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Treatment of Hypertriglyceridemia by Two Diets Rich Either in Unsaturated Fatty Acids or in Carbohydrates: Effects on Lipoprotein Subclasses, Lipolytic Enzymes, Lipid Transfer Proteins, Insulin and Leptin

Pieke, B., von Eckardstein, A., Gülbahce, E., et al., "Treatment of Hypertriglyceridemia by Two Diets Rich Either in Unsaturated Fatty Acids or in Carbohydrates: Effects on Lipoprotein Subclasses, Lipolytic Enzymes, Lipid Transfer Proteins, Insulin and Leptin," International Journal of Obesity and Related Metabolic Disorders, 24(10), 2000, pages 1286-1296.

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

In this clinical trial, researchers analyzed the effects of a high-fat/low-carbohydrate diet and a low-fat/high-carbohydrate diet on triglyceride levels and other blood cholesterol values. Nineteen non-obese men with high triglycerides participated in the study, following two diets, consecutively, for three weeks each. The first diet was high in fat (39% total fat, 15% monounsaturated, 41% carbohydrate). This diet was followed by one low in fat and higher in carbohydrate (28% total fat, 10% monounsaturated, 54% carbohydrate). The researchers found that the high-fat diet decreased triglycerides by an average of 63%, total cholesterol by 22%, LDL (“bad”) cholesterol by 16% and VLDL (very low density lipoproteins) by 54%. Insulin levels dropped by 36% on the high-fat regimen and HDL (“good”) cholesterol levels rose by 8%. On the other hand, the low-fat diet increased triglycerides by an average of 63% and VLDL by 19% while decreasing HDL by 12%. The authors concluded that for patients with high triglycerides, a diet modified with unsaturated fatty acids is more effective than a high-carbohydrate, low-fat diet in correcting high blood cholesterol and triglyceride levels.

The following information was written by Atkins professionals.

These findings can be applied to the Atkins Principles of Good Health and Disease Prevention. The diet high in carbohydrate and low in fat resulted in an increase in triglycerides and VLDL, and a decrease in HDL. These unfavorable adaptations increase risk for heart attack and stroke. On the other hand, diets high in fat, especially monounsaturated fat, do not pose any negative effects on cardiovascular function. After consuming more calories from fat, at the expense of carbohydrate, participants experienced significant decreases in total cholesterol, VLDL, LDL, triglycerides and insulin levels. The “good” HDL cholesterol increased in these subjects as well. These are all favorable adaptations that reduce risk for coronary heart disease, atherosclerosis and diabetes. Based on this study, a high-fat diet was a heart-healthy diet. Note that even the higher fat diet in the study was higher in carbohydrate than that recommended by the Atkins Nutritional Approach. However, carbohydrate intake is greater during the Lifetime Maintenance phase, so the findings have particular bearing on this phase.