Review of Related Literature and Studies

Low Fat Diet is an eating plan that is low in total fat, unhealthy fat, and cholesterol. You may

need to follow a low-fat diet if you have trouble digesting or absorbing fat. You may also need to

follow this diet if you have high cholesterol. You can also lower your cholesterol by increasing

the amount of fiber in your diet. Soluble fiber is a type of fiber that helps to decrease cholesterol

levels.

The primary reasons for choosing a low fat diet tend to be to help reduce overall calorie intake

and to improve cholesterol levels. To help achieve these aims a low fat diet should be

appropriately balanced to include a healthy amount of vitamins and minerals.

A very low fat diet is defined as one in which #15% of total calories are derived from fat (33 g

for a 2000-calorie diet, 50 g for a 3000-calorie diet) with fat calories distributed approximately

equally among saturated, monounsaturated, and polyunsaturated fatty acids. Approximately 15%

of total daily calories consumed should be derived from protein and $70% from carbohydrates.

Low-fat diets such as that recommended by the NCEP have also proven to be effective in

reducing serum lipid levels and the risk for CVDs. The NCEP recommends a diet pattern with

restriction of saturated fat (<7%), minimum intakes of PUFAs and monounsaturated fats of 10%

and 20%, respectively, and total fat intake of 25–35%. In addition, the NECP emphasizes the

importance of a daily fiber intake of 20–30 g, and calorie intake to maintain ideal body weight

and to prevent weight gain

Low Sugar Diet are weight-loss diets or eating plans focused on reducing or eliminating the

amount of sugar that a person consumes. Sugars, which are a form of carbohydrates, occur

naturally or are added to foods and beverages. Low-sugar diets include specialized eating plans

to manage diets and weight-loss plans like Sugar Busters and the “nothing white” diets. In

addition, many Americans in the twenty-first century consume so much sugar that organizations

including the American Heart Association (AHA) issued recommendations to reduce that

consumption and prevent health problems, including obesity and high blood pressure

Low-sugar diets are a specialized form of low-carbohydrate diets for diabetes management or

weight loss. Some are derived from general guidelines drawn up by such organizations as the

AHA and the American Diabetes Association (ADA). Others, like Sugar Busters and “nothing

white” diets, are weight-loss plans published by individuals or groups for the general public.

Some low-sugar diets are based on reducing the total amount of sugar obtained in the diet from

fruits, starches, and other foods, not just from table sugar and such other sweeteners as honey,

molasses, or corn syrup. Other plans take the form of nutritional guidelines for the general

public; recommendations include reducing the intake of added sugars that are found in products

like sugar-sweetened beverages and baked goods.

The Sugar Busters Diet is based on the theory that sugar is “toxic” and can cause weight gain by

increasing levels of insulin — the hormone that transports sugar out of your bloodstream and

into your cells. Insulin is also responsible for regulating energy storage in your body. Chronically

high levels of insulin have been associated with weight gain in many studies (1Trusted Source).

To minimize insulin levels, the plan focuses on cutting out foods with a high glycemic index

(GI), which is a measure of how much and quickly a specific food causes blood sugar levels to
rise. The Sugar Busters Diet limits foods with a high glycemic index and encourages eating low-

glycemic, fiber-rich foods, such as legumes, whole grains, healthy fats, and proteins.

Low Carbohydrate Diet is low in carbohydrates, primarily found in sugary foods, pasta and

bread. Instead, you eat real foods including protein, natural fats and vegetables.

Studies show that low-carb diets result in weight loss and improved health markers. These diets

have been in common use for decades and are recommended by many doctors. Best yet, there’s

usually no need to count calories or use special products – all you need to do is to eat real food

A low-carb diet means that you eat fewer carbohydrates and a higher proportion of fat. This can

also be called a low-carb, high-fat diet (LCHF) or a keto diet. For decades we’ve been told that

fat is detrimental to our health. Meanwhile low-fat “diet” products, often full of sugar, have

flooded supermarket shelves. This has most likely been a major mistake that coincided with the

start of the obesity epidemic. Studies now show that there’s no reason to fear natural fats. Fat is

your friend (here’s why). On a low-carb diet, you can eat all the fat you need to feel satisfied

and, instead, you minimize your intake of sugar and starches. Most people can eat delicious

foods until they are satisfied – and still lose weight.

Low-carb approaches stem primarily from the hypothesis that lowering insulin, a critical

hormone that produces an anabolic, fat-storing state, improves cardiometabolic function and

induces weight loss. This approach has been recently called the carbohydrate-insulin model.

Studies have shown low-carb approaches to be superior to other dietary approaches in producing

rapid weight loss for the first 6-12 months. While diets inducing weight-loss produces a caloric

deficit, the mechanism of low-carb diets remains in debate. When lowering carbohydrates from
the diet, the macronutrient intake of fat and protein generally increases to compensate for the

reduction of carbohydrates. One hypothesis of why low-carb approaches produce rapid weight

loss compared to other diets is that fats and protein increase satiety and produce less concomitant

hypoglycemia. This increase in satiety and less rebound hypoglycemia then reduces hunger and

overall food intake and produces a caloric deficit.