 |
 | Home | Contact Us | FAQ | Search & Site Map | Link to Us |
 | Sign In | Join | Other 45 Sites in Network |
Medical Forum / General / Nutrition / July 2008Low-carb and Mediterranean diets better than low-fat diet for weight loss
The New England Journal of Medicine (NEJM) has today published the results of two-year randomized controlled clinical trial (N=322) Shai I et al. Weight Loss with a Low-Carbohydrate, Mediterranean, or Low-Fat Diet. The New England Journal of Medicine (NEJM), Volume 359:229-241, July 17, 2008, Number 3 <http://content.nejm.org/cgi/content/full/359/3/229> which compared the efficacy and health effects of low-carb, Mediterranean and low-fat diets in weight loss. Below the abstract of the study; "Background Trials comparing the effectiveness and safety of weight-loss diets are frequently limited by short follow-up times and high dropout rates. Methods In this 2-year trial, we randomly assigned 322 moderately obese subjects (mean age, 52 years; mean body-mass index [the weight in kilograms divided by the square of the height in ' meters], 31; male sex, 86%) to one of three diets: low-fat, restricted-calorie; Mediterranean, restricted-calorie; or low-carbohydrate, non–restricted-calorie. Results The rate of adherence to a study diet was 95.4% at 1 year and 84.6% at 2 years. The Mediterranean-diet group consumed the largest amounts of dietary fiber and had the highest ratio of monounsaturated to saturated fat (P<0.05 for all comparisons among treatment groups). The low-carbohydrate group consumed the smallest amount of carbohydrates and the largest amounts of fat, protein, and cholesterol and had the highest percentage of participants with detectable urinary ketones (P<0.05 for all comparisons among treatment groups). The mean weight loss was 2.9 kg for the low-fat group, 4.4 kg for the Mediterranean-diet group, and 4.7 kg for the low-carbohydrate group (P<0.001 for the interaction between diet group and time); among the 272 participants who completed the intervention, the mean weight losses were 3.3 kg, 4.6 kg, and 5.5 kg, respectively. The relative reduction in the ratio of total cholesterol to high-density lipoprotein cholesterol was 20% in the low-carbohydrate group and 12% in the low-fat group (P=0.01). Among the 36 subjects with diabetes, changes in fasting plasma glucose and insulin levels were more favorable among those assigned to the Mediterranean diet than among those assigned to the low-fat diet (P<0.001 for the interaction among diabetes and Mediterranean diet and time with respect to fasting glucose levels). Conclusions Mediterranean and low-carbohydrate diets may be effective alternatives to low-fat diets. The more favorable effects on lipids (with the low-carbohydrate diet) and on glycemic control (with the Mediterranean diet) suggest that personal preferences and metabolic considerations might inform individualized tailoring of dietary interventions." The full text of the article seems also to be free, although to read it a free registrations is probably required. Below a citation from the Discussion chapter: "In this 2-year dietary-intervention study, we found that the Mediterranean and low-carbohydrate diets are effective alternatives to the low-fat diet for weight loss and appear to be just as safe as the low-fat diet. In addition to producing weight loss in this moderately obese group of participants, the low-carbohydrate and Mediterranean diets had some beneficial metabolic effects, a result suggesting that these dietary strategies might be considered in clinical practice and that diets might be individualized according to personal preferences and metabolic needs. The similar caloric deficit achieved in all diet groups suggests that a low-carbohydrate, non–restricted-calorie diet may be optimal for those who will not follow a restricted-calorie dietary regimen. The increasing improvement in levels of some biomarkers over time up to the 24-month point, despite the achievement of maximum weight loss by 6 months, suggests that a diet with a healthful composition has benefits beyond weight reduction." News reports about this study: Low-carb