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Study Shows Low-Carb Diet Improves Cholesterol



 
 
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  #1  
Old December 9th, 2005, 11:12 PM posted to alt.support.diet.low-carb,sci.med.nutrition,alt.support.diabetes,sci.med.cardiology
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Default Study Shows Low-Carb Diet Improves Cholesterol

http://news.mc.duke.edu/news/article.php?id=9412

People who followed a low-carbohydrate diet for six months raised their
good cholesterol and lowered their triglycerides, changes that can help
lower the risk of heart disease, Duke University Medical Center
researchers found.

The Duke study compared the effects of a low-carbohydrate diet, which
included nutritional supplements, with a low-fat, low-cholesterol,
low-calorie diet. The two diets improved cardiac risk in different
ways, said lead researcher Eric Westman, M.D., associate professor of
medicine at Duke University Medical Center.

The low-carb diet improved HDL, or good cholesterol levels, and lowered
triglycerides, the researchers found. The reduced fat diet lowered
total cholesterol levels and triglyceride levels. Both diets brought
down blood levels of small LDL particles, the form of bad cholesterol
most likely to lead to hardened arteries, they found.

The results appeared early online November 16, 2005 in the
International Journal of Cardiology and will appear in print in 2006.
The research was funded by an unrestricted grant from the Robert C.
Atkins Foundation. The study authors have no financial interest in
Atkins Nutritionals, Inc.

"I think the emerging science shows different diets improve cardiac
risk in different ways. We are moving from a one-size-fits-all approach
to considering many different diets to fit the many different types of
cardiac risk," Westman said.

Overall, both diets had positive effects on cholesterol, Westman said.
The triglyceride levels improved significantly in both groups, falling
74.2 points for the low-carb group and 27.9 points for the low-fat
group. People on the low-carb diet showed an increase in HDL
cholesterol by 5.5 points, a positive change, while those following the
low-fat diet did not have a significant change. LDL cholesterol levels
did not change significantly in either group but small LDL particles
decreased 17.4 points for the low-carb dieters and 19.2 points for the
low-fat dieters, a similar improvement. The total cholesterol of the
low-fat dieters saw a 13.7 point decline over 6 months but did not
change significantly in the low-carb dieters.

The 120 study participants were randomly assigned to either the
low-carbohydrate diet or the low-fat, low-cholesterol, low-calorie
diet. All were between 18 and 65 years old and in generally good
health, with a body mass index (BMI) between 30 and 60, indicating
obesity, and a total cholesterol level of more than 200 mg/dL. None had
tried dieting or weight loss pills in the previous six months.

The low-carbohydrate group was permitted daily unlimited amounts of
animal foods (meat, fowl, fish and shellfish); unlimited eggs; 4 oz. of
hard cheese; two cups of salad vegetables such as lettuce, spinach or
celery; and one cup of non-starchy vegetables such as broccoli,
cauliflower or asparagus. They also received daily nutritional
supplements -- a multivitamin; essential oils including flax seed oil,
borage oil and fish oil; and chromium picolinate. There were no
restrictions on total calories, but carbohydrates were kept below 20
grams per day at the start of the diet.

The low-carbohydrate diet appears to have a favorable effect on cardiac
risk, Westman said. "While the low-carbohydrate group received extra
nutritional supplements, and experienced greater weight loss, these
differences did not fully account for the changes in cardiac risk
factors that we saw," he said.

The low-fat, low-cholesterol, low-calorie group followed a diet
consisting of less than 30 percent of daily caloric intake from fat;
less than 10 percent of calories from saturated fat; and less than 300
milligrams of cholesterol daily. They were also advised to cut back on
calories. The recommended daily calorie level was 500 to 1,000 calories
less than the participant's maintenance diet -- the calories needed to
maintain current weight.

Westman noted that the diets have one often-ignored similarity. "It's
possible that the common denominator of these diets is what they're not
eating - both diets did not allow refined sugar or junk food,"
Westman said.

Study participants were encouraged to exercise 30 minutes at least
three times per week, but no formal exercise program was provided. Both
sets of dieters had group meetings at an outpatient research clinic
regularly for six months.

Co-authors include William Yancy, Jr., M.D., Maren Olsen, Ph.D., Tara
Dudley and John Guyton, M.D., all of Duke.

  #2  
Old December 9th, 2005, 11:50 PM posted to alt.support.diet.low-carb,sci.med.nutrition,alt.support.diabetes,sci.med.cardiology
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Default Study Shows Low-Carb Diet Improves Cholesterol

wow...interesting study....finally, too.

