Open AccessLow-Carb/High-Fat/Fried-Food Diet: The Surprising Effects in Triglycerides, Lipid Profile, and Glycemia in a Patient with a Metabolic Syndrome
Author(s) -
Cristian Baldini,
AUTHOR_ID
Publication year - 2021
Publication title -
series of endocrinology, diabetes and metabolism
Language(s) - English
Resource type - Journals
ISSN - 2768-413X
DOI - 10.54178/jsedmv3i2005
Subject(s) - medicine , metabolic syndrome , lipid profile , food science , obesity , endocrinology , diabetes mellitus , biology
We continuously underestimate the eating process: food and cooking methods play a pivotal role in our health. According to the Dietary Guidelines for Americans (DGA), more than 117 million American adults have one or more preventable chronic diseases, many of which are related to poor quality eating patterns and physical inactivity. Despite the usual belief about fat in the diet, it has shown that fat has a uniquely positive effect on blood lipid concentrations and cardiovascular risk factors. A low-carb/high-fat/fried-food (LCHFFF) diet has shown to be one of the best natural treatments in lipid profile and glycemia in a patient with metabolic syndrome.