet group when compared with the low-fat diet group. No significant change was seen in other parameters including BP, total cholesterol and serum creatinine for either group. Conclusion: Low-carbohydrate diets may be effective in promoting weight loss and improving glucose control in diabetic patients. Implementation of this programme would require a paradigm shift for staff and further studies to assess its acceptability for patients. (Full text of the research articles are available online at www.medpharm.tandfonline.com/ojfp) S Afr Fam Pract 2017; DOI: 10.1080/20786190.2017.1329490

scholarly journals Effects of low carbohydrate diet compared to low fat diet on reversing the metabolic syndrome, using NCEP ATP III criteria: a randomized clinical trial

BMC Nutrition ◽  
2021 ◽  
Vol 7 (1) ◽  
Author(s):  
Sherzad Ali Ismael
Keyword(s):  
Metabolic Syndrome ◽  
Diet Group ◽  
Low Fat ◽  
Obese Adults ◽  
Carbohydrate Diet ◽  
Low Carbohydrate Diet ◽  
Low Fat Diet ◽  
The Metabolic Syndrome ◽  
Low Carbohydrate ◽  
The Us

Abstract Introduction The purpose of this study is to compare the change in the metabolic syndrome prevalence and risk factors between participants who followed a low carbohydrate diet and those who followed a low fat diet for six months in Erbil city/ Iraqi Kurdistan. Methods Out of 289 apparently healthy obese adults who were chosen by a stratified multistage probability sampling method, 94 of them agreed to participate in the study. They were assigned to low carbohydrate and low fat diet groups. Both groups were followed up for 6 months and the data were taken at baseline, after 3 months and after 6 months of intervention. Ninety-four obese adults completed the intervention. One-way repeated measures ANOVA was used to compare differences of metabolic dependent variables between the two independent variables, the low carbohydrate and low fat diet, at baseline, after 3 months and after 6 months of intervention. Results The Participants in low carbohydrate diet group had greater decrease in the prevalence of MetS. At the baseline, according to the ATP III criteria, the prevalence of metabolic syndrome was 44.4% (24/54) in low carbohydrate diet group and 60% (24/40) in low fat diet group. The prevalence of MetS was decreased significantly to 16.7% (9/54) after 3 months and to 3.7% (2/54) after 6 months in low carbohydrate diet (p < 0.001). Moreover, the prevalence of MetS was decreased significantly to 32.5 (13/40) after 3 months and to 22.5% (9/40) after 6 months in low fat diet (p < 0.001). No statistically significant difference was found between low carbohydrate diet & low fat diet at the baseline (p-value = 0.136) and after 3 months and after 6 months of intervention. Conclusions Both low carbohydrate diet and low fat diet have significant effects on reducing the prevalence of MetS in obese adults when followed up for 6 months. Compared to low fat diet, low carbohydrate diet had greater effect in reducing the prevalence of metabolic syndrome. Both diet programs were found to be effective in improving the metabolic state of obese adults. Trial registration The trial is registered retrospectively at the US National Institutes of Health (ClinicalTrials.gov). The registration in the US National Institutes of Health was done in 23/12/2020 with the registration number: NCT04681924.

scholarly journals Effect of a low-carbohydrate diet versus a low-fat, calorie-restricted diet on adipokine levels in obese, diabetic participants

2010 ◽  
Vol Volume 3 ◽  
pp. 357-361 ◽  
Author(s):  
Marion Vetter ◽  
Marion Vetter ◽  
Alisha Wade ◽  
Leslie Womble ◽  
Cornelia Dalton-Bakes ◽  
...  
Keyword(s):  
Restricted Diet ◽  
Low Fat ◽  
Carbohydrate Diet ◽  
Low Carbohydrate Diet ◽  
Low Carbohydrate ◽  
Diet Versus

Weight loss leads to reductions in inflammatory biomarkers after a very-low-carbohydrate diet and a low-fat diet in overweight men

2004 ◽  
Vol 107 (4) ◽  
pp. 365-369 ◽  
Author(s):  
Matthew J. SHARMAN ◽  
Jeff S. VOLEK
Keyword(s):  
Weight Loss ◽  
Body Mass ◽  
High Sensitivity ◽  
Inflammatory Biomarkers ◽  
Low Grade ◽  
Low Fat ◽  
Carbohydrate Diet ◽  
Low Carbohydrate Diet ◽  
Low Fat Diet ◽  
Low Carbohydrate

In recent years, it has become apparent that low-grade vascular inflammation plays a key role in all stages of the pathogenesis of atherosclerosis. Weight loss has been shown to improve blood inflammatory markers; however, it is unknown if weight-loss diets varying in macronutrient composition differentially affect inflammatory responses. The primary purpose of the present study was to compare a very-low-carbohydrate diet and a low-fat weight-loss diet on inflammatory biomarkers in overweight men. In a randomized cross-over design, 15 overweight men (body fat, >25%; body mass index, 34 kg/m2) consumed two experimental weight-loss diets for two consecutive 6-week periods: a very-low-carbohydrate diet (<10% energy via carbohydrate) and a low-fat diet (<30% energy via fat). Both the low-fat and the very-low-carbohydrate diets resulted in significant decreases in absolute concentrations of hsTNF-α (high-sensitivity tumour necrosis factor-α), hsIL-6 (high-sensitivity interleukin-6), hsCRP (high-sensitivity C-reactive protein) and sICAM-1 (soluble intercellular cell-adhesion molecule-1). There was no significant change in absolute sP-selectin (soluble P-selectin) concentrations after either diet. Normalized inflammatory values represented as the delta change per 1 kg reduction in body mass showed a significant difference between the two diets only for sP-selectin (P<0.05). 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.

