scholarly journals Associations of Changes in Blood Lipid Concentrations with Changes in Dietary Cholesterol Intake in the Context of a Healthy Low-Carbohydrate Weight Loss Diet: A Secondary Analysis of the DIETFITS Trial

Nutrients ◽  
2021 ◽  
Vol 13 (6) ◽  
pp. 1935
Author(s):  
Monica Vergara ◽  
Michelle E. Hauser ◽  
Lucia Aronica ◽  
Joseph Rigdon ◽  
Priya Fielding-Singh ◽  
...  
Keyword(s):  
Weight Loss ◽  
Plasma Lipids ◽  
Secondary Analysis ◽  
Dietary Cholesterol ◽  
Density Lipoprotein ◽  
Refined Grains ◽  
Weight Loss Diet ◽  
Upper Limit ◽  
Low Carbohydrate ◽  
Cholesterol Intake

In 2015, the Dietary Guidelines for Americans (DGA) eliminated the historical upper limit of 300 mg of dietary cholesterol/day and shifted to a more general recommendation that cholesterol intake should be limited. The primary aim of this secondary analysis of the Diet Intervention Examining the Factors Interacting With Treatment Success (DIETFITS) weight loss diet trial was to evaluate the associations between 12-month changes in dietary cholesterol intake (mg/day) and changes in plasma lipids, particularly low-density lipoprotein (LDL) cholesterol for those following a healthy low-carbohydrate (HLC) diet. Secondary aims included examining high-density lipoprotein (HDL) cholesterol and triglycerides and changes in refined grains and added sugars. The DIETFITS trial randomized 609 healthy adults aged 18–50 years with body mass indices of 28–40 kg/m2 to an HLC or healthy low-fat (HLF) diet for 12 months. Linear regressions examined the association between 12-month change in dietary cholesterol intake and plasma lipids in 208 HLC participants with complete diet and lipid data, adjusting for potential confounding variables. Baseline dietary cholesterol intake was 322 ± 173 (mean ± SD). At 12 months, participants consumed an average of 460 ± 227 mg/day of dietary cholesterol; 76% consumed over the previously recommended limit of 300 mg/day. Twelve-month changes in cholesterol intake were not significantly associated with 12-month changes in LDL-C, HDL-C, or triglycerides. Diet recall data suggested participants’ increase in dietary cholesterol was partly due to replacing refined grains and sugars with eggs. An increase in daily dietary cholesterol intake to levels substantially above the previous 300 mg upper limit was not associated with a negative impact on lipid profiles in the setting of a healthy, low-carbohydrate weight loss diet.

scholarly journals Changes in blood lipid concentrations associated with changes in intake of dietary saturated fat in the context of a healthy low-carbohydrate weight-loss diet: a secondary analysis of the Diet Intervention Examining The Factors Interacting with Treatment Success (DIETFITS) trial

2019 ◽  
Vol 109 (2) ◽  
pp. 433-441 ◽  
Author(s):  
Cynthia W Shih ◽  
Michelle E Hauser ◽  
Lucia Aronica ◽  
Joseph Rigdon ◽  
Christopher D Gardner
Keyword(s):  
Weight Loss ◽  
Lipid Profile ◽  
Secondary Analysis ◽  
Saturated Fat ◽  
Blood Lipid ◽  
Carbohydrate Intake ◽  
Fat Intake ◽  
Weight Loss Diet ◽  
Low Carbohydrate ◽  
Saturated Fat Intake

ABSTRACTBackgroundFor low-carbohydrate diets, a public health approach has focused on the replacement of carbohydrates with unsaturated fats. However, little research exists on the impacts of saturated fat intake on the lipid profile in the context of whole-food-based low-carbohydrate weight-loss diets.ObjectivesThe primary aim of this secondary analysis of the DIETFITS weight loss trial was to evaluate the associations between changes in percentage of dietary saturated fatty acid intake (%SFA) and changes in low-density lipoproteins, high-density lipoproteins, and triglyceride concentrations for those following a healthy low-carbohydrate (HLC) diet. The secondary aim was to examine these associations specifically for HLC dieters who had the highest 12-month increases in %SFA.MethodsIn the DIETFITS trial, 609 generally healthy adults, aged 18–50 years, with body mass indices of 28–40 kg/m2 were randomly assigned to a healthy low-fat (HLF) or HLC diet for 12 months. In this analysis, linear regression, both without and with adjustment for potential confounders, was used to measure the association between 12-month change in %SFA and blood lipids in 208 HLC participants with complete diet and blood lipid data.ResultsParticipants consumed an average of 12–18% of calories from SFA. An increase of %SFA, without significant changes in absolute saturated fat intake, over 12 months was associated with a statistically significant decrease in triglycerides in the context of a weight-loss study in which participants simultaneously decreased carbohydrate intake. The association between increase in %SFA and decrease in triglycerides was no longer significant when adjusting for 12-month change in carbohydrate intake, suggesting carbohydrate intake may be a mediator of this relationship.ConclusionsThose on a low-carbohydrate weight-loss diet who increase their percentage intake of dietary saturated fat may improve their overall lipid profile provided they focus on a high-quality diet and lower their intakes of both calories and refined carbohydrates. This trial was registered at clinicaltrials.gov as NCT01826591.