diet beats other diets in study <http://edition.cnn.com/2008/HEALTH/diet.fitness/07/16/dueling.diets.ap/index.htm l?eref=rss_health> <http://tinyurl.com/6rhfnq> Low-carb beats low-fat in diet duel Those eating fewer carbs also had lower cholesterol, surprising study finds <http://www.msnbc.msn.com/id/25708495/> Low-fat Diets May Not Be Best For Weight Loss, Study Suggests <http://www.sciencedaily.com/releases/2008/07/080716171134.htm>  SignatureMatti Narkia http://ma.gnolia.com/groups/Nutrition > The New England Journal of Medicine (NEJM) has today published the > results of two-year randomized controlled clinical trial (N=322) [quoted text clipped - 85 lines] > Low-fat Diets May Not Be Best For Weight Loss, Study Suggests > <http://www.sciencedaily.com/releases/2008/07/080716171134.htm> Two more news reports: Low-Carb and Mediterranean Diets Beat Low-Fat for Weight Loss, Lipid Changes at 2 Years <http://www.medscape.com/viewarticle/577593?src=rss> (requires free registration) Diet Debate: 3 Top Plans Go Toe to Toe Researchers Say Mediterranean and Low-Carb Diets Are Good Alternatives to Low-Fat Plan <http://www.webmd.com/diet/news/20080716/diet-debate-3-top-plans-go-toe-to-toe?sr c=RSS_PUBLIC> <http://tinyurl.com/5vsvb8> SignatureMatti Narkia http://ma.gnolia.com/groups/Nutrition >> The New England Journal of Medicine (NEJM) has today published the >> results of two-year randomized controlled clinical trial (N=322) [quoted text clipped - 53 lines] >> The full text of the article seems also to be free, although to read >> it a free registrations is probably required. [snip] >> News reports about this study: [snip] > Low-Carb and Mediterranean Diets Beat Low-Fat for Weight Loss, Lipid > Changes at 2 Years > <http://www.medscape.com/viewarticle/577593?src=rss> > > (requires free registration) Medscape's report is very clear and most detailed and accurate of the all the news reports. It represents some results in easily readable table format. Here is Medscape's representation of the weight loss data: "Weight loss Group Low-fat (kg) Mediterranean (kg) Low-carb (kg) All patients –2.9 –4.4 –4.7 All completers –3.3 –4.6 –5.5 Men –3.4 –4.0 –4.9 Women –0.1 –6.2 –2.4" As can be seen the low-carb diet was best for men for weight loss, followed by the Mediterranean diet, but Mediterranean diet was the best for women, followed by the low-carb diet. Medscape's presentation of lipid changes is as follows: "Lipid changes Parameter Low-fat (mg/dL) Low-carb (mg/dL) Mediterranean (mg/dL) HDL +6.4 +8.4 +6.3 LDL –0.05 –3.0 –5.6 Triglycerides –2.8 –23.7 –21.8 Total –0.6 –1.1 –0.9 cholesterol/ HDL ratio" As can be seen, the important Total cholesterol/HDL ratio improved most in the low-carb diet and the Mediterranean diet was very close second. LDL was lowered most by Mediterranean diet followed by low-carb diet. Low-carb diet raised HDL most. Triglycerides were lowered most by low-carb and Mediterranean diets. Finally, below some selected comments from the end of the Medscape report: "- The mean BMI changes were –1.0, –1.5, and –1.5 kg/m2, respectively. - All groups had significant decreases in blood pressure and waist circumference, with no difference among the 3 groups. - Waist circumference was decreased by 2.8, 3.5, and 3.8 cm in the low-fat, Mediterranean, and low-carbohydrate groups, respectively. - Systolic blood pressure was reduced by 4.3, 5.5, and 3.9 mm Hg, respectively. - HDL cholesterol levels increased in all groups, with the greatest increase in the low-carbohydrate group (8.4 mg/dL). - Triglyceride levels decreased significantly, with the greatest decrease seen in the low-carbohydrate group (2.7 mg/dL). - The ratio of total to HDL cholesterol decreased in all 3 groups, greatest in the low-carbohydrate group (20%). - C-reactive protein decreased significantly in the Mediterranean and low-carbohydrate groups. - In the 36 participants with diabetes, only those in the Mediterranean group had a significant reduction in fasting plasma glucose levels (32.8 mg/dL). - Hemoglobin A1c rates decreased by 0.4%, 0.5%, and 0.9% in the low-fat, Mediterranean, and low-carbohydrate groups, respectively. - The