A new analysis of low-carb diets supports the view that a meat-heavy, low-carbohydrate eating plan comes with plenty of benefits.
As Americans across the nation prepare to enjoy Labor Day barbecues, a review of 17 different studies has found that dieters on low-carb diets lost an average of almost 18 pounds in six months to a year. Combined, the studies followed the progress of 1,141 obese patients, all on low-carb eating plans.
The studies recorded improvements in blood pressure, waist circumference, triglycerides (blood fats), fasting blood sugar, and C-reactive protein (another heart disease risk factor) as well as an increase in HDL (good) cholesterol. Meanwhile, LDL (bad) cholesterol did not change significantly.
The research was conducted by William Yancy, an associate professor of medicine at Duke University Medical Center. Speaking to Obesity Reviews, where the analysis will be published, Yancy concluded:
“These improvements occurred during weight loss which is known to lead to some of these changes.”
Low-carb diets cut down on the consumption of breads, pasta, potatoes, rice, cakes, cookies, and some fruits and starchy vegetables while increasing the intake of fish, chicken, beef, eggs, butter, cheese, and some vegetables and fruits.
Gary Foster, director of the Center for Obesity Research and Education at Temple University in Philadelphia, echoed Yancy’s observation:
“A lot of these favorable effects are due to the weight loss itself, not to the specific diet, with the exception of HDL, which does seem to have more favorable improvements on the low-carb diet.”
So there you go, folks: Add an extra burger to the grill, shed the bread, and start losing weight today.