Abstract P066: A Refined Carbohydrate Diet Attenuates Weight Loss in Insulin Resistant Individuals

Circulation ◽  
2012 ◽  
Vol 125 (suppl_10) ◽  
Author(s):  
Kristina A Harris ◽  
Sheila G West ◽  
Jack P Vanden Heuvel ◽  
Penny M Kris-Etherton
Keyword(s):  
Weight Loss ◽  
Waist Circumference ◽  
Secondary Analysis ◽  
Density Lipoprotein ◽  
Whole Grains ◽  
Interaction Time ◽  
P Value ◽  
Refined Grains ◽  
Cholesterol Ratio ◽  
Insulin Resistant

Introduction: Weight loss is attenuated in individuals with insulin resistance (IR) who follow a traditional high-carbohydrate, calorie-restricted diet. However, the type of carbohydrate may modulate this response. We studied the effects of whole grains vs. refined grains on weight loss in individuals with increased waist circumference (M: >102 cm, F: >88 cm) and at least 1 other metabolic syndrome characteristic. Hypothesis: In a secondary analysis, we hypothesized that IR individuals (estimated by a triglyceride:high-density lipoprotein cholesterol ratio > 3.5) would lose more weight on a hypocaloric diet with whole grains vs. refined grains. Methods: Overweight or obese (BMI 25–42 kg/m2) men and women (n=50) 35–55 yrs were randomized to a controlled-feeding diet with whole vs. refined grains for 12 weeks [6 weeks isocaloric then 6 weeks hypocaloric (∼500 kcal/d)]. Results: [All comparisons represented as IR mean±SEM vs. insulin sensitive (IS) mean±SEM, p-value)]. Compared to the IS group (n=29), the IR group (n=21) was predominately male (14 M/7 F vs. 11M/18F, p=0.04), weighed more (107.5±3.3 vs. 93.9±3.0 kg, p=0.005), and had increased waist circumference (113±2.2 vs. 106±1.5 cm, p=0.02). IR status did not affect overall percent body weight (%BW) lost over the course of the study (−4.0±0.4 vs. −4.5±0.3 %BW; p for interaction, time x IR status = 0.34). However, IR status did affect %BW lost when the type of carbohydrate was considered (p for interaction, time x IR status x diet = 0.04; Figure ). Post-hoc analysis revealed that within the refined grain group, IR participants lost less %BW than the IS participants (−4.14±0.4 vs. −5.84±0.5 %BW, adjusted p=0.04). On the whole grains diet, %BW lost was similar in the IS and IR groups. Conclusion: In conclusion, IR individuals lost less %BW than IS individuals on the hypocaloric refined grain diet. Limiting refined grains may improve the efficacy of traditional weight loss diets in IR individuals. Figure. %BW lost in IR and IS groups on refined grain diet, *p=0.04.

scholarly journals Changes in Quantity and Sources of Dietary Fiber from Adopting Healthy Low-Fat vs. Healthy Low-Carb Weight Loss Diets: Secondary Analysis of DIETFITS Weight Loss Diet Study

Nutrients ◽  
2021 ◽  
Vol 13 (10) ◽  
pp. 3625
Author(s):  
Lisa C. Offringa ◽  
Jennifer C. Hartle ◽  
Joseph Rigdon ◽  
Christopher D. Gardner
Keyword(s):  
Weight Loss ◽  
Dietary Fiber ◽  
Daily Intake ◽  
Secondary Analysis ◽  
Fiber Intake ◽  
Low Fat ◽  
Total Dietary Fiber ◽  
Weight Loss Diet ◽  
Low Carbohydrate ◽  
Diet Study

