Are Low-Carb Diets Healthy?

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It is common to say, as Dr. Rengers does, that “there is a large body of research that shows that blood lipid profiles (cholesterol, LDLs, HDLs) are adversely affected when people eat high saturated fat and high cholesterol diets when the diets are not accompanied with weight loss.” This statement has a number of inaccuracies. Total cholesterol is a very poor predictor of cardiovascular disease and whereas LDL   (“bad cholesterol”) is generally improved more by low-fat diets than low-carb diets, we now understand that there are different fractions of LDL. The small dense LDL, so-called pattern B, is considered more atherogenic and is reliably decreased by reducing dietary carbohydrate. HDL (“good cholesterol”) is actually improved more by low carbohydrate diets, as is triglycerides (fat in the blood: also a risk factor for cardiovascular disease ). Reduction in triglycerides on low carbohydrate diets has been known since the 50s and is one of the most reliable dietary effects of any type. In addition, unlike the effects of low-fat diets, low-carb diets improve blood profiles even without weight loss. Given how hard it is to lose weight by any method, low-carb diets seem more reliable for improvement of blood profile. Again, if we were starting from scratch, just looking at the scientific evidence, low-carb diets would be the preferred method for cardiovascular risk, glycemic control, blood pressure and weight loss. Long-term adherence to the diet is up to the patient-physician interaction and is better than any other dietary intervention -- I have been on a low-carb diet longer than Jimmy Moore.   Low-fat diets are now largely sustained by the political influence of health organizations and the media. It is important to emphasize, however, that low-fat diets do work for many people and proponents of low-carb diets have always offered them simply as an old alternative. It is low-fat proponents that insist that one size fits all.