Which has the biggest impact on weight loss: Either low-fat or low-carbohydrate diet?

2019 ◽  
Vol 22 (3) ◽  
pp. 32-33
Author(s):  
Shoaib Y. Mahmood ◽  
Daniela Rodriguez ◽  
Shelley Waits ◽  
Daniel J. Hurst
Keyword(s):  
Weight Loss ◽  
Low Fat ◽  
Carbohydrate Diet ◽  
Low Carbohydrate Diet ◽  
Low Carbohydrate

Abstract P167: The Long-term Effect of a Low-Carbohydrate Diet on Appetite Hormones: A Randomized Controlled Trial

Circulation ◽  
2013 ◽  
Vol 127 (suppl_12) ◽  
Author(s):  
Tian Hu ◽  
Kristi Reynolds ◽  
Lu Yao ◽  
Calynn Bunol ◽  
Yanxi Liu ◽  
...  
Keyword(s):  
Peptide Yy ◽  
Controlled Trial ◽  
P Value ◽  
Low Fat ◽  
Carbohydrate Diet ◽  
Low Carbohydrate Diet ◽  
Low Carbohydrate ◽  
Total Ghrelin ◽  
Study Participants

The long-term effects of low-carbohydrate diets on hormones related to appetite are unclear. We recruited a total of 148 study participants with a body mass index of 30 - 45 kg/m2 (Mean: 35.4 kg/m2) who were free of diabetes, cardiovascular diseases and kidney disease. The participants were randomly assigned to either a low-carbohydrate diet (<40 g/day; N=75) or a low fat (<30% energy from fat, <10% from saturated fat; N=73) diet. Two 24-hour dietary recalls were conducted at each clinic visit (0, 3, 6 and 12 months of the intervention). Participants met with a study dietitian weekly for the first month followed by group settings bi-weekly for 5 months then monthly for the subsequent 6 months. Each group was provided the same behavioral curriculum related to diet emphasizing portion control and eating habits. Total ghrelin and peptide YY were determined using radioimmunoassay methods. Of the study participants, 60 in the low-fat group (81.1%) and 59 in the low-carbohydrate group (79.7%) completed the entire intervention. The mean age was 46.8 years, 88.5% were women and 55.1% were African-Americans. The low-carbohydrate group lost approximately 3.5 kg more body weight than did the low-fat group (P value: 0.002) over the course of the intervention. Both diets decreased total peptide YY and ghrelin. Compared to low-fat diets, the low-carbohydrate diet resulted in a significantly greater decrease in total peptide YY at 6 (Net change: -6.8 ph/mL; P value: 0.04) and 12 months (Net change: -10.6 ph/mL; P value: 0.02). The changes in total ghrelin were not significantly different throughout the study. Our findings suggest that the low-carbohydrate diet did not result in a greater loss of appetite, compared to the low-fat diet.

Abstract P165: The Long-term Effect of a Low-Carbohydrate Diet on Endothelial Dysfunction and Insulin Resistance: A Randomized Controlled Trial

Circulation ◽  
2013 ◽  
Vol 127 (suppl_12) ◽  
Author(s):  
Tian Hu ◽  
Kristi Reynolds ◽  
Lu Yao ◽  
Calynn Bunol ◽  
Yanxi Liu ◽  
...  
Keyword(s):  
Insulin Resistance ◽  
Endothelial Dysfunction ◽  
Adhesion Molecule ◽  
Low Fat ◽  
Carbohydrate Diet ◽  
Low Carbohydrate Diet ◽  
Low Fat Diet ◽  
Low Carbohydrate ◽  
Study Participants

The long-term effects of low-carbohydrate diets versus low-fat diets on endothelial dysfunction and insulin resistance are unclear. A total of 148 study participants with a body mass index of 30 - 45 kg/m2 (Mean: 35.4 kg/m2) who were free of diabetes, cardiovascular diseases and kidney disease were recruited. The participants were randomly assigned to either a low-carbohydrate diet (<40 g/day; N=75) or a low fat (<30% energy from fat, <10% from saturated fat; N=73) diet. Two 24-hour dietary recalls were conducted at each clinic visit (0, 3, 6 and 12 months of intervention). Participants met with a study dietitian weekly for the first month followed by group settings bi-weekly for 5 months and monthly for the last 6 months. Each group was provided the same behavioral curriculum related to diet emphasizing portion control and eating habits. Biomarkers for endothelial function and insulin resistance included E-selectin, Intercellular Adhesion Molecule 1 (ICAM-1), vascular cell adhesion molecule 1 (VCAM-1), Insulin-like growth Factor-1 (IGF-1), serum insulin, and glucose. Mixed-effect regression models including group, time and their interaction were used to analyze the data. Of the study participants, 60 in the low-fat group (81.1%) and 59 in the low-carbohydrate group (79.7%) completed the entire intervention. The mean age was 46.8 years, 88.5% were women and 55.1% were African-Americans. The low-carbohydrate group lost approximately 3.5 kg more body weight than did the low-fat group (P= 0.002) on average. Compared to the low-fat diet, the low-carbohydrate diet resulted in greater reductions in E-selectin (net change: -4.5, -4.3, and -3.8 ng/mL at 3, 6, and 12 months, respectively; overall P= 0.002) and ICAM-1 (net change: -7.3, -10.4, and -16.8 ng/mL at 3, 6, and 12 months, respectively; overall P= 0.06). There was no significant change in any other markers. Our findings suggest that the low-carbohydrate is at least as effective as the low-fat diet at improving endothelial dysfunction and insulin resistance.

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