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Journal articles on the topic 'Low-fat diet'

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Published: 4 June 2021

Last updated: 30 July 2024

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1

Ansari, Shabnam. "Low Carb Diet Outrank Low Fat Diet in Weight Loss." International Journal of Pharmacognosy & Chinese Medicine 3, no. 1 (2019): 1–2. http://dx.doi.org/10.23880/ipcm-16000157.

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As per the study published in the Annals of Internal Medicine, a racially diverse group of 150 men and women were recruited to follow a specific diets for one year which particularly restricted them to eat wither carbohydrate or fat, but not overall calories.

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2

BASCHETTI, R. "The low fat/low cholesterol diet." European Heart Journal 18, no. 9 (September 1, 1997): 1514–15. http://dx.doi.org/10.1093/oxfordjournals.eurheartj.a015481.

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3

Harder, Ben. "Low-Fat Diet Falls Short." Science News 169, no. 6 (February 11, 2006): 85. http://dx.doi.org/10.2307/3982209.

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4

&NA;. "Simvastatin + low fat diet recommended." Inpharma Weekly &NA;, no. 870 (January 1993): 20. http://dx.doi.org/10.2165/00128413-199308700-00043.

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5

Utzschneider, Kristina M., Jennifer L. Bayer-Carter, Matthew D. Arbuckle, Jaime M. Tidwell, Todd L. Richards, and Suzanne Craft. "Beneficial effect of a weight-stable, low-fat/low-saturated fat/low-glycaemic index diet to reduce liver fat in older subjects." British Journal of Nutrition 109, no. 6 (July 31, 2012): 1096–104. http://dx.doi.org/10.1017/s0007114512002966.

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Non-alcoholic fatty liver disease is associated with insulin resistance and dyslipidaemia and can progress to steatohepatitis and cirrhosis. We sought to determine whether dietary fat and saturated fat content alter liver fat in the absence of weight change in an older population. Liver fat was quantified by magnetic resonance spectroscopy before and after 4 weeks on an isoenergetic low-fat/low-saturated fat/low-glycaemic index (LGI) (LSAT: 23 % fat/7 % saturated fat/GI < 55) or a high-fat/high-saturated fat/high-GI (HSAT: 43 % fat/24 % saturated fat/GI>70) diet in older subjects. In the present study, twenty subjects (seven males/thirteen females; age 69·3 (sem1·6) years, BMI 26·9 (sem0·8) kg/m2) were randomised to the LSAT diet and fifteen subjects (six males/nine females; age 68·6 (sem1·8) years, BMI 28·1 (sem0·9) kg/m2) to the HSAT diet. Weight remained stable. Liver fat decreased significantly on the LSAT diet (median 2·2 (interquartile range (IQR) 3·1) to 1·7 (IQR 1·8) %,P= 0·002) but did not change on the HSAT diet (median 1·2 (IQR 4·1) to 1·6 (IQR 3·9) %). The LSAT diet lowered fasting glucose and total cholesterol, HDL-cholesterol and LDL-cholesterol and raised TAG (P< 0·05), while the HSAT diet had no effect on glucose or HDL-cholesterol but increased total cholesterol and LDL-cholesterol (P< 0·05). Fasting insulin and homeostasis model of insulin resistance did not change significantly on either diet, but the Matsuda index of insulin sensitivity improved on the LSAT diet (P< 0·05). Assignment to the LSATv.HSAT diet was a predictor of changes in lipid parameters but not liver fat. We conclude that diet composition may be an important factor in the accumulation of liver fat, with a low-fat/low-saturated fat/LGI diet being beneficial.

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6

Schnirring, Lisa. "Diet Wars: Low-Carb vs Low-Fat." Physician and Sportsmedicine 31, no. 6 (June 1, 2003): 13–16. http://dx.doi.org/10.1080/00913847.2003.11440601.

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7

Amsterdam, Ezra A., and C. Tissa Kappagoda. "The Low‐Fat Diet That “Wasn't”." Preventive Cardiology 9, no. 2 (March 2006): 121. http://dx.doi.org/10.1111/j.1520-037x.2006.5006.x.

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8

&NA;. "Low fat diet benefits multiple sclerosis." Inpharma Weekly &NA;, no. 746 (July 1990): 8. http://dx.doi.org/10.2165/00128413-199007460-00021.

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9

Ellertsen, B., and KMA Welch. "Low Fat Diet for Headache Too?" Cephalalgia 17, no. 2 (April 1997): 102. http://dx.doi.org/10.1046/j.1468-2982.1997.1702101-4.x.

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10

Stenholm, C. W. "The high-priority/low-fat diet." Academic Medicine 68, no. 3 (March 1993): 198–200. http://dx.doi.org/10.1097/00001888-199303000-00005.

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11

Mozaffarian, Dariush. "Low-Fat Diet and Cardiovascular Disease." JAMA 296, no. 3 (July 19, 2006): 279. http://dx.doi.org/10.1001/jama.296.3.279-b.

