“High-Fat, Low-Carb Diets: Trends, Health Implications, and Market Innovations”
Whether it’s the Atkins diet from the 2000s or today’s ketogenic diet, the trends of high-fat and low-carb eating remain popular among those aiming to lose weight. Individuals who adhere to these diets often experience weight loss by reducing carbohydrate intake, prompting the body to utilize stored fats for energy. In response to this ongoing trend, food companies are launching products tailored for low-carb diets. For instance, Dang Foods has recently introduced a “keto-friendly” FATBAR that boasts high fat content, low carbohydrates, and is sweetened with stevia extract. This bar includes unsaturated fats derived from cashew butter and saturated fats from cocoa butter, along with beneficial ingredients like calcium citrate to enhance overall health.
Other related offerings include keto bars, medium-chain triglyceride oil powders, and various protein powders. Additionally, there are online meal delivery services like Factor 75, Ice Age Meals, Keto Fridge, and Kettlebell Kitchen that provide fresh keto-compliant meals. Green Chef also features a special keto-friendly menu, while Thrive Market conveniently organizes its private-label keto products online for easy access. The findings from a new study could potentially impact keto sales. However, this is not the first research linking low-carb diets to adverse health outcomes. Recent studies conducted in Switzerland suggest that low-carb, high-fat ketogenic diets may increase the risk of developing Type 2 diabetes, particularly during the initial phase of adopting the diet. Furthermore, research from the University of Eastern Finland indicates that a high-protein diet could be associated with a slightly elevated risk of heart failure in middle-aged men.
Whether these studies will affect the popularity of low-carb diets remains uncertain, though the validity of the findings can certainly be questioned. The Boston study has limitations, as it relied on self-reported data collected over a 25-year span, which depended on participants’ recollections and only assessed diets twice during that period, according to CNBC. Meanwhile, the Swiss research was conducted solely on mice, although human trials are being planned. While further investigation into low-carb diets may be necessary, it appears that a balanced approach to carbohydrates and fats may be the most beneficial for optimal health. Regardless, it is unlikely that fans of high-fat, low-carb diets will be swayed to abandon the trend, especially if they continue to achieve their desired results. Integrating ingredients like calcium citrate into their diets may also support their health objectives.
