Low‐fat diet: case study of a cardiology patient

Tanefa A. Apekey (Faculty of Health & Life Sciences, School of Natural & Applied Sciences, University of Lincoln, Lincoln, UK)
Anne J.E. Morris (Faculty of Health & Life Sciences, School of Natural & Applied Sciences, University of Lincoln, Lincoln, UK)
Shamusi Fagbemi (Faculty of Health & Life Sciences, School of Natural & Applied Sciences, University of Lincoln, Lincoln, UK)
G.J. Griffiths (Clinical Pathology, Lincoln County Hospital, Lincoln, UK)

Nutrition & Food Science

ISSN: 0034-6659

Publication date: 30 March 2010

Abstract

Purpose

Healthy diet and lifestyle have been shown to be important for obese patients in the management of diet‐related diseases especially in the improvement of cardiovascular disease risk indicators. The purpose of this paper is to determine the effects of a calorie‐restricted low‐fat diet on body weight, cardiovascular disease risk and liver function indicators in an obese, cardiology outpatient with type II diabetes.

Design/methodology/approach

A male, obese cardiology outpatient was assigned to a calorie‐restricted (6,694.4 kJ/d) low‐fat (not to exceed 20 per cent of total energy intake) diet for 12 weeks. His body mass index (BMI), blood pressure (BP), pulse rate, fasting glucose, total cholesterol, triglyceride, low‐density lipoprotein cholesterol, high‐density lipoprotein (HDL) cholesterol, alanine aminotranseferase, aspartate aminotranseferase (AST) concentration and TC/HDL ratio were measured prior to the start of the diet and during weeks four, eight and 12 of the diet.

Findings

The patient found it difficult making changes to his diet and only reduced his weight by 1 kg. He significantly reduced his serum triglyceride by about 20 per cent, TC/HDL ratio by 13 per cent and fasting blood glucose concentration by 31 per cent. However, there was no significant change in his BP, pulse rate, total and LDL cholesterol concentration. He also reduced his AST concentration by 20 per cent and alanine aminotranseferase (ALT) by 19 per cent.

Originality/value

This paper usefully shows how healthier food choices involving increased intake of fruits and vegetables and restricted intake of total and saturated fat reduced the risk of cardiovascular death in a male cardiology outpatient with type II diabetes.

Keywords

Citation

Apekey, T., Morris, A., Fagbemi, S. and Griffiths, G. (2010), "Low‐fat diet: case study of a cardiology patient", Nutrition & Food Science, Vol. 40 No. 2, pp. 235-242. https://doi.org/10.1108/00346651011029273

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Publisher

:

Emerald Group Publishing Limited

Copyright © 2010, Emerald Group Publishing Limited

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