Research Library

Weight Loss Leads to Reductions in Inflammatory Biomarkers

Sharman, M.J., Volek, J.S., "Weight Loss Leads to Reductions in Inflammatory Biomarkers after a Very Low-Carbohydrate and Low-Fat Diet in Overweight Men," Clinical Science (London), 2004.

Summary:

The following information is available at Pub Med and was not written by Atkins professionals.

In recent years, it has become apparent that low-grade vascular inflammation plays a key role in all stages of the pathogenesis of atherosclerosis. Weight loss has been shown to improve blood inflammatory markers; however, it is unknown if weight loss diets varying in macronutrient composition differentially affect

inflammatory responses. The primary purpose of this study was to compare a very low-carbohydrate and a low-fat weight loss diet on inflammatory biomarkers in overweight men. In a randomized cross-over design, fifteen overweight men (body fat >25%, body mass index 34 kg/m 2) consumed two experimental weight loss diets for 2 consecutive 6 wk periods: a very low-carbohydrate (<10% energy carbohydrate) and a low-fat (<30% energy fat) diet. Both the low-fat and the very low-carbohydrate diet resulted in significant decreases in absolute concentrations of hsTNF-alpha, hsIL-6, hs-CRP and sICAM-1. There was no significant change in absolute sP-selectin concentrations after either diet. Normalized inflammatory values represented as the delta change per one kilogram reduction in body mass showed a significant difference between the two diets only for sP-selectin (P<0.05). In summary, energy-restricted low-fat and very low-carbohydrate diets both significantly decreased several biomarkers of inflammation. These data suggest that in the short-term weight loss is primarily the driving force underlying the reductions in most of the inflammatory biomarkers.

Commentary:

The following information was written by Atkins professionals.

Overweight, but otherwise healthy men lost a significant amount of weight after following energy restrictive diets. Subjects followed both a low fat diet (30% kcals from fat) and a very low-carb diet (<10% kcal from carbs) for 6 weeks each. The biomarkers for inflammation, a marker for atherosclerosis, improved in both groups. These results suggest that either approach to eating will result in improvements in the inflammatory biomarkers when weight loss occurs.