Low-carb diet, weight loss and heart disease

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Hi All,

Maybe, if we reduce our weight via CR, we benefit no more from eating a low

carboydrate diet.

The below paper is pdf-available.

M Krauss, J Blanche, Robin S Rawlings, Harriett S Fernstrom, and

T

Separate effects of reduced carbohydrate intake and weight loss on atherogenic

dyslipidemia

Am J Clin Nutr 2006 83: 1025-1031.

.... After 1 wk of consuming a basal diet, 178 men with a mean body mass index of

29.2 ± 2.0 were randomly assigned to consume diets with carbohydrate contents of

54%

(basal diet), 39%, or 26% of energy and with a low saturated fat content (7–9%

of

energy); a fourth group consumed a diet with 26% of energy as carbohydrate and

15%

as saturated fat. After 3 wk, the mean weight loss (5.12 ± 1.83 kg) was induced

in

all diet groups by a reduction of & #65532;1000 kcal/d for 5 wk followed by 4 wk

of

weight stabilization.

Results: The 26%-carbohydrate, low-saturated-fat diet reduced triacylglycerol,

apolipoprotein B, small LDL mass, and total:HDL cholesterol and increased LDL

peak

diameter. These changes were significantly different from those with the

54%-carbohydrate diet. After subsequent weight loss, the changes in all these

variables were significantly greater and the reduction in LDL cholesterol was

significantly greater with the 54%-carbohydrate diet than with the

26%-carbohydrate

diet. With the 26%-carbohydrate diet, lipoprotein changes with the higher

saturated

fat intakes were not significantly different from those with the lower saturated

fat

intakes, except for LDL cholesterol, which decreased less with the higher

saturated

fat intake because of an increase in mass of large LDL.

Conclusions: Moderate carbohydrate restriction and weight loss provide

equivalent

but nonadditive approaches to improving atherogenic dyslipidemia. Moreover,

beneficial lipid changes resulting from a reduced carbohydrate intake were not

significant after weight loss.

... weight reduction with a low-saturated-fat diet produces significantly

greater

reductions in LDL cholesterol than does weight reduction with a

high-saturated-fat

diet, although we found that the difference in fatty acid composition, rather

than

caloric restriction and weight loss, was the major determinant of this effect.

....

-- Al Pater, PhD; email: old542000@...

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