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1. The evolution of very-low-calorie diets: an update and meta-analysis.
Match Strength: 9.998

OBJECTIVE: Very-low-calorie diets (VLCDs), providing <800 kcal/d, have been used since the 1970s to induce rapid weight loss. Previous reviews of the literature have disagreed concerning the relative efficacy of VLCDs vs. conventional low-calorie diets (LCDs) for achieving long-term weight loss. RESEARCH METHODS AND PROCEDURES: We sought to update findings on the clinical use, safety, and efficacy of VLCDs and to perform a meta-analysis of randomized trials that compared the long-term efficacy of LCDs and VLCDs. Original research articles were retrieved by a Medline search and from prior ... Read More »
» Published in Obesity (Silver Spring). 2006 Aug;14(8):1283-93.

2. New treatments for nonalcoholic fatty liver disease.
Match Strength: 7.690

The majority of patients with nonalcoholic fatty liver disease are overweight and obese, lead relatively sedentary lifestyles, and have underlying insulin resistance. Treatment aimed at improving body weight and activity should be the cornerstone of our therapeutic armamentarium in combating this disease. Evidence suggests that diets low in processed carbohydrates and saturated fats with a goal to achieve a 500- to 1000-calorie/day deficit improve insulin sensitivity, reduce serum aminotransferases, and decrease hepatic steatosis. Encouragingly, improvements are seen with as little as a 5% ... Read More »
» Published in Curr Gastroenterol Rep. 2006 Feb;8(1):21-9.

3. Substance and tongue-region specific loss in basic taste-quality identification in elderly adults.
Match Strength: 7.567

Physiological anorexia, decreased dietary variation, and weight loss associated with poor health are common conditions in the elderly population, with changes in chemosensory perception as important contributing causes. The present study of age-related taste loss aimed to investigate the question whether this loss is generalised and unspecific, or whether it exhibits differences in relation to certain tastants and/or differences in the topographical distribution of age-related loss. Impregnated "taste strips" with four concentrations of each of the tastants sucrose, NaCl, quinine-hydrochloride ... Read More »
» Published in Eur Arch Otorhinolaryngol. 2007 Mar;264(3):285-9. Epub 2006 Sep 27.

4. Short-term supplementation of COX-2 inhibitor suppresses bone turnover in gonad-intact middle-aged male rats.
Match Strength: 6.435

There is an increasing body of evidence supporting the idea that nonsteroidal antiinflammatory drugs can effectively suppress ovariectomy-induced bone loss in adult rats. The present study investigated the effects of supplementation of selective cyclooxygenase-2 inhibitor [5,5-dimethyl-3-(3 flurophenyl)-4-(4 methylsulphonal) phenyl-2 (6H) furanone, DFU] to diets on bone metabolism, bone mineral density (BMD), and histomorphometry in middle-aged male rats. Forty 16-month-old male rats (n = 8/group) were fed diets containing 0 (control), 5, 10, 15, or 20 mg/kg DFU body weight/day for 4 weeks. ... Read More »
» Published in J Bone Miner Metab. 2006;24(6):461-6.

5. The effects of dietary fibre on C-reactive protein, an inflammation marker predicting cardiovascular disease.
Match Strength: 6.385

BACKGROUND: C-reactive protein (CRP), a sensitive marker of inflammation, is an independent predictor of future cardiovascular disease (CVD), which is a major cause of death worldwide. In epidemiological trials, high-fibre intakes have consistently been associated with reduction in CVD risk and CRP levels. OBJECTIVE: The objective of this study was to assess the influence of dietary fibre (DF) on CRP in clinical trials. DATA SOURCES: Databases were searched from the earliest record to April 2008 and supplemented by crosschecking reference lists of relevant publications. STUDY SELECTION: Human ... Read More »
» Published in Eur J Clin Nutr. 2009 Aug;63(8):921-33. Epub 2009 Feb 18.

6. Mediterranean diet, endothelial function and vascular inflammatory markers.
Match Strength: 4.398

OBJECTIVES: To discuss present knowledge about the relation between adipose tissue, inflammation and the Mediterranean-style diet. DESIGN: Review of the literature and personal perspectives. SETTING AND RESULTS: Recent studies indicate that adipose tissue is an endocrine organ producing numerous proteins, collectively referred to as adipokines, with broad biological activity, which play an important autocrine role in obesity-associated complications. Adipose tissue in general and visceral fat in particular are thought to be key regulators of inflammation which is heavily involved in the onset ... Read More »
» Published in Public Health Nutr. 2006 Dec;9(8A):1073-6.

7. Dietary strategies for improving post-prandial glucose, lipids, inflammation, and cardiovascular health.
Match Strength: 4.309

The highly processed, calorie-dense, nutrient-depleted diet favored in the current American culture frequently leads to exaggerated supraphysiological post-prandial spikes in blood glucose and lipids. This state, called post-prandial dysmetabolism, induces immediate oxidant stress, which increases in direct proportion to the increases in glucose and triglycerides after a meal. The transient increase in free radicals acutely triggers atherogenic changes including inflammation, endothelial dysfunction, hypercoagulability, and sympathetic hyperactivity. Post-prandial dysmetabolism is an ... Read More »
» Published in J Am Coll Cardiol. 2008 Jan 22;51(3):249-55.

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* All information on Level1Diet.com is for educational purposes only. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. Before changing your diet, or adding supplements to your diet, or beginning an exercise program, everyone should consult a qualified and licensed health practitioner; a physician, dietician or similar professional.



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Replace omega-6 vegetable oils with omega-9 olive oil... Eat oily fish like tuna, sardines, anchovy, salmon, herring... Beans, lentils, peas add fiber... Nine or more 3-ounce servings of fruits or vegetables per day...