Supporters believe that a low-carbon diet can reduce body weight (about 10% on average) and blood cholesterol level (about 5% on average) to some extent, thus reducing the risk of heart disease, but it is uncertain whether it will be effective in the long run.
Nutritionists believe that the implementation of low-carbon diet makes people eat more fat and feel full easily, and at the same time, ketosis reduces appetite, which can reduce the overall energy intake, which is the reason why its weight loss effect seems to be rapid, so the control of total energy intake is more important.
Opponents believe that few people can stick to a low-carbon diet for a long time, and the study found that only 1% people can stick to it for a long time, with an average of 19 months. If you eat less carbohydrates, you will eat more protein and fat, which runs counter to the health concept of medical and nutritional circles and is not suitable for patients with coronary heart disease, gout and kidney disease. Studies have pointed out that increasing the intake of saturated fat for a long time can increase the risk of heart disease and cancer. Dietitians remind that high fat can increase the burden on the liver and impact blood vessels; High protein can increase the risk of osteoporosis and kidney calculi; Too little cellulose intake is easy to cause constipation.
After summarizing the research on low-carbon diet in the past 40 years, a group of experts in the United States said that there was no sufficient evidence for or against it. Philip Shapari, MD, University of Pennsylvania, said that no diet is suitable for everyone, and the best diet for individuals may depend on genetic factors. Nutritionists say that dieting is best carried out under the guidance of doctors and nutritionists.