Low carbohydrate diets increase saturated fat consumption

BMJ ◽  
2013 ◽  
Vol 346 (feb13 1) ◽  
pp. f812-f812 ◽  
Author(s):  
T. E. Strandberg
Keyword(s):  
Saturated Fat ◽  
Fat Consumption ◽  
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.

scholarly journals Saturated Fat Consumption and Risk of Coronary Heart Disease and Ischemic Stroke: A Science Update

2017 ◽  
Vol 70 (1) ◽  
pp. 26-33 ◽  
Author(s):  
Joyce A. Nettleton ◽  
Ingeborg A. Brouwer ◽  
Johanna M. Geleijnse ◽  
Gerard Hornstra
Keyword(s):  
Coronary Heart Disease ◽  
Heart Disease ◽  
Ischemic Stroke ◽  
Saturated Fat ◽  
The Body ◽  
Epidemiological Methods ◽  
Risk Markers ◽  
Fat Consumption ◽  
Chd Risk ◽  
Important Health

At a workshop to update the science linking saturated fatty acid (SAFA) consumption with the risk of coronary heart disease (CHD) and ischemic stroke, invited participants presented data on the consumption and bioavailability of SAFA and their functions in the body and food technology. Epidemiological methods and outcomes were related to the association between SAFA consumption and disease events and mortality. Participants reviewed the effects of SAFA on CHD, causal risk factors, and surrogate risk markers. Higher intakes of SAFA were not associated with higher risks of CHD or stroke apparently, but studies did not take macronutrient replacement into account. Replacing SAFA by cis-polyunsaturated fatty acids was associated with significant CHD risk reduction, which was confirmed by randomized controlled trials. SAFA reduction had little direct effect on stroke risk. Cohort studies suggest that the food matrix and source of SAFA have important health effects.

scholarly journals Effects of weight loss with a very low carbohydrate, low saturated fat diet on endothelial function in patients with T2DM

2014 ◽  
Vol 1 ◽  
pp. 34-35
Author(s):  
T.P. Wycherley ◽  
N.D. Luscombe-Marsh ◽  
C.H. Thompson ◽  
J.D. Buckley ◽  
M. Noakes ◽  
...  
Keyword(s):  
Weight Loss ◽  
Endothelial Function ◽  
Saturated Fat ◽  
Low Carbohydrate

scholarly journals Assessing the nutrient intake of a low-carbohydrate, high-fat (LCHF) diet: a hypothetical case study design

BMJ Open ◽  
2018 ◽  
Vol 8 (2) ◽  
pp. e018846 ◽  
Author(s):  
Caryn Zinn ◽  
Amy Rush ◽  
Rebecca Johnson
Keyword(s):  
Total Energy ◽  
Saturated Fat ◽  
Reference Value ◽  
Dietary Guidelines ◽  
High Fat ◽  
Dietary Analysis ◽  
Activity Factor ◽  
Micronutrient Intake ◽  
Low Carbohydrate ◽  
Health Related

ObjectiveThe low-carbohydrate, high-fat (LCHF) diet is becoming increasingly employed in clinical dietetic practice as a means to manage many health-related conditions. Yet, it continues to remain contentious in nutrition circles due to a belief that the diet is devoid of nutrients and concern around its saturated fat content. This work aimed to assess the micronutrient intake of the LCHF diet under two conditions of saturated fat thresholds.DesignIn this descriptive study, two LCHF meal plans were designed for two hypothetical cases representing the average Australian male and female weight-stable adult. National documented heights, a body mass index of 22.5 to establish weight and a 1.6 activity factor were used to estimate total energy intake using the Schofield equation. Carbohydrate was limited to <130 g, protein was set at 15%–25% of total energy and fat supplied the remaining calories. One version of the diet aligned with the national saturated fat guideline threshold of <10% of total energy and the other included saturated fat ad libitum.Primary outcomesThe primary outcomes included all micronutrients, which were assessed using FoodWorks dietary analysis software against national Australian/New Zealand nutrient reference value (NRV) thresholds.ResultsAll of the meal plans exceeded the minimum NRV thresholds, apart from iron in the female meal plans, which achieved 86%–98% of the threshold. Saturated fat intake was logistically unable to be reduced below the 10% threshold for the male plan but exceeded the threshold by 2 g (0.6%).ConclusionDespite macronutrient proportions not aligning with current national dietary guidelines, a well-planned LCHF meal plan can be considered micronutrient replete. This is an important finding for health professionals, consumers and critics of LCHF nutrition, as it dispels the myth that these diets are suboptimal in their micronutrient supply. As with any diet, for optimal nutrient achievement, meals need to be well formulated.

