Theoretical Intakes of Modern-Day Paleo Diets: Comparison to U.S. Dietary Reference Intakes

Abstract Objectives To evaluate the nutrient adequacy of theoretical, modern-day Paleo meal plans relative to the U.S. Dietary Reference Intakes (DRIs). Methods This analysis used data from the Adhering to Dietary Approaches for Personal Taste (ADAPT) Feasibility Study, which captured data on 9 726 self-reported, popular diet followers. Paleo respondents (N = 925) reported sources of recipes and diet guidance. Five days from each of the top six sources were used to generate 30 days of meal plans among a random sample of n = 200 Paleo respondents. Nutrition Data System for Research (NDSR) was used to estimate daily nutrient content of meal plans which was compared to DRIs and recommendations, as follows: recommended daily allowances (RDAs) for vitamins D, E, and folate, which do not vary by age (years, y)/sex; sex and age-specific RDAs for vitamins A, C, calcium (Ca), magnesium (Mg), and iron (Fe); adequate intakes (AIs) for potassium (K) and fiber; upper intake level (UL) for sodium (Na); and Dietary Guidelines for Americans (DGA) upper threshold to limit saturated fat and Na. Results Estimated daily nutrient intakes of theoretical Paleo meal plans met or exceeded RDAs for the following (Paleo vs. RDA): vitamin A for men or women (1481 RAE µg vs. 900 μg and 700 µg), vitamin D (56 µg vs. 15 μg), vitamin E (27 mg vs. 15 mg), folate (489 µg vs. 400 μg), vitamin C for men or women (225 mg vs. 90 mg and 75 mg), Mg for men and women 31–70 y (539 mg vs. 420 mg and 320 mg), and Fe for men (16 mg vs. 8 mg). Theoretical estimates did not meet the following: RDAs for carbohydrate (91 g vs. 130 g), Fe for women 19–50 y (16 g vs.18 mg), Ca for men and women 61–70 y (562 mg vs. 1000 mg and 1200 mg), and AI for K (4027 mg vs. 4700 mg) or dietary fiber (25 g vs. 28 g/2000 kcal). Estimated levels of Na exceeded the UL (2763 mg vs. 2300 mg), saturated fat exceeded the DGA (19% vs. 10% kcal), and added sugar levels fell within the recommendation (1% vs. 10%). Conclusions While certain aspects of the Paleo diet offer improvements over typical reported intakes of US adults, saturated fat is high, and carbohydrate, fiber, Ca, and K levels of these theoretical diets do not meet DRIs. High levels of saturated fat present concern for cardiovascular health. Optimal nutrition may be challenging to sustain on a Paleo diet. Funding Sources Supported by USDA Cooperative Agreements 58-8050-9-004 and 58-8050-9-003.

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Menu Descriptions and Nutrient Content of Food Items in U.S. Restaurants (FS02-01-19)

Current Developments in Nutrition ◽

10.1093/cdn/nzz051.fs02-01-19 ◽

2019 ◽

Vol 3 (Supplement_1) ◽

Author(s):

Danielle Krobath ◽

William Masters ◽

Megan Mueller

Keyword(s):

