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.

scholarly journals A Randomized Trial of a Low-Carbohydrate Diet vs Orlistat Plus a Low-Fat Diet for Weight Loss

2010 ◽  
Vol 170 (2) ◽  
pp. 136 ◽  
Author(s):  
William S. Yancy ◽  
Eric C. Westman ◽  
Jennifer R. McDuffie ◽  
Steven C. Grambow ◽  
Amy S. Jeffreys ◽  
...  
Keyword(s):  
Weight Loss ◽  
Randomized Trial ◽  
Low Fat ◽  
Carbohydrate Diet ◽  
Low Carbohydrate Diet ◽  
Low Fat Diet ◽  
Low Carbohydrate

scholarly journals Effect of weight loss by a low-fat diet and a low-carbohydrate diet on peptide YY levels

2010 ◽  
Vol 34 (8) ◽  
pp. 1239-1242 ◽  
Author(s):  
P A Essah ◽  
J R Levy ◽  
S N Sistrun ◽  
S M Kelly ◽  
J E Nestler
Keyword(s):  
Weight Loss ◽  
Peptide Yy ◽  
Low Fat ◽  
Carbohydrate Diet ◽  
Low Carbohydrate Diet ◽  
Low Fat 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

The Effect of a Low Fat Diet Compared to a Low Carbohydrate Diet on Weight Loss

2006 ◽  
Vol 106 (8) ◽  
pp. A32
Author(s):  
J.A. Pleuss ◽  
S.A. Phillips ◽  
R. Hoffmann ◽  
A.Y. Syed ◽  
A.Q. Syed ◽  
...  
Keyword(s):  
Weight Loss ◽  
Low Fat ◽  
Carbohydrate Diet ◽  
Low Carbohydrate Diet ◽  
Low Fat Diet ◽  
Low Carbohydrate

scholarly journals Low Carbohydrate and Low-Fat Diets: What We Don't Know and Why we Should Know It

Nutrients ◽  
2019 ◽  
Vol 11 (11) ◽  
pp. 2749 ◽  
Author(s):  
Seid ◽  
Rosenbaum
Keyword(s):  
Weight Loss ◽  
Weight Maintenance ◽  
Caloric Intake ◽  
Saturated Fat ◽  
Conclusive Evidence ◽  
Low Fat ◽  
Low Carbohydrate Diet ◽  
Low Fat Diet ◽  
Low Carbohydrate ◽  
Cholesterol Intake

In the 1940s, the diet-heart hypothesis proposed that high dietary saturated fat and cholesterol intake promoted coronary heart disease in “at-risk“ individuals. This hypothesis prompted federal recommendations for a low-fat diet for “high risk” patients and as a preventive health measure for everyone except infants. The low carbohydrate diet, first used to treat type 1 diabetes, became a popular obesity therapy with the Atkins diet in the 1970s. Its predicted effectiveness was based largely on the hypothesis that insulin is the causa prima of weight gain and regain via hyperphagia and hypometabolism during and after weight reduction, and therefore reduced carbohydrate intake would promote and sustain weight loss. Based on literature reviews, there are insufficient randomized controlled inpatient studies examining the physiological significance of the mechanisms proposed to support one over the other. Outpatient studies can be confounded by poor diet compliance such that the quality and quantity of the energy intake cannot be ascertained. Many studies also fail to separate macronutrient quantity from quality. Overall, there is no conclusive evidence that the degree of weight loss or the duration of reduced weight maintenance are significantly affected by dietary macronutrient quantity beyond effects attributable to caloric intake. Further work is needed.

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