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The closest I got to definition of "healthy low X" was a general description
of the approach in the paper: "Briefly, the main goals were to achieve maximal differentiation in intake of
fats and carbohydrates between the 2 diet groups while otherwise maintaining
equal treatment intensity and an emphasis on high-quality foods and beverages. Thus, participants were instructed to reduce intake of total fat or digestible
carbohydrates to 20 g/d during the first 8 weeks. Higher priorities for
reduction were given to specific foods and food groups that derived their
energy content pri- marily from fats or carbohydrates. For example, the
reduction of edible oils, fatty meats, whole-fat dairy, and nuts was
prioritized for the healthy low-fat group, whereas the reduction of cereals,
grains, rice, starchy vegetables, and legumes was prioritized for the healthy
low-carbohydrate group. Then individuals slowly added fats or carbohydrates back to their diets in
increments of 5 to 15 g/d per week until they reached the lowest level of
intake they believed could be maintained indefinitely. No explicit instructions
for energy (kilocalories) restriction were given. Both diet groups were
instructed to (1) maximize vegetable intake; (2) minimize intake of added
sugars, refined flours, and trans fats; and (3) focus on whole foods that were
minimally processed, nutrient dense, and prepared at home whenever possible." I find the last sentence interesting, reminds me of
Michael Pollan's quip: "Eat food. Not too much. Mostly plants." |