Research by the NIH Supports the Dietary Guidance in Kristina Amelong's Ten Days to Optimal Health
Effects of Low-Carbohydrate and Low-Fat Diets: A Randomized Trial
Lydia A. Bazzano, MD, PhD, MPH; Tian Hu, MD, MS; Kristi Reynolds, PhD; Lu Yao, MD, MS; Calynn Bunol, MS, RD, LDN; Yanxi Liu, MS; Chung-Shiuan Chen, MS; Michael J. Klag, MD, MPH; Paul K. Whelton, MD, MSc, MB; and Jiang He, MD, PhD
Ann Intern Med. 2014;161(5):309-318.
Background: Low-carbohydrate diets are popular for weight loss, but their cardiovascular effects have not been well-studied, particularly in diverse populations.
Objective: To examine the effects of a low-carbohydrate diet compared with a low-fat diet on body weight and cardiovascular risk factors.
Design: A randomized, parallel-group trial.
Setting: A large academic medical center.
Participants: 148 men and women without clinical cardiovascular disease and diabetes.
Intervention: A low-carbohydrate (<40 g/d) or low-fat (<30% of daily energy intake from total fat [<7% saturated fat]) diet. Both groups received dietary counseling at regular intervals throughout the trial.
Measurements: Data on weight, cardiovascular risk factors, and dietary composition were collected at 0, 3, 6, and 12 months.
CONCLUSION: The low-carbohydrate diet was more effective for weight loss and cardiovascular risk factor reduction than the low-fat diet. Restricting carbohydrate may be an option for persons seeking to lose weight and reduce cardiovascular risk factors.
Also read the New York Times article: A Call for a Low-Fat Diet that Embraces Fat