Members have been assigned to both a low-carbohydrate eating regimen or a low-fat food plan for a interval of 2 years.
The effectiveness of a low-carbohydrate weight-reduction plan in contrast with a low-fat food plan in sufferers with prediabetes and obesity assorted by the sufferers’ fasting insulin levels, in response to analysis introduced on the American Diabetes Association (ADA) 77th Scientific Sessions.1
There has been considerable debate relating to the simplest weight loss plan for attaining sustainable weight reduction. Although some findings help the benefits of a low-carbohydrate weight loss plan, different proof suggests that a low-fat eating regimen is the optimum strategy.2
A new study conducted by researchers from several US and international universities aimed to clarify this issue by comparing the results of each type of diet in individuals with obesity.
To investigate the potential prognostic value of fasting plasma glucose (FPG) level, insulin level, and insulin sensitivity as markers for long-term weight loss, the researchers measured these values in 171 participants and assigned them to 1 of 2 diets for a period of 2 years: a low-carbohydrate diet, which consisted of 20 g/d low-glycemic vegetables and unlimited fat and protein, with subsequent intermittent increases in carbohydrates (5 g/d per week) as appropriate; or a low-fat diet consisting of 1200 to 1800 kcal/d and ≤30% calories from fat. Participants also received comprehensive behavioral treatment.
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