Low-carb diet speeds initial weight loss: study

On Mar 24, 10:03 am, Jbuch wrote:
Deke wrote:
You need to take a course in statistics - really.

That 10 pounds is an average and absolutely huge!!

Many of those people lost over 50 pounds. Did you no know that?

I did NOT *know* that.

I didn't know because the usual press releases don't elaborate on things
like the range of the data (max/min), or the quartile values or the
standard deviations of the weight loss ranges for the subjects.

There could be another reason why you don't know it. There can't be
all that many people who lost over 50 lbs, or the average loss
wouldn't be just 10lbs, unless there were also many people who gained
around 40lbs to offset it. I'd love to see the reference for the
claim, because I've seen quite a bit on this study and no such data
either.



I reread the posted data and none of that was included. So.

A few people will lose a lot - which is what is to be expected based on
the usual statistical distributions.

Many people won't lose squat...and some will gain - also based on the
ordinary statistics and what is known of human nature -- not able to
follow directions being a well known ability of people.

Can you back up the statement that the "10 pounds is absolutely huge??"

People weighing an average of 190 lbs losing 10lbs in a year doesn't
meet any reasonable definition of huge that I am aware of either.

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On Mar 23, 5:34 pm, "Jake Martin" wrote:



Low-carb diet speeds initial weight loss: study
Fri Mar 23, 2:04 PM ET

NEW YORK (Reuters Health) - In a study of overweight and obese people, those
who went on a low carbohydrate diet lost more weight -- and more fat -- than
their peers who went on a low-fat, portion-controlled diet.

After 12 weeks on the low-carb plan, study participants had lost an average
of 4.9 kilograms (10.8 pounds), compared to 2.5 kg (5.5 pounds) for their
peers on the low-fat diet.
However, after the weight-maintenance phase of the study, which lasted
another 24 weeks, differences between the two groups in weight loss and fat
mass remained, but were no longer statistically significant.

The findings confirm that the low-carb diet tested in the study is a
"reasonable alternative" to cutting fat and controlling portions in order to
maintain a healthy weight, Dr. Kevin C. Maki of Radiant Research in Chicago
and colleagues conclude.

The approach Maki's team tested -- a reduced-glycemic-load (RGL) diet --
required people to restrict their carbohydrate intake and eat more low
glycemic index (GI) foods, meaning foods that produce a relatively small,
gradual increase in blood sugar levels. Low GI foods generally are rich in
fiber, consist of more complex carbohydrates, and include vegetables, beans
and whole grains.

Study participants on the RGL diet did not eat certain high-carb foods, such
as fruits and starches, for the first two weeks, and also abstained from
alcohol, after which they introduced low-GI foods and were allowed to drink
moderate amounts of alcohol. But they were allowed to eat as much of the
permitted foods as they wanted. Those on the low-fat diet were instructed to
reduce their energy intake 500 to 800 calories per day by eliminating
high-fat foods and controlling portion sizes.

After 12 weeks, study participants in either group could continue on the
weight loss diet or switch to a weight maintenance plan.

At 12 weeks, the low-carb group had lost significantly more weight, and also
more fat -- 1.9 kg (4.2 pounds) of fat vs. 0.9 kg (2 pounds) for the low-fat
diet group.

By 36 weeks, the low-carb group had kept off 4.5 kg (10 pounds), compared to
2.6 kg (5.7 pounds) for the low-fat group, not a huge difference.

Low-carb diet participants had maintained a 2 kg (4.4 pounds) loss of fat
weight, compared to 1.3 kg (2.9 pounds) for the low fat group, which again
was not a significant difference.

The researchers say more research is needed to clarify the mechanisms
responsible for the greater initial losses of body weight and fat associated
with the RGL diet, to evaluate the persistence of these losses over longer
treatment periods, and to obtain greater insight into strategies that would
improve long-term weight-loss maintenance."

SOURCE: American Journal of Clinical Nutrition, March 2007.- Hide quoted text -

- Show quoted text -