The daily intake of dietary fiber is well below the recommended levels in the US. The effect of adopting a low-fat vs. a low-carbohydrate weight loss diet on fiber intake is of interest but not well-documented, especially when both approaches promote high-quality food choices. The objective of this paper is to compare the quantity and sources of dietary fiber between a healthy low-fat (HLF) vs. healthy low-carbohydrate (HLC) diet group when consumed over 12 months in a weight loss diet study. In this secondary analysis of the Diet Intervention Examining The Factors Interacting with Treatment Success (DIETFITS) study, the amount and sources of dietary fiber were examined in generally healthy adults, 18–50 years of age, Body Mass Index (BMI) 28–40 kg/m2, randomized to HLF or HLC for 12 months, who had available 24-h recalls at 0 (n = 609), 3 (n = 549), 6 (n = 491), and 12 (n = 449) months. The dietary intake was estimated by the Nutrition Data System for Research (NDS-R). The sources of fiber were determined for the major food groups. Significantly more total dietary fiber was consumed by HLF at every post-randomization time point, and, at 12 m, was 23.04 ± 9.43 g vs. 18.61 ± 8.12 g for HLF vs. HLC, respectively, p < 0.0001. In both diet groups at 12 months, the highest amount of dietary fiber came from non-starchy vegetables (4.13 ± 3.05 g and 5.13 ± 3.59 g). The other primary sources of fiber at 12 months for the HLF group were from whole grains (3.90 ± 3.13 g) and fruits (3.40 ± 2.87 g), and, for the HLC group, were from plant protein and fat sources, such as nuts and seeds, their butters, and avocados (2.64 ± 2.64 g). In the DIETFITS study, the difference in the total fiber intake for the HLF vs. HLC groups was more modest than expected. The HLC group consumed reasonably high amounts of fiber from high-protein and high fat plant-based sources.

Effects of a Low Carbohydrate Weight Loss Diet on Exercise Capacity and Tolerance in Obese Subjects

Obesity ◽  
2009 ◽  
Author(s):  
Grant D. Brinkworth ◽  
Manny Noakes ◽  
Peter M. Clifton ◽  
Jonathan D. Buckley
Keyword(s):  
Weight Loss ◽  
Exercise Capacity ◽  
Weight Loss Diet ◽  
Low Carbohydrate ◽  
Obese Subjects

scholarly journals Long-term effects of a very-low-carbohydrate weight loss diet compared with an isocaloric low-fat diet after 12 mo

2009 ◽  
Vol 90 (1) ◽  
pp. 23-32 ◽  
Author(s):  
Grant D Brinkworth ◽  
Manny Noakes ◽  
Jonathan D Buckley ◽  
Jennifer B Keogh ◽  
Peter M Clifton
Keyword(s):  
Weight Loss ◽  
Long Term Effects ◽  
Low Fat ◽  
Weight Loss Diet ◽  
Low Fat Diet ◽  
Low Carbohydrate

scholarly journals Association between Dietary Cholesterol and Their Food Sources and Risk for Hypercholesterolemia: The 2012–2016 Korea National Health and Nutrition Examination Survey

Nutrients ◽  
2019 ◽  
Vol 11 (4) ◽  
pp. 846 ◽  
Author(s):  
Dongjoo Cha ◽  
Yongsoon Park
Keyword(s):  
Low Density Lipoprotein ◽  
Dietary Cholesterol ◽  
Density Lipoprotein ◽  
Serum Levels ◽  
Food Sources ◽  
Direct Effects ◽  
Low Density Lipoprotein Cholesterol ◽  
Processed Meats ◽  
Health And Nutrition ◽  
Cholesterol Intake

It remains unclear whether cholesterol intake can increase serum cholesterol. Therefore, the present study aimed to investigate the hypothesis that the risk for hypercholesterolemia was not associated with intake of dietary cholesterol after adjusting for saturated fatty acid (SFA). Based on the data from the 2012–2016 KNHANES, dietary cholesterol was positively associated with the risk for abnormalities in total cholesterol (TC) (odds ratio (OR): 1.153, 95% confidence interval (CI): 0.995–1.337; p = 0.028) and low-density lipoprotein cholesterol (LDL-C) (OR: 1.186, 95% CI: 1.019–1.382; p = 0.018) levels before adjusting for SFA; after adjusting for SFA, no significant associations were found between these variables. The mediation analysis showed that dietary cholesterol had no direct effects on the serum levels of TC and LDL-C; in contrast, SFA had significant indirect effects on the association between dietary cholesterol and serum levels of TC and LDL-C. Furthermore, processed meats, but not eggs and other meats, were positively associated with the risk for abnormalities in both TC (OR: 1.220, 95% CI: 1.083–1.374; p = 0.001) and LDL-C (OR: 1.193, 95% CI: 1.052–1.354; p = 0.004) levels. The present study suggested that higher intake of processed meats with high SFA, but not dietary cholesterol was associated with higher risk for abnormalities in TC and LDL-C levels.

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