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12

Aberegg, Scott K., and David T. Majure. "Low-Fat Diet and Cardiovascular Disease." JAMA 296, no. 3 (July 19, 2006): 279. http://dx.doi.org/10.1001/jama.296.3.280-a.

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13

Ovidiu, Tita. "Obtaining Low-Fat Foods and Improved Nutritional Value." International Journal of Pharmacognosy & Chinese Medicine 2, no. 4 (2018): 1–3. http://dx.doi.org/10.23880/ipcm-16000143.

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One of the biggest challenges facing food research is the achievement of sustainable food production and, at the same time, the supply of quality food with added functionality for the prevention of diseases regarding the lifestyle. Currently consumers are more aware of food problems and monitor and attempt to harmonize their diet, they have become more preoccupied with improving their general health through daily nutrition

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14

CORR, L. A., and M. F. OLIVER. "The low fat/low cholesterol diet is ineffective." European Heart Journal 18, no. 1 (January 1, 1997): 18–22. http://dx.doi.org/10.1093/oxfordjournals.eurheartj.a015111.

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15

Westman, Eric C. "Is a Low-Carb, Low-Fat Diet Optimal?" Archives of Internal Medicine 165, no. 9 (May 9, 2005): 1071. http://dx.doi.org/10.1001/archinte.165.9.1071-b.

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16

Schick, Alex, James Boring, Amber Courville, Isabelle Gallagher, Juen Guo, Rebecca Howard, Lauren Milley, et al. "Effects of Ad Libitum Low Carbohydrate Versus Low Fat Diets on Body Weight and Fat Mass." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 658. http://dx.doi.org/10.1093/cdn/nzaa049_051.

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Abstract Objectives To describe the effects of ad libitum low-fat (LF) and low-carbohydrate (LC) diets on body weight and fat mass. Methods Sixteen adults without diabetes spent 29 continuous days residing at the Metabolic Clinical Research Unit of the NIH Clinical Center where they were fed ad libitum either an animal-based, LC diet (75% fat, 10% carbohydrates, 15% protein) or a plant-based, LF diet (75% carbohydrates, 10% fat, 15% protein). Participants were randomly assigned to one diet for the first phase of the study (14 days), after which they were switched to the other diet for the remainder of the study. Participants were given three meals daily and were provided with additional snacks amounting to 200% of their daily energy requirements as determined by their resting energy expenditure multiplied by 1.6. Subjects were told that this was not a weight loss study and were not informed about the primary study aim. They were instructed to eat as much or as little as they desired. Total body weight and fat mass were measured using a calibrated scale and dual-energy X-ray absorptiometry, respectively. Subjects were blinded to their data and wore loose-fitting scrubs to avoid any feedback regarding changes in the fit of their clothing. Results Subjects included 7 women and 9 men, with an age of (mean ± SE) 29 ± 1.7 years and BMI of 27.5 ± 1.5 at baseline. Participants lost weight on both diets, with the LC diet resulting in 1.34 ± 0.31 kg of weight loss (P = 0.0006) and the LF diet resulting in 1.09 ± 0.31 kg of weight loss (P = 0.003) which was not significantly different from the LC diet (P = 0.58). However, participants lost 0.6 ± 0.17 kg of body fat on the LF diet (P = 0.002) but the LC diet did not result in significant body fat loss (0.04 ± 0.17 kg; P = 0.8) and the difference in body fat loss between the diets was statistically significant (P = 0.03). Conclusions While participants lost similar amounts of weight on both diets, only the LF diet led to significant body fat loss. Early weight loss with a LC diet does not necessarily reflect a similar state of negative energy balance as compared with a LF diet. Funding Sources Intramural Research Program of the National Institutes of Diabetes and Digestive and Kidney Diseases.

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17

MORGAN, SALLY A., KERIN O'DEA, and ANDREW J. SINCLAIR. "A Low-Fat Diet Supplemented With Monounsaturated Fat Results in Less HDL-C Lowering Than a Very-Low-Fat Diet." Journal of the American Dietetic Association 97, no. 2 (February 1997): 151–56. http://dx.doi.org/10.1016/s0002-8223(97)00770-0.

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18

Temporelli, Pier Luigi. "Cardiovascular prevention: Mediterranean or low-fat diet?" European Heart Journal Supplements 25, Supplement_B (April 1, 2023): B166—B170. http://dx.doi.org/10.1093/eurheartjsupp/suad097.

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Abstract The international scientific community has long agreed on the fact that a low-fat diet is actually able to bring benefits to cardiovascular health and beyond. By low-fat diet, experts mean a diet where the average calories assimilated daily are made up of no more than 30% fat. The Mediterranean Diet, on the other hand, identifies a nutritional model inspired by the traditional eating habits of the countries bordering the Mediterranean Sea. It began to be studied scientifically in the 1950s and it is still today one of the diets that have a positive impact on our health when associated with correct lifestyles. Although epidemiological and mechanistic studies show similar results, there is no evidence from large-scale, long-term clinical trials on the efficacy of the Mediterranean Diet compared with another active group, particularly in secondary prevention. A convincing response has been obtained from the recent CORDIOPREV study (CORonary Diet Intervention with Olive oil and cardiovascular PREVention) which randomized ∼1000 patients with documented coronary artery disease to a Mediterranean Diet or a low-fat dietary intervention. In a 7-year follow-up, the Mediterranean Diet was superior to the low-fat diet in the prevention of major cardiovascular events.