Saturated Fat ◽

Nutrient Content ◽

The United States ◽

Dietary Guidelines ◽

Health Claims ◽

Trans Fat ◽

Dietary Recommendations ◽

Food Items ◽

Significant Difference ◽

Nutrient Data

Abstract Objectives This study concerns how the description of foods on restaurant menus relates to their nutrient content as disclosed on company websites. We aimed to test halo effects, regarding how claims about some desirable features might be associated with the presence of other attributes. Methods We used item descriptions and nutrient data for food items (n = 92,949) at the top-selling restaurant chains (n = 92) from 2012 through 2017 in the United States, compiled by the MenuStat project. We classified items into 4 types (mains, appetizers, desserts, sides) and claims into 3 groups using 29 search terms based on consumer interests in health (e.g., “nutritious”), product sourcing (e.g., “local” or “organic”), and vegetal items (vegetarian or vegan). Nutrient data focus on 4 dietary recommendations to limit sodium (mg), trans-fat (g) and saturated fats (% of energy), and to increase fiber (g). We also report calories per item (kcal) and its share from carbohydrates, protein and total fat (%). We used multiple regression to test whether nutrient content was associated with menu claims, controlling for year and restaurant brand, the item being marked as “shareable”, on a kid's menu, or regional and limited-time offerings. Methods and hypotheses were preregistered on As-Predicted.com. Results Contrary to our prediction, nutrient content was more often aligned with U.S. dietary guidelines when their description did include claims. With 3 claim types, 4 food types and 4 recommendations we test 48 possible cases. In 25 (52%) we found alignment between claims and nutrient recommendations, e.g., main dishes with health-related claims had 2% less calories from saturated fat (P < 0.01) and 142 mg less sodium (P < 0.01). In 3 of 48 cases (7%), claims were contrary to recommendations, all of which were desserts with sourcing claims which had more sodium, more trans-fat and more saturated fat than other desserts (all P < 0.01). In 20 of 48 cases (42%) there was no significant difference between items with and without claims. Conclusions Items described as vegetarian/vegan or with sourcing and health claims had nutrient contents that were more often aligned with dietary guidelines than other items. Menu labeling that communicates meal content more directly, such as nutrient fact panels, could inform choice and build trust in restaurant meals. Funding Sources None.

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Substitution of Milk with Whole-Fat Yogurt Products or Cheese Is Associated with a Lower Risk of Myocardial Infarction: The Danish Diet, Cancer and Health cohort

Journal of Nutrition ◽

10.1093/jn/nxz337 ◽

2020 ◽

Vol 150 (5) ◽

pp. 1252-1258

Author(s):

Karina Kvist ◽

Anne Sofie Dam Laursen ◽

Kim Overvad ◽

Marianne Uhre Jakobsen

Keyword(s):

Myocardial Infarction ◽

Dairy Products ◽

Lower Risk ◽

Proportional Hazards ◽

Saturated Fat ◽

Cox Proportional Hazards ◽

Dietary Guidelines ◽

Low Fat ◽

Men And Women

ABSTRACT Background Food-based dietary guidelines recommend replacement of whole-fat dairy products with low-fat variants based on data suggesting that diets high in saturated fat are associated with a higher risk of ischemic heart disease. However, the health effects of saturated fat may depend on the source. Objectives The aim was to investigate substitutions between different subgroups of dairy products and the risk of myocardial infarction (MI). Methods Data were from the Danish Diet, Cancer and Health cohort and included 54,903 men and women aged 50–64 y at enrollment and without an MI diagnosis. Information about intake of dairy products was obtained by a semiquantitative food-frequency questionnaire. Incident MI cases were identified through nationwide registries. We used Cox proportional hazards regression to estimate associations between specified substitutions of dairy products and MI risk. Results During a median follow-up of 15.9 y, 3033 cases were identified. Whole-fat yogurt products in place of low-fat or whole-fat milk were associated with a lower risk of MI (HR: 0.89; 95% CI: 0.80, 0.99 per 200 g/d replaced; and HR: 0.87; 95% CI: 0.78, 0.98 per 200 g/d replaced, respectively). Substitution of 20 g/d of cheese for 200 g/d of low-fat or whole-fat milk was also associated with a lower risk of MI (HR: 0.96; 95% CI: 0.92, 0.99; and HR: 0.95; 95% CI: 0.89, 0.99, respectively). Conclusions Among middle-aged Danish men and women, intake of whole-fat yogurt products or cheese in place of milk, regardless of fat content, was associated with a lower risk of development of MI.

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Sodium and Saturated Fat Content of Children's Foods at Top-selling U.S. Chain Restaurants in 2017 (P04-150-19)

Current Developments in Nutrition ◽

10.1093/cdn/nzz051.p04-150-19 ◽

2019 ◽

Vol 3 (Supplement_1) ◽

Author(s):

Paula-Dene Nesbeth ◽

Yuru Huang ◽

Kasey Heintz

Keyword(s):

