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Greater Reduction in Inflammatory Markers with a Low Carbohydrate Diet than with a Low Fat Diet

O'Brien, K.D., Brehm, B.J., Seeley, R.J., "Greater Reduction in Inflammatory Markers With a Low Carbohydrate Diet than with a Calorically Matched Low Fat Diet," Presented at American Heart Association's Scientific Sessions 2002 on Tuesday, November 19, 2002, Abstract ID: 117597.

The following information was a conference presentation and was not written by Atkins professionals.

Background: Though low carbohydrate diets are popular, concern has been raised about whether they might increase cardiovascular (CV) risk. Because elevated levels of the inflammatory markers, C-reactive protein (CRP) and serum amyloid A (SAA), have been associated with increased CV risk, we hypothesized that low fat (LF) and low carbohydrate (LC) diets might have differential effects on CRP and SAA levels.

Methods: Plasma samples were obtained from 43 obese (BMI 30-34 kg/m2) patients randomly assigned to an AHA-recommended LF diet (n=22; fat=30% of kcal, carbohydrate=55% of kcal) or a LC diet (n=21; carbohydrate<10% of kcal). The 6 month study included 3 months of LF or LC diet followed by a 3 month maintenance period. CRP and SAA levels were measured retrospectively using highly-sensitive, nephelometric assays. Because log-transformed CRP and SAA levels were normally distributed, changes were compared with paired T-tests.

Results: Caloric intake for both groups was similar at 3 and 6 mo., but mean (±SD) weight loss from baseline was significantly greater in the LC diet group than in the LF diet group at both 3 mo. (-7.5±3.4 vs. -3.3±3.5 kg; p<0.01) and 6 mo. (-7.3±4.7 vs. -2.8±4.4 kg; p=0.016). Total and LDL cholesterol decreased, while HDL-cholesterol increased in both groups. In the LF group, log-transformed levels of CRP or SAA did not change (Table). However, both CRP and SAA levels decreased in the LC group (Table).

Conclusions: Surprisingly, CRP and SAA levels did not change with a LF diet, but both CRP and SAA levels decreased with a LC diet. This suggests that, for short periods of time, a LC diet is more efficacious, both in causing weight loss and in reducing serum inflammatory markers, than is a calorically-matched LF diet.

The following information was written by Atkins professionals.

C-reactive protein (CRP) and serum amyloid A (SAA) are markers of inflammation in the blood that have been associated with heart disease risk. Individuals who were instructed to follow Induction for one-week and then proceed to OWL had greater improvements in CRP and SAA than those following a low fat diet after 6 months. The low carb group also had greater improvements in triglycerides, and lost significantly more weight. In conclusion, not only does following a short-term low carb diet reduce inflammatory markers,

produce weight loss, and reduces heart disease risk, it is also more effective in doing so compared to a low fat diet.