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19

NAKASHIMA, Yoko. "Zinc's Role in Rat Preference for a Low-Fat Diet in a Two-Choice Diet Program of Low- and High-Fat Diets." Journal of Nutritional Science and Vitaminology 57, no. 1 (2011): 42–47. http://dx.doi.org/10.3177/jnsv.57.42.

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20

Rosenberg, Karen. "Mediterranean Diet Superior to Low-Fat Diet for CVD Prevention." AJN, American Journal of Nursing 122, no. 9 (September 2022): 62. http://dx.doi.org/10.1097/01.naj.0000874140.28493.19.

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21

Iossa, Susanna, Maria Pina Mollica, Lillà Lionetti, Antonio Barletta, and Giovanna Liverini. "Effect of a high-fat diet on energy balance and thermic effect of food in hypothyroid rats." European Journal of Endocrinology 136, no. 3 (March 1997): 309–15. http://dx.doi.org/10.1530/eje.0.1360309.

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Abstract We have carried out measurements of energy balance in hypothyroid rats fed a low-fat or a high-fat diet for eighteen days. We have also measured cephalic and processing thermic effect of food (TEF) after a low-fat or a high-fat meal. Body lipid gain, carcass lipid content and gross efficiency were significantly (P < 0·05) higher in hypothyroid rats fed a high-fat diet compared with hypothyroid rats fed a low-fat diet, while metabolizable energy intake and energy expenditure remained unchanged. Cephalic TEF after a low-fat meal was significantly (P < 005) lower in hypothyroid rats fed a high-fat diet compared with hypothyroid rats fed a low-fat diet, while it was significantly (P <0·05) higher after a high-fat meal than after a low-fat meal in hypothyroid rats fed a high-fat diet. No significant variation was found in processing TEF after a low-fat or a high-fat meal. Our results indicate that hypothyroid rats are unable to develop increased energy expenditure and increased TEF in response to a high-fat diet. European Journal of Endocrinology 136 309–315

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22

Moyers Scott, Pamela. "Which diet is better—low-fat or low-carb?" Journal of the American Academy of Physician Assistants 19, no. 1 (January 2006): 49. http://dx.doi.org/10.1097/01720610-200601000-00010.

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23

&NA;. "Which diet is best—low-fat or low-carb?" Journal of the American Academy of Physician Assistants 19, no. 1 (January 2006): 50. http://dx.doi.org/10.1097/01720610-200601000-00011.

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24

BOSCHERT, SHERRY. "Low-Carb Better Than Low-Fat Diet for Lipids." Family Practice News 37, no. 3 (February 2007): 11. http://dx.doi.org/10.1016/s0300-7073(07)70131-7.

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25

Sim, Young-Je. "A Low-carbohydrate and High-fat Diet." Korean Journal of Obesity 25, no. 4 (December 30, 2016): 188–89. http://dx.doi.org/10.7570/kjo.2016.25.4.188.

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26

PATTERSON, RUTH E., ALAN R. KRISTAL, RALPH J. COATES, FRANCES A. TYLAVSKY, CHERYL RITENBAUGH, LINDA VAN HORN, ARLENE W. CAGGIULA, and LINDA SNETSELAAR. "Low-Fat Diet Practices of Older Women." Journal of the American Dietetic Association 96, no. 7 (July 1996): 670–79. http://dx.doi.org/10.1016/s0002-8223(96)00186-1.

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27

MACNEIL, JANE SALODOF. "Low-Fat Diet Reduces Breast Cancer Recurrence." Family Practice News 35, no. 13 (July 2005): 5. http://dx.doi.org/10.1016/s0300-7073(05)70916-6.

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28

Bonetti, Antonio. "VERY LOW FAT DIET, HEALTH, AND PERFORMANCE." Medicine & Science in Sports & Exercise 39, no. 3 (March 2007): 573. http://dx.doi.org/10.1249/mss.0b013e31802df14c.

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29

Howard, Barbara V., Garnet L. Anderson, Bette Caan, Judith Hsia, Karen Johnson, Marian Limacher, JoAnn E. Manson, et al. "Low-Fat Diet and Cardiovascular Disease—Reply." JAMA 296, no. 3 (July 19, 2006): 279. http://dx.doi.org/10.1001/jama.296.3.280-b.

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30

Underbakke, G. "Putting the low-fat diet into practice." Archives of Family Medicine 2, no. 7 (July 1, 1993): 711–13. http://dx.doi.org/10.1001/archfami.2.7.711.

