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Low Carb Diet Better Than Low Fat for Weight Loss and Heart
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<blockquote data-quote="Nelson Vergel" data-source="post: 10584" data-attributes="member: 3"><p>[ATTACH]973[/ATTACH]</p><p></p><p></p><p></p><p>For weight loss and for reducing cardiovascular risk, cutting down on carbs was a more effective strategy than limiting fat intake in a randomized trial, researchers found.</p><p></p><p>At 12 months, individuals on a low-carbohydrate diet had lost 5.3 kg (11.7 lb), while those on a low-fat diet with similar caloric value had lost 1.8 kg (3.9 lb), for a mean difference of -3.5 kg, or 7.7 lb (95% CI minus 5.6-minus 1.4, P=0.002), according to Lydia Bazzano, MD, PhD, of Tulane University in New Orleans, and colleagues.</p><p></p><p>They also had significantly greater increases in HDL cholesterol, with a mean difference of 7 mg/dL (95% CI 3-11, P<0.001), along with a greater decrease in the ratio of total to HDL cholesterol, with a mean difference of -0.44 (95% CI minus 0.71-minus 0.16, P=0.002), the researchers reported in the Sept. 2 Annals of Internal Medicine.</p><p></p><p>Previous studies on low-carbohydrate diets and cardiovascular risk have had conflicting results and were limited by a lack of population diversity and the inclusion primarily of patients with the metabolic syndrome or diabetes.</p><p></p><p><a href="http://www.medpagetoday.com/Cardiology/Prevention/47447" target="_blank">http://www.medpagetoday.com/Cardiology/Prevention/47447</a></p><p></p><p>**********************</p><p><strong>Effects of Low-Carbohydrate and Low-Fat Diets: A Randomized Trial</strong></p><p></p><p>Lydia A. Bazzano, et al</p><p><em>Ann Intern Med. </em>2014;161(5):309-318. </p><p></p><p></p><p><strong>Background:</strong> Low-carbohydrate diets are popular for weight loss, but their cardiovascular effects have not been well-studied, particularly in diverse populations. </p><p></p><p><strong>Objective:</strong> To examine the effects of a low-carbohydrate diet compared with a low-fat diet on body weight and cardiovascular risk factors.</p><p></p><p><strong>Design:</strong> A randomized, parallel-group trial. (ClinicalTrials.gov: NCT00609271)</p><p></p><p><strong>Setting:</strong> A large academic medical center.</p><p></p><p><strong>Participants:</strong> 148 men and women without clinical cardiovascular disease and diabetes.</p><p></p><p><strong>Intervention:</strong> A low-carbohydrate (<40 g/d) or low-fat (<30% of daily energy intake from total fat [<7% saturated fat]) diet. Both groups received dietary counseling at regular intervals throughout the trial.</p><p></p><p><strong>Measurements:</strong> Data on weight, cardiovascular risk factors, and dietary composition were collected at 0, 3, 6, and 12 months.</p><p></p><p><strong>Results:</strong> Sixty participants (82%) in the low-fat group and 59 (79%) in the low-carbohydrate group completed the intervention. At 12 months, participants on the low-carbohydrate diet had greater decreases in weight (mean difference in change, &#8722;3.5 kg [95% CI, &#8722;5.6 to &#8722;1.4 kg]; <em>P</em> = 0.002), fat mass (mean difference in change, &#8722;1.5% [CI, &#8722;2.6% to &#8722;0.4%]; <em>P</em> = 0.011), ratio of total&#8211;high-density lipoprotein (HDL) cholesterol (mean difference in change, &#8722;0.44 [CI, &#8722;0.71 to &#8722;0.16]; <em>P</em> = 0.002), and triglyceride level (mean difference in change, &#8722;0.16 mmol/L [&#8722;14.1 mg/dL] [CI, &#8722;0.31 to &#8722;0.01 mmol/L {&#8722;27.4 to &#8722;0.8 mg/dL}]; <em>P</em> = 0.038) and greater increases in HDL cholesterol level (mean difference in change, 0.18 mmol/L [7.0 mg/dL] [CI, 0.08 to 0.28 mmol/L {3.0 to 11.0 mg/dL}]; <em>P</em> < 0.001) than those on the low-fat diet.</p><p></p><p><strong>Limitation:</strong> Lack of clinical cardiovascular disease end points.</p><p></p><p><strong>Conclusion:</strong> The low-carbohydrate diet was more effective for weight loss and cardiovascular risk factor reduction than the low-fat diet. Restricting carbohydrate may be an option for persons seeking to lose weight and reduce cardiovascular risk factors.</p><p></p><p><strong>Primary Funding Source:</strong> National Institutes of Health.</p></blockquote><p></p>
