June 15, 2009
Veggie Heavy ‘Eco-Atkins’ Diet Improves Cholesterol
One of the hottest diet trends of the past decade is back, but this time, meat is taking a backseat to vegetables.
New research shows that overweight individuals who ate a low-calorie, low-carbohydrate diet high in plant-based proteins for four weeks lost weight and experienced improvements in blood cholesterol levels and other heart disease risk factors.
In both groups, weight loss was similar -- about 8.8 pounds per person. However, reductions in LDL-C levels and improvements in the ratios between total cholesterol and high-density lipoprotein cholesterol (HDL-C or "good" cholesterol) levels were greater for the low-carb diet compared to the high-carb diet.
The low-carb diet also appeared to produce beneficial changes in levels and ratios of apolipoproteins, proteins that bind to fats. Also, small but significantly greater reductions were seen in both systolic and diastolic blood pressure for the low-carb group compared to the high-carb group, researchers said.
SOURCE: Archives of Internal Medicine, June 8, 2009