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31

Ornish, DeaN. "Serum Lipids After a Low-Fat Diet." JAMA 279, no. 17 (May 6, 1998): 1345. http://dx.doi.org/10.1001/jama.279.17.1345.

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32

Lin, L., R. Martin, A. O. Schaffhauser, and D. A. York. "Acute changes in the response to peripheral leptin with alteration in the diet composition." American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 280, no. 2 (February 1, 2001): R504—R509. http://dx.doi.org/10.1152/ajpregu.2001.280.2.r504.

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Dietary induced obesity in rodents is associated with a resistance to leptin. We have investigated the hypothesis that dietary fat per se alters the feeding response to peripheral leptin in rats that were fed either their habitual high- or low-fat diet or were naively exposed to the alternative diet. Osborne-Mendel rats were adapted to either high- or low-fat diet. Food-deprived rats were given either leptin (0.5 mg/kg body wt ip) or saline, after which they were provided with either their familiar diet or the alternative diet. Food intake of rats adapted and tested with the low-fat diet was reduced 4 h after leptin injection, whereas rats adapted and tested with a high-fat diet did not respond to leptin. Leptin was injected again 1 and 5 days after the high-fat diet-adapted rats were switched to the low-fat diet. Leptin reduced the food intake on both days. In contrast, when low-fat diet-adapted rats were switched to a high-fat diet, the leptin inhibitory response was present on day 1 but not observed on day 5. Peripheral injection of leptin increased serum corticosterone level and decreased hypothalamic neuropeptide Y mRNA expression in rats fed the low-fat but not the high-fat diet for 20 days. The data suggest that dietary fat itself, rather than obesity, may induce leptin resistance within a short time of exposure to a high-fat diet.

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33

Dewantari, Ni Made, I. Wayan Ambartana, I. Putu Suiraoka, GA Dewi Kusumayanti, Desak Putu Sukraniti, and I. Gede Iswara Pranidhana Putra. "The Effects Of A Low-Fat Diet And A Low-Carbohydrate Diet With Aerobic Exercise On Changing Of Lipid Profile." World Nutrition Journal 3, no. 2 (February 6, 2020): 53. http://dx.doi.org/10.25220/wnj.v03.i2.0007.

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Lifestyle changes become the foundation in primary and secondary prevention of lipid and lipoprotein disorders. The aim of the study was to know the effectiveness of low fat diet and low carbohydrate diet with aerobic exercise toward lipid profile change. Type of experimental research with pre test-post test control group design. The sample of adult women in the city of Denpasar as many as 33 people, aged 30-50 years, IMT 25-30 kg/m2, allocated to 3 groups. Group 1 applied a low-fat diet, group 2 applied a low-carbohydrate diet and a group of 3 controls. Before and after the intervention a blood lipid profile was measured. Changes in blood lipid profile before and after intervention were analyzed by paired t-test. The difference in mean blood lipid profile in all three groups was analyzed by One Way Anova test. Low-fat diet and low-carbohydrate diet can lower total cholesterol and LDL-C significantly (p <0.05). The average decrease in total cholesterol with low fat diet was 16.82 mg/dL and low carbohydrate diet 14.64 mg/dL. Decreased LDL-C with a low-fat diet of 13.36 mg/dL and low-carbohydrate diet of 7.45 mg/dL. There was no significant difference in lipid profile changes between low fat diets compared to low carbohydrate diets (p>0.05). Thus a low-fat diet is as effective as a low-carb diet to improve lipid profile.

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34

Killen, Kristen, and Amanda Allmon. "Low-carbohydrate diet or low-fat diet, which is better for weight loss?" Evidence-Based Practice 20, no. 10 (October 2017): 6. http://dx.doi.org/10.1097/01.ebp.0000541843.28866.2e.

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35

Zwain, Ahmed, and Husham Qassim Mohammed. "EFFECT OF 20-HOUR FASTING AND LOW FAT DIET ON GHRELIN HORMONE, GLUCOSE LEVEL AND LIVER FUNCTION IN ALBINO RATS MALE." Wiadomości Lekarskie 75, no. 4 (2022): 798–802. http://dx.doi.org/10.36740/wlek202204109.

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The aim: It aims to study the effect of fasting and low fat diet on ghrelin hormone, glucose level, the liver enzymes AST and ALT. Materials and methods: The experimental study was conducted using 24 healthy young male albino rat weighing 95±5 gram and age 2 month, one-way (ANOVA) were employed to determine a significance of differences. Results: A significant increase p≤0.05 in glucose level of non-fasting control group compere with non-fasting low fat diet group, significant increase p≤0.05 in glucose level of control group fasting for 20h compared with low fat diet fasting for 20h group, significant decrease p≤0.05 when compares non-fasting low fat diet compares to 20h fasting low fat diet and significant decrease p≤0.05 when compares non-fasting control compares to 20h fasting control, while the effect of fasting and low fat diet on ghrelin hormone. A significant decrease p≤0.05 in ghrelin hormone level of non-fasting control group compere with non-fasting low fat diet group, significant increase p≤0.05 in ghrelin hormone of control group fasting for 20h compared with low fat diet fasting for 20h group, non-fasting control compares to 20h fasting control show a significant (p≤0.05) increase, Fasting with low fat diet cause a significant decrease p≤0.05 in ALT level, also in AST level there was a significant decrease p≤0.05 after 20h fasting. Conclusions: The fasting and low fat diet have effected on ghrelin hormone, glucose level and fasting with low fat diet cause decrease in ALT level, also in AST level decrease after 20h fasting in male albino rats.