Since going LC i've watched my HDL go from 44 to 100+ while my trigs are now
frozen at 49.


wrote:
:
http://news.mc.duke.edu/news/article.php?id=9412
:
: People who followed a low-carbohydrate diet for six months raised
: their good cholesterol and lowered their triglycerides, changes that
: can help lower the risk of heart disease, Duke University Medical
: Center researchers found.
:
: The Duke study compared the effects of a low-carbohydrate diet, which
: included nutritional supplements, with a low-fat, low-cholesterol,
: low-calorie diet. The two diets improved cardiac risk in different
: ways, said lead researcher Eric Westman, M.D., associate professor of
: medicine at Duke University Medical Center.
:
: The low-carb diet improved HDL, or good cholesterol levels, and
: lowered triglycerides, the researchers found. The reduced fat diet
: lowered total cholesterol levels and triglyceride levels. Both diets
: brought down blood levels of small LDL particles, the form of bad
: cholesterol most likely to lead to hardened arteries, they found.
:
: The results appeared early online November 16, 2005 in the
: International Journal of Cardiology and will appear in print in 2006.
: The research was funded by an unrestricted grant from the Robert C.
: Atkins Foundation. The study authors have no financial interest in
: Atkins Nutritionals, Inc.
:
: "I think the emerging science shows different diets improve cardiac
: risk in different ways. We are moving from a one-size-fits-all
: approach to considering many different diets to fit the many
: different types of cardiac risk," Westman said.
:
: Overall, both diets had positive effects on cholesterol, Westman
: said. The triglyceride levels improved significantly in both groups,
: falling
: 74.2 points for the low-carb group and 27.9 points for the low-fat
: group. People on the low-carb diet showed an increase in HDL
: cholesterol by 5.5 points, a positive change, while those following
: the low-fat diet did not have a significant change. LDL cholesterol
: levels did not change significantly in either group but small LDL
: particles decreased 17.4 points for the low-carb dieters and 19.2
: points for the low-fat dieters, a similar improvement. The total
: cholesterol of the low-fat dieters saw a 13.7 point decline over 6
: months but did not change significantly in the low-carb dieters.
:
: The 120 study participants were randomly assigned to either the
: low-carbohydrate diet or the low-fat, low-cholesterol, low-calorie
: diet. All were between 18 and 65 years old and in generally good
: health, with a body mass index (BMI) between 30 and 60, indicating
: obesity, and a total cholesterol level of more than 200 mg/dL. None
: had tried dieting or weight loss pills in the previous six months.
:
: The low-carbohydrate group was permitted daily unlimited amounts of
: animal foods (meat, fowl, fish and shellfish); unlimited eggs; 4 oz.
: of hard cheese; two cups of salad vegetables such as lettuce,
: spinach or celery; and one cup of non-starchy vegetables such as
: broccoli, cauliflower or asparagus. They also received daily
: nutritional supplements -- a multivitamin; essential oils including
: flax seed oil, borage oil and fish oil; and chromium picolinate.
: There were no restrictions on total calories, but carbohydrates were
: kept below 20 grams per day at the start of the diet.
:
: The low-carbohydrate diet appears to have a favorable effect on
: cardiac risk, Westman said. "While the low-carbohydrate group
: received extra nutritional supplements, and experienced greater
: weight loss, these differences did not fully account for the changes
: in cardiac risk factors that we saw," he said.
:
: The low-fat, low-cholesterol, low-calorie group followed a diet
: consisting of less than 30 percent of daily caloric intake from fat;
: less than 10 percent of calories from saturated fat; and less than
: 300 milligrams of cholesterol daily. They were also advised to cut
: back on calories. The recommended daily calorie level was 500 to
: 1,000 calories less than the participant's maintenance diet -- the
: calories needed to maintain current weight.
:
: Westman noted that the diets have one often-ignored similarity. "It's
: possible that the common denominator of these diets is what they're
: not eating - both diets did not allow refined sugar or junk food,"
: Westman said.
:
: Study participants were encouraged to exercise 30 minutes at least
: three times per week, but no formal exercise program was provided.
: Both sets of dieters had group meetings at an outpatient research
: clinic regularly for six months.
:
: Co-authors include William Yancy, Jr., M.D., Maren Olsen, Ph.D., Tara
: Dudley and John Guyton, M.D., all of Duke.


  #3  
Old December 10th, 2005, 01:32 AM posted to alt.support.diet.low-carb,sci.med.nutrition,alt.support.diabetes,sci.med.cardiology
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Default Study Shows Low-Carb Diet Improves Cholesterol

"Overall, both diets had positive effects on cholesterol, Westman said.

The triglyceride levels improved significantly in both groups, falling
74.2 points for the low-carb group and 27.9 points for the low-fat
group. People on the low-carb diet showed an increase in HDL
cholesterol by 5.5 points, a positive change, while those following the

low-fat diet did not have a significant change. LDL cholesterol levels
did not change significantly in either group but small LDL particles
decreased 17.4 points for the low-carb dieters and 19.2 points for the
low-fat dieters, a similar improvement. The total cholesterol of the
low-fat dieters saw a 13.7 point decline over 6 months but did not
change significantly in the low-carb dieters. "

Am I the only one here that thinks something here isn't quite right?
They say for the LC group triglycerides fell 74 pts, HDL increased 5
pts, LDL and total cholesterol stayed about the same. By my
calculation, the math doesn't add up. If trig went down 74, HDL went
up 5 and LDL stayed the same, then total chol should be down about 10
pts, shouldn't it?

