Not Much Difference Between Low-Carb And Low-Fat Diets, Research Says

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Therefore, participants were broken up into a low-carb and low-fat group.

According to the DIETFITS (Diet Intervention Examining The Factors Interacting with Treatment Success) trial, weight loss after 12 months was similar between the diet types, with an average weight loss of 11.68 pounds for the healthy low-fat (HLF) diet and 12.23 pounds for the healthy low-carbohydrate group (HLC) (mean between-group difference, 1.54 pounds, 95% CI -0.44 to 3.53 pounds).

The trend of tailoring diets to suit people's genetic make-up is set to be short-lived, with the latest evidence suggesting genes have nothing to do with weight loss.

Pick the one you are most likely to stick with, says Christopher Gardner, PhD, professor of medicine at the Stanford Prevention Research Center at the Stanford University School of Medicine in California who compared both diet regimens for the best weight loss.The researchers concluded that you can expect to lose the same amount of weight, on average, on either one. "It's because we're all very different, and we're just starting to understand the reasons for this diversity".

Sure, it seems like a good idea: Lose weight following a diet that's tailored to your own unique genetic makeup instead of trying a one-size-fits-all approach. The group was composed of people between the ages of 18 and 50, and around six out of 10 were women. Researchers also sought to determine whether three single-nucelotide polymorphism multilocus genotype responsiveness patterns (PPARG, ADRB2 and FABP2), which have been considered to predispose one to respond to a low-fat or low-carbohydrate diet, or insulin secretion (INS-30; blood concentration of insulin 30 minutes after a glucose challenge) were associated with weight loss; mean INS-30 was 93 µIU/mL in all participants.

Each group was instructed to maintain their diet for one year.

During the first 8 weeks, participants were told to limit their daily carbohydrate or fat intake to just 20g, the equivalent of a slice and a half of bread.

By the end of the study, individuals in the two groups had lost, on average, 13 pounds. Some dropped upward of 60 pounds, while others gained close to 15 or 20.

In a 600-person, year-long study, the two eating styles helped dieters drop nearly exactly the same number of pounds - and there didn't seem to be much rhyme or reason as to who succeeded on which plan, explains study author Christopher Gardner, director of nutrition studies at the Stanford Prevention Research Center. Gardner said both diets persuaded the same amount of weight loss.

"Also, we advised them to diet in a way that didn't make them feel hungry or deprived - otherwise it's hard to maintain the diet in the long run". There was still, however, huge weight loss variability among them.

In a further interview, Gardner, explained that after the study there were new questions raised.

Considering some facilities have cashed in on DNA-based diets, the results are important in disproving the notion that DNA plays any significant role in how efficiently a person loses weight.

No significant interaction was observed between diet-genotype pattern or diet-insulin section with 12-month weight loss.

"I'm hoping that we can come up with signatures of sorts", he added.

‘There is an opportunity to discover some personalisation to it – now we just need to work on tying the pieces together.' Tam Fry, of the National Obesity Forum, said: ‘It is refreshing to see Dr Gardner's honesty.