Low carbohydrate, high fat diet increases C-reactive protein during weight loss.

Notes: 

Low-carb/high protein increased CRP by 25%
High-carb/lo-fat reduced serum CRP by 43%

TitleLow carbohydrate, high fat diet increases C-reactive protein during weight loss.
Publication TypeJournal Article
Year of Publication2007
AuthorsRankin JW, Turpyn AD
JournalJournal of the American College of Nutrition
Volume26
Issue2
Pagination163-9
Date Published2007 Apr
ISSN0731-5724
KeywordsAdult, C-Reactive Protein, Diet, Carbohydrate-Restricted, Diet, Fat-Restricted, Dietary Carbohydrates, Dietary Fats, Energy Intake, Female, Humans, Middle Aged, Obesity, Oxidative Stress, Risk Factors, Treatment Outcome, Weight Loss
Abstract

OBJECTIVE: Chronic inflammation is associated with elevated risk of heart disease and may be linked to oxidative stress in obesity. Our objective was to evaluate the effect of weight loss diet composition (low carbohydrate, high fat, LC or high carbohydrate, low fat, HC) on inflammation and to determine whether this was related to oxidative stress.

METHODS: Twenty nine overweight women, BMI 32.1 +/- 5.4 kg/m(2), were randomly assigned to a self-selected LC or HC diet for 4 wks. Weekly group sessions and diet record collections helped enhance compliance. Body weight, markers of inflammation (serum interleukin-6, IL-6; C-reactive protein, CRP) oxidative stress (urinary 8-epi-prostaglandin F2alpha, 8-epi) and fasting blood glucose and free fatty acids were measured weekly.

RESULTS: The diets were similar in caloric intake (1357 kcal/d LC vs. 1361 HC, p=0.94), but differed in macronutrients (58, 12, 30 and 24, 59, 18 for percent of energy as fat, carbohydrate, and protein for LC and HC, respectively). Although LC lost more weight (3.8 +/- 1.2 kg LC vs. 2.6 +/- 1.7 HC, p=0.04), CRP increased 25%; this factor was reduced 43% in HC (p=0.02). For both groups, glucose decreased with weight loss (85.4 vs. 82.1 mg/dl for baseline and wk 4, p<0.01), while IL-6 increased (1.39 to 1.62 pg/mL, p=0.04). Urinary 8-epi varied differently over time between groups (p<0.05) with no consistent pattern.

CONCLUSION: Diet composition of the weight loss diet influenced a key marker of inflammation in that LC increased while HC reduced serum CRP but evidence did not support that this was related to oxidative stress.

Alternate JournalJ Am Coll Nutr
PubMed ID17536128
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