Mediterranean and low-carbohydrate diets were feasible alternatives to the low-fat diet with some benefits, and personal preference could drive tailoring of diets for weight loss." Notice especially that the very important cardiovascular risk factor C-reactive protein (CRP) was reduced significantly only in the Mediterranean and low-carbohydrate groups. SignatureMatti Narkia http://ma.gnolia.com/groups/Nutrition >>> The New England Journal of Medicine (NEJM) has today published the >>> results of two-year randomized controlled clinical trial (N=322) [quoted text clipped - 68 lines] > the all the news reports. It represents some results in easily > readable table format. The news report Low-carb and Mediterranean diets beat low-fat for weight-loss, lipid changes at two years <http://www.theheart.org/viewArticle.do?primaryKey=882281&nl_id=tho16jul08> is also very good, comparable to Medscape's report SignatureMatti Narkia http://ma.gnolia.com/groups/Nutrition >>>> The New England Journal of Medicine (NEJM) has today published the >>>> results of two-year randomized controlled clinical trial (N=322) [quoted text clipped - 75 lines] > > is also very good, comparable to Medscape's report In fact these two reports are almost identical, the only differences are the comments in the end. Both are based on the Heartwire's (WebMD's service) report, and the original version is in www.theheart.org. SignatureMatti Narkia http://ma.gnolia.com/groups/Nutrition > The New England Journal of Medicine (NEJM) has today published the > results of two-year randomized controlled clinical trial (N=322) The diets are varying too many nutrients to allow one to establish reasonable conclusions. I would have like to seen how muscle mass varied among the different groups. Higher protein consumption in the low-carb diet should result in increased muscle mass along with a higher metabolism. The Mediterranean diet and the low-fat diet seemed to be low in omega 3 and omega 6 fatty acids. -- Ron > The Mediterranean diet and the low-fat diet seemed to be low in omega > 3 and omega 6 fatty acids. I doubt that. The full text of the study does not support your assumption and neither does Medscape's excellent report about the study. One of the characteristics of Mediterranean diet is its fairly high omega-3 content, especially alpha-linolenic acid. The Mediterranean diet in the study was based on the recommendations of Harvard's Walter C Willett and Patrick J Skerrett. I don't think that they could have failed the include omega-3s typical in Mediterranean diet. Similarly, the low-fat, restricted-calorie diet was based on American Heart Association (AHA) guidelines, which are presented in the article Krauss RM, Eckel RH, Howard B, Appel LJ, Daniels SR, Deckelbaum RJ, Erdman JW Jr, Kris-Etherton P, Goldberg IJ, Kotchen TA, Lichtenstein AH, Mitch WE, Mullis R, Robinson K, Wylie-Rosett J, St Jeor S, Suttie J, Tribble DL, Bazzarre TL. AHA Dietary Guidelines: revision 2000: A statement for healthcare professionals from the Nutrition Committee of the American Heart Association. Circulation. 2000 Oct 31;102(18):2284-99. PMID: 11056107 <http://circ.ahajournals.org/cgi/content/full/102/18/2284> These guidelines specifically refer also to importance of omega-3 fatty acids. SignatureMatti Narkia http://ma.gnolia.com/groups/Nutrition >> The Mediterranean diet and the low-fat diet seemed to be low in omega >> 3 and omega 6 fatty acids. [quoted text clipped - 23 lines] > These guidelines specifically refer also to importance of omega-3 > fatty acids. As for omega-6 fatty acids, we get them so much from various foods, most often too much, so that it would be very difficult, almost impossible, to construct a palatatable diet, which would have too low omega-6 content. SignatureMatti Narkia http://ma.gnolia.com/groups/Nutrition >>> The Mediterranean diet and the low-fat diet seemed to be low in omega >>> 3 and omega 6 fatty acids. [quoted text clipped - 28 lines] > impossible, to construct a palatatable diet, which would have too > low omega-6 content. According to the news report Low-fat Diets May Not Be Best For Weight Loss, Study