Effekten av en växtbaserad lågkolhydratkost på hälsoparametrar hos överviktiga

[mikaelj]

The Effect of a Plant-Based Low-Carbohydrate ("Eco-Atkins") Diet on Body Weight and Blood Lipid Concentrations in Hyperlipidemic Subjects

Background Low-carbohydrate, high–animal protein diets, which are advocated for weight loss, may not promote the desired reduction in low-density lipoprotein cholesterol (LDL-C) concentration. The effect of exchanging the animal proteins and fats for those of vegetable origin has not been tested. Our objective was to determine the effect on weight loss and LDL-C concentration of a low-carbohydrate diet high in vegetable proteins from gluten, soy, nuts, fruits, vegetables, cereals, and vegetable oils compared with a high-carbohydrate diet based on low-fat dairy and whole grain products.

Methods A total of 47 overweight hyperlipidemic men and women consumed either (1) a low-carbohydrate (26% of total calories), high–vegetable protein (31% from gluten, soy, nuts, fruit, vegetables, and cereals), and vegetable oil (43%) plant-based diet or (2) a high-carbohydrate lacto-ovo vegetarian diet (58% carbohydrate, 16% protein, and 25% fat) for 4 weeks each in a parallel study design. The study food was provided at 60% of calorie requirements.

Results Of the 47 subjects, 44 (94%) (test, n = 22 [92%]; control, n = 22 [96%]) completed the study. Weight loss was similar for both diets (approximately 4.0 kg). However, reductions in LDL-C concentration and total cholesterol–HDL-C and apolipoprotein B–apolipoprotein AI ratios were greater for the low-carbohydrate compared with the high-carbohydrate diet (–8.1% [P = .002], –8.7% [P = .004], and –9.6% [P = .001], respectively). Reductions in systolic and diastolic blood pressure were also seen (–1.9% [P = .052] and –2.4% [P = .02], respectively).

Conclusion A low-carbohydrate plant-based diet has lipid-lowering advantages over a high-carbohydrate, low-fat weight-loss diet in improving heart disease risk factors not seen with conventional low-fat diets with animal products.

http://archinte.ama-assn.org/cgi/content/abstract/169/11/1046

[malfunction]

Hade väldigt gärna sett hela publikationen och inte bara abstraktet, trodde inte jag skulle börja sakna skolan efter mindre än en veckas sommarlov :)

Som jag förstår abstraktet åt lågkolhydratsgruppen veganskt och högkolhydrats konsumerade alltså mejeriprodukter, eller? Hade varit roligare om de kört helveganskt alltihop eftersom mejeriprodukter är ganska omdiskuterat när det gäller kolesterolpåverkan.

[Eddie Vedder]

Som jag förstår abstraktet åt lågkolhydratsgruppen veganskt och högkolhydrats konsumerade alltså mejeriprodukter, eller? Hade varit roligare om de kört helveganskt alltihop eftersom mejeriprodukter är ganska omdiskuterat när det gäller kolesterolpåverkan.

Det här berättas om kosten i fullängdaren (det är gött att ha tillgång till universitetsbibliotek:D).

DIETS

Metabolically controlled diets in which all food was provided were consumed by the participants. The low-carbohydrate diet provided the minimum level of carbohydrates currently recommended (130 g/d)14 and eliminated common starch-containing foods, such as bread, baked goods, potatoes, and rice. The protein content was provided by gluten (54.8% of total protein), soy (23.0%), fruits and vegetables (8.7%), nuts (7.5%), and cereals (6.0%). Gluten was provided in the nut bread and wheat gluten (also called "seitan") products and, together with soy, in burgers, veggie bacon, deli slices, and breakfast links. In addition, soy was provided as tofu and soy beverages. Nuts included almonds, cashews, hazelnuts, macadamia, pecans, and pistachios. The fat was provided by nuts (43.6% of total fat), vegetable oils (24.4%), soy products (18.5%), avocado (7.1%), cereals (2.7%), fruits and vegetables (2.3%), and seitan products (1.4%). The diet was designed to provide 26% of calories as carbohydrates, 31% as protein, and 43% as fat. The high-carbohydrate diet was a low-fat lacto-ovo vegetarian diet (58% carbohydrates, 16% protein, and 25% fat) using low-fat or skim milk dairy products and liquid egg whites or egg substitute to ensure a low–saturated fat and low-cholesterol intake.10 All diets were provided at 60% of estimated calorie requirements15 using the Harris-Benedict equation with allowance for exercise.16-17

