In a new study published in the Journal PLOS ONE, a meta-analysis of seventeen randomized clinical trials provides insight into the relative benefits of low-carbohydrate and low-fat diets in terms of weight lost, cholesterol and the risk of atherosclerotic cardiovascular disease (ASCVD) events. The seventeen clinical trials used for meta-analysis included a total of 1,797 patients over the age of eighteen who all lacked co-morbidities other than dyslipidemia. Each trial randomly assigned patients to treatment groups and included at least eight weeks of follow-up.
Source: Low-carb beats low-fat in a meta-analysis of 17 clinical trials
This also fits well with our understanding of the GI system. When broken down fat progresses through your stomach and hits your duodenum, cholecystokinin (CCK) is released by duodenal enteroendocrine cells. This peptide hormone causes bile to be released, but it also slows the rate of stomach emptying and generally makes you feel more satiated. In other words, all things being being equal (size, calorie content, etc.) a fatty meal will make you feel more full than a meal high in carbohydrates. This is obviously just one component at play, but I think this does make a lot of sense.
The problem is that protein and fat are expensive, but carbs are cheap. It’s cheap because the government heavily subsidizes corn (carbohydrates), and subsequently corn is involved in almost every inexpensive food product (IE high fructose corn syrup is everywhere).
The study was funded by Atkins Nutritionals, a corporation founded by Dr. Robert Atkins for the promotion of low-carbohydrate diets. The studies included in the meta analysis were not funded by Atkins however. Which means the studies were cherry-picked…