Although low-fat diets are recommended for heart health, a moderate-fat weight loss diet reduced dieters' cardiovascular risk better than a low-fat diet in a study conducted at Penn State.
The moderate-fat diet, in which half the fat was monounsaturated fat from peanuts and peanut oil, produced a 14 percent reduction in cardiovascular disease risk. The low fat group experienced a nine percent improvement. Both the moderate and low fat diets were controlled so that all participants lost about the same amount of weight -- approximately 2.4 to 2.7 pound a week on average.

Dr. Penny Kris-Etherton, distinguished professor of nutrition, says, "While the low-fat diet successfully reduced risk factors during the weight loss phase of the study, those factors rebounded during the maintenance phase."

The study is in the February issue of the American Journal of Clinical Nutrition in a paper, "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." The authors are Dr. Christine Pelkman, former Penn State postdoctoral researcher who is now at the University at Buffalo; Kris-Etherton; Valerie K. Fishell, former Penn State research assistant; Deborah Maddox, Penn State clinical coordinator; Dr. Thomas A. Pearson, University of Rochester; and Dr. David T. Mauger, associate professor health evaluation sciences, Penn State College of Medicine.

Fifty-three overweight or obese men and women participated in the study. All of the participants had total cholesterol levels elevated above 200 at the start of the dieting.

The participants ate either a low-fat or moderate-fat diet designed to produce weight loss for six weeks and then similar diets designed for maintenance for four weeks. The foods were all provided by the researchers and provided 18 percent of calories from fat in the low-fat diet or 33 percent of calories from fat in the moderate fat diet.

Over the course of the study, the low-fat diet group experienced a 12 percent decrease in HDL ("good") cholesterol but the moderate-fat diet group had no change. This indicates that a moderate-fat diet blunts the decrease in HDL ("good") cholesterol during weight loss.

In addition, after falling during the weight loss phase, triglycerides rose significantly during the maintenance phase for those on the low fat diet but not for those on the moderate fat diet. Elevated triglycerides are a cardiovascular risk factor.

The authors write, "The findings of this current study are significant because they demonstrate that markedly lowering total fat intakes may have adverse consequences on reductions in the risk of CVD, even in response to weight loss."

http://www.eurekalert.org/pub_relea...s-ddh012804.php

Linda

Wow. Lets all go on a low-fat diet, it is so good. I mean, it both decreases HDL and significantly raises triglycerides in maintenance. Just, wow. It is no wonder every nutritionist and medical organization is prescribing low-fat diets. I mean, just check these credentials! Lower HDL, higher TG! Yeehaw! WoW! What a difference it makes!

...

*sigh*

(mumbles about idiots in the healthcare field)

I think I can say this now...

Nayh, nayh! We told you so!

'Dr. Penny Kris-Etherton, distinguished professor of nutrition, says, "While the low-fat diet successfully reduced risk factors during the weight loss phase of the study, those factors rebounded during the maintenance phase."'
'In addition, after falling during the weight loss phase, triglycerides rose significantly during the maintenance phase for those on the low fat diet but not for those on the moderate fat diet. Elevated triglycerides are a cardiovascular risk factor.

The authors write, "The findings of this current study are significant because they demonstrate that markedly lowering total fat intakes may have adverse consequences on reductions in the risk of CVD, even in response to weight loss."'

Hard not to grin when reading things like that....=)

oops wrong post

Moderate-Fat Diet Better Than Low-Fat Diet at Improving Cardiovascular Risk Factors

News Author: Laurie Barclay, MD


Feb. 4, 2004 — A moderate-fat diet is better than a low-fat diet at improving cardiovascular disease risk factors, according to the results of a study published in the February issue of the American Journal of Clinical Nutrition.

"Little evidence of the effects of moderate-fat (from monounsaturated fat) weight-loss diets on risk factors for cardiovascular disease exists because low-fat diets are typically recommended," write Christine L. Pelkman, from the State University of New York at Buffalo, and colleagues. "Previous studies in weight-stable persons showed that a moderate-fat diet results in a more favorable lipid and lipoprotein profile (ie, lower serum triacylglycerol and higher [high-density lipoprotein] HDL cholesterol) than does a low-fat diet."

In this parallel-arm design study, 53 overweight and obese healthy men and women were assigned to a low-fat (18% of energy) or moderate-fat (33% of energy) diet for six weeks to achieve weight loss, followed by four weeks of weight maintenance. At baseline, mean body mass index was 29.8 ± 2.4 kg/m2. The investigators provided all foods and monitored body weight to ensure equal weight loss between groups.

Subjects consuming the moderate-fat diet had favorable changes in the lipoprotein profile. In the moderate-fat diet group, HDL cholesterol levels were unchanged from baseline, but triacylglycerol and the ratios of total and non-HDL cholesterol levels to HDL cholesterol levels were lower at the end of the weight-maintenance period. Weight loss was similar in the low-fat diet group, but triacylglycerol rebounded, HDL cholesterol levels decreased, and the ratios of total and non-HDL cholesterol levels to HDL cholesterol levels remained stable during the 10-week study.

"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," the authors write. "We support the recommendation of a weight-loss diet that has a moderate total fat content and conforms with current guidelines for saturated fat, to achieve the most desirable [cardiovascular disease] risk profile."

The authors report no financial or personal interest in the organization sponsoring the research, including advisory board affiliations, during this study.

Am J Clin Nutr. 2004;79:204-212

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study abstract ...

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

Christine L Pelkman, Valerie K Fishell, Deborah H Maddox, Thomas A Pearson, David T Mauger and Penny M Kris-Etherton

Background: Little evidence of the effects of moderate-fat (from monounsaturated fat) weight-loss diets on risk factors for cardiovascular disease exists because low-fat diets are typically recommended. Previous studies in weight-stable persons showed that a moderate-fat diet results in a more favorable lipid and lipoprotein profile (ie, lower serum triacylglycerol and higher HDL cholesterol) than does a low-fat diet.

Objective: We evaluated the effects of energy-controlled, low-fat and moderate-fat diets on changes in lipids and lipoproteins during weight loss and subsequent weight maintenance.

Design: We conducted a parallel-arm study design in overweight and obese [body mass index (in kg/m2): 29.8 ± 2.4] healthy men and women (n = 53) assigned to consume a low-fat (18% of energy) or moderate-fat (33% of energy) diet for 6 wk to achieve weight loss, which was followed by 4 wk of weight maintenance. All foods were provided and body weight was monitored to ensure equal weight loss between groups.

Results: The moderate-fat diet elicited favorable changes in the lipoprotein profile. Compared with baseline, HDL cholesterol was unchanged, whereas triacylglycerol and the ratios of total and non-HDL cholesterol to HDL cholesterol were lower at the end of the weight-maintenance period in the moderate-fat diet group. Despite similar weight loss, triacylglycerol rebounded, HDL cholesterol decreased, and the ratios of total and non-HDL cholesterol to HDL cholesterol did not change during the 10-wk interval in the low-fat diet group.

Conclusions: 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.

http://www.ajcn.org/cgi/content/abstract/79/2/204

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In the immortal words of MAD magazine:

HOO HAH!

Below is a link from a medical digest on a study of low fat vs moderate fat diet. Interesting article.

http://www.docguide.com/news/conten...CE6&c=&count=10