Umeå University's logo

umu.sePublications
Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Low carbohydrate high fat-diet in real life assessed by diet history interviews
Umeå University, Faculty of Medicine, Department of Public Health and Clinical Medicine, Cardiology. Heart Centre, Umeå University Hospital, Umeå, Sweden.ORCID iD: 0000-0003-1182-4462
Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.ORCID iD: 0000-0001-9720-834x
Umeå University, Faculty of Medicine, Department of Public Health and Clinical Medicine. Clinical Research Center, Umeå University Hospital, Umeå, Sweden.
Umeå University, Faculty of Medicine, Department of Public Health and Clinical Medicine. Heart Centre, Umeå University Hospital, Umeå, Sweden.
Show others and affiliations
2023 (English)In: Nutrition Journal, ISSN 1475-2891, E-ISSN 1475-2891, Vol. 22, no 1, article id 14Article in journal (Refereed) Published
Abstract [en]

Background: Low carbohydrate high fat (LCHF) diet has been a popular low carbohydrate diet in Sweden for 15 years. Many people choose LCHF to lose weight or control diabetes, but there are concerns about the effect on long-term cardiovascular risks. There is little data on how a LCHF diet is composed in real-life. The aim of this study was to evaluate the dietary intake in a population with self-reported adherence to a LCHF diet.

Methods: A cross-sectional study of 100 volunteers that considered themselves eating LCHF was conducted. Diet history interviews (DHIs) and physical activity monitoring for validation of the DHIs were performed.

Results: The validation shows acceptable agreement of measured energy expenditure and reported energy intake. Median carbohydrate intake was 8.7 E% and 63% reported carbohydrate intake at potentially ketogenic levels. Median protein intake was 16.9 E%. The main source of energy was dietary fats (72.0 E%). Intake of saturated fat was 32 E% and cholesterol was 700 mg per day, both of which exceeded the recommended upper limits according to nutritional guidelines. Intake of dietary fiber was very low in our population. The use of dietary supplements was high, and it was more common to exceed the recommended upper limits of micronutrients than to have an intake below the lower limits.

Conclusions: Our study indicates that in a well-motivated population, a diet with very low carbohydrate intake can be sustained over time and without apparent risk of deficiencies. High intake of saturated fats and cholesterol as well as low intake of dietary fiber remains a concern.

Place, publisher, year, edition, pages
BioMed Central (BMC), 2023. Vol. 22, no 1, article id 14
Keywords [en]
Low carbohydrate diet, Low Carbohydrate High Fat, LCHF, Diet history interview, Saturated fatty acids, Cholesterol, Fiber
National Category
Nutrition and Dietetics
Research subject
Nutrition
Identifiers
URN: urn:nbn:se:umu:diva-205602DOI: 10.1186/s12937-023-00847-8ISI: 000942804500001PubMedID: 36864479Scopus ID: 2-s2.0-85149275759OAI: oai:DiVA.org:umu-205602DiVA, id: diva2:1742306
Available from: 2023-03-09 Created: 2023-03-09 Last updated: 2023-09-05Bibliographically approved

Open Access in DiVA

fulltext(1011 kB)88 downloads
File information
File name FULLTEXT01.pdfFile size 1011 kBChecksum SHA-512
5a626ec5f5d26f16951f721676325b7361dff801f95c78dd79234933b9aafccce41c1cad40f31bff0891fdce1138f2075ba5b0699641433efde100857ae5146a
Type fulltextMimetype application/pdf

Other links

Publisher's full textPubMedScopus

Authority records

Hagström, HenrikNyström Hagfors, LindaTellström, AnnaHedelin, RikardLindmark, Krister

Search in DiVA

By author/editor
Hagström, HenrikNyström Hagfors, LindaTellström, AnnaHedelin, RikardLindmark, Krister
By organisation
CardiologyDepartment of Food, Nutrition and Culinary ScienceDepartment of Public Health and Clinical Medicine
In the same journal
Nutrition Journal
Nutrition and Dietetics

Search outside of DiVA

GoogleGoogle Scholar
Total: 88 downloads
The number of downloads is the sum of all downloads of full texts. It may include eg previous versions that are now no longer available

doi
pubmed
urn-nbn

Altmetric score

doi
pubmed
urn-nbn
Total: 273 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf