Effects of moderate-fat (from monounsaturated fat) and low-fat weight-loss diets on the serum lipid profile in overweight and obese men and women

Pelkman, Christine; Fishell, Valerie; Maddox, Deborah H; Pearson, Thomas A.; Mauger, David T.; Kris‐Etherton, Penny M.

doi:10.1093/ajcn/79.2.204

Cited by 135 publications

(126 citation statements)

References 32 publications

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“…In a recent meta-analyses, a mean body weight reduction of 2.61 kg (P > 0.05) was verified in energy-restricted nut-enriched diets (18). A hypocaloric moderate-fat diet that included convention peanuts (whole, butter, and oil) significantly reduced body weight but with no difference compared to a hypocaloric low-fat peanut-free diet (19).…”

Section: Discussionmentioning

confidence: 96%

Regular intake of high-oleic peanuts improves fat oxidation and body composition in overweight/obese men pursuing a energy-restricted diet

Alves

Moreira

Macedo

et al. 2014

Obesity

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Objective: Evaluate the effect of high-oleic and conventional peanuts within a hypocaloric-diet on energy metabolism and body composition. Methods: This 4-week randomized clinical trial included males with BMI of 29.7 6 2.4 kg m 22 and aged between 18 and 50 years. Participants were assigned to the groups: control (CT, n 5 22) that followed a hypocaloric-diet; conventional peanuts (CVP, n 5 22) or high-oleic peanuts (HOP, n 5 21) that received the hypocaloric-diet including (not adding) 56 g day 21 of peanuts. Glucose, fat oxidation, and body fatness and lean mass were the main outcomes. Results: Body weight and composition did not differ between groups. However, within group total body fat (kg) reduced with CVP and HOP, with a significant decrease in body fat percentage in HOP. While total lean mass (kg) decreased in CT, total lean mass (%) increased in HOP. Truncal lean mass decreased in the CT. At baseline, HOP had greater postprandial fat oxidation than the CVP. After 4-weeks, fasting fat oxidation increased in CVP and HOP. Fat oxidation increased in CT and HOP during the 200 min after meal intake compared to the fasting condition. Conclusion: Regular peanut consumption, especially the high-oleic type, within a hypocaloric-diet increased fat oxidation and reduced body fatness in overweigh and obese men.

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Section: Discussionmentioning

confidence: 96%

Regular intake of high-oleic peanuts improves fat oxidation and body composition in overweight/obese men pursuing a energy-restricted diet

Alves

Moreira

Macedo

et al. 2014

Obesity

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“…Extreme diets, either very high in carbohydrates or very low in carbohydrates in which energy intake is similarly restricted, have been successful at achieving weight loss. 57 For example, the Pritikin Program, a lifestyle intervention program that includes a high-complex-carbohydrate, highfiber (35 to 40 g/1000 kcal), very low-fat (Ͻ10% kcal), and low-cholesterol (Ͻ25 mg/d) diet and exercise component, has been shown to reduce weight, TC, and TG by 5%, 21%, and 50%, respectively. 58 Participants are satiated on high-fiber/ low-energy density diets that are hypocaloric.…”

Section: Carbohydrates and Weight Lossmentioning

confidence: 99%

“…Dietary patterns within these ranges for carbohydrate and fat have been shown to promote weight loss, 57,60,61 lower TG levels, 57,61 maintain HDL-C levels, 57 and promote maintenance of reduced body weight. 57,60 In overweight patients, reduced-fat, high-carbohydrate diets have proven effective for weight loss, 58,62,63 the prevention of type 2 diabetes, 65 and MetS. 66 Of note, a low-fat high carbohydrate diet followed over a period of Ϸ7 years does not result in weight gain in postmenopausal women.…”

