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Low-Carbohydrate Diets for Weight Loss - Topic Overview

Low-carbohydrate diets are based on the idea that avoiding foods high in carbohydrate, such as pasta, bread, rice, cereal, fruits, and starchy vegetables, causes weight loss. These diets are usually high in protein and fat.

The appeal of low-carbohydrate diets, such as the Atkins diet, is rapid weight loss in the first few days. But most of the initial weight loss is water. As soon as you add carbohydrate back into your diet, you will regain the water weight.

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Over the long term, though, low-carbohydrate diets also result in a more gradual weight loss because they contain fewer calories. Recent research on low-carbohydrate diets shows that it isn't the reduction in carbohydrate that causes the weight loss. Instead, it is due to a decrease in calories.¹

Two studies confirm those findings, suggesting that:^2,³

People on a low-carbohydrate diet may eat fewer calories because the high-fat, high-protein foods allowed in the diet are better at satisfying hunger.
A low-carbohydrate diet may be easier to follow than a low-fat diet.

Both studies also found that the low-carbohydrate diets may have a positive effect on levels of certain fats in the blood-triglycerides and high-density lipoprotein (HDL, "good") cholesterol. Some people participating in the studies did have an increase in low-density lipoprotein (LDL, "bad") cholesterol levels, though.

One of the studies lasted 6 months, and the other lasted 1 year. People in the 6-month study were either mildly or moderately obese and had high levels of LDL cholesterol or triglycerides but were otherwise healthy.

Findings of the 6-month study included:²

In the first 2 weeks of the study, people on the low-carbohydrate diet lost more weight than those on the low-fat diet and the loss was mainly from water weight.
At the end of the 6-month period, those following the low-carbohydrate diet lost more body weight and body fat than those on the low-fat diet.
People in the low-carbohydrate group had lower triglyceride levels and higher HDL cholesterol levels than those on the low-fat diet. HDL is considered the good cholesterol.
About a third of the people in the low-carbohydrate group had a 10% increase in their levels of LDL cholesterol by the end of the study. LDL is considered the bad cholesterol.
People in the low-carbohydrate diet group were more likely to stay with the study for the 6-month period than those in the low-fat group.
People on the low-carbohydrate diet had more side effects than the low-fat group, including constipation, headache, bad breath, muscle cramps, diarrhea, general weakness, and rash.
Results of the study may have been affected by vitamins and other nutritional supplements taken by the low-carbohydrate group. This group took essential oils supplements containing fish oils, which have been shown to decrease triglyceride levels and raise HDL levels and may have prevented some side effects of the diet, such as kidney stones.

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WebMD Medical Reference from Healthwise

Last Updated: December 12, 2009

This information is not intended to replace the advice of a doctor. Healthwise disclaims any liability for the decisions you make based on this information.