Fewer carbs, fewer pounds?
It’s no longer called the Atkins Diet, but the low-carb school of dieting has been enjoying a comeback. The idea is that the refined carbohydrates in foods like white bread are quickly converted into sugar in our bodies, leading to energy swings and hunger.
By cutting carbs, the claim is that weight loss will be easier because your body will instead burn fat for fuel while feeling less hungry. A recent study seems to offer more support for low-carb proponents. But, like many studies, it tried to understand just one sliver of how the body works.
The study, co-led by an author of books promoting low-carb diets, looked at whether varying carb levels might affect how the body uses energy. Among 164 participants, it found those on low-carb diets burned more total calories than those on high-carb diets.
The study did not say people lost more weight on a low-carb diet — and didn’t try to measure that. Meals and snacks were tightly controlled and continually adjusted so everyone’s weights stayed stable.
David Ludwig, a lead author of the paper and researcher at Boston Children’s Hospital, said it suggests limiting carbs could make it easier for people to keep weight off once they’ve lost it. He said the approach might work best for those with diabetes or pre-diabetes.
Ludwig noted the study wasn’t intended to test long-term health effects or real-world scenarios where people make their own food. The findings also need to be replicated to be validated, he said.
Caroline Apovian of Boston University’s School of Medicine said the findings are interesting fodder for the scientific community, but that they shouldn’t be taken as advice for the average person looking to lose weight.