Suggests <http://www.sciencedaily.com/releases/2008/07/080716171134.htm> the principal author Dr. Iris Shai conceived the study with Harvard's Dr. Stampfer, the senior author, while she was a Fulbright fellow at Harvard School of Public Health and Channing Laboratory in Boston, Massachusetts. Meir Stampfer is one of the authors of the study in question and a very remarkable scientist. Harvard's press release HSPH Department Chairs Meir Stampfer and Walter Willett Most Cited Scientists of the Decade in Clinical Medicine Harvard School of Public Health Press Release, Friday, September 23, 2005 <http://www.hsph.harvard.edu/press/releases/press09232005.html> from September 23, 2005, writes about him as follows: "Meir Stampfer, Chair of the Department of Epidemiology at the Harvard School of Public Health (HSPH) has been ranked the number one most cited scientist in clinical medicine for the last decade. According to ISI Essential Science Indicators, 376 of his published research findings were cited nearly 31,000 times between 1995 and August of 2005." Dr. Stampfer's web page at Harvard: Meir Stampfer Professor of Nutrition and Epidemiology Department of Epidemiology Department of Nutrition <http://www.hsph.harvard.edu/faculty/meir-stampfer/> I don't think that a major force like Stampfer would have allowed his name to be used in this study, if there were any doubts about its quality. SignatureMatti Narkia http://ma.gnolia.com/groups/Nutrition > As for omega-6 fatty acids, we get them so much from various foods, > most often too much, so that it would be very difficult, almost > impossible, to construct a palatatable diet, which would have too > low omega-6 content. http://www.commonvoice.com/article.asp?colid=5978 shows that butter and beef tallow are extremely low in omega 6 (and omega 3) fatty acids. In the study, the Mediterranean diet used olive oil instead of the canola oil which was used in the original Mediterranean diet study. (Olive oil is low in both omega 6 and omega 3 fatty acids). Is there any study that shows that substituting omega 6 fatty acids for SFA or MUFA is unhealthy in terms of cardio-vascular disease? -- Ron >> As for omega-6 fatty acids, we get them so much from various foods, >> most often too much, so that it would be very difficult, almost [quoted text clipped - 4 lines] > and beef tallow are extremely low in omega 6 (and omega 3) fatty > acids. What that has to do with this study and your assumption? You were guessing that "The Mediterranean diet and the low-fat diet seemed to be low in omega3 and omega 6 fatty acids". The Mediterranean diet and the low-fat diet by definition don't use much butter or beef tallow, usually not any. > In the study, the Mediterranean diet used olive oil instead of > the canola oil which was used in the original Mediterranean diet > study. (Olive oil is low in both omega 6 and omega 3 fatty acids). Olive oil is an integral part of Mediterranean diet. The diet which does not use olive oil is not a Mediterranean diet. In the Cretan traditional Mediterranean diet omega-3s were obtained from wild herbs and walnuts (alpha-linolenic acid), and from fish (EPA and DHA). If wild herbs and/or walnuts have not been used in some Mediterranean diet studies, alpha-linolenic acid has been obtained from other sources, for example canola oil, which then have been used _in addition_ to the olive oil. I have not any reason to suspect that fish was not made available in the Mediterranean diet group of this study, and because the Mediterranean diet in this study was based on the recommendations of Harvard's Walter C Willett and Patrick J Skerrett, I'm fairly confident that alpha-linolenic acid was also made available, perhaps in the form a few walnuts daily. Olive oil contains over 10% of omega-6 linoleic acid (<http://www.fineli.fi/food.php?foodid=536&lang=en>), and both low-fat diet and Mediterranean diet typically contain so much vegetables, many of which are good sources of omega-6s, that there cannot have been any shortage of omega-6s in these diets. SignatureMatti Narkia http://ma.gnolia.com/groups/Nutrition >>> As for omega-6 fatty acids, we