To evaluate the effect of weight loss diet composition (low-carb, high-fat vs high-carb, low-fat) on inflammation and to determine if this was related to oxidative stress.
24
2007
1
To evaluate the effect of weight loss diet composition (low-carb, high-fat vs high-carb, low-fat) on inflammation and to determine if this was related to oxidative stress.
N
29
"Targets E: NR Carb: NR Protein: NR Fat: NR Intake E: 1453kcal/d Carb: 12%E Protein: 29%E Fat: 61%E"
"Targets E: 1300-1700kcal/d depending on weight loss and macronutrient goals Carb: 60%E Protein: 15-20%E Fat: 20-25%E Saturated fat: <10%E Intake E: 1395kcal/d Carb: 60%E Protein: 18%E Fat: 23% "
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
Abbreviations:
AHA - American Heart Association;
ALT - alanine aminotransferase;
AMDR - acceptable macronutrient distribution range;
AST - aspartate aminotransferase;
BG - between study groups;
BHOB - beta-hydroxybutyrate;
DBP - diastolic blood pressure;
E- energy, caloric intake;
eGFR - estimated glomerular filtration rate;
FBG - fasting blood glucose;
GGT - gamma-glutamyl transferase;
HDL-C - high-density lipoprotein cholesterol;
iGFR - isotope glomerurar filtration rate;
LDL-C - low-density lipoprotein cholesterol;
NAFLD - non-alcoholic fatty liver disease;
NR - not reported (or data needed for calculation not available);
N - no;
NA - not applicable;
NS - not specified;
NSS - not statistically significant;
SBP - systolic blood pressure;
SS - statistically significant;
TG - triglyceride;
total C - total cholesterol;
V - varied, mixed;
WG - within a study group;
WMD - weighted mean difference;
Y - yes
Number of People in Studies:
3,296 Enrolled in randomized controlled trials on 25% or less carbohydrates
2,626 Completed randomized controlled trials on 25% or less carbohydrates
79.67% 82% completion of studies
Duration of Trial
<6 Months
6-9 Months
1 -2 years
>2 years
# of Trials
36
6
9s
1