Biochemical, Anthropometric, and Physiological Responses to Carbohydrate-Restricted Diets Versus a Low-Fat Diet in Obese Adults: A Randomized Crossover Trial.

Some research supports high-fat carbohydrate (CHO)-restricted diets for weight and fat loss and improvement of cardiovascular disease risk factors. To test this, a randomized crossover study was designed. Subjects (17 obese men and women [BMI: 30-38 kg/m2]) were fed three diets (supplying 1600 and 2200 kilocalories (kcal)/day for women and men, respectively) for 4 weeks, with each trial separated by 4-week washout periods. One CHO-restricted diet (10% CHO, 50% fat, and 40% protein content) was rich in plant foods and mushrooms, while the other CHO-restricted diet included more animal foods (10% CHO, 60% fat, and 30% protein content). The third diet was lower in fat and protein content (LF) and higher in CHOs (61% CHO, 21% fat, and 18% protein content). Body composition was assessed through hydrostatic weighing before and after each diet trial. Fasting blood samples were collected weekly for analysis of hormones and lipids. Data were analyzed through repeated measures analysis of variance with post hoc paired comparison t-tests. Weight and fat loss were similar (P > .05) among trials. Subjects lost lean mass (P < .05) during CHO-restricted trials, but not in the LF trial. Insulin concentrations decreased (P < .05) during the CHO-restricted trial and tended (P = .05) to decrease during the LF trial. Total cholesterol decreased (P < .05) for all trials; however, high-density lipoprotein cholesterol decreased (P < .05) and triacylglycerols were higher (P < .05) following the LF trial. Taken together, energy restriction regardless of diet composition promoted similar weight loss; however, CHO-restricted diets based on either plants/mushrooms or animal foods elicited a more beneficial lipid-altering effect in comparison with the LF diet.

Nutrient intake of Korean-American, Korean, and American adolescents.

This study compared dietary intakes of Korean, Korean-American, and American adolescents. Data were collected by 24-hour recall method from 471 Korean and 134 Korean-American adolescents. Data for American adolescents were obtained from NHANES III. Korean Americans had the lowest energy and cholesterol intakes but a higher percentage of energy from fat compared with Koreans. Korean and Korean Americans had lower intakes of calcium, iron, and zinc but higher sodium intake than Americans. Intakes of energy, folate, calcium, and iron in all three groups were below the recommended intakes for American adolescents. Korean Americans consumed cooked rice and Kimchi less often, but cookies, sweets, and soda were consumed more frequently than Koreans. These results indicate that Korean-American adolescents' dietary profiles are midway between those typical in Korea vs the United States. Nutrition education must focus on the benefits and weaknesses of Korean and western diets and how to blend the two cultures for optimal nutrition.

Mothers' acculturation and eating behaviors of Korean American families in California.

OBJECTIVE: To compare eating behaviors of Korean American (KA) families with mothers of different acculturation stages with those of families in Korea. DESIGN: Survey research using a self-report questionnaire. SETTINGS: Field survey on convenience sample in California and in Seoul, Korea. PARTICIPANTS: 225 KA and 216 Korean mothers. MAIN OUTCOME MEASURES: Frequency of eating at home, preparation of Korean foods, favorite dishes of families, and for special occasions. ANALYSIS: Chi-square, t test, and analysis of variance. RESULTS: Families of the more acculturated mothers dined out more frequently and had lower preferences for Korean foods than did the families with less acculturated mothers. The more acculturated mothers prepared Korean foods, including kimchi, less at home. Fewer Korean dishes were included among the 5 favored dishes, both for family and for special occasions, in KA families than in Korean families. The acculturation stage of the mothers affected preference for Korean dishes of the families but not for special occasions. CONCLUSIONS AND IMPLICATIONS: Mothers' acculturation stage influenced the family's eating habits. Changes of preference of typical Korean dishes varied by acculturation stage. Nutrition educators should be aware that dietary behaviors of KA families may differ by acculturation stage and tailor interventions appropriately.