NEW YORK, July 14, 2008 A two-year study led by researchers from Ben-Gurion University of the Negev (BGU) reveals that low-carbohydrate and Mediterranean diets may be just as safe and effective in achieving weight loss as the standard, medically prescribed low-fat diet, according to a new study published in the prestigious New England Journal of Medicine.
The study was conducted by BGU and the Nuclear Research Center in Dimona, Israel, in collaboration with Harvard University, The University of Leipzig, Germany and the University of Western Ontario, Canada.
In the two-year study, 322 moderately obese people were intensively monitored and were randomly assigned one of three diets: a low-fat, calorie-restricted diet; a Mediterranean calorie-restricted diet with the highest level of dietary fiber and monounsaturated/saturated fat; or a low-carbohydrate diet with the least amount of carbohydrates, highest fat, protein, and dietary cholesterol. The low-carb dieters had no caloric intake restrictions.
Although participants actually decreased their total daily calories consumed by a similar amount, net weight loss from the low-fat diet after two years was only 6.5 lbs. (2.9 kg) compared to 10 lbs. (4.4 kg) on the Mediterranean diet, and 10.3 lbs. (4.7 kg) on the low-carbohydrate diet. "These weight reduction rates are comparable to results from physician-prescribed weight loss medications," explains Dr. Iris Shai, the lead researcher.
The low-fat diet reduced the total cholesterol to HDL ratio by only 12 percent, while the low-carbohydrate diet improved the same ratio by 20 percent. Lipids improved the most in the low-carbohydrate, with a 20% increase in the HDL ("good") cholesterol and, 14% decrease in triglycerides. In all three diets, inflammatory and liver function biomarkers was equally improved. However, among diabetic participants, the standard low-fat diet actually increased the fasting glucose levels by 12mg
|Contact: Andrew Lavin|
American Associates, Ben-Gurion University of the Negev