get them so much from various foods, >>> most often too much, so that it would be very difficult, almost [quoted text clipped - 35 lines] > vegetables, many of which are good sources of omega-6s, that > there cannot have been any shortage of omega-6s in these diets. An excerpt fro the study text: "Mediterranean Diet The moderate-fat, restricted-calorie, Mediterranean diet was rich in vegetables and low in red meat, with poultry and fish replacing beef and lamb. We restricted energy intake to 1500 kcal per day for women and 1800 kcal per day for men, with a goal of no more than 35% of calories from fat; the main sources of added fat were 30 to 45 g of olive oil and a handful of nuts (five to seven nuts, <20 g) per day. The diet is based on the recommendations of Willett and Skerrett." So fish was used and therefore the source of omega-3 EPA and DHA was available. Nuts were also used, although the type of the nuts is not specified in this excerpt. Nuts are very fatty and good sources of unsaturated fats including omega-6s. From olive oil alone the participants of the Mediterranean diet group got 3.1 - 4.7 g omega-6s per day. Clearly there cannot have been any shortage of omega-6s in this group. SignatureMatti Narkia http://ma.gnolia.com/groups/Nutrition >>>> As for omega-6 fatty acids, we get them so much from various foods, >>>> most often too much, so that it would be very difficult, almost [quoted text clipped - 51 lines] > So fish was used and therefore the source of omega-3 EPA and > DHA was available. In the supplementary appendix of the study at <http://content.nejm.org/cgi/data/359/3/229/DC1/1> it is mentioned that the Mediterranean diet group had 2 fish meals/week. This alone should have guaranteed sufficient supply of omega-3 fatty acids. > Nuts were also used, although the type of the > nuts is not specified in this excerpt. Nuts are very fatty and > good sources of unsaturated fats including omega-6s. From olive > oil alone the participants of the Mediterranean diet group got > 3.1 - 4.7 g omega-6s per day. Clearly there cannot have been any > shortage of omega-6s in this group. SignatureMatti Narkia http://ma.gnolia.com/groups/Nutrition > it is mentioned that the Mediterranean diet group had 2 fish > meals/week. This alone should have guaranteed sufficient supply > of omega-3 fatty acids. http://www.webmd.com/news/20000314/best-heart-benefits-from-canola-fish-oils-not -olive-oil indicates that canola oil is a better choice than olive oil. And, I believe that the Lyon heart study also used canola oil. Although small amounts of omega 3 fatty acids have a large benefit, I would like to know what is the optimal amount of omega 3 fatty acid intake and if fish doesn't supply that amount, doesn't it make sense to use oils like canola to make up the difference. > > Nuts were also used, although the type of the > > nuts is not specified in this excerpt. Nuts are very fatty and > > good sources of unsaturated fats including omega-6s. From olive > > oil alone the participants of the Mediterranean diet group got > > 3.1 - 4.7 g omega-6s per day. Clearly there cannot have been any > > shortage of omega-6s in this group. If a person is getting 10+ g of saturated fat, I would think that PUFA intake should be comparable. My point is that the diet study wasn't well designed because several nutrients were being varied instead of 1 or two. The subjects should also have been observed in more detail to get some idea of muscle loss which is common in dieting. -- Ron >> it is mentioned that the Mediterranean diet group had 2 fish >> meals/week. This alone should have guaranteed sufficient supply [quoted text clipped - 8 lines] > intake and if fish doesn't supply that amount, doesn't it make sense > to use oils like canola to make up the difference. Long chain omega-3s EPA and DHA are needed in our metabolism for various important purposes. Whether dietary alpha-linolenic acid (ALA) has other uses for us than to serve as a precursor to EPA and DHA is still a matter a discussion. In any case the evidence about its potential benefits is weaker that the evidence for EPA and DHA. The conversion