A new study reveals that while low carbohydrate, high-fat carbohydrate diets can supply saturated fats and carbohydrates from responsibility, high cholesterol and salt intake continue to threaten the health of the heart and thus threatened to the heart.
Study: Low carbohydrate high-fat fat in real life; A descriptive analysis of cardiovascular risk factors. Credit Picture: 19 Studio / Shutterstock
In a recent study published in International Journal of Cardiology, Cardiovascular Risk and PreventionResearchers investigated nutritional fluctuations in a real fat (LCHF) population (LCHF) and its relationship with cardiovascular risk factors.
LCHF diets are popular for controlling blood glucose and weight loss. However, personal beliefs and reasons can affect dietary choices. The main feature of LCHF diets is the reduction of dietary carbohydrates, which are mainly replaced by fats. Dietary recommendations adapted to patients who prefer LCHF diets are non -existent. LCHF diets usually include naturally, unprocessed foods.
Saturated fat -rich foods are preferred in low -fat alternatives. However, saturated fats and cholesterol are associated with higher risk of cardiovascular disease, while unsaturated fats offer benefits. Several tests have shown significant increases in low density cholesterol (LDL) cholesterol levels between healthy people after a low -fat carbohydrate diet (LCHF).
For the study
The present study explored nutritional fluctuations in a real carbohydrate, high fat (LCHF) and their associations with cardiovascular risk factors. The team recruited volunteers who reported attachment to a LCHF diet for at least three months. The subjects did not use lipid reduction drugs and were free of family hyperlipidemia. The weight, height, height, hip and waist circumference and blood pressure (BP) were measured. In addition, urine and blood samples were collected.
Participants’ activity was attended for a week to assess total energy expenditure (TEE). Nutritional recall interviews were conducted to assess the dietary composition of the diet. Energy introduction (ei) was compared to TEE. The subjects with reasonable levels were considered acceptable journalists. The subjects also mentioned if they were steady. Further, the basic metabolic rate, level of physical activity (PAL) and the level of food intake (FIL) were calculated.
The Shapiro-Wilk test evaluated the normal distributions and gradual modeling of linear reflux. The effect variables included glyculinated hemoglobin (HBA1C), systolic blood pressure (SBP), lipid profile and diastolic blood pressure (DBP). Explanatory variables were age, sex, Pal, Fil, EI, Body Mass Index (BMI), sodium intake, cholesterol intake, alcohol intake, saturated fatty acids (SFAS) and energy ratio (E%) from protein and protein.
The steps model was two -way, starting with a model only for monitoring and successive variables were added. The next best adaptive variable was determined on the basis of AKAIKE Information Criterion. Primary statistical analyzes included only accepted journalists. In sensitivity analyzes, all participants were included, including those who report weight stability.
Findings
In total, 100 volunteers participated in this study. Nearly two -thirds were women, no smokers and 83 were accepted journalists. The average age of the participants and the BMI were 48.7 years and 25.7 kg/m², respectively. The average SBP, HBA1C, total cholesterol (TC), LDL cholesterol and high density lipoprotein (HDL) were 120 mmHg, 35 mmol/mm, 6.2 mmol/L, 3.8 mmol/l and 1.8 mmol/l, respectively.
The average carbohydrate intake was low (8.7 e%) and was offset with a higher Fat (72.3 e%). Similarly, dietary fiber intake was low at 13 g/day. Advanced age was associated with increased LDL, TC, BP, HBA1C and HDL. Further, the male sex was associated with higher HBA1C, triglycerides and lower HDL, while the increased BMI was associated with reduced TC and HDL and increased DBP and triglycerides (contradictory tendencies observed in the general population).
In addition, nutritional cholesterol was associated with higher TC, HDL and LDL. Protein intake was associated with lower HDL and DBP (alignment with known blood pressure reduction effects but on the contrary standard protein-HDL correlations)While the recruitment of fibers was associated with a slightly higher HBA1C (Although paper notes this may be a random find) and lower TC and LDL. Alcohol intake was associated with higher triglycerides and lower HBA1C. There were no SFA or carbohydrate recruitment correlations with any outcome variable.
EI and energy expenditure were not associated with significant changes to any effect. In analyzes that involved all individuals, there was a correlation between male sex and higher SBP and protein intake and lower SBP. These compounds were not observed when people who reported weight stability were included.
Conclusions
In short, carbohydrate intake was low in this real LCHF population and small variants were not associated with cardiovascular risk factors. Cholesterol intake was high and was associated with poor lipid profiles, while sodium intake was associated with higher BP. These findings have also documented the worries of recruiting low fibers on LCHF diets.
Low fiber intake was associated with a poor lipid profile. Because the study was cross -section, the findings may not be decisive and timeless studies are required to further investigate the compounds. Overall, these results enhance dietary recommendations to include foods rich in fiber in LCHF diets, while avoiding excess cholesterol and salt intake.
