This study was published in the Journal of Applied Research 2009 Jan 1;9(4):159-165
Study title and author:
Clinical Experience of a Diet Designed to Reduce Aging.
Study title and author:
Clinical Experience of a Diet Designed to Reduce Aging.
Rosedale R, Westman EC, Konhilas JP.
Division of General Internal Medicine, Department of Medicine, Duke University Durham NC.
This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/20204146
Division of General Internal Medicine, Department of Medicine, Duke University Durham NC.
This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/20204146
Dr. Rosedale notes that centenarians have lower blood glucose, insulin, leptin, free T3 and serum triglycerides than those who do not live to be over one hundred years old.
The objective of the study was to assess the effect of a high fat diet on the aging process. The study included 31 patients (average age 57.6 years old) who various health parameters measured at the start of the study and after three months. The diet consisted of 60% fat, 20% protein and 20% carbohydrate.
The study found, that after the patients had been on the high fat diet for three months:
(a) Their bodyweight decreased by 8.1%.
(b) Their leptin levels decreased by 48.2%.
(c) Their insulin levels decreased by 40.1%.
(d) Their fasting glucose levels decreased by 7.6%.
(e) Their triglyceride levels decreased by 28.3%.
(f) Their systolic blood pressure decreased by 10.2%.
(g) Their diastolic blood pressure decreased by 11.4%.
The high fat diet led to weight loss and metabolic changes currently thought to be beneficial in reducing the aging process.
