A new study suggests that low-carb diets may not only help with weight loss but also increase the number of calories burned, potentially improving the long-term success of weight management strategies. The research, conducted by experts at Boston Children’s Hospital and published in The BMJ, reveals that a reduction in carbohydrate intake could boost energy expenditure, offering a promising method for combating obesity.
The study follows a growing understanding that weight loss often leads to a decrease in metabolism, causing the body to burn fewer calories. This slowdown in metabolic rate can lead to weight regain, making it difficult for many individuals to sustain their weight loss efforts. However, the new findings indicate that the type of diet—specifically the ratio of carbs to fats—may influence this process, particularly in individuals with higher insulin secretion.
The research builds on the “carbohydrate-insulin model,” which suggests that diets high in processed foods and simple carbohydrates trigger hormonal changes that can lead to increased hunger and weight gain. This model posits that such diets may contribute to long-term obesity challenges.
In a trial involving 234 overweight adults, researchers tested the impact of varying carb-to-fat ratios on energy expenditure over a 20-week period. Participants, aged 18 to 65, initially lost weight through a controlled diet and were then randomly assigned to follow one of three diets: high-carb (60%), moderate-carb (40%), or low-carb (20%). All participants received meals with a similar protein and fat content.
Over the 20 weeks, the study found that those on the low-carb diet burned significantly more calories than those on the high-carb diet. Participants on the low-carb regimen burned between 209 and 278 additional calories per day, with every 10% reduction in carbohydrate intake leading to an increase of approximately 50-70 calories burned daily. For individuals with higher insulin secretion, the difference in calorie expenditure was even more pronounced, with some burning up to 478 extra calories daily.
Professor David Ludwig, a senior researcher in the study, suggested that if this increase in energy expenditure continues over time, it could result in an approximate 22-pound weight loss after three years without any change in calorie intake. “This underscores the potential of a low-glycemic, high-fat diet in supporting long-term weight management beyond the typical focus on reducing calorie intake and increasing physical activity,” Ludwig said.
The study also examined hormonal factors such as ghrelin and leptin, which play critical roles in regulating hunger and energy balance. Participants on the low-carb diet experienced beneficial changes in these hormones, which may further support weight loss and maintenance.
Despite its promising findings, the study’s authors acknowledge that there are still limitations, including the potential influence of unmeasured factors. They stress the need for further research to explore these mechanisms more deeply. However, the large-scale trial provides compelling evidence that dietary composition—independent of body weight—can significantly affect how the body burns calories.
As the evidence grows, the researchers call for more studies to explore how low-carb diets can offer a sustainable solution for long-term weight management, challenging traditional approaches focused solely on calorie restriction and exercise.
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