Obesity Reviews 2006; 7:49
A. Adam-Perrot , P. Clifton and F. Brouns
Diets low in carbohydrate content have become subjects of international attention because of the World Health Organisation recommendations to individuals to reduce their overall consumption of sugars and rapidly digestible starches.
The currently available scientific literature shows that low-carbohydrate diets quickly induce a number of favourable effects, such as:
* rapid weight loss
* decrease of blood sugar and insulin levels
* reduction of circulating blood fats
* improvement of blood pressure
However, other less desirable effects such as enhanced lean body mass loss, increased calcium loss through the urine and increased cholesterol have also been reported.
The authors suggest that these undesirable effects may be counteracted with consumption of a low-carbohydrate, high-protein, low-fat diet, because this type of diet has been shown to induce favourable effects on feelings of satiety (fullness) and hunger, help preserve lean body mass, effectively reduce fat mass and beneficially impact on insulin sensitivity and on blood cholesterol and fat status while supplying sufficient calcium for bone maintenance.
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