[QUOTE="Nelson Vergel, post: 10584, member: 3"] [ATTACH=CONFIG]973[/ATTACH] For weight loss and for reducing cardiovascular risk, cutting down on carbs was a more effective strategy than limiting fat intake in a randomized trial, researchers found. At 12 months, individuals on a low-carbohydrate diet had lost 5.3 kg (11.7 lb), while those on a low-fat diet with similar caloric value had lost 1.8 kg (3.9 lb), for a mean difference of -3.5 kg, or 7.7 lb (95% CI minus 5.6-minus 1.4, P=0.002), according to Lydia Bazzano, MD, PhD, of Tulane University in New Orleans, and colleagues. They also had significantly greater increases in HDL cholesterol, with a mean difference of 7 mg/dL (95% CI 3-11, P<0.001), along with a greater decrease in the ratio of total to HDL cholesterol, with a mean difference of -0.44 (95% CI minus 0.71-minus 0.16, P=0.002), the researchers reported in the Sept. 2 Annals of Internal Medicine. Previous studies on low-carbohydrate diets and cardiovascular risk have had conflicting results and were limited by a lack of population diversity and the inclusion primarily of patients with the metabolic syndrome or diabetes. [URL]http://www.medpagetoday.com/Cardiology/Prevention/47447[/URL] ********************** [B]Effects of Low-Carbohydrate and Low-Fat Diets: A Randomized Trial[/B] Lydia A. Bazzano, et al [I]Ann Intern Med. [/I]2014;161(5):309-318. [B]Background:[/B] Low-carbohydrate diets are popular for weight loss, but their cardiovascular effects have not been well-studied, particularly in diverse populations. [B]Objective:[/B] To examine the effects of a low-carbohydrate diet compared with a low-fat diet on body weight and cardiovascular risk factors. [B]Design:[/B] A randomized, parallel-group trial. (ClinicalTrials.gov: NCT00609271) [B]Setting:[/B] A large academic medical center. [B]Participants:[/B] 148 men and women without clinical cardiovascular disease and diabetes. [B]Intervention:[/B] A low-carbohydrate (<40 g/d) or low-fat (<30% of daily energy intake from total fat [<7% saturated fat]) diet. Both groups received dietary counseling at regular intervals throughout the trial. [B]Measurements:[/B] Data on weight, cardiovascular risk factors, and dietary composition were collected at 0, 3, 6, and 12 months. [B]Results:[/B] Sixty participants (82%) in the low-fat group and 59 (79%) in the low-carbohydrate group completed the intervention. At 12 months, participants on the low-carbohydrate diet had greater decreases in weight (mean difference in change, −3.5 kg [95% CI, −5.6 to −1.4 kg]; [I]P[/I] = 0.002), fat mass (mean difference in change, −1.5% [CI, −2.6% to −0.4%]; [I]P[/I] = 0.011), ratio of total–high-density lipoprotein (HDL) cholesterol (mean difference in change, −0.44 [CI, −0.71 to −0.16]; [I]P[/I] = 0.002), and triglyceride level (mean difference in change, −0.16 mmol/L [−14.1 mg/dL] [CI, −0.31 to −0.01 mmol/L {−27.4 to −0.8 mg/dL}]; [I]P[/I] = 0.038) and greater increases in HDL cholesterol level (mean difference in change, 0.18 mmol/L [7.0 mg/dL] [CI, 0.08 to 0.28 mmol/L {3.0 to 11.0 mg/dL}]; [I]P[/I] < 0.001) than those on the low-fat diet. [B]Limitation:[/B] Lack of clinical cardiovascular disease end points. [B]Conclusion:[/B] The low-carbohydrate diet was more effective for weight loss and cardiovascular risk factor reduction than the low-fat diet. Restricting carbohydrate may be an option for persons seeking to lose weight and reduce cardiovascular risk factors. [B]Primary Funding Source:[/B] National Institutes of Health. [/QUOTE]
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Low Carb Diet Better Than Low Fat for Weight Loss and Heart
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