scholarly journals Public health guidelines should recommend reducing saturated fat consumption as much as possible: Debate Consensus

2020 ◽  
Vol 112 (1) ◽  
pp. 25-26 ◽  
Author(s):  
Ronald M Krauss ◽  
Penny M Kris-Etherton
Keyword(s):  
Public Health ◽  
Cardiovascular Disease ◽  
General Health ◽  
Ldl Cholesterol ◽  
Saturated Fat ◽  
Research Needs ◽  
Cholesterol Reduction ◽  
Cvd Risk ◽  
Ongoing Debate ◽  
Fat Consumption

ABSTRACT There is ongoing debate as to whether public health guidelines should advocate reducing SFA consumption as much as possible to reduce the risk of chronic diseases, especially cardiovascular disease (CVD). In considering both sides of this question, we identified a number of points of agreement, most notably that the overall dietary patterns in which SFAs are consumed are of greater significance for cardiometabolic and general health than SFA intake alone. Nevertheless, there remained significant disagreements, centered largely on the interpretation of evidence bearing on 4 major questions: 1) does reducing dietary SFAs lower the incidence of CVD, 2) is the LDL-cholesterol reduction with lower SFA intake predictive of reduced CVD risk, 3) do dietary SFAs affect factors other than LDL cholesterol that may impact CVD risk, and 4) is there a sufficient rationale for setting a target for maximally reducing dietary SFAs? Finally, we identified specific research needs for addressing knowledge gaps that have contributed to the controversies.

scholarly journals Faith in Fat: A Multisite Examination of University Students’ Perceptions of Fat in the Diet

Nutrients ◽  
2020 ◽  
Vol 12 (9) ◽  
pp. 2560
Author(s):  
Matthew J. Landry ◽  
Jasmine M. Olvany ◽  
Megan P. Mueller ◽  
Tiffany Chen ◽  
Dana Ikeda ◽  
...  
Keyword(s):  
College Students ◽  
Nutrition Education ◽  
Food System ◽  
Saturated Fat ◽  
The United States ◽  
Vital Role ◽  
Dietary Guidelines ◽  
First Year Students ◽  
Unsaturated Fat ◽  
Fat Consumption

Despite recent relaxation of restrictions on dietary fat consumption in dietary guidelines, there remains a collective “fear of fat”. This study examined college students’ perceptions of health among foods with no fat relative to foods with different types of fats (unsaturated and saturated). Utilizing a multisite approach, this study collected data from college students at six university dining halls throughout the United States. Data were available on 533 students. Participants were 52% male and consisted largely of first-year students (43%). Across three meal types, the no-fat preparation option was chosen 73% of the time, the unsaturated fat option was selected 23% of the time, and the saturated fat option was chosen 4% of the time. Students chose the no-fat option for all meal types 44% of the time. Findings suggest that college students lack knowledge regarding the vital role played by the type and amount of fats within a healthy diet. Nutrition education and food system reforms are needed to help consumers understand that type of fat is more important than total amount of fat. Efforts across various sectors can encourage incorporating, rather than avoiding, fats within healthy dietary patterns.

