Effect of High, Moderate and Low Fat Diets on Weight Loss and Cardiovascular Risk Factors |
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Low Carb Weight Loss Diet Trial (5)The Fleming Diet StudyEffect of High, Moderate and Low Fat Diets on Weight Loss and Cardiovascular Risk Factors A Weight Loss and Health-effects Comparison of 4 Eating Plans: (1) High Fat/ Low Carb Diet; (2) Moderate Fat Diet (Surgeon-General Type Plan); (3) Moderate Fat Diet (Calorie-Controlled); (4) Low Fat Diet Diet Study Conclusions:
Note: Insulin sensitivity was not measured. The Diet StudyA total of 100 people (53 women and 47 men) were allocated 1 of 4 different diet plans: High Fat/Low Carb (18 subjects) - 55-65% of caloric intake was in the form of fat calories, 25-30% of intake from protein and less than 100 g's of carbohydrates. Subjects ate until satiated. (The type and sources of fat are not specified) Of the 4 diets this diet most closely resembles an Atkins diet. Moderate Fat (28 subjects) - This diet is most similar to the diet recommended by the Surgeon General and the American Heart Association. Subjects consumed between 2000-2200 calories a day about 20-30% of which was fat. Moderate Fat - Calorie Controlled (38 subjects) - Approximately 1500 calories a day. 70% carbohydrates (with an emphasis on complex carbohydrates) 15% protein and 15% fat, with no more than 5 g of saturated fat per day. Low Fat (16 subjects) - 75% carbohydrates (emphasis on complex carbs), 15% protein and 10% fat. Subjects ate until satiated. Results of Diet StudyTable 1. Weight Loss Results
Table 2. % Change in Possible Coronary Risk Factors
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