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36

Harari, Ayelet, Revital Abecassis, Noa Relevi, Zohar Levi, Ami Ben-Amotz, Yehuda Kamari, Dror Harats, and Aviv Shaish. "Prevention of Atherosclerosis Progression by 9-cis-β-Carotene Rich AlgaDunaliellain apoE-Deficient Mice." BioMed Research International 2013 (2013): 1–7. http://dx.doi.org/10.1155/2013/169517.

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Introduction.β-Carotene-rich diet has been shown to be inversely associated with the risk of coronary heart disease. However, clinical trials using synthetic all-trans-β-carotene failed to demonstrate a beneficial effect. We therefore sought to study the effect of natural source ofβ-carotene, the algaDunaliella, containing both all-trans and 9-cis-β-carotene on atherosclerosis. In a previous study we showed that 9-cis-β-carotene-rich powder of the algaDunaliellainhibits early atherogenesis in low-density lipoprotein receptor knockout mice.Aims. The aims of the current work were to study whether diet enriched withDunaliellapowder would inhibit the progression of established atherosclerosis in old male apoE-deficient mice and to compare the effect ofDunaliellaon lipid profile and atherosclerosis in a low-versus high-fat diet fed mice.Methods. In the first experiment, young mice (12 weeks old) were allocated into 3 groups: (1) low-fat diet; (2) low-fat diet + Dunaliellapowder (8%); (3) low-fat diet + β-carotene-deficientDunaliella. In the second experiment, old mice (7 months old) with established atherosclerotic lesions were allocated into 4 groups: (1) low-fat diet; (2) low-fat diet + Dunaliella; (3) high fat-diet; (4) high-fat diet + Dunaliella.Results. In young mice fed a low-fat diet, a trend toward lower atherosclerotic lesion area in the aortic sinus was found in theDunaliellagroup compared with the control group. In old mice with established atherosclerotic lesion,Dunaliellainhibited significantly plasma cholesterol elevation and atherosclerosis progression in mice fed a high-fat diet.Conclusion. The results of this study suggest that a diet containing natural carotenoids, rich in 9-cis-β-carotene, has the potential to inhibit atherosclerosis progression, particularly in high-fat diet regime.

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37

Azadbakht, Leila, Parvin Mirmiran, Ahmad Esmaillzadeh, and Fereidoun Azizi. "Better dietary adherence and weight maintenance achieved by a long-term moderate-fat diet." British Journal of Nutrition 97, no. 2 (February 2007): 399–404. http://dx.doi.org/10.1017/s0007114507328602.

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The objective of the present study was to determine the effects of a long-term moderate-fat diet (30 % energy from fat)v.a low-fat one (20 % energy from fat) on metabolic risks. The study was a randomised, prospective 14-month trial on overweight and obese patients (eighty-nine overweight and obese men and women). The intervention was a moderate-fat diet (30 % energy) or a low-fat diet (20 % energy). The main outcome measurements were change in body weight, waist circumference, LDL-cholesterol, HDL-cholesterol, total cholesterol, TAG, and systolic and diastolic blood pressure. Forty-five subjects on the moderate-fat diet and forty-four subjects on the low-fat one were studied. Characteristics of all randomised participants were similar in both groups. After 7 months, the moderate- and low-fat diets had similar effects on cardiovascular risks. The moderate-fat diet was more successful after 14 months in reducing weight ( − 5·0 (sd2·5) kg in the moderate-fat groupv.− 1·2 (sd1·1) kg in the low-fat one;P < 0·0001), waist circumference ( − 5·5 (sd2·4) cm in the moderate-fat groupv.− 2·3 (sd1·3) cm in the low-fat one;P < 0·0001), and other cardiovascular risk factors as well (LDL, TAG, total cholesterol and systolic blood pressure). In conclusion, a moderate-fat energy-restricted diet in the long term might have more beneficial effects on weight maintenance and cardiovascular risk factors compared with a low-fat diet. Better dietary adherence with the moderate-fat diet may be the reason for its successful effects.

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38

Blundell, John E., and John Cooling. "High-fat and low-fat (behavioural) phenotypes: biology or environment?" Proceedings of the Nutrition Society 58, no. 4 (November 1999): 773–77. http://dx.doi.org/10.1017/s0029665199001056.

