Low-carbohydrate diets or low-carb diets are dietary programs that restrict carbohydrate consumption usually for weight control or for the treatment of obesity. Foods high in digestible carbohydrates (e.g. bread, pasta) are limited or replaced with foods containing a higher percentage of proteins and fats (e.g. meat, poultry, fish, shellfish, eggs, cheese, nuts, seeds and peanuts) and other foods low in carbohydrates (e.g. most salad vegetables), although other vegetables and fruits (especially berries) are often allowed. The amount of carbohydrate allowed varies with different low-carbohydrate diets.
Such diets are sometimes ketogenic (i.e. they restrict carbohydrate intake sufficiently to cause ketosis). The Induction phase of the Atkins diet is ketogenic.
The term "low-carbohydrate diet" is generally applied to diets that restrict carbohydrates to less than 20% of caloric intake, but can also refer to diets that simply restrict or limit carbohydrates.
Low-carbohydrate diets are used to treat or prevent some chronic diseases and conditions including: Cardiovascular disease, metabolic syndrome, high blood pressure and diabetes, epilepsy, chronic fatigue syndrome (see ketosis) and polycystic ovarian syndrome.
Such diets are sometimes ketogenic (i.e. they restrict carbohydrate intake sufficiently to cause ketosis). The Induction phase of the Atkins diet is ketogenic.
The term "low-carbohydrate diet" is generally applied to diets that restrict carbohydrates to less than 20% of caloric intake, but can also refer to diets that simply restrict or limit carbohydrates.
Low-carbohydrate diets are used to treat or prevent some chronic diseases and conditions including: Cardiovascular disease, metabolic syndrome, high blood pressure and diabetes, epilepsy, chronic fatigue syndrome (see ketosis) and polycystic ovarian syndrome.
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