Vegetarian-based Atkin’s Diet: Lose Weight and Improve Health

The Atkins’ Diet triggered a weight loss revolution in the early 1970s and saw a resurgence in more recent years. At least one person in any social group was on the Atkins’ Diet. A lot of those who followed Dr. Atkins’ theories lost a lot of weight and, according to Atkins, it was because his plan taught people to consume foods that kept hunger at bay. According to some sources there was no metabolic advantage to his diet and people simply ate less out of boredom. Some of those on the diet found it hard to follow for a long period of time because most people in this country definitely have a “sweet tooth” and the Atkins’ diet severely restricted carbohydrates.

Most medical professionals were troubled by the diet because it encouraged consuming full-fat meats, poultry, fish, cheese, and eggs with very few allowable vegetables and no consumption of whole grains. This was the exact opposite of what would be recommended for most people to lose weight, and lower both cholesterol and blood pressure.

According to a recent study led by Dr. David Jenkins of St. Michael’s Hospital and the University of Toronto in Ontario, a vegetarian version of the Atkins’ low carbohydrate diet, the so-called Eco-Atkins’ diet, stresses plant proteins and worked better than a high-carbohydrate diet at reducing low-density lipoproteins or LDL. The so called “bad” cholesterol, high LDL raises the risk of heart attacks and strokes. There were also indications that the diet could help lower blood pressure. The traditional Atkins’ diet has proven to lower triglycerides and raise HDL, the good cholesterol, but it also raised LDL.

The study involved 22 men and women who were overweight and had high levels of LDL cholesterol. The group ate a diet high in vegetable proteins, including gluten, soy, nuts, fruits, vegetables, cereals and vegetable oils for four weeks. A control group of 22 people ate a high-carbohydrate diet based on low-fat dairy and whole grain products for the same period of time. Both groups ate an estimated 60 percent of their daily caloric requirements.

After a month both groups had lost about the same amount of weight, approximately 8.8 pounds, but the people on the low-carb, plant-protein diet had also lowered their LDL cholesterol and had improved blood pressure compared to the control group.

Jenkins said the study suggest a plant-based low-carb diet may be an option for people who have high cholesterol and want to lose weight.

There are questions that remain, including whether the cholesterol-lowering effects of the diet will help with additional risk factors such as insulin resistance. The people who participated in the diet study were on a strictly controlled regimen since the meals were delivered to them, and it remains to be seen how long and how effectively they could maintain the lifestyle doing their own shopping and meal preparation.

Comments from other health professionals include the fact that the diet needs a larger and longer term study in high-risk patients. The weight loss reduction probably came from consumption of only 60 percent of recommended calories and the cholesterol benefits could be coming from the high fiber content of the diet. There was agreement that the diet is much better than most low-carb diets because of the high volume of plant-based foods and portion control. Most agreed that the study was too short term and that anyone can lose weight in a month with tight portion control. Many thought that the term “Eco-Atkins’ diet” was misleading.

Molly Kimball, a sports dietician with Ochsner Health Foundation in New Orleans said that many mainstream products could fit in this diet. “It wouldn’t be hard to put in things like veggie burgers or Special K protein bars that every store carries. A lot of low-carb breads have higher protein. These are easy changes you can build into your day.”

The study was published in the Archives of Internal Medicine and supported by the Canadian Government, Canadian food distributor Loblaw Cos. Ltd and the Solae Company of St. Louis, MO., which manufactures soy foods.