The Key to Weight Loss Is Diet Quality, Not Quantity, a New Study Finds (NYT)

Christopher Gardner and his team are to be congratulated for completing this 12-month study, featured in the New York Times. It shows getting rid of processed food helps promote weight loss, irrespective of carb or fat composition of the diet. However, the Low-Carb diet was 30% carb, 45% fat. Most LCHF diets are 20% carb, 60% fat or more. I don’t think this study adequately tests Low-Fat vs. Low-Carb, and I don’t think you can dismiss insulin response as a triaging factor without an adequate Low-Carb diet.

Study:

Effect of Low-Fat vs Low-Carbohydrate Diet on 12-Month Weight Loss in Overweight Adults and the Association With Genotype Pattern or Insulin SecretionThe DIETFITS Randomized Clinical Trial
Christopher D. Gardner, PhD¹; John F. Trepanowski, PhD¹; Liana C. Del Gobbo, PhD¹; et al