Moderate-carbohydrate low-fat versus low-carbohydrate high-fat meal replacements for weight loss

Jillon S. Vander Wal, Michael I. Mcburney, Nancy Moellering, Jorene Marth, Nikhil V. Dhurandhar

Research output: Contribution to journalArticle

7 Scopus citations

Abstract

Objectives: To compare the efficacy of a low-carbohydrate high-fat versus a moderate-carbohydrate low-fat diet for weight loss and cardiovascular risk reduction. Methods: In a prospective clinical trial, 137 participants (body mass index ≥25 kg/m2) were randomly assigned to Control (46 randomized, 44 completed), Low Carbohydrate (45 randomized, 42 completed), or Moderate Carbohydrate (46 randomized, 40 completed) groups. Outcomes included measures of body size and composition and blood chemistries. Results: Both the Low and Moderate Carbohydrate groups lost significantly more weight as well as inches from their waists and thighs than the Control group, while the Low Carbohydrate group lost a greater percentage of body fat. Although the Moderate Carbohydrate group showed significant reductions in serum cholesterol, the Low Carbohydrate group showed the greatest improvements in serum cholesterol, triglycerides, high-density lipoprotein, low-density lipoprotein, and very-low-density lipoprotein. Conclusions: Moderate approaches to weight loss such as a moderate-carbohydrate low-fat diet may be prudent.

Original languageEnglish
Pages (from-to)321-329
Number of pages9
JournalInternational Journal of Food Sciences and Nutrition
Volume58
Issue number4
DOIs
StatePublished - Jun 2007

Keywords

  • Atkins
  • Body mass index
  • Obesity
  • Ready-to-eat cereal
  • Weight management

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