Low fat, high carbohydrate diets increase the risk of heart disease

This post includes a synopsis on a study published in the American Journal of Clinical Nutrition, Vol. 85, No. 6, 1527-1532, June 2007 and a recipe for baked chicken with pomegranate glaze.

Study title and authors:
Increased plasma concentrations of lipoprotein(a) during a low-fat, high-carbohydrate diet are associated with increased plasma concentrations of apolipoprotein C-III bound to apolipoprotein B–containing lipoproteins1,2,3
Min-Jeong Shin, Patricia J Blanche, Robin S Rawlings, Harriett S Fernstrom and Ronald M Krauss
1 From the Children's Hospital Oakland Research Institute, Oakland, CA

                                                                                                                                              Books:

This study can be accessed at: http://www.ajcn.org/content/85/6/1527.abstract

In this study 140 healthy men consumed for 4 weeks either:

(1) a high-fat, low-carbohydrate diet (HFLC diet 40% fat, 45% carbohydrate)

(2) a low-fat, high carbohydrate diet (LFHC diet 20% fat, 65% carbohydrate)

The study found that concentrations of Lp(a), triglycerides, ApoB, Apo C-III were all higher on the low fat, high carbohydrate diet compared to a high fat, low carbohydrate diet.

All 4 of these values on the low fat, high carbohydrate diet indicate an increased risk of heart disease:
Lp(a) See here
Triglycerides See here
ApoB See here
Apo C-III See here

More information on this subject: Books : Scientific Studies : Websites : Videos : Food Mall

Recipe of the day

Baked Chicken with Pomegranate Glaze

Ingredients:
-1 large lemon                                                                                            Food Mall: Whole Chicken

-2 sprigs fresh rosemary

-1 (5-pound) whole chicken

-2 cups unsweetened pomegranate juice

-1 tablespoon Dijon mustard

-1/2 teaspoon finely chopped garlic

-2 tablespoons plus 1 teaspoon arrowroot

-1/4 teaspoon freshly ground black pepper

-Seeds from 1 pomegranate

Method:

Preheat oven to 375°F.

Pierce lemon in several places with a fork and place whole, along with rosemary, inside chicken cavity.

Tie chicken legs together and place in a roasting pan. Combine juice, mustard, garlic and arrowroot for basting. Pour mixture over chicken, and sprinkle with black pepper. Bake 20 minutes and baste. Bake another 20 minutes, and baste again.

Add pomegranate seeds. Reduce heat to 350°F and bake another hour, basting every 20 minutes.

Pour off liquid and reserve. Let chicken rest 15 minutes under a foil tent. Skim fat off reserved liquid.

Carve chicken and serve with reserved glaze.