Nutraceutical: Low Carbohydrate vs. Low Fat Diet

Indication: Weight Loss & Cardiovascular Risk Factors

Source: Annals of Internal Medicine 2014;161(5):309-318

Research: Low-carbohydrate diets are popular for weight loss, but their cardiovascular effects have not been well-studied, particularly in diverse populations. The aim of this study was to examine the effects of a low-carbohydrate diet compared with a low-fat diet on body weight and cardiovascular risk factors.

This randomized, parallel-group trial included 148 men and women without clinical cardiovascular disease and diabetes. Study subjects consumed 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. Data on weight, cardiovascular risk factors and dietary composition were collected at 0, 3, 6 and 12 months.

Results: Sixty participants (82%) in the low-fat group and 59 (79%) in the low-carbohydrate group completed the intervention. At 12 months, participants on the low-carbohydrate diet had greater decreases in weight (mean difference in change, −3.5 kg [95% CI, −5.6 to −1.4 kg]; P = 0.002), fat mass (mean difference in change, −1.5% [CI, −2.6% to −0.4%]; P = 0.011), ratio of total–high-density lipoprotein (HDL) cholesterol (mean difference in change, −0.44 [CI, −0.71 to −0.16]; P = 0.002), and triglyceride level (mean difference in change, −0.16 mmol/L [−14.1 mg/dL] [CI, −0.31 to −0.01 mmol/L {−27.4 to −0.8 mg/dL}]; P = 0.038) and greater increases in HDL cholesterol level (mean difference in change, 0.18 mmol/L [7.0 mg/dL] [CI, 0.08 to 0.28 mmol/L {3.0 to 11.0 mg/dL}]; P < 0.001) than those on the low-fat diet.

Researchers concluded the low-carbohydrate diet was more effective for weight loss and cardiovascular risk factor reduction than the low-fat diet. Restricting carbohydrates may be an option for people looking to lose weight and reduce cardiovascular risk factors.