The low-carbohydrate diet featured viscous fiber-containing foods, including oats and barley, for the relatively limited amount of carbohydrates allowed, and the production of a "no starch" high-protein bread made entirely from ground almonds, hazel nuts, and wheat gluten. The carbohydrate foods and low-starch vegetables, emphasizing okra and eggplant, provided 6 to 7 g of viscous fiber per 2000-kcal diet.10 The bread was provided as part of the diet.

Food preparation by participants was made as straightforward as possible by the provision of commercial dishes or food items, which were ready for microwave or oven cooking or could be reconstituted with boiling water, as with instant soups. Diet foods were packed in a central location and shipped by courier in separate boxes for dry, refrigerated, and frozen goods. Egg substitutes and soy dairy foods were shipped in their commercial packages to be refrigerated on receipt by the participants.

With the low-carbohydrate diet, plant- or microbially derived vitamin and mineral supplements were also provided, including vitamin B12, 1000 µg/wk (microbially synthesized B12; Genestra Brands, Toronto, Ontario, Canada), and vitamin D (as vegan ergocalciferol), 200 IU/d (VegLife, Park City, Utah). Women were also provided with calcium, 500 mg/d, and magnesium, 250 mg/d (VegLife).

Self-taring electronic scales (My Weigh Scales, Vancouver, British Columbia, Canada, or Tanita Corporation, Arlington Heights, Illinois) were provided to all participants to weigh all food items consumed during the study and record the weights on the menu plan.

Adherence was assessed from the completed menu plans, and subjects were also requested to weigh any leftover food items. Subjects were asked to record the intake of prescribed vitamin and mineral supplements as a further measure of compliance throughout the study. Supplement bottles were returned at the end of the study. Participants were offered no financial compensation for participation in the study.

[RandomC]

The Effect of a Plant-Based Low-Carbohydrate ("Eco-Atkins") Diet on Body Weight and Blood Lipid Concentrations in Hyperlipidemic Subjects

http://archinte.ama-assn.org/cgi/content/abstract/169/11/1046

Synd att mängden fett mellan kostena skillde sig så pass mycket, det bör väl ha påverkat en hel del.

Hade väldigt gärna sett hela publikationen och inte bara abstraktet, trodde inte jag skulle börja sakna skolan efter mindre än en veckas sommarlov :)

Som jag förstår abstraktet åt lågkolhydratsgruppen veganskt och högkolhydrats konsumerade alltså mejeriprodukter, eller? Hade varit roligare om de kört helveganskt alltihop eftersom mejeriprodukter är ganska omdiskuterat när det gäller kolesterolpåverkan.

Metabolically controlled diets in which all food was provided were consumed by the participants. The low-carbohydrate diet provided the minimum level of carbohydrates currently recommended (130 g/d)14 and eliminated common starch-containing foods, such as bread, baked goods, potatoes, and rice. The protein content was provided by gluten (54.8% of total protein), soy (23.0%), fruits and vegetables (8.7%), nuts (7.5%), and cereals (6.0%). Gluten was provided in the nut bread and wheat gluten (also called "seitan") products and, together with soy, in burgers, veggie bacon, deli slices, and breakfast links. In addition, soy was provided as tofu and soy beverages. Nuts included almonds, cashews, hazelnuts, macadamia, pecans, and pistachios. The fat was provided by nuts (43.6% of total fat), vegetable oils (24.4%), soy products (18.5%), avocado (7.1%), cereals (2.7%), fruits and vegetables (2.3%), and seitan products (1.4%). The diet was designed to provide 26% of calories as carbohydrates, 31% as protein, and 43% as fat. The high-carbohydrate diet was a low-fat lacto-ovo vegetarian diet (58% carbohydrates, 16% protein, and 25% fat) using low-fat or skim milk dairy products and liquid egg whites or egg substitute to ensure a low–saturated fat and low-cholesterol intake.10 All diets were provided at 60% of estimated calorie requirements15 using the Harris-Benedict equation with allowance for exercise.16-17

