Tag Archives: systemic inflammation

April 9, 2013 · 8:32 PM

One More Study Shows Low-Carb Beats Low-Fat Diet for Weight Loss

low-carb diet, low-carb fruits, Steve Parker MD

Low-carb isn’t meat-only: You can eat these low-carb fruits

A low-carb diet was superior to a traditional low-fat weight loss diet, and without adverse effects on markers of systemic inflammation, according to a report at ScienceDaily. Some medical professionals are still hesitant to accept the validity of low-carb dieting, fearing that relatively high fat and protein content may promote inflammation, leading to atherosclerosis.  The study at hand should be reassuring in that regard.

Some quotes from ScienceDaily:

The researchers measured the participants’ blood levels for three common markers of inflammation — C-reactive protein, interleukin 6 and tumor necrosis factor-alpha — at the beginning and end of the study. They also measured body weight, body mass index (BMI) and total body and belly fat. At the start, both groups were similar in the various measures, including elevated levels of inflammation markers.

The participants on the low-carb diet lost more weight, on average, than those on the low-fat diet — 28 pounds versus 18 pounds [over the six month trial.

…

“In both groups, there was a significant drop in the levels of all three measures of inflammation,” says [Kerry] Stewart, indicating that a diet higher in fat and protein doesn’t interfere with the ability to lower inflammation, as long as you are losing weight.

Despite reading several online articles on this study, I can’t determine which low-carb diet was used, nor the level of carbohydrate restriction. Both diet groups exercised three times a week. I expect full details to be published in a scientific journal within a couple years. The research was done at Johns Hopkins University and was not funded by Atkins Nutritionals. U.S. taxpayers funded it.

If you’re looking for a low-carb diet, consider the Low-Carb Mediterranean Diet. Carb restriction starts at under 30 grams a day, but allows for increases over time as long as you’re making weight-loss progress. The typical American eats 250 to 300 grams of carbohydrate daily.

Read the rest at ScienceDaily.

Steve Parker, M.D.

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June 19, 2009 · 2:00 AM

Fiber and Systemic Inflammation

Over three grams of fiber

Over three grams of fiber

High dietary fiber intake helps prevent constipation, diverticular disease, hemorrhoids, irritable bowel syndrome, and perhaps colon polyps.  Soluble fiber helps control blood sugar levels in people with diabetes, and it reduces LDL cholesterol levels, thereby reducing risks of coronary heart disease.

An  article in the journal Nutrition suggests how fiber may have beneficial effects in atherosclerosis (the cause of heart attacks and strokes), type 2 diabetes, and some cancers.  These conditions are felt to be related to underlying systemic inflammation.

Systemic inflammation can be judged by blood levels of inflammatory markers such as interleukin-6, tumor necrosis factor-alpha-receptor-2, and high-sensitivity C-reactive protein.

Researchers looked at 1,958 postmenopausal women in the Women’s Health Initiative Observational Study, comparing inflammatory marker levels with dietary fiber intake.  They found that high fiber intake was associated with significantly lower levels of inflammatory markers interleukin-6 and tumor necrosis factor-alpha-receptor-2.  This association was true individually for total fiber, insoluble fiber, and soluble fiber.  The researchers found no association with C reactive protein.

Bottom line?  High intake of dietary fiber seems to reduce chronic inflammation, which may, in part, explain the observed clinical benefits of fiber.

Rest assured that the Mediterranean diet is naturally high in fiber.

Steve Parker, M.D.

Reference:  Ma, Yensheng, et al.  Association between dietary fiber and markers of systemic inflammation in the Women’s Health Initiative Observational Study.  Nutrition, 24 (2008): 941-949.

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May 3, 2009 · 7:56 AM

Fiber and Systemic Inflammation

mpj0433185000011High dietary fiber intake helps prevent constipation, diverticular disease, hemorrhoids, irritable bowel syndrome, and perhaps colon polyps.

Soluble fiber helps control blood sugar levels in people with diabetes, and it reduces LDL cholesterol levels, thereby reducing risks of coronary heart disease.

An article in the journal Nutrition suggests how fiber may have beneficial effects in atherosclerosis (the cause of heart attacks and strokes), type 2 diabetes, and some cancers.  These conditions are felt to be related to underlying systemic inflammation.

Systemic inflammation can be judged by blood levels of inflammatory markers such as interleukin-6, tumor necrosis factor-alpha-receptor-2, and high-sensitivity C-reactive protein.

Researchers looked at 1,958 postmenopausal women in the Women’s Health Initiative Observational Study, comparing inflammatory marker levels with dietary fiber intake.  They found that high fiber intake was associated with significantly lower levels of inflammatory markers interleukin-6 and tumor necrosis factor-alpha-receptor-2.  This association was true individually for total fiber, insoluble fiber, and soluble fiber.  The researchers found no association with C reactive protein.

Bottom line?

High intake of dietary fiber seems to reduce chronic inflammation, which may, in part, explain the observed clinical benefits of fiber.

Average adult fiber intake in the U.S. is 12 to 15 grams daily.  Expert nutrition panels and the American Heart Association recommend 25 to 30 grams daily from whole grains, fruits, and vegetables.

Nutritionist Monica Reinagel at NutritionData.com has reviewed soluble vs insoluble fiber and good sources of soluble fiber:  oranges, apples, carrots, oats and oat bran, psyllium husk, nuts, legumes, and flaxseed.  Click the link for good sources of insoluble fiber.

Rest assured that the Mediterranean diet is naturally high in fiber.

Steve Parker, M.D.

Reference:  Ma, Yensheng, et al.  Association between dietary fiber and markers of systemic inflammation in the Women’s Health Initiative Observational Study.  Nutrition, 24 (2008): 941-949.

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