  #4  
Old December 10th, 2005, 01:37 AM posted to alt.support.diet.low-carb,sci.med.nutrition,alt.support.diabetes,sci.med.cardiology
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Default Study Shows Low-Carb Diet Improves Cholesterol

Keep in mind that "improving cholesterol" means much higher mortality
from "bleeding" strokes, cancer, etc. Read my posts and learn. Search
the group for montygram.

  #5  
Old December 10th, 2005, 01:55 AM posted to alt.support.diet.low-carb,sci.med.nutrition,alt.support.diabetes,sci.med.cardiology
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Default Study Shows Low-Carb Diet Improves Cholesterol

wrote:
: "Overall, both diets had positive effects on cholesterol, Westman
: said.
:
: The triglyceride levels improved significantly in both groups,
: falling
: 74.2 points for the low-carb group and 27.9 points for the low-fat
: group. People on the low-carb diet showed an increase in HDL
: cholesterol by 5.5 points, a positive change, while those following
: the
:
: low-fat diet did not have a significant change. LDL cholesterol
: levels did not change significantly in either group but small LDL
: particles decreased 17.4 points for the low-carb dieters and 19.2
: points for the low-fat dieters, a similar improvement. The total
: cholesterol of the low-fat dieters saw a 13.7 point decline over 6
: months but did not change significantly in the low-carb dieters. "
:
: Am I the only one here that thinks something here isn't quite right?
: They say for the LC group triglycerides fell 74 pts, HDL increased 5
: pts, LDL and total cholesterol stayed about the same. By my
: calculation, the math doesn't add up. If trig went down 74, HDL went
: up 5 and LDL stayed the same, then total chol should be down about 10
: pts, shouldn't it?

It would seem so, but it does depend on the baseline levels you start from.


  #6  
Old December 10th, 2005, 03:13 AM posted to alt.support.diet.low-carb,sci.med.nutrition,alt.support.diabetes,sci.med.cardiology
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Posts: n/a
Default Study Shows Low-Carb Diet Improves Cholesterol

Another benefit of low carb diet is tighter range of blood sugars.

  #7  
Old December 10th, 2005, 04:13 PM posted to alt.support.diet.low-carb,sci.med.nutrition,alt.support.diabetes,sci.med.cardiology
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Default Study Shows Low-Carb Diet Improves Cholesterol

montygram wrote:
|| Keep in mind that "improving cholesterol" means much higher mortality
|| from "bleeding" strokes, cancer, etc. Read my posts and learn.
|| Search the group for montygram.

BWAHAHAHAHAHAHAHAHAHA

--
Peter


  #8  
Old December 10th, 2005, 06:56 PM posted to alt.support.diet.low-carb,sci.med.nutrition,alt.support.diabetes,sci.med.cardiology
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Default Study Shows Low-Carb Diet Improves Cholesterol

I recently did a low fat 10% high carb diet using vegetables, legumes
and some fruit as source of carbs. I normally eat about 35% fat and
25% protein. Fat from nuts, olive oil and protein from egg white, non
fat dairy, whey powder, fish. The low fat diet cut my total cholesterol
by 17 points but my triglycerides doubled from 30's to 60's and my
HDL's dropped from hi 70's to mid fifties. So even though the total
dropped on low fat the overall effect was negative. I am back on the
25P 35F 40C diet. I am also practicing mild calorie restriction.

Mike C.

  #9  
Old December 10th, 2005, 07:47 PM posted to alt.support.diet.low-carb,sci.med.nutrition,alt.support.diabetes,sci.med.cardiology
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Default Study Shows Low-Carb Diet Improves Cholesterol

mike wrote:
:I recently did a low fat 10% high carb diet using vegetables, legumes
: and some fruit as source of carbs. I normally eat about 35% fat and
: 25% protein. Fat from nuts, olive oil and protein from egg white, non
: fat dairy, whey powder, fish. The low fat diet cut my total
: cholesterol by 17 points but my triglycerides doubled from 30's to
: 60's and my HDL's dropped from hi 70's to mid fifties. So even
: though the total dropped on low fat the overall effect was negative.
: I am back on the 25P 35F 40C diet. I am also practicing mild calorie
: restriction.

Shift the carbs down to 8% or so, and up the fat to around 60-65% and you'll
see some real improvement. Eat real eggs (yolk and all) and real fat
dairy.


  #10  
Old December 11th, 2005, 11:12 AM posted to alt.support.diet.low-carb,sci.med.nutrition,alt.support.diabetes,sci.med.cardiology
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Default Study Shows Low-Carb Diet Improves Cholesterol

This one is interesting:

Westman noted that the diets have one often-ignored similarity. "It's
possible that the common denominator of these diets is what they're not
eating - both diets did not allow refined sugar or junk food,"
Westman said.


Mirek
 




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