1.
Relative Merits of Low-Carbohydrate Versus Low-Fat Diet in Managing Obesity.
Alexandraki, I, Palacio, C, Mooradian, AD
Southern medical journal. 2015;(7):401-16
Abstract
OBJECTIVES Although low-fat diets (LFD) have been the cornerstone of dietary guidelines for weight reduction, low-carbohydrate diets (LCD) continue to gain attention and popularity. Which diet can achieve significant and sustainable weight loss in unclear, however. Our objective in this study was to compare LCDs with LFDs and their impact on weight loss. METHODS We performed a MEDLINE/PubMed search for English-language articles of randomized controlled studies conducted with adults who were overweight or obese for at least 6 months for the time period of January 2001-October 2014. Two reviewers independently abstracted data, including participants' characteristics, diet composition and duration, and change in weight from baseline at 6 and 12 months. RESULTS A total of 17 studies were analyzed. At 6 months, the mean weight loss for participants on an LCD was -1.439 kg (95% confidence interval -2.319 to -0.558) compared with participants on an LFD (P < 0.001). At 12 months, the difference was smaller, -0.769 kg (95% confidence interval -1.361 to -0.178) but remained statistically significant (P < 0.010). The mean difference in the weight loss between the two diets was attenuated over time. CONCLUSIONS Reducing carbohydrate intake may help patients achieve weight loss. The mean difference in weight change between an LCD and an LFD was too small to have a meaningful impact on weight loss. More studies are needed to better elucidate the role of LCDs in weight loss efforts.
3.
The bid to lose weight: impact of social media on weight perceptions, weight control and diabetes.
Das, L, Mohan, R, Makaya, T
Current diabetes reviews. 2014;(5):291-7
Abstract
Over the last decade the internet has come to permeate every aspect of our lives. With huge leaps in accessibility of the internet via mobile personal devices such as smart cellular phones and tablets, individuals are connected to the internet virtually all the time. It is no surprise therefore that social media now dominates the lives of many people within society. The authors take a look at how social media is influencing diabetes with particular focus on weight perception, weight management and eating behaviours. The authors explore the concept of how the advertising of Size 0 models and photo-shopping of images which are easily available on line and via social media is causing an increase in the number of young people with distorted body images. This has led to an increased number of people resorting to sometimes drastic weight loss programmes. We focus on the bid for 'low-fat' consumption and highlight how this could actually be leading to an increased risk for developing diabetes or worsening the complications of diabetes. We also discuss the increase of eating disorder in diabetes related to this distorted body image.
4.
Are plant-based diets efficacious in lowering total serum cholesterol and low-density lipoprotein levels?
Ware, KM
Journal of vascular nursing : official publication of the Society for Peripheral Vascular Nursing. 2014;(2):46-50
Abstract
Cardiovascular disease is a leading cause of morbidity and mortality in the U.S. and around the globe. A large body of literature accumulated over the past several decades has shown the benefit of lowering serum total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C) levels to reduce cardiovascular risk. National guidelines suggest therapeutic lifestyle changes, beginning with diet, as a first step toward lowering TC and LDL-C. It has been suggested a plant-based, low fat diet can substantially reduce TC and LDL- C and thereby reduce risk of cardiovascular disease. The purpose of this review is to examine the state of the science regarding the efficacy of plant-based diets in reducing serum TC and LDL-C levels. While results of the research review indicate some benefit, strong evidence supporting the efficacy of plant-based diet in reducing atherogenic lipids is lacking.
5.
Reduced or modified dietary fat for preventing cardiovascular disease.
