…of the low-fat diet myth:

Although participants actually decreased their total daily calories consumed by a similar amount, net weight loss from the low-fat diet after two years was only 6.5 lbs. (2.9 kg) compared to 10 lbs. (4.4 kg) on the Mediterranean diet, and 10.3 lbs. (4.7 kg) on the low-carbohydrate diet. “These weight reduction rates are comparable to results from physician-prescribed weight loss medications,” explains Dr. Iris Shai, the lead researcher.

The low-fat diet reduced the total cholesterol to HDL ratio by only 12 percent, while the low-carbohydrate diet improved the same ratio by 20 percent. Lipids improved the most in the low-carbohydrate, with a 20% increase in the HDL (“good”) cholesterol and, 14% decrease in triglycerides. In all three diets, inflammatory and liver function biomarkers was equally improved. However, among diabetic participants, the standard low-fat diet actually increased the fasting glucose levels by 12mg/dL, while the Mediterranean diet induced a decrease in fasting glucose levels by 33mg/dL.

I’ve blogged about this before, but I continue to be amazed and frustrated at the ongoing ignorance in the medical and dietetic community about this. They persist in thinking that it is a simple thermodynamics problem–all calories are equal–and will not accept the notion that what we eat can affect our metabolism (how fast we burn energy, and how much it influences how we burn body fat).

It’s why I pay no attention to either physicians, or nutritionists (or the FDA), when it comes to dietary advice. As Glenn says, it’s fortunate that I also like a Mediterranean diet.