The low-carbohydrate diet featured viscous fiber-containing foods, including oats and barley, for the relatively limited amount of carbohydrates allowed, and the production of a "no starch" high-protein bread made entirely from ground almonds, hazel nuts, and wheat gluten. The carbohydrate foods and low-starch vegetables, emphasizing okra and eggplant, provided 6 to 7 g of viscous fiber per 2000-kcal diet.10 The bread was provided as part of the diet.

Edit; Eddie var snabbast.

[Eddie Vedder]

Synd att mängden fett mellan kostena skillde sig så pass mycket, det bör väl ha påverkat en hel del.

Varför är det synd? Det blir ju svårt att göra en rättvis jämförelse mellan en mer SNR-liknande makrokomposition och en lågkolhydratkost om inte lågkolhydratkosten tillåts bli markant fetare.

Det är ju det som är det intressanta, skulle man höjt proteinet ännu mer tycker du?

Jag tror liksom du att det bör ha påverkat en hel del men det är ju just påverkan från en betydligt fetare och kolhydratsnålare kost som är det intressanta i mina ögon.

[z_bumbi]

"(1) a low-carbohydrate (26% of total calories), high–vegetable protein (31% from gluten, soy, nuts, fruit, vegetables, and cereals), and vegetable oil (43%) plant-based diet or (2) a high-carbohydrate lacto-ovo vegetarian diet (58% carbohydrate, 16% protein, and 25% fat) for 4 weeks each in a parallel study design. The study food was provided at 60% of calorie requirements."

"Conclusion A low-carbohydrate plant-based diet has lipid-lowering advantages over a high-carbohydrate, low-fat weight-loss diet in improving heart disease risk factors not seen with conventional low-fat diets with animal products."

Slutsatsen stämmer inte med vad de har testat så frågan är hur de kom fram till slutsatsen? Magi?

[RandomC]

Varför är det synd? Det blir ju svårt att göra en rättvis jämförelse mellan en mer SNR-liknande makrokomposition och en lågkolhydratkost om inte lågkolhydratkosten tillåts bli markant fetare.

Det är ju det som är det intressanta, skulle man höjt proteinet ännu mer tycker du?

Jag tror liksom du att det bör ha påverkat en hel del men det är ju just påverkan från en betydligt fetare och kolhydratsnålare kost som är det intressanta i mina ögon.

Skulle stått protein..

[malfunction]

Det jag finner mest intressant är att de gick ner lika mkt i vikt trots att en grupp åt dubbelt så mkt protein som den andra, trots samma kalorimängd. Man brukar ju se fördelar till högproteingrupper i bantningsstudier.

[Sverker]

Jag läser att gluten utgjorde en stor del av proteinintaget. Är det inte gluten som får på pälsen när ceralier klassas som dåliga;)



Hur som helst så är det svårt att få en kost rik på gluten men fattig på kolhydrater.
Men det finns ett visst överskott av gluten eftersom det blir en biprodukt vid jäsning av sprit:D

[mikaelj]

Det jag finner mest intressant är att de gick ner lika mkt i vikt trots att en grupp åt dubbelt så mkt protein som den andra, trots samma kalorimängd. Man brukar ju se fördelar till högproteingrupper i bantningsstudier.

Kanske bara gäller för fullvärdigt animaliskt protein? *gissar vilt*

[Scratch89]

Hur som helst så är det svårt att få en kost rik på gluten men fattig på kolhydrater.
Men det finns ett visst överskott av gluten eftersom det blir en biprodukt vid jäsning av sprit:D

Gluten och B-vitamin byggde denna kropp! :cool:

[Fordon]

Gluten och B-vitamin byggde denna kropp! :cool:

fyllo :smash: