New Low Carb Diet Claims to Tackle Obesity & Diabetes
06 Mar 2017 --- The Commonwealth Scientific and Industrial Research Organization (CSIRO) has released a book outlining their new low carb, high protein diet, which they say “provide another great option for people concerned about weight management or type 2 diabetes.”
The CSIRO state that if people incorporate more healthy fats and lean protein into their diet, while reducing the intake of carbohydrates, they could significantly improve their health and well being.
The Australian based organization says that for the millions of Australians who are overweight and/or have type 2 diabetes or are at risk of developing it, this research could make a real difference to the diet and lifestyle decisions they make.
It added that it wanted to be able to provide a clear and comprehensive overview of the science and benefits behind the low carbohydrate diet so they developed the CSIRO Low-Carb Diet book.
However, Aisling Pigott, spokesperson for the British Dietetic Association (BDA) told NutritionInsight that low-carb diets in general suggest that one nutrient (i.e. Carbohydrate) is detrimental to weight management.
“However,” she says, “we know that weight management is much more complex than simply carbohydrate intake.”
“A book or diet like this could potentially add more confusion, and contribute further to the complex relationship many people have with food,” she said.
“Being aware of carbohydrate intake (and other nutrients) is incredibly important in the management of Type 2 Diabetes. However, even the language used “cut down”, is likely to make us crave and feel restricted. Being aware and enjoying appropriate portions of carbohydrate is an essential part of the management of Type 2 Diabetes and general health.”
However, low-carbohydrate diets have been trending for decades, prompted hugely by the Atkins diet rising to huge success in the early 2000’s.
And according to Innova Market Insights, the low-carbohydrate trend continues to rise in popularity. In the US, launches of food products described as “low carbohydrate” rose 3% from 2015 to 2016, and 1.4% in the UK.
However, recent trends have shown how consumers are more tuned into the types of carbohydrates they are consuming, and optimizing them for weight loss.
Last year, DuPont Nutrition & Health conducted a consumer research study in France, the UK and Germany, and one of the key findings was a clear correlation between artisanal and healthy options in the mind of the consumer.
“We have found that the type of carbohydrates we consume will always be more important than the amount,” said Lena Hamann, Strategic Marketing Manager, EMEA, DuPont Nutrition & Health to NutritionInsight.
“The aim is to reduce the number of non-nutritive ‘empty’ calories to a minimum.”
“Every balanced diet needs a good portion of carbohydrates, that means eating less refined white flour and sugar and more ‘good’ carbs rich in beneficial nutrients,” adds Hamann.
The recommendation of the European Food Safety Authority (EFSA) is that carbohydrates should account for 45-60% of the total energy intake.
“The recipe is to add more wholegrain,” advises Hamann, “Such as sprouted grains, ancient wheat types or other cereals, including oats and barley.”
“On top of that, industrial bakeries could use some of the ancient grains that have captured our attention, such as chia seeds.”
Hamann said that findings from research suggested that consumer awareness of fibers and ancient grains is extremely high: “Around 80% of consumers claim they are familiar with these.”
“Ancient grains are perceived as naturally beneficial and less processed, hence as a healthier alternative in the mind of the consumer.”
by Hannah Gardiner
