A low carbohydrate diet is more effective for weight loss and prevention of cardiovascular disease
A low carbohydrate diet is more effective for weight loss and prevention of cardiovascular disease, according to researchers at Tulane University, Johns Hopkins University and Kaiser Permanente.
A very popular time among whites, the "low carb" diet (low carb) has always had its critics among health professionals, especially since you can consume without looking at the time of use in fatty foods which trying to lose weight. But the situation seems to be changing, especially after a recent study on the subject published in the Annals of Internal Medicine. A group of researchers set out to determine the effects of a low carbohydrate diet in the prevention of cardiovascular disease. This effect was previously unknown, the fewer tests, if any, have been made in a group of quite diverse participants.
For the study, the researchers worked with 148 men and women, half black and half white. All were considered obese according to their body mass index (BMI). Random, researchers assigned each participant is a low carb diet (less than 40 g per day) or a low-fat diet (less than 30% of daily calories from fat). Both groups were subjected to a regular diet followed, and have not set targets for the number of calories consumed per day, or about physical activity. However, the researchers note that the level of physical activity was quite similar between the two groups does not affect the results.
Less sugar is 3.5 kg less fat
Having data stored in other cardiovascular risk factors and weight at the start of the study, the researchers invited participants at regular intervals (3, 6 and 12 months) to take action and check the ongoing maintenance regime. The researchers extracted data from participants who dropped out before the end of 12 months. Finally, the low-fat diet was followed by 60 participants (82%). Similar to the low-carb diet, followed by the full year by 59 participants (79%) score.
However, among the remaining participants, those who avoided carbohydrates lost 3.5 kg more, on average, compared with participants in the low-fat diet. The former also showed significant decreases in body fat index and other risk factors for cardiovascular disease. Furthermore, the blood levels of certain lipids may indicate an increased risk of cardiovascular disease was lower for the "low carb" group.
More curious finding of the study: the reduction of waist circumference was higher among participants dietary fat during controls at 3 months and 6 months, although this difference is the level at end of study.
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