A study out earlier this week has been generating lots of buzz with its finding that study participants on a low-carb diet lost more body weight and reduced their risk of heart disease compared to subjects on a low-fat diet. So should we be saying goodbye to all carbs?
The study, published in the Annals of Internal Medicine and sponsored by the National Institutes of Health, was a randomized trial that followed a group of 150 racially diverse men and women over one year. The subjects were divided into two groups: One group limited the amount of fat, while the second group limited the amount of carbs they ate. Neither group was asked to scale back on total calories or to alter physical activity.
After one year, researchers found that those in the low-carb group lost an average of 8 pounds more compared with those in the low-fat group. In addition, the low-carb group lost significantly more body fat compared with those in the low-fat group.
Wait, There’s More
It’s tempting to want to shout from rooftops, “low carb-diets rule!,” but that may not necessarily the case. The low-carb group was eating higher fat, but mainly from unsaturated sources such as nuts, fish and olive oil. Butter was sometimes eaten, but wasn’t a primary ingredient in their overall diets. Their total fat intake was more than 40 percent of their total calories. Read more