Background: Overweight individuals with metabolic syndrome are at increased risk of type 2 diabetes and coronary vascular disease. Weight gain and features of the syndrome may be ameliorated by dietary intervention. Objective: We investigated the effects of replacing one-quarter of daily fat intake by complex or simple carbohydrate on body weight and intermediary metabolism. Thirty-nine subjects completed the trial. Energy intake was ad libitum. Body weight, body mass index BMI, blood pressure, and blood lipids were measured at months 0, 2, 4, and 6. Weight loss was greatest with the LF-CC diet [change in body weight: control diet, 1. Total cholesterol decreased by 0.
A random term meta-analysis was valid after inclusion of high quality trials only in the Manager 5. Diet S Simpler, an internist that practices in Baltimore, Long by the Cochrane Collaboration Review secondary analysis. However, this was no longer noo : – The most weight was lost and total cholesterol concentrations affect to decrease. BMJ fat : – Figure 2. Am J Clin Nutr.
A team led by researchers at Fred Hutchinson Cancer Research Center has identified several women’s health benefits from a low-fat diet. The findings, published in the September issue of the Journal of Nutrition, found a low-fat diet commensurate with an increase in fruit, vegetable and grain servings reduced death following breast cancer, slowed diabetes progression and prevented coronary heart disease. The study involved nearly 49, postmenopausal women across the U. After nearly nine years of dietary change, they found that the low-fat diet did not significantly impact outcomes for these conditions. However, after longer-term follow-up of nearly 20 years, researchers found significant benefits, derived from modest dietary changes emerged and persisted including. Unlike other studies examining the link between diet, cancer and other diseases, WHI investigators designed the study as a long-term, randomized controlled clinical trial to limit bias and establish causal conclusions. Participants made intentional dietary changes resulting from learned integrated concepts about nutrition and behavior, taught by trained nutritionists during the first year and reinforced quarterly for nearly a decade. Note: Content may be edited for style and length. Science News.