In a seminar to the UGA Foods and Nutrition Department, Dr. Amy Goss began by discussing the etiology of metabolic disease and the common misconception of obesity as a root cause for theses pathologies; she stressed that obesity should be viewed as a result of a common antecedent, instead preferring to categorize it as collateral damage due to multiple factors including inflammation and hyperglycemia.
Individuals who struggle with maintaining their weight might be predisposed to being overweight or obese due to a specific genotype or phenotype they possess that is multiplied by nutritional insult. Nutritional insult is defined as a diet rich in highly processed carbohydrates, such as added sugar, wheat bread, and flour that results in subsequent spikes in blood insulin levels. Since insulin regulates body fat storage, constant large increases in insulin are likely to lead to increased deposits of fat and an increase in adipose tissue. This turns into one seemingly endless cycle because both ectopic fat and visceral fat contribute to insulin resistance. Thus, the more fat a person has means the more insulin resistant they are, so they have to increase the output of insulin which increases fat storage.
Dr. Goss’s most recent research involved comparing a low carbohydrate, high fat diet (43%CHO;18%Pro;39%Fat) to a more standard, control diet (55%CHO;18%Pro;27%Fat). It was determined that the low carb, high fat diet intervention resulted in relatively greater decrease of visceral fat and insulin secretion as compared to the control diet. Additionally, more weight loss was observed with a hypocaloric diet (500 kcal reduction) after eight weeks. However, one big limitation of these findings is that both diets had different glycemic loads. Dr. Goss was able to replicate these findings in women with Polycystic Ovary Syndrome where a low carb, high fat diet (41%CHO;19%Pro;40%Fat) resulted in decreased visceral and intramuscular fat and increased fasting glucose, insulin sensitivity, and beta-cell function, as compared to a control diet (55%CHO;18%Pro;27%Fat).
Dr. Goss finished her talk by discussing the UAB EatRight Clinic’s various diet plans that have proven effective in their patient population. These include a low carbohydrate diet, a Risk Reduction diet that is prescribed to individuals at high risk for cardiovascular disease, and the OptiFast diet which is a complete meal replacement program for individuals who need to lose at least fifty pounds. A more specific low carb, high fat diet that involved eating three eggs per day for eight weeks resulted in decreased weight, total fat, and insulin resistance as compared to controls who consumed Kind Bars.
While the jury is still out on the most effective diet plan to follow for weight loss and sustained health and wellness, it certainly seems that low carb, high fat diets are still on the table. With more corroborating research across different populations, this can potentially be an important prescription for disease prevention among normal weight adults and children of the general population (18.5-24.9 kg/m2 BMI) who are at a high risk of becoming overweight and obese.