That creaking sound you hear is the slow reluctant shifting of the medical literature.
We are starting to see more medical papers and research that reflect the concepts of addressing carb intolerance by reducing carb intake – and thus increasing fat intake.
(1) It is not surprising that this is a well done study – note Jeff Volek as one of the authors:
Whole egg consumption improves lipoprotein profiles and insulin sensitivity to a greater extent than yolk-free egg substitute in individuals with metabolic syndrome.
Blesso CN, Andersen CJ, Barona J, Volek JS, Fernandez ML.
Metabolism. 2012 Sep 26. pii: S0026-0495(12)00318-6. doi: 10.1016/j.metabol.2012.08.014. PMID: 23021013 LINK to abstract
Note that the study participants were not eating low carb – they were having 25-35% of their diet as carbohydrates – which is still a lot less than the carb intake in the “usual” diet.
The study results carry an extra meaning in that this supports the concept that there are many differences in metabolism between people who are eating a carb load that is under or over their personal tolerance limit. Thus, given that carb intolerance is so wide-spread in the general population, any research done on people eating “usual” amounts of carbs cannot be assumed to apply to people eating carb amounts that are within their carb load tolerance. This applies even more so for those eating very low carb or who are adapted to a state of nutritional ketosis.
Thanks for heads-up on this study to a tweet from @CavemanDoctor.
(2) Thankfully, full text is on-line for this extensive review article:
Sugar restriction: the evidence for a drug-free intervention to reduce cardiovascular disease risk.
Thornley S, Tayler R, Sikaris K.
Intern Med J. 2012 Oct;42 Suppl 5:46-58. PMID: 23035683 LINK to full text
You can click for the PDF version, which is easier to read.