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It is now widely accepted that obesity develops by way of genetic mechanisms conferring specific dispositions which interact with strong environmental pressures. It is also accepted that certain dispositions constitute metabolic risk factors for weight gain. It is less well accepted that certain patterns of behaviour (arising from biological demands or environmental influences) put individuals at risk of developing a positive energy balance and weight gain (behavioural risk factors). Relevant patterns of behaviour include long-lasting habits for selecting and eating particular types of foods. Such habits define two distinct groups characterized as high-fat (HF) and low-fat (LF) phenotypes. These habits are important because of the attention given to dietary macronutrients in body-weight gain and the worldwide epidemic of obesity. Considerable evidence indicates that the total amount of dietary fat consumed remains the most potent food-related risk factor for weight gain. However, although habitual intake of a high-fat diet is a behavioural risk factor for obesity, it does not constitute a biological inevitability. A habitual low-fat diet does seem to protect against the development of obesity, but a high-fat diet does not guarantee that an individual will be obese. Although obesity is much more prevalent among HF than LF, some HF are lean with BMI well within the normal range. The concept of 'different routes to obesity' through a variety of nutritional scenarios can be envisaged, with predisposed individuals varying in their susceptibility to different dietary inputs. In a particular subgroup of individuals (young adult males) HF and LF displayed quite different profiles of appetite control, response to nutrient challenges and physiological measures, including BMR, RQ, heart rate, plasma leptin levels and thermogenic responses to fat and carbohydrate meals. These striking differences suggest that HF and LF can be used as a conceptual tool to investigate the relationship between biology and the environment (diet) in the control of body weight.

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39

Yokoyama, Daigo, Wataru Tanaka, Yushi Hashizume, Mahamadou Tandia, Masanobu Sakono, Kayoko Shimoi, and Hiroyuki Sakakibara. "Daily consumption of monoglucosyl-rutin prevents high-fat diet-induced obesity by suppressing gastric inhibitory polypeptide secretion in mice." Functional Foods in Health and Disease 8, no. 7 (July 31, 2018): 353. http://dx.doi.org/10.31989/ffhd.v8i7.527.

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Background: Alpha monoglucosyl-rutin (4G-α-D-glucopyranosyl rutin, αMR) has been shown to stimulate antioxidant defenses and anti-glycation. We evaluated the effects of αMR on body weight gain in mice.Methods: Male C57BL/6J mice were divided into four groups: Control low-fat diet, low-fat diet + 0.5% αMR, high-fat diet, and high-fat diet + 0.5% αMR. Blood chemistry, hepatic lipids, and serum metabolic hormones and cytokines were evaluated after 4 and 13 weeks.Results: After 6 weeks, the high-fat diet group gained more weight than the low-fat diet group. Supplementing the high-fat diet with αMR suppressed weight gain by week 13. Visceral fat weight was higher in the high-fat diet group on weeks 4 and 13, while αMR supplementation inhibited increase on week 13 but not on week 4. Serum levels of gastric inhibitory polypeptide were higher in the high-fat-diet group than in the low-fat-diet group. αMR supplementation inhibited this elevation and regulated levels of serum leptin and hepatic triglycerides.Conclusion: For the first time, we demonstrated how daily consumption of αMR inhibits diet-induced visceral fat accumulation by regulating the secretion of gastric inhibitory polypeptide, which thereby prevents excess weight gain. Therefore, αMR may be a promising potential functional food.Keywords: Anti-obesity; gastric inhibitory polypeptide; mouse; alpha monoglucosyl-rutin; quercetin

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Kabisch, Stefan, Sabrina Bäther, Ulrike Dambeck, Margrit Kemper, Christiana Gerbracht, Caroline Honsek, Anna Sachno, and Andreas Pfeiffer. "Liver Fat Scores Moderately Reflect Interventional Changes in Liver Fat Content by a Low-Fat Diet but Not by a Low-Carb Diet." Nutrients 10, no. 2 (January 31, 2018): 157. http://dx.doi.org/10.3390/nu10020157.

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Slomski, Anita. "Mediterranean Diet vs Low-fat Diet for Patients With Heart Disease." JAMA 327, no. 24 (June 28, 2022): 2386. http://dx.doi.org/10.1001/jama.2022.9509.

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Takahashi, Yoko, and Takashi Ide. "Dietary n-3 fatty acids affect mRNA level of brown adipose tissue uncoupling protein 1, and white adipose tissue leptin and glucose transporter 4 in the rat." British Journal of Nutrition 84, no. 2 (August 2000): 175–84. http://dx.doi.org/10.1017/s0007114500001409.

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We examined the effect of dietary fats rich in n-3 polyunsaturated fatty acids (PUFA) on mRNA levels in white and brown adipose tissues in rats. Four groups of rats were fed on a low-fat diet (20 g safflower oil/kg) or a high-fat diet (200 g/kg) containing safflower oil, which is rich in n-6 PUFA (linoleic acid), or perilla (α-linolenic acid) or fish oil (eicosapentaenoic and docosahexaenoic acids), both of which are rich in n-3 PUFA, for 21 d. Energy intake was higher in rats fed on a high-safflower-oil diet than in those fed on low-fat or high-fish-oil diet, but no other significant differences were detected among the groups. Perirenal white adipose tissue weight was higher and epididymal white adipose tissue weight tended to be higher in rats fed on a high-safflower-oil diet than in those fed on a low-fat diet. However, high-fat diets rich in n-3 PUFA, compared to a low-fat diet, did not increase the white adipose tissue mass. High-fat diets relative to a low-fat diet increased brown adipose tissue uncoupling protein 1 mRNA level. The increases were greater with fats rich in n-3 PUFA than with n-6 PUFA. A high-safflower-oil diet, compared to a low-fat diet, doubled the leptin mRNA level in white adipose tissue. However, high-fat diets rich in n-3 PUFA failed to increase it. Compared to a low-fat diet, high-fat diets down-regulated the glucose transporter 4 mRNA level in white adipose tissue. However, the decreases were attenuated with high-fat diets rich in n-3 PUFA. It is suggested that the alterations in gene expression in adipose tissue contribute to the physiological activities of n-3 PUFA in preventing body fat accumulation and in regulating glucose metabolism in rats.

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Shahin, K. A., and F. Abd Elazeem. "Effects of breed, sex and diet and their interactions on carcass composition and tissue weight distribution of broiler chickens." Archives Animal Breeding 48, no. 6 (October 10, 2005): 612–26. http://dx.doi.org/10.5194/aab-48-612-2005.

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Abstract. The effects of breed (Hubbard and Anak), sex and diet (two levels of protein (high or low) with two levels of crude fiber (low or high) at each level of protein) on carcass composition and distribution of tissues over the carcass were studied. Carcass composition and ratios of muscle: bone, muscle: fat and meat: bone in the carcass did not differ significantly between breed groups. Male carcasses had more muscle, more bone, more fat-free carcass, higher ratios of muscle: bone, muscle: fat but less fat, less meat and lower meat: bone ratio than female carcasses. Carcasses of chicks fed high protein (with either low or high fiber) diet had more muscle than carcasses of chicks fed low protein (with either low or high fiber) diet. Carcasses of chicks fed high fiber (with either low or high protein) diet had more bone but less meat than carcasses of chicks fed low fiber (with either low or high protein) diet. Increasing both protein and fiber in the diet resulted in lowering carcass fat, consequently raising muscle: fat ratio. Breed and sex did not influence the distribution of muscle and meat throughout the carcass parts. Breed differences in fat weight distribution were not significant. Anak had significantly higher proportions of bone in wing and neck than Hubbard did. The proportion of total carcass muscle in breast, drumstick, wing were not significantly affected by diet. Carcasses of chicks fed high fiber (with either low or high protein) diet had higher proportion of total meat in thigh and neck than carcasses from chicks fed low fiber (with either low or high protein) diet. Diet had no significant effect on bone weight distribution. Increasing crude fiber in diets resulted in lowering proportion of total fat in breast, thigh but increasing proportion of total fat in drumstick and wing. Breed x sex, breed x diet and sex x diet interactions did not significantly influence most of carcass traits indicating that the factors under consideration act independently of each other's. Significant sex x diet interactions was found for carcass fat and boneless carcass relative to live body weight: the sexual dimorphism in low protein diet is more pronounced than in high protein diets.

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Shikany, James M., Anthony Goudie, and Albert Oberman. "Comparison of a low-fat/low-glycemic index diet to a low-fat only diet in the treatment of adults with hypercholesterolemia." Nutrition Research 25, no. 11 (November 2005): 971–81. http://dx.doi.org/10.1016/j.nutres.2005.09.001.

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Niemczyk, Nancy A. "LOW-CARBOHYDRATE VERSUS LOW-FAT DIET: A RANDOMIZED CLINICAL TRIAL." Journal of Midwifery & Women's Health 60, no. 1 (January 2015): 104–5. http://dx.doi.org/10.1111/jmwh.12281_1.

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Bye, A., T. Ose, K. Sundfør, S. Kaasa, and C. Tropé. "Effect of low-lactose/low-fat diet during pelvic radiotherapy." Clinical Nutrition 10 (January 1991): 12–13. http://dx.doi.org/10.1016/0261-5614(91)90155-6.

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DUNN, A. V. "Incorporating soy protein into a low-fat, low-cholesterol diet." Cleveland Clinic Journal of Medicine 67, no. 10 (October 1, 2000): 767–71. http://dx.doi.org/10.3949/ccjm.67.10.767.

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Wells, Anita S., Nicholas W. Read, Jonathan D. E. Laugharne, and N. S. Ahluwalia. "Alterations in mood after changing to a low-fat diet." British Journal of Nutrition 79, no. 1 (January 1998): 23–30. http://dx.doi.org/10.1079/bjn19980005.

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The effects on mood of reducing dietary fat while keeping the energy constant were examined in ten male and ten female healthy volunteers aged between 20 and 37 years. Each volunteer consumed a diet containing 41% energy as fat for 1 month. For the second month half of the subjects changed to a low-fat diet (25% energy from fat) and the remainder continued to eat the diet containing 41% energy from fat. Changes in mood and blood lipid concentrations were assessed before, during and at the end of the study. Profile of mood states (POMS) ratings of anger–hostility significantly increased in the intervention group after 1 month on the low-fat diet, while during the same period there was a slight decline in anger–hostility in the control subjects (group F 6.72; df 1,14; P = 0.021). Tension–anxiety ratings declined in the control group consuming the higher fat diet but did not change in the group consuming the low-fat diet (group F 6.34; df 1,14; P = 0.025). There was a decline in fasting concentrations of HDL-cholesterol after the low-fat diet and a small increase in subjects consuming the medium-fat diet (group F 4.96; df 1,12; P = 0.046), but no significant changes in concentrations of total serum cholesterol, LDL-cholesterol or triacylglycerol were observed. The results suggest that a change in dietary fat content from 41 to 25% energy may have adverse effects on mood. The alterations in mood appear to be unrelated to changes in fasting plasma cholesterol concentrations.

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de Rose, Nicole M., Michiel L. Bots, Els Siebelink, Evert Schouten, and Martijin B. Katan. "Flow-mediated vasodilation is not impaired when HDL-cholesterol is lowered by substituting carbohydrates for monounsaturated fat." British Journal of Nutrition 86, no. 2 (August 2001): 181–88. http://dx.doi.org/10.1079/bjn2001365.

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Low-fat diets, in which carbohydrates replace some of the fat, decrease serum cholesterol. This decrease is due to decreases in LDL-cholesterol but in part to possibly harmful decreases in HDL-cholesterol. High-oil diets, in which oils rich in monounsaturated fat replace some of the saturated fat, decrease serum cholesterol mainly through LDL-cholesterol. We used these two diets to investigate whether a change in HDL-cholesterol would change flow-mediated vasodilation, a marker of endothelial function. We fed thirty-two healthy volunteers two controlled diets in a 2×3·5 weeks' randomised cross-over design to eliminate variation in changes due to differences between subjects. The low-fat diet contained 59·7 % energy (en%) as carbohydrates and 25·7 en% as fat (7·8 en% as monounsaturates); the oil-rich diet contained 37·8 en% as carbohydrates and 44·4 en% as fat (19·3 en% as monounsaturates). Average (SD) SERUM HDL-CHOLESTEROL AFTER THE LOW-FAT DIET WAS 0·21 (sd 0·12) mmol/l (8·1 mg/dl) lower than after the oil-rich diet. Serum triacylglycerols were 0·22 (sd 0·28) mmol/l (19·5 mg/dl) higher after the low-fat diet than after the oil-rich diet. Serum LDL and homocysteine concentrations remained stable. Flow-mediated vasodilation was 4·8 (SD 2·9) after the low-fat diet and 4·1 (SD 2·7) after the oil-rich diet (difference 0·7 %; 95 % CI -0·6, 1·9). Thus, although the low-fat diet produced a lower HDL-cholesterol than the high-oil diet, flow-mediated vasodilation, an early marker of cardiovascular disease, was not impaired.

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Akowuah, Prince K., Carolina Lema, Rolando E. Rumbaut, and Alan R. Burns. "A Low-Fat/Sucrose Diet Rich in Complex Carbohydrates Reverses High-Fat/Sucrose Diet-Induced Corneal Dysregulation." International Journal of Molecular Sciences 24, no. 2 (January 4, 2023): 931. http://dx.doi.org/10.3390/ijms24020931.

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High-fat/sucrose diet feeding in mice causes loss of corneal nerve function and impairs corneal wound healing. While changing to a diet with a low fat/sugar composition and enrichments in complex carbohydrates mitigates the reduction in nerve function, it remains to be determined if it has an effect on corneal wound healing. In this study, 6-week-old C57BL/6 male mice were fed either a normal diet or a high-fat/sucrose diet for 20 weeks. A third group (diet reversal) was placed on a high-fat/sucrose diet for 10 weeks followed by a normal diet for an additional 10 weeks. A central corneal epithelial abrasion wound was created, and wound closure was monitored. Neutrophil and platelet recruitment was assessed by immunofluorescence microscopy. Mice fed the high-fat/sucrose diet-only had greater adiposity (p < 0.005) than normal diet-only fed mice; diet reversal markedly reduced adiposity. Following corneal abrasion, wound closure was delayed by ~6 h (p ≤ 0.01) and, at 30 h post-wounding, fewer neutrophils reached the wound center and fewer extravascular platelets were present at the limbus (p < 0.05). Diet restored normal wound closure and neutrophil and platelet influx in the injured cornea. These data suggest compositional changes to the diet may be an effective diet-based therapeutic strategy for maintaining or restoring corneal health.

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