Eat Steak live longer?

 OR

Low-carbohydrate weight loss diets have an edge over low-fat diets for improving HDL cholesterol levels long term, according to a study funded by the National Institutes of Health.  The study, whose lead author is Frank M. Sacks, appears in the August 3, 2010 issue of the journal Annals of Internal Medicine.

Dieters who followed low-carb or low-fat plans for two years along with a lifestyle modification program lost the same amount of weight -- on average about 7% of their body weight or 15 pounds.  But throughout the two-year study, low-carbohydrate dieters had significantly increased HDL, or "good," cholesterol levels compared to low-fat dieters, 20% in just six months.  Even though HDL profiles were better in the low-carb group, Foster says dieters who successfully lost weight on both diets showed improvements in heart disease risk.

So, should we all go out and stock up on steak and cheese? Maybe, maybe not. For those who struggle to budge their HDL, even with daily exercise, monounsaturated fat intake, and a daily glass of red wine, a low-carb approach may help. On the other hand, although extremely low-carbohydrate diets may be safe, people tend to get sick of them after a few months. In this study, 42% of the low-carbohydrate dieters dropped out over time. They also reported more side effects such as constipation and bad breath – not fun. A key finding from the study is that using behavioral strategies, like food journaling helped participants stick to their healthy eating habits, regardless of which plan they were on. This study supports the GPNS philosophy that for lasting results, small yet meaningful nutritional and lifestyle changes, supported by behavior modification techniques, is the way to go.