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

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.

• Obesity
• ready-to-eat cereal
• body mass index
• weight management
• Atkins