Saturated Fat ◽

Nutrient Content ◽

Fat Content ◽

Dietary Guidelines ◽

Department Of Energy ◽

Nutrition Information ◽

Oak Ridge ◽

Nutrient Density ◽

Serving Size ◽

Limited Service

Abstract Objectives To understand the nutritional landscape of restaurant meals targeted to children, the nutrient content of common menu categories, such as sandwiches, were collected from top U.S. chain restaurants. Median sodium and saturated fat content of restaurant entrees, sandwiches (including burgers), and pizzas were compared to U.S. dietary recommendations. Mean sodium and saturated fat per 100 kilocalories were also compared by menu category and restaurant type (limited service and full service). Methods Nutrient data was obtained from publicly available menu and nutrition information collected in 2017 from websites of top-selling U.S. chain restaurants. Foods were categorized using menu category definitions in MenuStat, a restaurant nutrition database created by the New York City Department of Health and Mental Hygiene. Linear regression was used to identify differences in nutrient density by menu category and restaurant type. Results The dataset contained 356 entrees, 28 pizzas, 162 sandwiches and burgers from 64 top U.S. chain restaurants that have online nutrition information with menu items aimed for children. Median (Q1, Q3) milligrams of sodium were 780 (500, 1150) for entrees, 1000 (797.5, 1272.5) for pizzas, and 850 (613, 1160) for sandwiches and burgers respectively. Median (Q1, Q3) grams of saturated fat were 4.25 (2, 8) for entrees, 8 (6, 11.25) for pizzas, and 6 (3.5, 10.75) for sandwiches and burgers. Fifty-one % of entrees, 89% of pizzas, and 73% of sandwiches have >10% of calories from saturated fat, whereas the 2015–2020 Dietary Guidelines for Americans recommended consuming <10% of calories per day from saturated fat. Predicted mean saturated fat in grams per 100 kcal for sandwiches and burgers was lower in limited service (1.51, 95% CI: 1.37, 1.65) compared to full service restaurants (2.08, 95% CI: 1.88, 2.29). However, this difference may be related to serving size which was not available for 83% of menu items. Conclusions With more Americans purchasing meals outside the home and the availability of restaurant nutrition information, examination of nutrient content and serving size for restaurant foods can help to identify areas for nutritional improvement for meals targeted to children. Funding Sources U.S. Food and Drug Administration and an appointment to FDA administered by the Oak Ridge Institute for Science and Education through an interagency agreement between the U.S. Department of Energy and FDA.

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Development and validation of a new simple Healthy Meal Index for canteen meals

Public Health Nutrition ◽

10.1017/s1368980009993077 ◽

2010 ◽

Vol 13 (10) ◽

pp. 1559-1565 ◽

Cited By ~ 9

Author(s):

Anne D Lassen ◽

Anja Biltoft-Jensen ◽

Gitte L Hansen ◽

Ole Hels ◽

Inge Tetens

Keyword(s):

Nutritional Quality ◽

Saturated Fat ◽

Average Energy ◽

Scoring Systems ◽

Nutrient Content ◽

Dietary Guidelines ◽

Fruit And Vegetables ◽

Food And Nutrition ◽

Index Components ◽

Development And Validation

AbstractObjectiveNutrition evaluation tools should be developed both for scientific purposes and to encourage and facilitate healthy nutritional practices. The purpose of the present study was to develop and validate a simple food-based Healthy Meal Index (HMI) reflecting the nutritional profile of individual canteen meals.DesignThe development process included overall model selection, setting nutritional goals and defining scoring systems and thresholds. Three index components were included: (i) contents of fruit and vegetables, (ii) fat content and quality and (iii) contents of wholegrain products and potatoes. The development was built on the principles embodied by the Plate Model, but providing more specificity in some areas. The simple HMI was validated against weighed and chemically analysed food and nutrient content of a representative sample of canteen meals. The sample was split into four categories according to the total index score and compared across categories.SettingA total of 180 meals from fifteen worksite canteens.ResultsAverage energy density decreased significantly across categories (from 876 kJ/100 g to 537 kJ/100 g, P < 0·001). Also, the content of total and saturated fat, carbohydrate and fruit and vegetables varied across categories with higher score values being closer to dietary guidelines (P < 0·001).ConclusionsThe simple HMI was successful in ranking canteen meals according to their nutritional quality. The index provides a valuable tool to both researchers and food and nutrition professionals, e.g. caterers and dietitians, who wish to evaluate nutritional quality of meals in line with the recommendations for healthier eating without the use of nutrition calculation programs.

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Development and evaluation of the Dutch Healthy Diet index 2015

Public Health Nutrition ◽

10.1017/s136898001700091x ◽

2017 ◽

Vol 20 (13) ◽

pp. 2289-2299 ◽

Cited By ~ 34

Author(s):

Moniek Looman ◽

Edith JM Feskens ◽

Mariëlle de Rijk ◽

Saskia Meijboom ◽

Sander Biesbroek ◽

...

