Medical

Low carbs or fat-and does it matter?

Low carbs or fat-and does it matter?

After a year of dieting, those on the low-fat diet lost an average of 11.5 pounds, while those on the low-carb lost an average of 13 pounds.

"If you reduce starch and sugar and you increase minimally processed healthful foods like vegetables, weight will go down naturally", said Dariush Mozaffarian, a cardiologist and nutrition expert at Tufts University who is not connected to the study.

Considering some facilities have cashed in on DNA-based diets, the results are important in disproving the notion that DNA plays any significant role in how efficiently a person loses weight.

"The bottom line: Diet quality is important for both weight control and long-term well-being", lead study author Christopher Gardner of Stanford University told The New York Times. But stands to reason that hidden somewhere in our DNA there is some sort of useful information on how to best lose weight, or how to keep it off.

"By becoming engrossed in counting calories and restricting our food intake, which is often what a diet requires us to do, it means becoming more and more confused in regards to what it means to be healthy".

Participants in the study were split into two groups - one was put on a healthy low-carb diet, and the other on a healthy low-fat diet.

A large study published this week suggested that neither a low-fat or a low-carb diet was superior for weight loss - either plan worked.

In addition to losing weight, the participants also slimmed their waistline, and reported feeling healthier. In classes with the dietitians, most of the time was spent discussing food and behavioral strategies to support their dietary changes. While people on average lost a significant amount of weight in the study, there was also wide variability in both groups.

Of course, many dieters regain what they lose, and this study can not establish whether participants will be able to sustain their new habits.




"I think the next level of personalization is really thinking about which good carbs and which good fat foods are more satiating for some people than others", Gardner says.

Those who opted for the low-carb diet were asked to eat avocados, vegetables, salmon, and grass-fed or pasture-raised foods.

"What this study shows is that processed food is the problem", said Lustig.

"Some previous studies that have damned carbohydrates have not taken note of the foods that supplied it".

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During the research, the participants, both men and women distributed equally were randomly assigned and instructed to follow either a healthy low-carb or a healthy low-fat diet for a year.The participants began by limiting their daily carbohydrate or fat intake to around 20 grams for the first eight weeks.

"It would have been sweet to say we have a simple clinical test that will point out whether you're insulin resistant or not and whether you should eat more or less carbs", he added.

The authors concluded that in the context of these two common approaches to weight loss, neither of the two hypothesised predisposing factors was helpful in identifying which diet was best for which patient. After all, both groups ultimately ended up consuming fewer calories on average by the end of the study, even though they were not conscious of it.

After the second month, Gardner's team instructed the groups to make incremental small adjustments as needed, adding back 5-15 grams of fat or carbs gradually, aiming to reach a balance they believed they could maintain for the rest of their lives.