Why eating less fat might raise your blood fat
Induction of hypertriglyceridemia by a low-fat diet.
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
When people ate less fat and more carbs, their blood fat (triglycerides) went up after meals and even when fasting, even though their cholesterol stayed the same.
No biological mechanisms were identified in this study. This may be an epidemiological, observational, or survey-based study that reports associations rather than proposing causal biological pathways.
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Evidence Score
A snapshot of a population at a single point in time. Can identify correlations and prevalence, but cannot determine the direction of cause and effect.
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
When people ate less fat and more carbs, their blood fat (triglycerides) went up after meals and even when fasting, even though their cholesterol stayed the same.
No biological mechanisms were identified in this study. This may be an epidemiological, observational, or survey-based study that reports associations rather than proposing causal biological pathways.
Systematic Reviews & Meta-Analyses
Max 100Randomized Controlled Trials
Max 90Cohort Studies
Max 72Case-Control Studies
Max 58Cross-Sectional Studies
Max 44Case Reports & Case Series
Max 30Expert Opinion & Narrative Reviews
Max 540 / 44
Evidence Score
A snapshot of a population at a single point in time. Can identify correlations and prevalence, but cannot determine the direction of cause and effect.
Publication
Authors
Ginsberg H, Olefsky JM, Kimmerling G, Crapo P, Reaven GM
Related Content
Claims (4)
When people eat less fat and more carbs, their blood fat levels (triglycerides) go up a lot—even if their cholesterol stays the same—and high blood fat is linked to heart disease.
Almost everyone who switched to a low-fat, high-carb diet saw their blood fat levels go up—only one person didn’t, which means this effect happens in nearly all people.
After eating, people on a low-fat, high-carb diet have higher levels of fat, sugar, and insulin in their blood for longer than when they eat a diet with more fat, which might stress the body over time.
Reduction in dietary carbohydrate intake improves postprandial glycemic control and reduces fasting and postprandial serum triglyceride concentrations in humans.