A low carbohydrate diet seems to help obese and overweight people maintain weight loss. Because it increases the total calories a person burns, scientists have revealed.
It is known that energy expenses drop with weight loss as the body adjusts by reducing metabolism and burning fewer calories. As it often causes weight to regain. But little is recognized about how dietary composition effects adaptive response over the long term.
The new research proposes that a low carbohydrate diet may improve the obesity treatment, especially among persons with high insulin secretion (insulin level 30 minutes after consuming a normal glucose amount).
One theory, recognized as the carbohydrate-insulin model, is that current increases in the intake of processed, rich glycemic load diets generate hormonal change. These changes make people more probable to gain weight by increasing their hunger.
To understand this role of food composition on energy expenditure, researchers headed by Cara Ebbeling and David Ludwig at Boston Children’s Hospital set out to compare the effects of diets differing in carbohydrate to fat ratio on energy expenditure over a period of 20-week.
The experiment involved 234 overweight individuals aged 18 to 65 years with a body mass index (BMI) of 25 or greater. These individuals took part in an initial weight loss diet for almost 10 weeks.
Researchers controlled what persons ate over the course of 20 weeks. During this period, the team scientists tracked each person’s insulin secretion, metabolic hormones, weight and the number of calories they burned.
The outcomes, published in the BMJ. This research proposes that a low-carb diet and its metabolic effect could be useful for the treatment of obesity.
Of these, 164 attained the target weight loss of about 10% of body weight. They were then indiscriminately allocated to follow either a high (60%), moderate (40%) or low (20%) carbohydrate food for 20 weeks.
Each member was delivered with wholly arranged meals with similar fat and protein content. The investigators then tracked the weight of participants and measured energy expenditure to analyze how the different groups burned calories at the same weight.
After adjusting for probably dominant factors, they found that after 20 weeks, whole energy expenditure was considerably larger in participants on the low carbohydrate diet than those with the rich carbohydrate diet.
Individuals on the low carbohydrate intake burned 209 to 278 kilocalories a day more than those on the high carbohydrate diet. It shows nearby 50 to 70 kilocalories a day rise for every 10% reduction of carbohydrate to total energy consumption.
In case of those with the highest secretion of insulin at the start of the research, the dissimilarity in overall energy expenditure between the low and high carbohydrate intakes was even larger – up to 478 kilocalories a day, reliable with the carbohydrate-insulin model.
If this effect continued “it would interpret into an expected 10 kg weight loss after three years, supposing no amendment in calorie consumption,” write the authors. Hormones in energy balance (ghrelin and leptin) altered in a possibly beneficial way in members allotted to the low carbohydrate food compared with those assigned to the diet rich in carbohydrate.
Limitations of this study
The authors also point to some research limitations and cannot exclude the chance that some of the detected effects may be due to other unmeasured aspects. However, they say this great test shows that dietary composition appears to disturb energy expenditure independently of body weight.
“A little glycemic load, rich fat diet might simplify weight loss maintenance beyond the conservative effort on limiting energy consumption and promising physical activity,” they conclude. So they demand further study to search these effects further. And develop suitable behavioral and environmental interferences for translation to public health.
The health hazards of low-carb diets are also being discovered at the moment. A study presented at the European Society of Cardiology Congress in August specified that people who eat a low-carb diet were at larger risk of death from stroke, coronary heart disease, and cancer. The results, based on an investigation that has not yet been published, show that the long-term welfare of low-carb diets has not been fully measured.