Clinical Trial Trumpets Atkins Diet

For years, Dr. Atkins’ detractors have challenged him to back up his claims with clinical research. Perhaps they should be careful of what they wish for. The results of the first clinical trial to test the efficacy of the Atkins Nutritional Approach are in, and the naysayers may have to sing another tune. 

In February, Eric C. Westman, M.D., M.H.S., assistant professor of medicine at Duke University and principal investigator of the trial, presented the first research data at the Southern Regional Society of General Internal Medicine in New Orleans. The prospective study, conducted at the Durham Veterans Affairs Medical Center, aimed to evaluate the weight-loss effects of a controlled carbohydrate plan combined with nutritional supplementation.

Forty-one healthy, mildly obese male and female volunteers aged 18 to 65 completed the program. All were 20% to 50% above ideal body weight, had not followed another weight-loss program in the previous six months and were not taking any medication. All participants had previously tried to lose weight on other diets. 

Volunteers received diet instruction, nutritional supplements and group counseling. Most of the subjects followed the Induction phase of the Atkins program for the entire six-month period. They also consumed Atkins Nutrititonals supplements on a daily basis, including Basic #3 Formula, Essential Oils, Dieters’ Advantage and chromium picolinate. 

During the course of the study, blood pressure, heart rate, weight, waist size, percentage of body fat and urinary ketone level were among the measurements taken. Liver and kidney function were also monitored. Blood tests were conducted before starting the study, and again at weeks 8, 16 and 24.

All participants lost weight after 16 weeks, averaging an overall loss of approximately 1 to 3 pounds per week, leading to an average of 21 pounds lost over four months. There was also a significant 6.1% average drop in total cholesterol, a 39.9% average reduction in triglycerides, an 18.9% improvement in cholesterol/HDL ratio and a 7.2% average increase in HDL (“good” cholesterol). The study is presently being reviewed for publication.