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Ornish D 《Annals of internal medicine》2004,141(9):738; author reply 738-738; author reply 739
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Abstract: Compared with other industrialized countries, the lower incidence of chronic‐degenerative disorders in Mediterranean populations has been emphasized in recent decades. The health‐promoting effects arising from Mediterranean dietary habits have been attributed to the large intake of plant foodstuffs rich in bioactive phytochemicals, such as melatonin. Recently, it has been suggested that melatonin present in edible plants may improve human health, by virtue of its biological activities and its good bioavailability. Plant melatonin, besides contributing to optimize the physiological functions regulated, in humans, by endogenous melatonin, may be involved in nutritional therapy to reduce the risk of cancer, cardiovascular and neurodegenerative diseases in western populations. In this view, the presence of melatonin in some Mediterranean foods and beverages adds a new element to the hypothesis of health benefits associated to Mediterranean dietary patterns, although the available data are still preliminary and incomplete.  相似文献   

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Elemental diets.   总被引:2,自引:1,他引:1       下载免费PDF全文
R I Russel 《Gut》1975,16(1):68-79
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OBJECTIVE: Sugar consumption affects insulin release and, in hypertension, may stimulate cardiac signaling mechanisms that accelerate left ventricular hypertrophy and the development of heart failure. We investigated the effects of high-fructose or sucrose diets on ventricular function and mortality in hypertensive Dahl salt-sensitive rats. METHODS: Rats were fed chows that were either high starch (70% starch, 10% fat by energy), high fat (20% carbohydrates, 60% fat), high fructose (61% fructose, 9% starch, 10% fat), or high sucrose (61% sucrose, 9% starch, 10% fat). Hypertension was induced by adding 6% salt to the chow (n = 8-11/group). RESULTS: After 8 weeks of treatment, systolic blood pressure and left ventricular mass were similarly increased in all rats that were fed high-salt diets. Hypertension caused a switch in mRNA myosin heavy chain isoform from alpha to beta, and this effect was greater in the high-salt sucrose and fructose groups than in starch and fat groups. The cardiac mRNA for atrial natriuretic factor was also increased in all high-salt groups compared to respective controls, with the increase being significantly greater in the hypertensive sucrose fed group. Mortality was greater in the sucrose group (44%) compared to all the other hypertensive groups (12-18%), as was cardiomyocyte apoptosis. Left ventricular ejection fraction was lower in the high-salt sucrose group, which was due to an increase in end-systolic volume, and not increased end-diastolic volume. CONCLUSION: Diets high in sugar accelerated cardiac systolic dysfunction and mortality in hypertension compared to either a low-carbohydrate/high-fat or high-starch diet.  相似文献   

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Safety of low-carbohydrate diets   总被引:1,自引:0,他引:1  
Low-carbohydrate diets have re-emerged into the public spotlight and are enjoying a high degree of popularity as people search for a solution to the population's ever-expanding waistline. The current evidence though indicates that low-carbohydrate diets present no significant advantage over more traditional energy-restricted diets on long-term weight loss and maintenance. Furthermore, a higher rate of adverse side-effects can be attributed to low-carbohydrate dieting approaches. Short-term efficacy of low-carbohydrate diets has been demonstrated for some lipid parameters of cardiovascular risk and measures of glucose control and insulin sensitivity, but no studies have ascertained if these effects represent a change in primary outcome measures. Low-carbohydrate diets are likely effective and not harmful in the short term and may have therapeutic benefits for weight-related chronic diseases although weight loss on such a program should be undertaken under medical supervision. While new commercial incarnations of the low-carbohydrate diet are now addressing overall dietary adequacy by encouraging plenty of high-fibre vegetables, fruit, low-glycaemic-index carbohydrates and healthier fat sources, this is not the message that reaches the entire public nor is it the type of diet adopted by many people outside of the world of a well-designed clinical trial. Health effects of long-term ad hoc restriction of inherently beneficial food groups without a concomitant reduction in body weight remains unanswered.  相似文献   

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An increased protein intake is one of the most common approaches to the dietary management of obesity. The authors analyze the issues related to protein requirement in normal-weight and obese subjects, to the use and to the usefulness of high-protein diets in the treatment of obesity. Caution with these diets is recommended in view of their only slight effect on weight and fat loss and owing to the scarce evidence of significant effects on satiety and energy intake. Furthermore, the risks of harmful outcomes may be correlated to an excessive protein intake. Moreover, these diets do not allow patients to adopt those nutritional behavior rules which are essential to maintain the weight and fat loss and, consequently, significantly reduce the cardiovascular and metabolic risks related to obesity.  相似文献   

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Twenty-five diabetic patients were selected from Oxford Diabetic Clinics to assess their dietary compliance (Group A). All had been taught to follow diets rich in dietary fibre in which carbohydrate provided 50% of total energy. The results were compared with those obtained previously from a similar group of patients (Group B) all of whom had been instructed to follow a diet in which carbohydrate provided 40% of total energy. The patients of Group A had a significantly greater intake of carbohydrate (45.1% vs 34.7% of total energy) and dietary fibre (33.1 g vs 18.7 g) and a lower intake of fat (33.5% vs 42.1% of total energy) than the patients of Group B. The results of dietary assessment obtained from a third group of patients (Group C), who had been advised to follow a high-fibre diet before the widespread availability of dietary teaching aids and recipe books, showed that carbohydrate and fat provided 37.5% and 41.0% of total energy, with a dietary fibre intake of 25.6 g. The results suggest that patients are willing and able to change their dietary habits towards a distribution of food constituents likely to improve diabetic control and reduce the risk of coronary heart disease when given enthusiastic instruction and support in diabetic clinics.  相似文献   

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Baschetti R 《Archives of internal medicine》2006,166(13):1419-20; author reply 1420
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Fasting plasma glucose turnover, urinary 3-methylhistidine excretion, and fasting plasma protein profiles were compared in a 4-week randomized clinical trial of two very low-calorie weight-reduction diets. Diet A (360 kcal) provided 1.5 g egg protein per kg ideal body weight (IBW) but no carbohydrate. Diet B (340 kcal) provided 0.8 g egg protein per kg IBW plus 0.7 g carbohydrate per kg IBW. Eleven moderately obese healthy young women were studied. After 3 weeks of dieting, fasting plasma glucose appearance and oxidation decreased by equal amounts (20% and 30%, respectively) for both diets. 3-methylhistidine excretion remained at control rates for the first week on the diets, then fell by equal amounts (25% to 30%) with both diets. Similar declines were observed for both diets in serum prealbumin and retinol-binding protein concentrations. Mean serum transferrin declined with both diets, but the changes were not statistically significant. Serum albumin was unchanged by either diet. Thus, there were no significant differences between the two diets with regard to any of the measured parameters.  相似文献   

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