Ha Kyungho, Song YoonJu
Department of Food Science and Nutrition, Jeju National University, Jeju, Korea.
Department of Food Science and Nutrition, The Catholic University of Korea, Bucheon, Korea.
J Obes Metab Syndr. 2021 Sep 30;30(3):222-232. doi: 10.7570/jomes21051.
In recent years, low-carbohydrate diets have become highly popular in Korea as a means to lose weight. People following this regime believe that fat and protein can be consumed in unlimited quantities, as long as carbohydrate intake is strictly restricted. However, low-carbohydrate diets are more complex than simply reducing carbohydrate intake. Meta-analyses of randomized controlled trials revealed that low-carbohydrate diets are at least as effective as low-fat diets in terms of weight loss, but their cardiovascular effects vary. Low-carbohydrate diets confer more beneficial effects on weight loss and lipid profiles such as triglycerides and high-density lipoprotein cholesterol but exhibited detrimental effects on lipid profiles such as total and low-density lipoprotein cholesterol. Korean diets are typically high in carbohydrates, where carbohydrate intake is in the range of 50%-80% of total energy. Within this range of carbohydrate intake, high carbohydrate intake was associated with an increased risk of elevated triglyceride and high-density lipoprotein cholesterol levels but with a reduced risk of elevated total and low-density lipoprotein-cholesterol levels. The optimal range of carbohydrate intake was depicted by a U-shaped relationship between carbohydrate intake and mortality, with 50%-60% of energy from carbohydrates having the lowest mortality risk. The distribution of macronutrients varied greatly according to age and sex groups in Korea. There is no single diet that can be recommended to all individuals, especially if focusing only on the quantity of macronutrients as opposed to their quality. The health benefits of low-carbohydrate or low-fat diets may depend on the source of protein and fat and the carbohydrate quality.
近年来，低碳水化合物饮食作为一种减肥方法在韩国非常流行。遵循这种饮食方式的人认为，只要严格限制碳水化合物的摄入量，就可以无限制地摄入脂肪和蛋白质。然而，低碳水化合物饮食比单纯减少碳水化合物摄入更为复杂。对随机对照试验的荟萃分析表明，低碳水化合物饮食在减肥方面至少与低脂饮食一样有效，但其对心血管的影响各不相同。低碳水化合物饮食对减肥和甘油三酯、高密度脂蛋白胆固醇等血脂指标有更有益的影响，但对总胆固醇和低密度脂蛋白胆固醇等血脂指标有不利影响。韩国人的饮食通常碳水化合物含量很高，碳水化合物摄入量占总能量的50%-80%。在这个碳水化合物摄入量范围内，高碳水化合物摄入与甘油三酯和高密度脂蛋白胆固醇水平升高的风险增加有关，但与总胆固醇和低密度脂蛋白胆固醇水平升高的风险降低有关。碳水化合物摄入与死亡率之间呈U形关系，表明碳水化合物摄入的最佳范围是碳水化合物提供50%-60%的能量时死亡率风险最低。在韩国，不同年龄和性别的人群中宏量营养素的分布差异很大。没有一种单一的饮食可以推荐给所有人，特别是如果只关注宏量营养素的数量而不是质量。低碳水化合物或低脂饮食对健康的益处可能取决于蛋白质和脂肪的来源以及碳水化合物的质量。
