The raison d'etre of this website is to provide you with hard scientific information which may help you make informed decisions in your quest for health (so far I have blogged concise summaries of over 1,500 scientific studies and have had three books published).
My research is mainly focused on the effects of cholesterol, saturated fat and statin drugs on health. If you know anyone who is worried about their cholesterol levels and heart disease, or has been told to take statin drugs you could send them a link to this website, and to my statin or cholesterol or heart disease books.
David Evans
Independent Health Researcher
Showing posts with label High Carbohydrate Diets and Cholesterol. Show all posts
Showing posts with label High Carbohydrate Diets and Cholesterol. Show all posts
The study compared the effects of a high-carbohydrate diet with a high-fat diet in 10 patients with type 2 diabetes receiving insulin therapy. The patients were assigned to receive first one diet and then the other, each for 28 days.
The diets were:
(i) 60% carbohydrate, 15% protein, 25% fat (high carbohydrate diet).
(ii) 35% carbohydrate, 15% protein 50% fat (high fat diet).
The study found:
(a) As compared with the high-carbohydrate diet, the high-fat diet resulted in lower average glucose levels and reduced insulin requirements.
(b) As compared with the high-carbohydrate diet, the high-fat diet reduced unhealthy triglyceride levels by 25%.
(c) As compared with the high-carbohydrate diet, the high-fat diet reduced unhealthy lower very-low density lipoprotein (VLDL) levels by 35%.
(d) As compared with the high-carbohydrate diet, the high-fat diet increased healthy high density lipoprotein (HDL) levels by 13%.
The results of this study indicate that a high-fat diet is better than a high-carbohydrate diet in the treatment of type 2 diabetes.
High triglyceride levels and low (HDL-C) high-density lipoprotein - cholesterol levels are associated with higher rates of heart disease.
The study compared the effects of variations in dietary fat and carbohydrate content on concentrations of triglycerides and high density lipoproteins in 8, healthy, nondiabetic volunteers. The diets contained, as a percentage of total calories, either:
(i) 60% CHO, 25% fat, and 15% protein (High carbohydrate diet)
(ii) 40% CHO, 45% fat, and 15% protein (High fat diet)
The study found:
(a) Those on the high carbohydrate diet had an increase of 82% in their (bad) triglyceride levels compared to those on the high fat diet. (b) Those on the high carbohydrate diet had a decrease of 12% in their (good) high density lipoprotein - cholesterol levels compared to those on the high fat diet.
The results of the study indicate that low fat/high carbohydrate diets increase the risk factors for heart disease.
This post includes a synopsis of a study published in The Journal of Lipid Research, 51, 3324-3330 November 2010 and a recipe for a succulent bison roast.
Study title and authors: Changes in lipoprotein(a), oxidized phospholipids, and LDL subclasses with a low-fat high-carbohydrate diet
Nastaran Faghihnia*, Sotirios Tsimikas†, Elizabeth R. Miller†, Joseph L. Witztum† and Ronald M. Krauss*,1
*Department of Atherosclerosis Research, Children's Hospital Oakland Research Institute, Oakland, CA
†Department of Medicine,† University of California, San Diego, La Jolla, CA
The study compared the effects of 2 diets on different types of cholesterol in 63 healthy subjects over a 4 week period.
The diets were:
(i) 20% fat, 65% carbohydrate, 15% protein (low-fat, high carbohydrate diet).
(ii) 40% fat, 45% carbohydrate, 15% protein (high-fat, low-carbohydrate diet).
The study found that:
(a) The (bad) Lp(a) levels increased by 11.8% on the low fat/high carbohydrate diet compared to the highfat/low carbohydrate diet.
(b) The (bad) apolipoprotein (apo)B levels increased by 5.6% on the low fat/high carbohydrate diet compared to the highfat/low carbohydrate diet.
(c) LDL cholesterol particle size decreased to a (bad) smaller size on the low fat/high carbohydrate diet compared to the highfat/low carbohydrate diet.
(d) The total number of (bad) very low density lipoprotein (VLDL) particles increased by 24% on the low fat/high carbohydrate diet compared to the highfat/low carbohydrate diet.
(e) The (bad) triglyceride levels increased by 23% on the low fat/high carbohydrate diet compared to the highfat/low carbohydrate diet.
(f) The (good) high density lipoprotein (HDL) levels were 11% lower on the low fat/high carbohydrate diet compared to the highfat/low carbohydrate diet.
(g) The (good) Apo A-1 levels were 5% lower on the low fat/high carbohydrate diet compared to the highfat/low carbohydrate diet.
■2 tablespoons Herbes de Provence (or other spices of your choice)
■1 teaspoon dried minced garlic (don’t use fresh or it might burn)
■1/2 teaspoon kosher salt
■2 tablespoons oil
■1 white or yellow onion, sliced
■1 each parsnip, turnip and rutabaga, cubed
Instructions:
Preheat oven to 450 degrees Fahrenheit.
Using a knife, carefully slice most of the silver skin off the meat. The silver skin is the thin, white layer covering parts of the roast.
In a small bowl mix together Herbes de Provence, garlic, salt and oil.
Rub the entire roast with the mixture then stick a thermometer into the thickest part of the roast. In a roasting pan, surround the meat with the chopped vegetables. Lightly drizzle the vegetables with oil then put the pan, uncovered, in the oven for 15 minutes.
Reduce oven heat to 300 degrees and cook the meat for approximately 35-45 minutes more, or until the thermometer reaches 140-145 degrees. The meat in the photo, cooked rare, was taken out of the oven at 140 degrees.
Remove the meat from the oven but leave the oven on so the vegetables can continue to cook. Let the meat rest on a cutting board for 15 minutes, uncovered or very lightly covered with foil. Remove the vegetables from the oven, slice the meat thinly, and serve.
The objective of the trial was to study the effects of a high carbohydrate intake and high fat diet on blood sugar, triglycerides and very low density lipoprotein (VLDL) cholesterol levels in patients with diabetes. the study included 10 men who were fed one of the diets for 28 days.
(a) The high carbohydrate diet caused significant rise in blood sugar levels, whereas no change was observed with the high fat diet.
(b) Compared with the high fat diet, the high carbohydrate diet also raised triglyceride and very low density lipoprotein (VLDL) cholesterol concentrations.
This study shows that high carbohydrate diets may cause rises in blood sugar, triglyceride and very low density lipoprotein (VLDL) cholesterol levels and therefore may not be desirable for diabetes patients.
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