Study: “Unhealthy” Low Carb Diets Lead to Weight Gain in the Long Term
Many people turn to low-carb diets as a way to lose weight quickly, but a new study from the Harvard TH Chan School of Public Health in Boston suggests that the types of foods chosen in these diets could make a significant difference in long-term weight management.
The study, published in the scientific journal JAMA Network Open, examined data from over 123,000 participants in three longitudinal studies of English healthcare workers. All participants followed low-carb diets with a quantity of carbohydrates equal to 40%-60% of their total daily caloric intake for a prolonged period of time. They were then divided into five food groups based on their dietary choices.
The study found that people who followed an “unhealthy” diet – characterized by refined carbohydrates, rich in animal proteins and saturated fats – gained more weight in the long term compared to those who focused on consuming more fruit, whole grains and vegetables, with less dairy, red and processed meat, sugar, sugary drinks and sweets.
Participants following the “unhealthy” low-carb diet showed an average weight gain of 4.5 kg at the end of 4 years compared to those who adopted healthier low-carb diets as their primary strategy. The study also found that associations between greater weight gain and an “unhealthy” diet were more evident among people who were younger, less active and heavier at the start of the study.
Nutritionist and Psychiatrist Stefano Erzegovesi commented on the study, emphasizing that while all three initial studies are observational, “they are prospective and with a very high number of subjects studied.” He added that it is scientifically proven that low-carb diets can lead to weight gain in the long term, especially in obese individuals.
Erzegovesi also provided guidance on food choices for weight management, suggesting that diets with wholemeal carbohydrates and vegetable proteins, such as legumes, can lead to longer-term weight loss. He emphasized the importance of the quality of carbohydrates and recommended the “poor” Mediterranean diet as an optimal choice, with at least half of the proteins of plant origin and a choice of good quality carbohydrates.
In conclusion, the study highlights the importance of considering the types of foods chosen in low-carb diets for long-term weight management. Rather than focusing solely on eliminating carbohydrates, the quality of carbohydrates and proteins should be considered for sustainable weight loss.