Atkins Diet Research

Atkins diet Research News!

People doing new Atkins diet plan may end up eating fewer calories because they are generally less hungry and
no longer obsessed with food:

  • Stable blood sugar throughout the day ensures that you will have fewer food cravings or false hunger pains.

  • The food eaten by a person doing Atkins diet is less processed and more nutritious than the typical pre-Atkins menu. Give a body fewer empty calories, provide it with more nutrient dense alternatives, and the body will logically be satisfied sooner and require less food.

Let’s look at the Atkins diet research results of study that supports these conclusions. Researchers at New York’s Schneider Children’s Hospital studied forty obese patients, ages 12 to 18, which were split into two groups.

Low-fat group lost half as much weight on 1100 calories per day as did the low-carbohydrate group, which was allowed unlimited calories and, on average, ate 1830 calories per day.

What’s even more exciting is that the low-carb group enjoyed further health benefits – far from suffering the dangers some warn of with the low-carbohydrate nutritional approach. Lipid profiles (cholesterol and triglycerides) improved more than those on the low-fat program.

Also, those on the low-carbohydrate diet showed better long-term compliance than those on the low-fat diet. A year later, seven out of eight of those following the low-carb approach were still involved with the program as opposed to none on the low-fat diet. Journal of Adolescent Health, 2000.

Atkins diet raises cholesterol levels,
ultimately leading to heart disease.

Robert Atkins certainly do not deny that every major health organization, as well as the United States government, endorses a low-fat diet in the unquestioned belief that fat causes heart disease. But are they right? A good deal of compelling evidence points in the opposite direction.

A growing body of scientific literature demonstrates that a low-carbohydrate eating plan, if followed correctly, promotes heart health and improves clinical health markers.

One study, conducted by Jeff S. Volek, MS, RD, PhD, while at Ball State University, showed the positive effects of a low-carb nutritional approach on triglyceride levels. The study consisted of twelve healthy men, ages 20 to 55, which followed a low-carbohydrate program adhering to the Robert Atkins protocols for eight weeks. Upon completion of the study, each participant lowered his triglyceride levels by an average of fifty-five percent.

Furthermore, this study showed that a higher-carbohydrate diet results in increased levels of triglycerides and decreased levels of HDL cholesterol (the good kind). These factors have been associated with higher risks of myocardial infarction, ischemic heart disease and coronary heart disease events. Journal of the American Medical Association, 1997.

In addition, various researchers have demonstrated that high triglycerides and low HDL alone – as opposed to the total cholesterol number most of us focus on – may be the most important factors in heart disease and stroke.

We also can look at the Atkins diet research that’s come out of Framingham, Massachusetts – the community studied for fifty years by Harvard researchers – to glean meaningful information about the cause of heart disease.

This research showed that the risk of heart disease increased both with high cholesterol levels and obesity, but their data showed that weight gain and cholesterol levels were inversely correlated with dietary fat and cholesterol intake! In other words, consuming less fat and cholesterol resulted in more weight gain and Atkins cholesterol diet higher blood cholesterol.

More recently, the Framingham researchers reported on a study in which the young, healthy, male population of the community was followed for several decades to see which dietary patterns might lead to having a stroke.

To their amazement, they found that those with the highest intake of saturated fats had the fewest ischemic strokes (the most common kinds), a whopping seventy-six percent less than those with the lowest intake of saturated fat. Journal of Nutrition, 1998.

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