Cholesterol & lipids

Changes in blood lipid concentrations associated with changes in intake of dietary saturated fat in the context of a healthy low-carbohydrate weight-loss diet: a secondary analysis of the Diet Intervention Examining The Factors Interacting with Treatment Success (DIETFITS) trial

URL: https://academic.oup.com/ajcn/article-abstract/109/2/433/5289643

Journal: American Journal of Clinical Nutrition

 Publication Date: 02/2019

Summary: Those on a low-carbohydrate weight-loss diet who increase their percentage intake of dietary saturated fat may improve their overall lipid profile provided they focus on a high-quality diet and lower their intakes of both calories and refined carbohydrates.

Omega-6 vegetable oils as a driver of coronary heart disease: the oxidized linoleic acid hypothesis

URL: https://openheart.bmj.com/content/5/2/e000898#ref-41

Journal: Open Heart

 Publication Date: 09/2018

 Summary: Numerous lines of evidence show that the omega-6 polyunsaturated fat linoleic acid promotes oxidative stress, oxidised LDL, chronic low-grade inflammation and atherosclerosis, and is likely a major dietary culprit for causing CHD, especially when consumed in the form of industrial seed oils commonly referred to as ‘vegetable oils’.

l-Carnosine supplementation attenuated fasting glucose, triglycerides, advanced glycation end products, and tumor necrosis factor–α levels in patients with type 2 diabetes: a double-blind placebo-controlled randomized clinical trial

URL: https://www.sciencedirect.com/science/article/pii/S0271531717303652

Journal: Nutrition Research

Publication Date: 01/2018

 Summary: l-carnosine lowered fasting glucose, serum levels of triglycerides, AGEs, and tumor necrosis factor–α without changing sRAGE, IL-6, and IL-1β levels in T2D patients.

Total red meat intake of ≥0.5 servings/d does not negatively influence cardiovascular disease risk factors: a systemically searched meta-analysis of randomized controlled trials.

URL: https://www.ncbi.nlm.nih.gov/pubmed/27881394

Journal: American Journal of Clinical Nutrition

 Publication Date: 01/2017

Summary: The results from this systematically searched meta-analysis of RCTs support the idea that the consumption of ≥0.5 servings of total red meat/d does not influence blood lipids and lipoproteins or blood pressures.

Exploring the background to the cholesterol hypothesis utilizing data obtained mainly from Japan

URL: https://www.karger.com/Article/Pdf/381654

Journal: Ann Nutr Metab

Publication Date: 04/2015

Summary: Comprehensive review of Cholesterol-heart disease hypothesis, focusing on Japan. The cholesterol hypothesis relies on very weak data—and sometimes considerably distorted data. Indeed, many studies in Japan actually show that cholesterol plays a very positive role in health.

Effects of energy-restricted high-protein, low-fat compared with standard-protein, low-fat diets: a meta-analysis of randomized controlled trials

URL: https://academic.oup.com/ajcn/article/96/6/1281/4571449

Journal: The American Journal of Clinical Nutrition

Publication Date: 12/2012

Summary: Compared with an energy-restricted SP diet, an isocalorically prescribed HP diet provides modest benefits for reductions in body weight, FM, and triglycerides and for mitigating reductions in FFM and REE.

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