When and what to eat? A scoping review of health outcomes of fasting in conjunction with a low-carbohydrate diet

Abstract

Over the last several decades, there has been an increase in chronic diseases such as neurodegenerative, inflammatory, cardiovascular diseases, and cancers. Two eating patterns, a low-carbohydrate diet, and fasting have been researched independently over this period and found to be beneficial in reducing many of these chronic diseases’ detrimental effects. However, there have been limited studies about the synergy of these eating patterns. This current scoping review aims to explore the evidence of the health outcomes of using a low-carbohydrate diet in conjunction with fasting. Four databases were searched, and fifteen articles were found that fit the inclusion criteria. The articles reported positive effects of combining the two eating patterns for type 2 diabetes, cardiovascular disease, inflammatory conditions, and weight reduction and maintenance. Low-carbohydrate diet and fasting together provide synergy in decreasing metabolic syndrome (as the key causes of chronic illnesses), such as insulin levels, fasting glucose, blood pressure, triglycerides, and regulating lipid profile. Due to the paucity of research, further high-quality studies are needed to substantiate this evidence.

Antioxidant, enzymes inhibitory, physicochemical and sensory properties of instant bio-yoghurts containing multi-purpose natural additives

“…It is well-known that carbohydrates, comprising sugars and starch, serve as the primary energy source for body cells, particularly benefiting the brain ( 55 , 78 ). However, a low-carbohydrate diet can mitigate weight gain and chronic cardiovascular diseases ( 79 ). In this study, the total free sugar contents of the multi-purpose natural additives-containing instant bio-yoghurts (MNAF-yoghurt and MNAE-yoghurt) were lower ( p < 0.001) than those of their synthetic counterparts and the control.…”

Fasting diets: what are the impacts on eating behaviors, sleep, mood, and well-being?

“…Particularly, macronutrient composition factors significantly into appetite control ( 49 ). Low-carbohydrate diets (LCDs), which focus on higher protein, fat, and restrictive carbohydrate composition, have become popular in recent decades ( 50 ). LCDs can be classified into very-low carbohydrate diets (<3%–30% energy intake), low carbohydrate diets (30%–40% energy intake), and moderate-low carbohydrate diets (40%–45% energy intake) ( 51 ).…”