CU study addresses effectiveness, healthiness of popular Atkins? diet

DENVER ? The Center for Human Nutrition at the University of Colorado Health Sciences Center (UCHSC) is one of three sites nationwide that is studying the effectiveness of the Atkins’ diet.

Holly Wyatt, assistant professor of medicine at UCHSC, leads the study. “It’s an area of research that hasn’t been looked at in a scientific way,” Wyatt said. “(Results of the Atkins’ diet) have been purely anecdotal.”

The Atkins’ diet is from the book “Dr. Atkins’ New Diet Revolution,” by Dr. Robert C. Atkins. The diet is based on the principle that the body stores unused carbohydrates as fat. To counter this effect, the plan allows dieters to eat as much protein and fat as they want, but they must severely restrict their carbohydrate intake. Certain fruits and vegetables are also limited. The diet’s goal is for the body to fuel itself by using stored fat instead of carbohydrates.

SPONSORED CONTENT

Empowering communities

Rocky Mountain Health Plans (RMHP), part of the UnitedHealthcare family, has pledged its commitment to uplift these communities through substantial investments in organizations addressing the distinct needs of our communities.

Local health-care professionals and dieters have their own opinions on the popular but controversial diet. Dr. Dean Rafflelock, who has a private practice in Boulder, said he believes increasing protein intake raises Homocysteine levels in the blood.

Homocysteine is a byproduct of protein metabolism, and according to Rafflelock, one of the most toxic chemicals to the heart. “Homocysteine is associated with heart attacks and strokes,” Rafflelock said. “The diet also doesn’t emphasize balance of alkaline minerals found in fresh vegetables and fruit. Without these, the body has too much acid.”

Michele Hendrickson, wellness specialist at the YMCA of Boulder Valley Mapleton, also finds the Atkins’ diet to be unbalanced. “From all aspects, we need a little bit of everything in our diets,” she said. “Even though you fuel it with protein, the body thinks it’s starving and grabs all the calories it can.”

Kim Wilson of Longmont tried the Atkins’ diet with her husband Rex. “I felt constantly like I’d pass out,” she said. “I ate all day long, and I couldn’t keep up with it. I think women need more carbohydrates. Rex tried it, and he was fine, but it was still hard. He really didn’t lose that much weight, and I didn’t lose any. I don’t know anyone who has stayed on it very long.”

Certified Nutritionist Eileen Faughey of Boulder’s Nutrition Connection said, “A good food plan is healthy and one you can stick with.”

Rafflelock added, “The basic idea works if one stays with lean proteins and good kinds of oils, eats adequate vegetables and reduces the carbohydrates.” Rafflelock’s modified plan also emphasizes plenty of white meat, fish and less red meat.

“I think it’s a fairly good short-term solution for some people,´ said Joe Check, a trainer at The Downtown Gym in Longmont. “But it can lead to kidney and liver damage and vitamin deficiency.”

In addition to the book, Atkins’ food products are available at health foods stores. Don Six, a sales associate at General Nutrition Center in Longmont, said the sugar-free Atkins’ Advantage Bars are bland, but he sells a lot of Atkins’ shakes. “A lot of people say the diet is good. They either love it or hate it,” he said.

For 32 weeks, the UCHSC study will evaluate 20 volunteers, half following the Atkins’ diet and half following the Learn Program, a diet that allows a high carbohydrate but low fat intake teamed with exercise to burn more calories.

“The Learn Program is closer to what health-care providers tell their patients to do,” Wyatt said. “This way, we can compare the Atkins’ diet to a more traditional diet.”

At 10 intervals during the study, volunteers will be examined at the General Clinical Research Center at the University of Colorado Hospital. Researchers will track participants’ moods, activity patterns, hunger, weight, blood pressure, body composition, ease of using the diet and the blood’s lipid and glucose levels.

UCHSC received overwhelming interest in the Atkins’ diet study. One thousand volunteers initially called to take part, according to Wyatt. UCHSC may make further requests for volunteers in a year if researchers decide that a second, larger study is warranted.