Section: Practical Recommendations and Conclusionmentioning

confidence: 99%

The Changing Roles of Dietary Carbohydrates

Griel

Ruder

Kris‐Etherton

2006

ATVB

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Abstract-The dietary recommendations made for carbohydrate intake by many organizations/agencies have changed over time. Early recommendations were based on the need to ensure dietary sufficiency and focused on meeting micronutrient intake requirements. Because carbohydrate-containing foods are a rich source of micronutrients, starches, grains, fruits, and vegetables became the foundation of dietary guidance, including the base of the US Department of Agriculture's Food Guide Pyramid. Dietary sufficiency recommendations were followed by recommendations to reduce cholesterol levels and the risk for cardiovascular disease; reduction in total fat (and hence saturated fat) predominated. Beginning in the 1970s, carbohydrates were recommended as the preferred substitute for fat by the American Heart Association and others to achieve the recommended successive reductions in total fat and low-density lipoprotein cholesterol (LDL-C). Additional research on fats and fatty acids found that monounsaturated fatty acids could serve as an alternative substitution for saturated fats, providing equivalent lowering of LDL-C without concomitant reductions in high-density lipoprotein cholesterol and increases in triglycerides witnessed when carbohydrates replace saturated fat. This research led to a sharper focus in the guidelines in the 1990s toward restricting saturated fat and liberalizing a range of intake of total fat. Higher-fat diets, still low in saturated fatty acids, became alternative strategies to lower-fat diets. As the population has become increasingly overweight and obese, the emergence of the metabolic syndrome and its associated disruptions in glucose and lipid metabolism has led to reconsiderations of the role of carbohydrate-containing foods in the American diet. Consequently, a review of the evidence for and against high-carbohydrate diets is important to put this controversy into perspective. The current dietary recommendations for carbohydrate intake are supported by the evidence. Careful comparison of these surveys, taking into account improved methodologies for collecting intake data, 1-3 indicate that over the past 25 years, the consumption of carbohydrate in the United States has increased from 42.4% kcal to 49.0% kcal for men and from 44.8% kcal to 49.7% kcal for women. 1 The increase in carbohydrate intake has been accompanied by an apparent increase in energy intake (2450 kcal to 2618 kcal for men and 1542 kcal to 1877 kcal for women; PϽ0.01), and a corresponding decrease in the percentage of calories from total fat (36.9% to 32.8%; PϽ0.01 for men and 36.1% to 32.8%; PϽ0.01 for women). 1

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“…The moderate fat diet (from monounsaturated fat) on the other hand did not increase TG during weight maintenance period (9). Mediterranean countries such as Greece and Croatia experience lower incidences of heart disease because of their popular high monounsaturated / low unsaturated fat diet (1,10).…”

mentioning

confidence: 91%

“…transportation. For example, high monounsaturated fat diets (≥35% of total energy from fat) have been shown to affect lipoprotein levels more favorably compared to a low fat diet (less than 20% of total calorie intake from fat) (8,9). In a parallel study design conducted by Pelkman and colleagues, 53 obese subjects were randomly assigned to either a low fat (20% energy from fat) or moderate fat (35% of energy from monounsaturated fat) weight loss diet throughout a 10-week period.…”

mentioning

confidence: 99%

How Pistachios May Favorably Influence an Individual's Metabolic Profile and Risk for Chronic Diseases Associated with Inflammation

Herzig

Pérez

2010

Journal of the American Dietetic Association

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Effects of moderate-fat (from monounsaturated fat) and low-fat weight-loss diets on the serum lipid profile in overweight and obese men and women

Abstract: A moderate-fat weight-loss and weight-maintenance diet improves the cardiovascular disease risk profile on the basis of favorable changes in lipids and lipoproteins. There is merit in recommending a moderate-fat weight-loss diet.

Cited by 135 publications

References 32 publications

Regular intake of high-oleic peanuts improves fat oxidation and body composition in overweight/obese men pursuing a energy-restricted diet

Regular intake of high-oleic peanuts improves fat oxidation and body composition in overweight/obese men pursuing a energy-restricted diet

The Changing Roles of Dietary Carbohydrates

How Pistachios May Favorably Influence an Individual's Metabolic Profile and Risk for Chronic Diseases Associated with Inflammation

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