This post includes a summary of a study published in the The Journal of Clinical Endocrinology & Metabolism Vol. 89, No. 6 2717-2723 and a recipe for sun dried tomato chicken bake.
Study title and authors:
Comparison of a Low-Fat Diet to a Low-Carbohydrate Diet on Weight Loss, Body Composition, and Risk Factors for Diabetes and Cardiovascular Disease in Free-Living, Overweight Men and Women
Kelly A. Meckling, Caitriona O’Sullivan and Dayna Saari
Department of Human Biology and Nutritional Sciences, University of Guelph, Guelph, N1G 2W1 Ontario, Canada
This study can be accessed at: http://jcem.endojournals.org/cgi/content/abstract/89/6/2717
31 overweight and obese men and women (24 – 61 yearsr of age) were recruited into a 10 week trial to compare the effects of a low fat/high carbohydrate vs. a high fat/low carbohydrate diet on weight loss and other risk factors for diabetes and heart disease.
The diets consisted of:
(i) 61.9% carbohydrate, 19.5% protein, 17.8% fat (low fat/high carbohydrate diet)
(ii) 15.4% carbohydrate, 26.2% protein, 55.5% fat (high fat/ low carbohydrate dit)
Over the course of the trial:
The low fat diet consisted up to 2540 calories daily.
The low carb diet consisted up to 3195 calories daily.
The diabetes and heart disease risk factors were affected as following:
(a) Those on the high fat/low carbohydrate diet lost more weight than those on the low fat/high carbohydrate diet.
(b) Those on the high fat/low carbohydrate diet had lower levels of the (bad) triglycerides than those on the low fat/high carbohydrate diet.
(c) Those on the high fat/low carbohydrate diet had higher levels of the beneficial high density lipoprotein (HDL) cholesterol than those on the low fat/high carbohydrate diet.
Despite eating more daily calories the patients on the high fat/low carbohydrate diet lost slightly more weight, and they had improvements in other factors which lowered their risk of suffering from heart disease or diabetes.
Recipe of the day
Sun Dried Tomato Chicken Bake
|Food Mall: Boneless Chicken Breasts|
2 tablespoons dried basil
Sea salt and black pepper to taste
Preheat oven to 375. Place the chicken breasts in a large glass baking dish. Sprinkle with the dry spices and mix well. Sprinkle the sliced garlic on top and spread the sun dried tomatoes and the olive oil that it’s in the jar over the entire dish. Seal tightly with tin foil and bake for 20 minutes. Remove the tin foil and bake for another 15 minutes or until the chicken is no longer pink in the middle.
|Sun Dried Tomato Chicken Bake|