Keyword(s):

The Netherlands ◽

Correlation Coefficient ◽

Diet Quality ◽

Saturated Fat ◽

Index Score ◽

Dietary Guidelines ◽

Healthy Diet ◽

Men And Women ◽

Participant Characteristics ◽

Total Fat

AbstractObjectiveTo update the Dutch Healthy Diet index, a measure of diet quality, to reflect adherence to the Dutch dietary guidelines 2015 and to evaluate against participants’ characteristics and nutrient intakes with the score based on 24 h recall (24 hR) data and FFQ data.DesignThe Dutch Healthy Diet index 2015 (DHD15-index) consists of fifteen components representing the fifteen food-based Dutch dietary guidelines of 2015. Per component the score ranges between 0 and 10, resulting in a total score between 0 (no adherence) and 150 (complete adherence).SettingWageningen area, the Netherlands, 2011–2013.SubjectsData of 885 men and women, aged 20–70 years, participating in the longitudinal NQplus study, who filled out two 24 hR and one FFQ, were used.ResultsMean (sd) score of the DHD15-index was 68·7 (16·1) for men and 79·4 (16·0) for women. Significant inverse trends were found between the DHD15-index and BMI, smoking, and intakes of energy, total fat and saturated fat. Positive trends were seen across sex-specific quintiles of the DHD15-index score with energy-adjusted micronutrient intakes. Mean DHD15-index score of the FFQ data was 15·5 points higher compared with 24 hR data, with a correlation coefficient of 0·56 between the scores. Observed trends of the DHD15-index based on FFQ with participant characteristics, macronutrient and energy-adjusted micronutrient intakes were similar to those with the DHD15-index based on 24 hR.ConclusionsThe DHD15-index score assesses adherence to the Dutch dietary guidelines 2015 and indicates diet quality. The DHD15-index score can be based on 24 hR data and on FFQ data.

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Global Review of Dairy Recommendations in Food-Based Dietary Guidelines

Frontiers in Nutrition ◽

10.3389/fnut.2021.671999 ◽

2021 ◽

Vol 8 ◽

Author(s):

Kevin B. Comerford ◽

Gregory D. Miller ◽

Amy C. Boileau ◽

Stephanie N. Masiello Schuette ◽

Janice C. Giddens ◽

...

Keyword(s):

Sustainable Development ◽

Global Health ◽

National Level ◽

Saturated Fat ◽

Nutrient Content ◽

Food Group ◽

Dietary Guidelines ◽

Health Concern ◽

Dietary Recommendations ◽

Dairy Food

At present, there are ~100 countries with national food-based dietary guidelines. While the intent of these guidelines is to inform national-level dietary recommendations, they also tie into global health and sustainable development initiatives, since diet and nutrition are linked to outcomes for all 17 United Nations Sustainable Development Goals. Therefore, key messaging in food-based dietary guidelines plays an important role in both national and global health efforts. However, this type of national-level dietary guidance is not standardized and varies considerably from country to country, and from food group to food group. The main objective of this review is to provide a novel look at dairy food group messaging within global food-based dietary guidelines, focusing specifically on nutrient-based and health-based messaging. Dairy-based messaging from 94 national food-based dietary guidelines was reviewed and grouped by region, with an emphasis on messaging regarding dairy's contribution to nutrients of public health concern for both underconsumption and overconsumption. The results showed that most nutrient-based dairy messaging relating to underconsumption was focused on calcium, followed by vitamin D, iodine, potassium, and protein; whereas messaging related to overconsumption was focused on saturated fat, added sugars, and salt. Health-based messaging specific to dairy food intake typically coalesced around three types of health outcomes: (1) bone, teeth, and muscle, (2) cardiometabolic, and (3) gut and immune. Although a fundamental concept of food-based dietary guidelines is to provide dietary guidance in a manner that is both “food-based,” and in the context of “dietary” patterns, most food-based dietary guidelines still express the health value of dairy foods (and potentially other foods groups) solely in terms of their nutrient content – and often times only in the context of a single nutrient (e.g., calcium).

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Nutrition and packaging characteristics of toddler foods and milks in Australia

Public Health Nutrition ◽

10.1017/s1368980020004590 ◽

2020 ◽

pp. 1-13

Author(s):

Jennifer R McCann ◽

Georgina C Russell ◽

Karen J Campbell ◽

Julie L Woods

Keyword(s):

Saturated Fat ◽

Total Sugar ◽

Dietary Guidelines ◽

Snack Food ◽

Cross Sectional ◽

Total Sugars ◽

Snack Foods ◽

Retail Food Environment ◽

Regulatory Approach ◽

Sugar Levels

Abstract Objective: To analyse nutritional and packaging characteristics of toddler-specific foods and milks in the Australian retail food environment to identify how such products fit within the Australian Dietary Guidelines (ADG) and the NOVA classification. Design: Cross-sectional retail audit of toddler foods and milks. On-pack product attributes were recorded. Products were categorised as (1) food or milk; (2) snack food or meal and (3) snacks sub-categorised depending on main ingredients. Products were classified as a discretionary or core food as per the ADG and level of processing according to NOVA classification. Setting: Supermarkets and pharmacies in Australia. Results: A total of 154 foods and thirty-two milks were identified. Eighty percentage of foods were snacks, and 60 % of foods were classified as core foods, while 85 % were ultraprocessed (UP). Per 100 g, discretionary foods provided significantly more energy, protein, total and saturated fat, carbohydrate, total sugar and Na (P < 0·001) than core foods. Total sugars were significantly higher (P < 0·001) and Na significantly lower (P < 0·001) in minimally processed foods than in UP foods. All toddler milks (n 32) were found to have higher energy, carbohydrate and total sugar levels than full-fat cow’s milk per 100 ml. Claims and messages were present on 99 % of foods and all milks. Conclusions: The majority of toddler foods available in Australia are UP snack foods and do not align with the ADG. Toddler milks, despite being UP, do align with the ADG. A strengthened regulatory approach may address this issue.

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Elucidating the Relationship Between Insomnia, Sex, and Cardiovascular Disease

Gender and the Genome ◽

10.1177/2470289720980018 ◽

2020 ◽

Vol 4 ◽

pp. 247028972098001

Author(s):

Rebecca Leeds ◽

Ari Shechter ◽

Carmela Alcantara ◽

Brooke Aggarwal ◽

John Usseglio ◽

...

Keyword(s):

Cardiovascular Disease ◽

Sex Differences ◽

Cardiovascular Health ◽

Future Research ◽

Sex And Gender ◽

Men And Women ◽

Sex Research ◽

And Gender ◽

The Relationship ◽

Cvd Mortality

Sex differences in cardiovascular disease (CVD) mortality have been attributed to differences in pathophysiology between men and women and to disparities in CVD management that disproportionately affect women compared to men. Similarly, there has been investigation of differences in the prevalence and presentation of insomnia attributable to sex. Few studies have examined how sex and insomnia interact to influence CVD outcomes, however. In this review, we summarize the literature on sex-specific differences in the prevalence and presentation of insomnia as well as existing research regarding the relationship between insomnia and CVD outcomes as it pertains to sex. Research to date indicate that women are more likely to have insomnia than men, and there appear to be differential associations in the relation between insomnia and CVD by sex. We posit potential mechanisms of the relationship between sex, insomnia and CVD, discuss gaps in the existing literature, and provide commentary on future research needed in this area. Unraveling the complex relations between sex, insomnia, and CVD may help to explain sex-specific differences in CVD, and identify sex-specific strategies for promotion of cardiovascular health. Throughout this review, terms “men” and “women” are used as they are in the source literature, which does not differentiate between sex and gender. The implications of this are also discussed.

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Evaluation of a nutrient-rich food index score in the Netherlands

Journal of Nutritional Science ◽

10.1017/jns.2015.4 ◽

2015 ◽

Vol 4 ◽

Cited By ~ 12

Author(s):

Diewertje Sluik ◽

Martinette T. Streppel ◽

Linde van Lee ◽

Anouk Geelen ◽

Edith J. M. Feskens

Keyword(s):