Impact of Nutrition Education On University Students’ Fat Consumption

2009 ◽  
Vol 70 (4) ◽  
pp. 187-192 ◽  
Author(s):  
Teri E. Emrich ◽  
M.J. Patricia Mazier
Keyword(s):  
Nutrition Education ◽  
Saturated Fat ◽  
First Year ◽  
Science Students ◽  
Chi Square ◽  
First Year Students ◽  
Fat Consumption ◽  
Nutrition Course ◽  
University Science ◽  
Saturated Fat Intake

Purpose: University science students who have taken a nutrition course possess greater knowledge of fats than do those who have not; whether students apply this knowledge to their diet is unknown. We measured and compared science students' total and saturated fat intake in the first and fourth years, and evaluated whether taking a nutrition course influenced fat consumption. Methods: A sample of 269 first- and fourth-year science students at a small undergraduate university completed a survey with both demographic questions and a semi-quantitative food frequency questionnaire about fats in the diet. Data were analyzed using chi-square tests and independent-sample t-tests. Results: Fourth-year science students consumed fewer grams of total and saturated fat than did first-year science students (p<0.001). Science students who had taken a nutrition course consumed fewer grams of total and saturated fat than did those who had not (p<0.001). Conclusions: Taking a nutrition course may decrease first-year students’ fat consumption, which may improve diet quality and decrease the risk of chronic disease related to fat consumption.

scholarly journals A Cross-Sectional Study on the Dietary Pattern Impact on Cardiovascular Disease Biomarkers in Malaysia

2019 ◽  
Vol 9 (1) ◽  
Author(s):  
Tilakavati Karupaiah ◽  
Khun-Aik Chuah ◽  
Karuthan Chinna ◽  
Peter Pressman ◽  
Roger A. Clemens ◽  
...  
Keyword(s):  
Insulin Resistance ◽  
Saturated Fat ◽  
Cross Sectional Study ◽  
Sectional Study ◽  
High Fat ◽  
Cross Sectional ◽  
Disease Biomarkers ◽  
Lipoprotein Particles ◽  
High Carbohydrate ◽  
Low Carbohydrate

Abstract We conducted this cross-sectional population study with a healthy multi-ethnic urban population (n = 577) in Malaysia, combining nutritional assessments with cardiometabolic biomarkers defined by lipid, atherogenic lipoproteins, inflammation and insulin resistance. We found diametrically opposing associations of carbohydrate (246·6 ± 57·7 g, 54·3 ± 6·5%-TEI) and fat (total = 64·5 ± 19·8 g, 31·6 ± 5·5%-TEI; saturated fat = 14·1 ± 2·7%-TEI) intakes as regards waist circumference, HDL-C, blood pressure, glucose, insulin and HOMA2-IR as well as the large-LDL and large-HDL lipoprotein particles. Diets were then differentiated into either low fat (LF, <30% TEI or <50 g) or high fat (HF, >35% TEI or >70 g) and low carbohydrate (LC, <210 g) or high carbohydrate (HC, >285 g) which yielded LFLC, LFHC, HFLC and HFHC groupings. Cardiometabolic biomarkers were not significantly different (P > 0.05) between LFLC and HFLC groups. LFLC had significantly higher large-LDL particle concentrations compared to HFHC. HOMA-IR2 was significantly higher with HFHC (1·91 ± 1·85, P < 0·001) versus other fat-carbohydrate combinations (LFLC = 1·34 ± 1·07, HFLC = 1·41 ± 1·07; LFHC = 1·31 ± 0·93). After co-variate adjustment, odds of having HOMA2-IR >1.7 in the HFHC group was 2.43 (95% CI: 1·03, 5·72) times more compared to LFLC while odds of having large-LDL <450 nmol/L in the HFHC group was 1.91 (95% CI: 1·06, 3·44) more compared to latter group. Our data suggests that a HFHC dietary combination in Malaysian adults is associated with significant impact on lipoprotein particles and insulin resistance.

scholarly journals Limited Effect of Dietary Saturated Fat on Plasma Saturated Fat in the Context of a Low Carbohydrate Diet

Lipids ◽  
2010 ◽  
Vol 45 (10) ◽  
pp. 947-962 ◽  
Author(s):  
Cassandra E. Forsythe ◽  
Stephen D. Phinney ◽  
Richard D. Feinman ◽  
Brittanie M. Volk ◽  
Daniel Freidenreich ◽  
...  
Keyword(s):  
Saturated Fat ◽  
Carbohydrate Diet ◽  
Limited Effect ◽  
Low Carbohydrate Diet ◽  
Low Carbohydrate
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