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.

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 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.

Serum Potassium Changes with Initiating Low-Carbohydrate Compared to a Low-Fat Weight Loss Diet in Type 2 Diabetes

2008 ◽  
Vol 101 (1) ◽  
pp. 46-49 ◽  
Author(s):  
Nichola J. Davis ◽  
Hillel W. Cohen ◽  
Judith Wylie-Rosett ◽  
Daniel Stein
Keyword(s):  
Type 2 Diabetes ◽  
Weight Loss ◽  
Serum Potassium ◽  
Low Fat ◽  
Weight Loss Diet ◽  
Low Carbohydrate

scholarly journals Examining differences between overweight women and men in 12-month weight loss study comparing healthy low-carbohydrate vs. low-fat diets

2020 ◽  
Vol 45 (1) ◽  
pp. 225-234
Author(s):  
Lucia Aronica ◽  
Joseph Rigdon ◽  
Lisa C. Offringa ◽  
Marcia L. Stefanick ◽  
Christopher D. Gardner
Keyword(s):  
Weight Loss ◽  
Fat Mass ◽  
Lean Mass ◽  
Secondary Analysis ◽  
Low Fat ◽  
Primary Analysis ◽  
Biological Sex ◽  
Low Carbohydrate ◽  
Fat Diets ◽  
And Behavior

Abstract Background/objectives Biological sex factors and sociocultural gender norms affect the physiology and behavior of weight loss. However, most diet intervention studies do not report outcomes by sex, thereby impeding reproducibility. The objectives of this study were to compare 12-month changes in body weight and composition in groups defined by diet and sex, and adherence to a healthy low carbohydrate (HLC) vs. healthy low fat (HLF) diet. Participants/methods This was a secondary analysis of the DIETFITS trial, in which 609 overweight/obese nondiabetic participants (age, 18–50 years) were randomized to a 12-month HLC (n = 304) or HLF (n = 305) diet. Our first aim concerned comparisons in 12-month changes in weight, fat mass, and lean mass by group with appropriate adjustment for potential confounders. The second aim was to assess whether or not adherence differed by diet-sex group (HLC women n = 179, HLC men n = 125, HLF women n = 167, HLF men n = 138). Results 12-month changes in weight (p < 0.001) were different by group. HLC produced significantly greater weight loss, as well as greater loss of both fat mass and lean mass, than HLF among men [−2.98 kg (−4.47, −1.50); P < 0.001], but not among women. Men were more adherent to HLC than women (p = 0.02). Weight loss estimates within group remained similar after adjusting for adherence, suggesting adherence was not a mediator. Conclusions By reporting outcomes by sex significant weight loss differences were identified between HLC and HLF, which were not recognized in the original primary analysis. These findings highlight the need to consider sex in the design, analysis, and reporting of diet trials.

scholarly journals Effect of a Low-Fat or Low-Carbohydrate Weight-Loss Diet on Markers of Cardiovascular Risk Among Premenopausal Women: A Randomized Trial

2014 ◽  
Vol 23 (8) ◽  
pp. 675-680 ◽  
Author(s):  
Randi E. Foraker ◽  
Michael Pennell ◽  
Peter Sprangers ◽  
Mara Z. Vitolins ◽  
Cecilia DeGraffinreid ◽  
...  
Keyword(s):  
Weight Loss ◽  
Cardiovascular Risk ◽  
Randomized Trial ◽  
Premenopausal Women ◽  
Low Fat ◽  
Weight Loss Diet ◽  
Low Carbohydrate

Long-term effects of a very-low-carbohydrate weight-loss diet and an isocaloric low-fat diet on bone health in obese adults

Nutrition ◽  
2016 ◽  
Vol 32 (9) ◽  
pp. 1033-1036 ◽  
Author(s):  
Grant D. Brinkworth ◽  
Thomas P. Wycherley ◽  
Manny Noakes ◽  
Jonathan D. Buckley ◽  
Peter M. Clifton
Keyword(s):  
Weight Loss ◽  
Bone Health ◽  
Long Term Effects ◽  
Low Fat ◽  
Obese Adults ◽  
Weight Loss Diet ◽  
Low Fat Diet ◽  
Low Carbohydrate

Abstract P214: Dietary Adherence and Dietary Quality Are Associated With Weight Loss Success Among Those Following Low-fat and Low-carbohydrate Diets

Circulation ◽  
2018 ◽  
Vol 137 (suppl_1) ◽  
Author(s):  
Michelle E Hauser ◽  
Jennifer Hartle ◽  
FeiFei Qin ◽  
Joseph Rigdon ◽  
Liana Del Gobbo ◽  
...  
Keyword(s):  
Weight Loss ◽  
Secondary Analysis ◽  
Dietary Quality ◽  
Dietary Adherence ◽  
Low Fat ◽  
High Quality ◽  
Dietary Recall ◽  
Low Carbohydrate ◽  
High Adherence ◽  
Change In Mean

Introduction: Dietary modification is the cornerstone of most successful weight loss strategies. Low-fat and low-carbohydrate diets are among the most studied approaches, but neither has been shown to be consistently superior for weight loss in the general population. Previous studies suggest that eating a high-quality diet or adhering to a given dietary strategy may influence weight loss, however these two factors have not been examined concurrently for those following macronutrient-limiting diets. Objective: To determine whether improvement in dietary quality, change in dietary macronutrient composition or the combination of these factors leads to differential weight loss for those instructed to follow a healthy low-fat (HLF) or healthy low-carbohydrate (HLC) diet. Methods: Generally healthy, non-diabetic adults, aged 18-50 years, BMI 28-40 kg/m 2 , were randomized to HLF or HLC diets for 12 months (n=609) as part of the DIETFITS weight loss study. Participants that provided complete 24-hour dietary recall data at baseline and 12 months were included in this secondary analysis (n=448; n=224 HLF, n=224 HLC). Within each diet assignment arm, our analysis divided participants into four subgroups according to 12-month change in diet quality score (HEI-2010, above the median was defined as high quality (HQ); below the median was defined as low quality (LQ)) and 12-month change in macronutrient intake (below the median was defined as high adherence (HA) and above the median was defined as low adherence (LA) for fat (g) or digestible carbohydrate (g) for HLF and HLC, respectively). Multiple linear regression adjusted for age, sex, baseline weight and baseline fat (or digestible carbohydrate) intake was used to compare the primary outcome, baseline to 12-month change in mean BMI (kg/m 2 ), for those in the HQ/HA, HQ/LA, LQ/HA subgroups versus the LQ/LA subgroup within HLF and HLC. Results: For HLF, changes (95% CI) in mean BMI were -1.11 kg/m 2 (-2.10, -0.11) for HQ/HA, -0.26 (-1.26, 0.75) for HQ/LA, and -0.66 (-1.74, 0.41) for LQ/HA compared with the LQ/LA subgroup. For HLC, changes (95% CI) in mean BMI were -1.15 kg/m 2 (-2.04, -0.26) for HQ/HA, -0.30 (-1.22, 0.61) for HQ/LA, and -0.80 (-1.74, 0.14) for LQ/HA compared with the LQ/LA subgroup. Conclusions: Within both the HLF and HLC diet arms, the 12-month decrease in BMI was significantly greater for those in the High Quality/High Adherence subgroups relative to the Low Quality/Low Adherence subgroups. Neither High Quality nor High Adherence alone were significantly different than the Low Quality/Low Adherence subgroups. While further investigation is needed, the results of this secondary analysis support the importance of the combination of dietary adherence and high-quality diets for weight loss.

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.

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
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