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Lawrence LeBlond for redOrbit.com

Diets based on healthy carbohydrates and not on low-fat may offer dieters a better chance of burning calories and keeping weight off and without unwanted side effects, according to a new study published Tuesday in the Journal of the American Medical Association.

The research suggests that dieters trying to maintain weight loss burned significantly more calories eating a carb-healthy diet rather than a low-fat diet, but some experts say the results are still preliminary.

The National Institutes of Health-funded study, led by Cara Ebbeling, PhD, associate director and David Ludwig, MD, director of the New Balance Foundation Obesity Prevention Center Boston Childrens Hospital, found that diets that reduce the surge in blood sugar after a meal (low-glycemic index or very-low carb) may be more beneficial to those trying to achieve lasting weight loss.

Participants in the study who followed a low-glycemic-index diet, which includes fish, fruit, vegetables, nuts and whole grains, also saw improved cholesterol levels and other important markers that lower the risks of developing heart disease and diabetes. The researchers said that foods such as minimally processed oatmeal, almonds, brown rice, beans and healthy fats like olive oil, and other similar foods also offer beneficial results.

Furthermore, the study found that the low-glycemic diet had similar metabolic benefits to the very-low-carb diet without negative effects of stress and inflammation as seen by participants consuming the foods in the very-low-carb diet.

Ludwig explained that most people struggle to keep weight off. Previous studies have shown that weight loss reduces the bodys daily energy expenditure (how many calories the body burns through activity and just by resting) making it easy to regain weight.

The studys 21 participants, who ranged in age from 18 to 40 years old, lost 10 to 15 percent of their body weight during the three-month diet that contained about 45 percent of total calories from carbohydrates, 30 percent from fat, and 25 percent from protein.

One month after the weight-loss phase of the study, the participants were each placed on one of the three diets: low-fat, very-low-carb, and low-glycemic-index. The participants were then switched to the other two diets during two additional four-week periods.

The low-fat diet consisted of about 20 percent calories from fat, 60 percent from carbs, and 20 percent from protein; the low-carb diet consisted of 10 percent of calories from carbs, 30 percent from proteins, and 60 percent from fat; and the low-glycemic diet was made up of 40 percent calories from carbs, 40 percent from fat, and 20 percent from protein.

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Low-Glycemic Diet Best For Maintaining Weight Loss

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Home » Diet » Low-Glycemic Diet Best For Maintaining Weight Loss