Comparison of A Low-Fat Diet to A Low-Carbohydrate Diet on Risk Factor for Diabetes and Cardiovascular Disease

40 overweight individuals were randomized to a low-carb and a low-fat diet for 10 weeks. The calories were matched between groups.

Weight Loss: The low-carb group lost 7.0 kg (15.4 lbs) and the low-fat group lost 6.8 kg (14.9 lbs). The difference was not statistically significant.

Conclusion: Both groups lost a similar amount of weight.

A few other notable differences in biomarkers:

  • Blood pressure decreased in both groups, both systolic and diastolic.
  • Total and LDL cholesterol decreased in the LF group only.
  • Triglycerides decreased in both groups.
  • HDL cholesterol went up in the LC group, but decreased in the LF group.
  • Blood sugar went down in both groups, but only the LC group had decreases in insulin levels, indicating improved insulin sensitivity.

Meckling KA, et al. Comparison of a low-fat diet to a low-carbohydrate diet on weight loss, body composition, and risk factors for diabetes and cardiovascular disease in free-living, overweight men and women. The Journal of Clinical Endocrinology & Metabolism, 2004.