Energy Density ◽

Saturated Fat ◽

Dietary Guidelines ◽

Dietary Quality ◽

Cereal Products ◽

Nutrient Density ◽

Rich Food ◽

The Individual ◽

Methodological Considerations ◽

Development And Validation

AbstractNutrient-rich food (NRF) index scores are dietary quality indices based on nutrient density. We studied the design aspects involved in the development and validation of NRF index scores, using the Dutch consumption data and guidelines as an example. We evaluated fifteen NRF index scores against the Dutch Healthy Diet Index (DHD-index), a measure of adherence to the Dutch dietary guidelines, and against energy density. The study population included 2106 adults from the Dutch National Food Consumption Survey 2007–2010. The index scores were composed of beneficial nutrients (protein, fibre, fatty acids, vitamins, minerals), nutrients to limit (saturated fat, sugar, Na) or a combination. Moreover, the influence of methodological decisions was studied, such as the choice of calculation basis (100 g or 100 kcal (418 kJ)). No large differences existed in the prediction of the DHD-index by the fifteen NRF index scores. The score that best predicted the DHD-index included nine beneficial nutrients and three nutrients to limit on a 100-kcal basis, the NRF9.3 with a model R2 of 0·34. The scores were quite robust with respect to sex, BMI and differences in calculation methods. The NRF index scores were correlated with energy density, but nutrient density better predicted the DHD-index than energy density. Consumption of vegetables, cereals and cereal products, and dairy products contributed most to the individual NRF9.3 scores. In conclusion, many methodological considerations underlie the development and evaluation of nutrient density models. These decisions may depend upon the purpose of the model, but should always be based upon scientific, objective and transparent criteria.

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Abstract 3610: Comparative Effects of 3 Popular Diets on Lipids, Endothelial Function and Biomarkers of Atherothrombosis in the Absence of Weight Loss

Circulation ◽

10.1161/circ.116.suppl_16.ii_819 ◽

2007 ◽

Vol 116 (suppl_16) ◽

Author(s):

Michael Miller ◽

Valerie Beach ◽

Charles Mangano ◽

Jeffrey Rhyne ◽

Christina Dobmeier ◽

...

Keyword(s):

Weight Loss ◽

Endothelial Function ◽

Cardiovascular Health ◽

Dietary Intervention ◽

Saturated Fat ◽

Inverse Correlation ◽

Monounsaturated Fat ◽

The South ◽

Atkins Diet ◽

Total Fat

Background : While the effect of popular diets on weight loss has been extensively studied, less is known in the absence of weight loss. We hypothesized that a diet high in total and saturated fat would be associated with adverse effects on LDL-C, endothelial function and biomarkers of atherothrombosis compared to lower fat diets. Methods : We tested 3 popular diets, including Atkins (50% fat), South Beach (30% fat) and Ornish (10% fat) in a randomized and counterbalanced, crossover study. Subjects completed each of the three 4-week dietary intervention phases followed by a 4-week washout period. They were weighed weekly and caloric adjustments made if weight change exceeded 1 kg. At the completion of each dietary phase, 3-day food records were analyzed, fasting blood was sampled and brachial artery reactivity testing (BART) performed. Results : Eighteen of 26 adults (mean age: 30.6 ± 9.6 yrs, 50% female) completed all 3 dietary phases. There were no changes in weight at the conclusion of each phase. However, non-significant increases in LDL-C occurred during the Atkins phase (pre: 96.5, post: 112.9 mg/dL; P=0.12 ), whereas LDL-C was reduced during the Ornish (pre: 110.1, post: 84.6 mg/dL; P=0.006 ) and South Beach phases (pre: 101.7, post: 91.5 mg/dL; P=0.01 ). BART testing revealed a significant inverse correlation between flow-mediated vasodilation and intake of total fat (r 2 =−0.29; P=0.03 ), saturated fat (r 2 =−0.31; P=0.02 ) and monounsaturated fat (r 2 =−0.35; P=0.01 ). Microarray analysis demonstrated increased expression of several leukocyte biomarkers including, ICAM2 (37%; P=0.002 ), SELL (26%; P=0.007 ) and SOD1 (42%; P=0.04 ) at the completion of the Atkins diet compared to baseline. In contrast, expression of atherothrombotic biomarkers was not increased after the South Beach or Ornish phase. Conclusions: In the absence of weight loss, the high fat Atkins diet is associated with increased LDL-C, reduced endothelial vasoreactivity and increased expression of biomarkers of atherothrombosis. As such, these data suggest that isocaloric conversion to the Atkins diet may negatively impact cardiovascular health as compared to the South Beach or Ornish Diet.

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