The effect of diets high in protein or carbohydrate on inflammatory markers in overweight subjects

Due, Anette Pia; Toubro, Søren; Stender, Steen; Skov, A. R.; Astrup, Arne

doi:10.1111/j.1463-1326.2004.00426.x

Cited by 38 publications

(32 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The present fluctuations in haptoglobin and transferrin are supported by previous findings of the two markers responding to the energy flux. 27,52,53 In one study it was observed that total fasting could reduce haptoglobin and transferrin levels. After the subjects were given an 800-kcal diet, though the subjects were still in negative energy balance, transferrin increased again but haptoglobin began to increase during the last part of the fasting period and increased further after the calorie intake.…”

Section: Discussionmentioning

confidence: 99%

“…However, there is little evidence to suggest that dietary macronutrient composition affects pro-inflammatory markers. 38,39,[52][53][54][55] The adipokines adiponectin and leptin have previously been connected with pro-inflammatory markers. A reduction in FM has been shown to induce a decline in leptin concentration 28,35,40,41 and a rise in adiponectin concentration.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of diet-induced energy deficit and body fat reduction on high-sensitive CRP and other inflammatory markers in obese subjects

et al. 2009

View full text Add to dashboard Cite

Aims:To dissociate the possible differential effects of negative energy balance and reduction in body fat mass (FM) on inflammatory markers: C-reactive protein (CRP), fibrinogen, interleukin-6 (IL-6), haptoglobin, transferrin and the adipokines leptin and adiponectin. Methods: Thirty-three obese subjects (BMI: 34.0±3.1 kg/m 2 , age: 43.0±10.5 years, mean±s.d., 16 men) participated in a 20-week controlled dietary intervention divided into four periods. Weight reduction was induced by an 8-week low energy diet (3.4 MJ d À1 ) (LED-1) followed by a 4-week weight maintenance program (M-1). Subsequently participants underwent an additional 4-week LED (4.2 MJ d À1 ) (LED-2) followed by a final 4-week weight maintenance diet (M-2). Blood samples and anthropometrics were assessed at baseline and after LED-1, M-1, LED-2 and M-2. Results: Body weight was significantly reduced by 13% (13.7 ± 4.0 kg, Po0.0001) after LED-1. However, a reduction in highsensitive CRP (hs-CRP) by 35% (À1.1 (95% CI: À2.5:0.2) mg l À1 , P ¼ 0.02) only became apparent after LED-2, which produced an additional weight loss of 2.9 kg compared to baseline, and it was maintained after M-2 (À1.0 (À1.4:0.4) mg l À1 , P ¼ 0.02). Also IL-6 was reduced by 21% (À0.6 (À2.4:0.2) ng l À1 , P ¼ 0.02) after M-2. The reductions in hs-CRP and IL-6 were both associated with reduction in FM but not body weight. Haptoglobin, transferrin and leptin were significantly reduced after both LED-1 and LED-2, but increased during weight maintenance. Adiponectin was not significantly changed during the intervention. Conclusions: The results suggest that, whereas haptoglobin and transferrin respond more rapidly and are more susceptible to the acute change in energy balance, a reduction in hs-CRP and IL-6 seems to be achieved by a reduction in FM when a new steady state has been established.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Effect of diet-induced energy deficit and body fat reduction on high-sensitive CRP and other inflammatory markers in obese subjects

et al. 2009

View full text Add to dashboard Cite

show abstract

“…The Danish diet contains abundant amounts of vitamin A, riboflavin, niacin, B 12 , vitamin C, Ca, P and iodine. The contents of vitamin E, thiamin, vitamin B 6 , K, Mg, Zn and Se are acceptable.…”

Section: Micronutrient Distribution In the New Nordic Dietmentioning

confidence: 99%

Dietary composition and nutrient content of the New Nordic Diet

Mithril

Dragsted

Meyer³

et al. 2012

Public Health Nutr.

118

113

View full text Add to dashboard Cite

Objective: To describe the dietary composition of the New Nordic Diet (NND) and to compare it with the Nordic Nutrition Recommendations (NNR)/Danish Food-based Dietary Guidelines (DFDG) and with the average Danish diet. Design: Dietary components with clear health-promoting properties included in the DFDG were included in the NND in amounts at least equivalent to those prescribed by the DFDG. The quantities of the other dietary components in the NND were based on scientific arguments for their potential health-promoting properties together with considerations of acceptability, toxicological concerns, availability and the environment. Calculations were conducted for quantifying the dietary and nutrient composition of the NND. Setting: Denmark. Subjects: None. Results: The NND is characterized by a high content of fruits and vegetables (especially berries, cabbages, root vegetables and legumes), fresh herbs, potatoes, plants and mushrooms from the wild countryside, whole grains, nuts, fish and shellfish, seaweed, free-range livestock (including pigs and poultry) and game. Overall, the average daily intakes of macro-and micronutrients in the NND meet the NNR with small adjustments based on evidence of their health-promoting properties. Conclusions: The NND is a prototype regional diet that takes palatability, health, food culture and the environment into consideration. Regionally appropriate healthy diets could be created on similar principles anywhere in the world.

show abstract

“…There is evidence that high protein intake can reduce the risk of several diseases, particularly among the large proportion of sedentary and slightly overweight individuals in the population (24,25) . However, meat is among the least environmentally friendly foods, so more environmentally friendly protein sources, with greater health benefits, are to be preferred (26) .…”

Section: Guidelines For the New Nordic Dietmentioning

confidence: 99%

Guidelines for the New Nordic Diet

Mithril

Dragsted

Meyer³

et al. 2012

Public Health Nutr.

188

179

View full text Add to dashboard Cite

Objective: Diet has a significant impact on health, and ensuring that the population eats a healthy diet remains a public health challenge. Research is needed in order to improve the palatability of a healthy diet and make it attractive to the consumer. It has also been suggested that dietary recommendations should be tailored to regional conditions. The OPUS (Optimal well-being, development and health for Danish children through a healthy New Nordic Diet) project investigates whether it is possible to develop a healthy New Nordic Diet (NND) that is palatable, environmentally friendly and based on foods originating from the Nordic region. The present paper describes the overall guidelines for the NND, developed and investigated in the multidisciplinary, 5-year OPUS research project. All guidelines are described in relation to the key principles: health, gastronomic potential and Nordic identity, and sustainability. Results: The NND is described by the overall guidelines: (i) more calories from plant foods and fewer from meat; (ii) more foods from the sea and lakes; and (iii) more foods from the wild countryside. These overall guidelines result in a set of proposed dietary components which will be presented in a subsequent paper. Conclusions: Both the guidelines and the diet are composed taking the potential health-promoting properties and Nordic identity of the NND into account, as well as concern for environmental issues and gastronomic potential.

show abstract

The effect of diets high in protein or carbohydrate on inflammatory markers in overweight subjects

Abstract: Dietary carbohydrate/protein ratio has no effect on inflammatory markers, but the study confirmed that body fatness is positively associated with levels of serum CRP.

Cited by 38 publications

References 30 publications

Effect of diet-induced energy deficit and body fat reduction on high-sensitive CRP and other inflammatory markers in obese subjects

Effect of diet-induced energy deficit and body fat reduction on high-sensitive CRP and other inflammatory markers in obese subjects

Dietary composition and nutrient content of the New Nordic Diet

Guidelines for the New Nordic Diet

Contact Info

Product

Resources

About