of ALA to EPA and especially to DHA in our bodies is very inefficient and even unreliable, especially in men. Therefore it has been suggested that for optimal health EPA and DHA should be obtained directly from the diet, for example from fish or fish oil, and not to rely on conversion of ALA to EPA and DHA. As for the amounts see for example the following excerpt from the review article Gebauer SK, Psota TL, Harris WS, Kris-Etherton PM. n-3 fatty acid dietary recommendations and food sources to achieve essentiality and cardiovascular benefits. Am J Clin Nutr. 2006 Jun;83(6 Suppl):1526S-1535S. Review. PMID: 16841863 <http://www.ajcn.org/cgi/content/full/83/6/S1526> : "The evidence base supports a dietary recommendation of {approx}500 mg/d of EPA and DHA for cardiovascular disease risk reduction. For treatment of existing cardiovascular disease, 1 g/d is recommended. These recommendations have been embraced by many health agencies worldwide. A dietary strategy for achieving the 500-mg/d recommendation is to consume 2 fish meals per week (preferably fatty fish). Foods enriched with EPA and DHA or fish oil supplements are a suitable alternate to achieve recommended intakes and may be necessary to achieve intakes of 1 g/d." See also the articles Essential Fatty Acids <http://lpi.oregonstate.edu/infocenter/othernuts/omega3fa/> and Wang C, Harris WS, Chung M, Lichtenstein AH, Balk EM, Kupelnick B, Jordan HS, Lau J. n-3 Fatty acids from fish or fish-oil supplements, but not alpha-linolenic acid, benefit cardiovascular disease outcomes in primary- and secondary-prevention studies: a systematic review. Am J Clin Nutr. 2006 Jul;84(1):5-17. Review. PMID: 16825676 <http://www.ajcn.org/cgi/content/full/84/1/5> Canola oil is a type of North-American rapeseed oil. I haven't seen Canola oil in those parts of Europe where I have lived and traveled, but I have seen and used a lot of rapeseed oil. Canola oil or more generally, rapeseed oil, is not "better" than olive oil, but it can be used _in addition_ to olive oil to provide ALA which olive oil does not have. Other good sources ALA are for example flaxseed and walnuts. Olive oil's health benefits are not based only to its fatty acids, mostly monounsaturated oleic acid, but perhaps more on its unique phenolic compounds. Rapeseed oil (Canola oil) does not have the same compounds, so it cannot be be used to _replace_ olive oil, if the full benefits of olive oil are wanted, but it can be used to _complement_ olive oil to provide ALA. As for the diet of the Lyon Diet Heart Study, see the following excerpt from the article Kris-Etherton P, Eckel RH, Howard BV, St Jeor S, Bazzarre TL; Nutrition Committee Population Science Committee and Clinical Science Committee of the American Heart Association. AHA Science Advisory: Lyon Diet Heart Study. Benefits of a Mediterranean-style, National Cholesterol Education Program/American Heart Association Step I Dietary Pattern on Cardiovascular Disease. Circulation. 2001 Apr 3;103(13):1823-5. PMID: 11282918 <http://www.circ.ahajournals.org/cgi/content/full/103/13/1823> : "The Lyon Diet Heart Study, a randomized, controlled trial with free-living subjects, tested the effectiveness of a Mediterranean-type diet (consistent with the new AHA Dietary Guidelines) on composite measures of the coronary recurrence rate after a first myocardial infarction. Subjects in the experimental group were instructed by the research cardiologist and dietitian to adopt a Mediterranean-type diet that contained more bread, more root vegetables and green vegetables, more fish, fruit at least once daily, less red meat (replaced with poultry), and margarine supplied by the study to replace butter and cream. The saturated fatty acid (15% kcal) and oleic acid (48% kcal but 5.4% kcal 18:1 trans) contents in the margarine were comparable to those in olive oil, with the exception that the margarine was higher in linoleic acid (16.4% versus 8.6% kcal) and more so in {alpha}-linolenic acid (4.8% versus 0.6% kcal). Exclusive use of rapeseed oil and olive oil was recommended for salads and food preparation. Use of olive oil exclusively was not recommended