Hooper, L, Summerbell, CD, Thompson, R, Sills, D, Roberts, FG, Moore, HJ, Davey Smith, G
The Cochrane database of systematic reviews. 2012;(5):CD002137
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Abstract
BACKGROUND Reduction and modification of dietary fats have differing effects on cardiovascular risk factors (such as serum cholesterol), but their effects on important health outcomes are less clear. OBJECTIVES To assess the effect of reduction and/or modification of dietary fats on mortality, cardiovascular mortality, cardiovascular morbidity and individual outcomes including myocardial infarction, stroke and cancer diagnoses in randomised clinical trials of at least 6 months duration. SEARCH METHODS For this review update, the Cochrane Central Register of Controlled Trials (CENTRAL), MEDLINE and EMBASE, were searched through to June 2010. References of Included studies and reviews were also checked. SELECTION CRITERIA Trials fulfilled the following criteria: 1) randomised with appropriate control group, 2) intention to reduce or modify fat or cholesterol intake (excluding exclusively omega-3 fat interventions), 3) not multi factorial, 4) adult humans with or without cardiovascular disease, 5) intervention at least six months, 6) mortality or cardiovascular morbidity data available. DATA COLLECTION AND ANALYSIS Participant numbers experiencing health outcomes in each arm were extracted independently in duplicate and random effects meta-analyses, meta-regression, sub-grouping, sensitivity analyses and funnel plots were performed. MAIN RESULTS This updated review suggested that reducing saturated fat by reducing and/or modifying dietary fat reduced the risk of cardiovascular events by 14% (RR 0.86, 95% CI 0.77 to 0.96, 24 comparisons, 65,508 participants of whom 7% had a cardiovascular event, I(2) 50%). Subgrouping suggested that this reduction in cardiovascular events was seen in studies of fat modification (not reduction - which related directly to the degree of effect on serum total and LDL cholesterol and triglycerides), of at least two years duration and in studies of men (not of women). There were no clear effects of dietary fat changes on total mortality (RR 0.98, 95% CI 0.93 to 1.04, 71,790 participants) or cardiovascular mortality (RR 0.94, 95% CI 0.85 to 1.04, 65,978 participants). This did not alter with sub-grouping or sensitivity analysis.Few studies compared reduced with modified fat diets, so direct comparison was not possible. AUTHORS' CONCLUSIONS The findings are suggestive of a small but potentially important reduction in cardiovascular risk on modification of dietary fat, but not reduction of total fat, in longer trials. Lifestyle advice to all those at risk of cardiovascular disease and to lower risk population groups, should continue to include permanent reduction of dietary saturated fat and partial replacement by unsaturates. The ideal type of unsaturated fat is unclear.
7.
Dietary strategies to halt the progression of chronic kidney disease.
Clements, L, Ashurst, I
Journal of renal care. 2006;(4):192-7
Abstract
Chronic kidney disease is fast becoming a worldwide epidemic. There is an estimated annual increase of 8% with an associated economical and clinical burden. Recent research into lifestyle factors has confirmed different dietary attributes play a part in slowing the progression of chronic nephropathies. This has important implications and a potentially cost-saving way, to help reduce the progression of the disease. The roles of obesity, lipids, protein, diabetes and blood pressure are discussed to show how the current literature reflects how to modify the dietary aspects of these. The mechanisms behind these are not fully understood, but the message remains the same that there is an increased need for dietary advice in the pre-dialysis population.
8.
Fat simple--a nursing tool for client education.
Janssen, J
Nursing praxis in New Zealand inc. 2006;(2):21-32
Abstract
Recent debate about "good fats" and "bad fats" has created uncertainty for nurses and clients as they struggle to make sense of the often contradictory statements in the media. This article summarises the current level of knowledge regarding dietary effects on serum cholesterol and presents the information in an eye catching table that can be used as an educational resource in heart disease prevention education. Information from a literature review was used to design a table that identifies how changes in diet and activity can alter components of a person's lipid profile. Nurses can use the resulting table as a simple tool to give clients targeted education based on their individual cholesterol results. This tool illustrates that not all dietary recommendations to the public are beneficial to serum cholesterol levels and it also explains why popular diets such as the Atkins, Mediterranean, and glycaemic index/load can produce more cardio-protective profiles than the traditional low fat diet. It should provide a way forward in an increasingly contentious area of practice.
9.
How dietary measures can help reduce unhealthy blood cholesterol levels.
Cowbrough, K
Professional nurse (London, England). 2004;(4):33-5
Abstract
While cholesterol is produced naturally by our bodies, a high blood concentration of certain types of cholesterol is a predisposing factor for coronary heart disease. Some of the reasons for developing unhealthy levels of cholesterol are discussed, together with some dietary strategies to reduce them to acceptable levels.
10.
[Gallstones following considerable weight loss and recommendations for their prevention].
Mijnhout, GS, Smulders, YM, Craanen, ME
Nederlands tijdschrift voor geneeskunde. 2004;(4):174-7
Abstract
Obesity is an increasing public health problem. As a consequence, many people attempt to lose weight by dieting or participation in weight loss programmes. Weight loss is associated with an increased risk of symptomatic gallstones. Preventive measures include keeping the rate of weight loss below 1.5 kg per week, and providing a fat intake of at least 7 g a day. If it is expected that the rate of weight loss will be faster or difficult to control, for example after bariatric surgery, prophylaxis with ursodeoxycholic acid may be considered.