Yancy William S, Almirall Daniel, Maciejewski Matthew L, Kolotkin Ronette L, McDuffie Jennifer R, Westman Eric C
Center for Health Services Research in Primary Care, Department of Veterans Affairs Medical Center, 508 Fulton Street, Durham, NC, 27705, USA.
Qual Life Res. 2009 Apr;18(3):281-9. doi: 10.1007/s11136-009-9444-8. Epub 2009 Feb 11.
To compare the effects of two diets on health-related quality of life (HRQOL).
Overweight volunteers (n = 119) were randomized to follow a low-carbohydrate, ketogenic diet (LCKD) or a low-fat diet (LFD) for 24 weeks. HRQOL was measured every 4 weeks using the Short Form-36 and analyzed using linear mixed-effects models.
The mean age was 45 years and mean baseline body mass index was 34 kg/m(2); 76% were women. At 24 weeks, five subscales (Physical Functioning, Role-Physical, General Health, Vitality, Social Functioning) and the Physical Component Summary score improved similarly in both diet groups. Bodily Pain improved in the LFD group only, whereas the Role-Emotional and Mental Health subscales and the Mental Component Summary (MCS) score improved in the LCKD group only. In comparison with the LFD group, the LCKD group had a statistically significant greater improvement in MCS score (3.1; 95%CI 0.2-6.0; effect size = 0.44) and a borderline significant greater improvement in the Mental Health subscale (5.0; 95%CI -0.3-10.4; effect size = 0.37).
Mental aspects of HRQOL improved more in participants following an LCKD than an LFD, possibly resulting from the LCKD's composition, lack of explicit energy restriction, higher levels of satiety or metabolic effects.
比较两种饮食对健康相关生活质量（HRQOL）的影响。
超重志愿者（n = 119）被随机分为两组，分别遵循低碳水化合物生酮饮食（LCKD）或低脂饮食（LFD）24周。每4周使用简短健康调查问卷（Short Form-36）测量HRQOL，并使用线性混合效应模型进行分析。
平均年龄为45岁，平均基线体重指数为34 kg/m²；76%为女性。24周时，两个饮食组的五个分量表（身体功能、身体角色、总体健康、活力、社会功能）和身体综合评分的改善情况相似。仅LFD组的身体疼痛有所改善，而仅LCKD组的情感角色和心理健康分量表以及心理综合评分（MCS）有所改善。与LFD组相比，LCKD组的MCS评分改善具有统计学显著差异（3.1；95%CI 0.2 - 6.0；效应大小 = 0.44），心理健康分量表的改善具有临界显著差异（5.0；95%CI -0.3 - 10.4；效应大小 = 0.37）。
遵循LCKD饮食的参与者HRQOL的心理方面改善比遵循LFD饮食的参与者更多，这可能是由于LCKD的成分、缺乏明确的能量限制、更高的饱腹感或代谢效应所致。