because it was not acceptable as the only oil source in the diet. Wine in moderation was allowed with meals." >>> Nuts were also used, although the type of the >>> nuts is not specified in this excerpt. Nuts are very fatty and [quoted text clipped - 5 lines] > If a person is getting 10+ g of saturated fat, I would think that PUFA > intake should be comparable. Where did you get that 10 g? Are you sure you are not confusing grams with percents of energy? You were most concerned about low-fat and Mediterranean groups in the study. From Table 2. Changes in Dietary Intake, Energy Expenditure, and Urinary Ketones during 2 Years of Intervention. <http://content.nejm.org/cgi/content/full/359/3/229/T2> you can see that they obtained in average about 9.6% of the energy from saturated fat, which is less than 10%. > My point is that the diet study wasn't well designed because several > nutrients were being varied instead of 1 or two. I totally and profoundly disagree with you. This is a large, long term (2 years), well-designed and well-published (NEJM) study, which compared well-designed and well-known diets, not individual nutrients. > The subjects should also have been observed in more detail to get some > idea of muscle loss which is common in dieting. In that I can agree with you, but then very few similar diet studies do that. SignatureMatti Narkia http://ma.gnolia.com/groups/Nutrition > > If a person is getting 10+ g of saturated fat, I would think that PUFA > > intake should be comparable. > Where did you get that 10 g? Are you sure you are not confusing grams > with percents of energy? You were most concerned about low-fat and > Mediterranean groups in the study. From I may have been thinking 10%. > you can see that they obtained in average about 9.6% of the energy from > saturated fat, which is less than 10%. If 10% of a 2000 calorie diet is saturated fat, then that would correspond to 200/9 = 22.2 g. -- Ron >>> If a person is getting 10+ g of saturated fat, I would think that PUFA >>> intake should be comparable. [quoted text clipped - 10 lines] > If 10% of a 2000 calorie diet is saturated fat, then that would > correspond to 200/9 = 22.2 g. So? 10% was the limit for saturated fat in those AHA's guidelines which the low-fat diet in the study was based on. As far as I know the obtained 9.6% is less than 10%. SignatureMatti Narkia http://ma.gnolia.com/groups/Nutrition > The New England Journal of Medicine (NEJM) has today published the > results of two-year randomized controlled clinical trial (N=322) [quoted text clipped - 7 lines] > which compared the efficacy and health effects of low-carb, > Mediterranean and low-fat diets in weight loss. Now at last the study is also in the Medline database. Its Medline reference is Shai I, Schwarzfuchs D, Henkin Y, Shahar DR, Witkow S, Greenberg I, Golan R, Fraser D, Bolotin A, Vardi H, Tangi-Rozental O, Zuk-Ramot R, Sarusi B, Brickner D, Schwartz Z, Sheiner E, Marko R, Katorza E, Thiery J, Fiedler GM, Blüher M, Stumvoll M, Stampfer MJ; Dietary Intervention Randomized Controlled Trial (DIRECT) Group. Weight loss with a low-carbohydrate, Mediterranean, or low-fat diet. N Engl J Med. 2008 Jul 17;359(3):229-41. PMID: 18635428 <http://content.nejm.org/cgi/content/full/359/3/229> SignatureMatti Narkia http://ma.gnolia.com/groups/Nutrition > ... diets in weight loss. http://ecologos.org/obese.htm Laurie SignatureScientifically-credible info on plant-based human diets: http://ecologos.org/ttdd.html news:alt.food.vegan.science > > ... diets in weight loss. > [quoted text clipped - 4 lines] > Scientifically-credible info on plant-based human diets:http://ecologos.org/ttdd.html > news:alt.food.vegan.science The usual "humans are frugivores" vegetarian bullshit tales that we have come to expect from you. L |
Reply to this Message |
 Sign In
 Join
 My Latest Posts My Monitored Threads My Blog My Photo Gallery My Profile My Homepage Start New Thread Enable EMail Alerts Rate this Thread
|
©2008 Advenet LLC Privacy Policy - Terms of Use
This website includes both content owned or controlled by Advenet as well as content owned or controlled by third parties.