THIS STUDY involved 148 men and women, about 47 years old on average, who were obese but did not have cardiovascular disease or diabetes. They were randomly assigned to follow either a low-carb diet (no more than 40 grams of carbohydrates daily) or a low-fat diet (less than 30 percent of daily calories from fat). They also met periodically with a dietitian, individually and in groups. A year later, people in the low-carb group had lost, on average, more weight than those on the low-fat diet (12 pounds vs. four pounds). They also experienced a greater reduction in risk factors for cardiovascular disease, including a drop in body fat, a lower ratio of total cholesterol to high-density lipoprotein (HDL) cholesterol, and lower triglyceride levels. Also, levels of HDL, sometimes called good cholesterol, rose more among those on the low-carb diet.
WHO MAY BE AFFECTED? Adults, especially those who are overweight. Nearly 27 million Americans have heart disease, and about 600,000 die from it every year — more than from any other cause. Eating as few fatty foods as possible has been part of the mantra for preventing heart disease, along with controlling blood pressure, exercising and not smoking, but cutting carbs has not traditionally been on that list.
SOURCE: bit.ly/1qjI8OG Annals of Internal Medicine, online September 1, 2014