The Atkins Diet is a high-protein, low-carbohydrate
weight loss diet developed by Robert Atkins, M.D., during the 1960s. In the early 1990s,
Dr. Atkins brought his diet back into the nutrition spotlight with the publication of his
best-selling book Dr. Atkins’ New Diet Revolution.
The Atkins Diet severely restricts the consumption of carbohydrate-rich foods and
encourages the consumption of protein and fat. The diet is divided into four phases:
Induction, Ongoing Weight Loss, Premaintenance, and Maintenance. During the Induction phase
(the first 14 days of the diet), carbohydrate intake is limited to no more than 20 grams per
day. No fruit,
bread, grains, starchy vegetables, or
dairy products (except cheese, cream, and butter) are
allowed during this phase. During the Ongoing Weight Loss phase, dieters experiment with
various levels of carbohydrate consumption until they determine the most liberal level of
carbohydrate intake that allows them to continue to lose weight. Dieters are encouraged to
maintain this level of carbohydrate intake until their weight loss goals are met. During the
Premaintenance and Maintenance phases, dieters determine the level of carbohydrate consumption
that allows them to maintain their weight. To prevent weight regain, dieters are told to
maintain this level of carbohydrate consumption, perhaps for the rest of their lives.
According to Dr. Atkins, most people must limit their carbohydrate intake to no more than 60
grams per day to keep lost weight off.
Note: The dietary recommendations issued by various organizations, including the
United States Department of Agriculture, the National Institutes of Health, and the American
Heart Association, encourage a daily carbohydrate intake of approximately 300 grams.
In addition to the dietary restrictions discussed above, Dr. Atkins recommends regular
exercise and nutritional supplementation as part of his weight loss program.
Why do people follow this diet?
The Atkins Diet is attractive to dieters who have tried
unsuccessfully to lose weight on low-fat, low-calorie
diets. Atkins dieters can eat as many calories as desired from protein and fat, as long as
carbohydrate consumption is restricted. As a result, many Atkins dieters are spared the
feelings of hunger and deprivation that accompany other weight loss regimens.
What do the advocates say?
The underlying premise of the Atkins Diet is that diets high in sugar
and refined carbohydrates cause weight gain, and ultimately lead to obesity. Such diets increase the production of insulin (a
hormone secreted by the pancreas). When insulin levels are high, the food we eat is quickly
and easily converted into fat, and stored in our cells. By restricting the consumption of
carbohydrates, the production of insulin is moderated. In addition, the lack of available
carbohydrate (the body’s preferred fuel source) forces the body to burn stored fat as
energy.
Dr. Atkins and his colleagues at The Atkins Center for Complementary Medicine in New York
have used this diet to treat patients with obesity, as well as non-insulin dependent (type 2)
diabetes mellitus (NIDDM), high cholesterol and triglycerides, and elevated blood pressure. However, no proper scientific
trials have been conducted to support the ability of the Atkins diet to treat people with any
of these diseases.
What do the critics say?
Many nutrition experts disagree with the basic premise of the Atkins
Diet—the notion that high-carbohydrate, low-fat diets cause obesity. For evidence of the
implausibility of the Atkins Diet, some nutritionists point out that the traditional Japanese
diet is very high in carbohydrates, low in protein, and very low in fat; however, before the
introduction of high-fat and high-protein Western foods, being overweight was rare in Japan.
Such findings make sense because ounce for ounce, carbohydrates contain far fewer calories
than do fats. These critics blame the overconsumption of calories (from any source) and lack
of physical activity as the primary causes of obesity.
Critics also express concern about the impact of the Atkins Diet on the overall health of
the dieter. Depending on the foods chosen by the dieter, the diet may contain a large amount
of saturated fat and cholesterol, putting those at risk for heart disease in danger. Recent research has found
that high-protein diets speed up the progression of
atherosclerosis, the main cause of heart
attacks. Moreover, contrary to Atkins’ claims, extremely low-fat diets have been
found to partially reverse heart disease. In addition, the lack of grains, fruits, and vegetables in the Atkins Diet may lead to deficiencies
of key nutrients, including dietary fiber, vitamin C, folic acid, and
several minerals. Finally, high protein diets may increase the risk of osteoporosis and accelerate the rate of deterioration in
kidney function associated with aging.
Critics concede that Atkins dieters often experience significant weight loss during the
initial stages of the diet. However, these critics argue that the diet has a diuretic effect
and that the initial weight loss is due to water loss, not fat loss. Eventually the body
restores its water and sodium balance, and the rate of weight loss declines. Critics also note
that there is no evidence showing that the Atkins diet leads to greater weight loss than do
other diets that provide more carbohydrates, yet the same number of calories.
Are there any groups or books associated with this diet?
Dr. Atkins has written several books on the Atkins Diet,
including:
Dr. Atkins’ New Diet Revolution. Thorndike, ME: G.K.
Hall, 2000.
Dr. Atkins’ Age-Defying Diet Revolution. New York: St.
Martin’s Press, 2000.
Dr. Atkins’ New Diet Cookbook. New York: M. Evans and
Company, 1997.
Dr. Atkins’ New Carbohydrate Gram Counter: More than 1200
Brand-name and Generic Foods Listed with Carbohydrate, Protein, and Fat Contents. New
York: M. Evans and Company, 1996.
Dr. Atkins’ Vita-Nutrient Solution: Nature’s Answer
To Drugs. New York: Simon & Schuster, 1999.
Official web site for the Atkins Diet
http://www.atkinsdiet.com
The American Dietetics Association web site provides information on
eating healthy
http://www.eatright.org
Bibliography
Atkins, RC. Dr. Atkins’ New Diet Revolution (revised and
updated). New York: Avon Books, 1999.
Stein, Karen. High-protein, low-carbohydrate diets: Do they work?
J Am Diet Assoc 2000;100:760–761.
Gould KL, Ornish D, Scherwitz L, et al. Changes in myocardial
perfusion abnormalities by positron emission tomography after long-term, intense risk factor
modification. JAMA 1995;274:894–901.
Fleming RM, Boyd LB. The effect of high-protein diets on coronary
blood flow. Angiology 2000;51:817–26.
Copyright © 2002 Healthnotes, Inc. All rights
reserved. www.healthnotes.com
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Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires December 2003.
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