Lower-Carb Diet Better Than Low-Fat Diet For Obese Insulin-Resistant Women
Posted Aug 09 2010 3:39am
Obese, and insulin-resistant, women lost more weight in 12 weeks on a low-carbohydrate diet than a low-fat diet. The study was conducted at the University of Nevada School of Medicine and funded by Jenny Craig.
The two diets, which had the same calorie counts, were followed for nearly three months by 45 insulin-resistant obese women between the ages of 18 and 45. The women were divided randomly into two groups. The group assigned to the low-fat diet averaged 213 pounds per member, while the low-carb diet group averaged 223 pounds per member.
The low-fat diet derived 60 percent of its calories from carbohydrates, 20 percent from protein, and 20 percent from fat. The low-carb diet, which was actually a "lower-carb" diet, derived 45 percent of its calories from carbohydrates, 20 percent from protein, and 35 percent from mostly unsaturated fats such as nuts. Both diets required study subjects to eat a daily minimum of two servings of fruit and three servings of vegetables.
The low-carb group, on average, lost 3.4 pounds more. The mechanism, as suggested, is that low-carb diets also address the problem of insulin resistance. A lower-fat diet, being higher in carbohydrate, provides excessive amounts of a nutrient (carbohydrate) not being metabolized as effectively in the insulin resistant state.
It appears the era of low-fat diet recommendations is coming to an end, at least for Type 2 diabetics.